173results about How to "Avoid Nutrient Loss" patented technology

The invention discloses a hot-pot pan with an electric lifting structure. The hot-pot pan comprises an outer pan body. A lifting assembly is vertically arranged in the center of the outer pan body and comprises a shell, a battery, a circuit board, a motor, a speed reducer, a threaded rod and a lifting nut. The battery, the circuit board, the motor, the speed reducer, the threaded rod and the lifting nut are arranged in the shell, the threaded rod and the lifting nut are in screw joint fit, an electric circuit is formed by the battery, the circuit board and the motor, and the threaded rod is matched with an output shaft of the motor through the speed reducer. At least one guide rail is vertically arranged on the shell, fixing pins are arranged on the periphery of the lifting nut, and the fixing pins stretch out of the guide rails to be connected with an inner pan body. A connecting threaded rod is arranged at the lower end of the lifting assembly and connected with the outer pan body, and the circuit board is in signal connection with a controller. The hot-pot pan has the advantages that the structure is simple, and operation is convenient; electric lifting of the inner pan body is controlled through the controller, and the cooking time of food materials can be well controlled.

The invention discloses methods for preparing crispy garlic cloves and flakes. According to the methods, raw garlic cloves or raw garlic flakes are used as a preparation raw material; and the crispy garlic cloves and flakes are realized by a method of the combination of quick freezing and vacuum low-temperature oil bath dehydration. Different from general fresh garlic cloves and dried garlic flakes, the product is instant, is convenient to eat and does not have the odor of garlic, so that the worry about the peculiar smell when people eat the garlic is eliminated; the problems about the convenience and instant performance of garlic eating are solved, people can conveniently carry garlic products during home and travel, field operation, exercise and nomadism and can enjoy health-care effects of garlic products at any time, and the edible convenience of 'continuously supplying the garlic at home, carrying the garlic when going out, eating a garlic clove everyday, and eating the garlic first when epidemic diseases appear's truly realized; and the product has more important value on guaranteeing human health.

The invention discloses a bamboo shoot maigre ham sausage and a preparation method of the bamboo shoot maigre ham sausage. The bamboo shoot maigre ham sausage has very good chewiness, hardness and elasticity. The invention also discloses the preparation method of the bamboo shoot maigre ham sausage, which comprises the following steps: preprocessing bamboo shoot, mixing raw materials, mixing, filling with the raw materials to form the sausage, performing low-temperature secondary cooking sterilization and refrigeration and the like. The bamboo shoot maigre ham sausage prepared by the method disclosed by the invention has taste similar to that of high-fat sausage, and is longer in shelf life, so that the purpose of reducing the fat content of the product can be achieved. According to the bamboo shoot maigre ham sausage and the preparation method, as the low-temperature secondary cooking technology is adopted, the defects that the high-temperature sausage product has bad taste and nutrition loss can be caused after high-temperature cooking can be overcome; and the nutrition of the sausage is closer to that of a low-temperature product, and the taste of the sausage is better than that of the low-temperature product, so that the requirements of most people who are vegetarian and want to lose weight can be met. The invention has a wider market prospect.

The invention relates to a method of conducting wall breaking and deodorization to spirulina through conjointly applying a lysozyme-protease dual-enzyme wall-breaking enzymolysis method and a beta-cyclodextrin masking method. The spirulina is rich and complete in nutrition content, while has heavier odor which not only influences the flavor of the spirulina products, but also influences the processing and utilization of the spirulina, the treatment on the odor of the spirulina ordinarily comprises the wall breaking and deodorization steps, the operation is complicated and time-wasting, and the inappropriate deodorization conditions can cause the loss of the nutritional content. The invention provides a high-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina. The method is simple and convenient to operate and time-saving, and comprises the steps: conducting lysozyme-protease dual-enzyme wall-breaking to the spirulina, and partially hydrolyzing macromolecular odor proteins; and masking the odor substances with beta-cyclodextrin. The spirulina wall breaking and deodorization operation processes are simple, convenient and time-saving, the obtained deodorized spirulina basically has no odor, and the vast majority of nutritional content in the spirulina can be retained.

The invention discloses a bean sprout cultivating method and a bean sprout cultivating system. The method comprises the following steps: S1, accelerating germination, i.e. soaking bean sprout seeds in seed soaking liquid for 3 to 8 hours, wherein, a temperature of the seed soaking liquid is 20 DEG C to 28 DEG C; S2, carrying out incubation, i.e. setting the incubation temperature to be 25 DEG C to 28 DEG C, and carrying out water spraying processing on the seeds subjected to germination acceleration at interval of preset time so as to obtain first bean sprout crude products, wherein the preset time is 2 h to 6 h, water spraying time every time is 4 min to 10 min, and the water temperature is 15 DEG C to 23 DEG C; S3, cleaning and shelling, i.e. carrying out cleaning and shelling on the first bean sprout crude products to obtain second bean sprout crude products, wherein cleaning fluid is water of 10 DEG C to 15 DEG C; and S4, cooling, i.e. cooling the second bean sprout crude products by water of 5 DEG C to 10 DEG C to obtain bean sprouts. When the method provided by the invention is adopted, in the process of cultivating the bean sprouts, nutritional ingredients are lost a little, and the content of nutritional ingredients in the products, which are beneficial to human bodies, is high.

The invention relates to the technical field of fruit tree plantation and concretely relates to a sand-sugar orange plantation method. The method comprises the following steps of (a) selecting and preparing a piece of land, (b) fixedly planting, (c) managing the field, (d) managing during blossoming and fruiting periods, and (e) harvesting and trimming. In the (a) step, the land is deeply ploughed, ripened and flattened in last winter before the plantation; and sand-sugar orange plantation caves are dug. In the (b) step, sand-sugar orange seedlings are fixedly planted; a ridge with the height of 15 to 25cm is piled surrounding the sand-sugar orange plantation caves; and fixed-plantation water is watered. In the (c) step, after the planted sand-sugar orange survived, trenches are dug in the ridge and ground fertilizer is applied; ground fertilizer and leaf fertilizer are applied in proper time and water is injected or drained; and disease and insects are prevented. In the (d) step, fruiting promotion liquid is sprayed during the last period of the blossom period; and fruits are thinned in time. The method adheres to sand-sugar orange growth features, can improve sand-sugar orange main output and sweetness, reduce acidity, and provides great taste; and continuous plantation cannot cause acidizing and hardening would-be degradation phenomena.

An immediately edible jellyfish food is prepared from the jellyfish through shearing, washing, grinding, mixing it with hot gelatinized polyose, shaping, heating and cooling.

An environment-friendly, multi-functional, ecological and organic fertilizer comprises the following ingredients in percentage by weight: 80-85% of grass carbon with humic acid content above 30%, 12-17% of nutritional type natural mineral powder and nursing type natural mineral powder, 2-5% of nutrient synergist, and 1-2% of water-retaining agent. The manufacturing method comprises the following particular technology steps: (1) curing the grass carbon; (2) mixing the materials and pelletizing; (3) drying and cooling. The fertilizer has the advantages of water retaining, fertilizer retaining, being natural and safe, regulation and buffering, production increasing, efficiency increasing, resilience, disease resistance, wide application range, and the like.

The invention relates to the field of catering, in particular to balanced nutrient dumplings and a production method thereof. The balanced nutrient dumplings comprise dumpling wrappers and filling for dumplings; the dumpling wrappers include raw materials such as water and flour, wherein content of water is 200g to 240g; content of flour is 450g to 540g; and the filling for the dumplings includes one or more of the following food such as 44g to 55g of black fungus, 20g to 26g of kelp and 16g to 48g of tofu; and the filling for the dumplings includes one or more of the following seasonings: 35g to 44g of oil, 2g to 6g of salt and 3g to 7g of monosodium glutamate. According to the production method, the dumplings are not only delicious but also have balanced proportions of different nutrients meeting the recommended nutrient intake (RNI) requirement of the state, and the nutrients are ranged from 95% RNIs to be far less than underwriter laboratories (Uls). According to the formulation of the balanced nutrient dumplings provided by the invention, a series of balanced nutrient dumplings can be produced, so the dumplings can be eaten by people having different tastes and religious believes.

The invention discloses a freeze prepared eel skin and a preparation method thereof. The eel skin is subjected to preprocessing, stripping and slicing, fishy smell eliminating, seasoning meat strips rolling, binding, stewing or frying, quick-freezing, bagging and cold storing to obtain the freeze prepared eel skin. According to the freeze prepared eel skin and the preparation method thereof, the deep development and utilization of eel processing by-product eel skin are realized, raw material sources are various, the cost is low, the preparation method is simple, the product is full of nutrition, mouthfeel is excellent, and the freeze prepared eel skin and the preparation method thereof have remarkable economic and social benefits.

The invention discloses a preparation method of preserved apricots. The preparation method comprises the following steps: raw material pretreatment, brining, apricot seed removal, color protection, enzyme deactivation, primary sugaring, secondary sugaring, drying and vacuum packaging. The provided preparation method can keep special color, taste and nutrients of apricot pulp. The problems of nutrient loss due to hot water blanching, candying and sugaring and excessive sulphur content due to stoving are overcome, and the prepared preserved apricots are low in sugar content.

The invention discloses coconut-flavored coated peanuts and a preparation method thereof, belonging to the technical fields of foods and processing thereof. The coconut-flavored coated peanuts comprise the following materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white granulated sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, 30-40 parts of coating powder, 10-20 parts of water and 1-2 parts of peanut oil. The preparation method comprises the steps of selecting peanuts, sectional roasting, preparing syrup, coating, secondary sectional roasting and cooling, wherein the two roasting procedures both adopt roasting at different temperature sections. The method disclosed by the invention can improve the crispiness of coated peanut, is beneficial for keeping the nutrition and taste of peanut, and improves the yield; and the coated peanuts obtained according to the method disclosed by the invention have heavy coconut fragrance, unique and crispy taste and rich nutrition.

The invention discloses a method for processing natural dried daylily and belongs to the technical field of agricultural product processing. Daylily is picked in the dew season, so that the daylily is full in shape and rich in nutrition; a standard picking and placing method can avoid damage of fresh daylily and prevent press deformation or heat generation; the picked daylily is directly processed, so that beneficial substances in the daylily can be prevented being oxidized, and the color change and the nutrition loss can be avoided; a special bamboo sieve tray for processing the daylily is adopted in the dewatering, air-drying and sun-curing processes, so that the daylily can be guaranteed to be uniformly heated in the dewatering process; and the daylily does not need to be overturned in the early period, so that the finished product quality of the dried daylily is guaranteed. Compared with the conventional processing method, the product processed with the method is full in shape, tidy, unfolded, bright in color and luster and rich in nutrition; and meanwhile, any additive and auxiliary materials are not added, so that the product quality is greatly improved.

The invention relates to a hot pot ingredient barrel and an automatic food material separation hot pot device with the same. The hot pot ingredient barrel comprises a barrel and an ingredient plate. The barrel is provided with an open upper end and an open lower end, the ingredient plate is arranged on the outer side wall of the barrel and is close to the upper end of the barrel, liquid circulation channels are arranged on the lower portion of the barrel, and the inside and the outside of the barrel can be communicated with each other via the liquid circulation channels; through holes are formed in the ingredient plate. The hot pot ingredient barrel and the automatic food material separation hot pot device have the advantages that liquid can be heated by big fire when diners eat hot pots by the aid of the hot pot ingredient barrel, sharp pressures can be generated when the liquid flows through the open upper end of the hot pot ingredient barrel, the liquid can be ejected by the pressures to immerse food materials, the fire can be reduced or temporarily stopped after the food materials on the ingredient plate are thoroughly cooked, the pressures of the liquid can be reduced, soup can be separated, and the thoroughly cooked food materials on the ingredient plate can be exposed, so that the diners can eat the thoroughly cooked food materials; new food materials further can be added after the thoroughly cooked food materials are eaten up, accordingly, the problems of soup mixing and loss of original taste due to mixed redundant food in existing soup can be assuredly solved, andthe problems of nutrition loss and generation of harmful substances due to the fact that existing food materials are boiled and cooked in soup pots for a long time can be solved.

The invention discloses a fruity seaweed beverage and a preparation method thereof. The preparation method of the fruity seaweed beverage comprises the following process steps: selecting non-musty high-quality seaweed, and soaking, cleaning and slicing for later use; adding 100kg of water and the sliced seaweed into a hot dipping tank with a stirrer, heating to 35 DEG C while stirring, adding zymase (accounting for 0.4% of the 100kg of water), heating to 100 DEG C, cooling to 90 DEG C, performing heat preservation for 2 hours, and filtering; after filtrate is cooled to room temperature, adding aluminum polychlorid (accounting for 0.16%-0.20% of the 100kg of water), stirring at the speed of one revolution per second for 1 minute, and filtering to obtain clear juice; adding liquid glucose (accounting for 13%-16% of the 100kg of water), potassium sorbate (accounting for 0.03%-0.05% of the 100kg of water), fruit powder (accounting for 5% of the 100kg of water) (or fruit juice accounting for 10% of the 100kg of water), citric acid (accounting for 1% of the 100kg of water) and essence (accounting for 0.2%-0.3% of the 100kg of water) into the clear juice, maintaining the pH of liquid at 4.2-4.8, stirring, and filtering; pumping filtrate into a homogenizer, and homogenizing at the pressure of 13MPa-16MPa; and carrying out degasification and sterilization on homogenized liquid at 90 DEG C, and finally, carrying out encapsulation and sealing. The fruity seaweed beverage provided by the invention is high in nutritive value, low in cost and relatively good in taste, and the preparation method is simple.

The invention provides a food processor, which comprises: a cup body assembly, wherein the cup body assembly is internally provided with a working cavity capable of being sealed, and the cup body assembly is provided with an extraction opening communicated with the working cavity; a screw rod, which can be rotatably mounted in the working cavity, can be used for treating food materials in the working cavity and comprises a rod body and at least one main spiral rib; and a vacuum valve, which is mounted on the cup body assembly, can be used for vacuumizing the cup body assembly through the extraction opening, and can be used for relieving the pressure of the cup body assembly after the cup body assembly is vacuumized. According to the scheme, vacuumizing treatment can be directly realized through the vacuum valve, the pressure relief is performed after the vacuum pumping, a vacuum pump is directly replaced by the vacuum valve, and thusa vacuum pump and a pressure relief device can be removed; and compared with the combination of the vacuum pump and the pressure relief device, the structure of the vacuum valve is smaller and simpler, so that the structure of a product can be simplified, the cost of the product can be reduced and the volume of the product can be reduced while vacuum juicing is performed by using the vacuum valve.

The invention discloses a horseradish tree leaf superfine powder production method. The horseradish tree leaf superfine powder production method is characterized in that de-enzyming, cleaning, pulping, homogenizing, spray drying and superfine grinding are performed on fresh horseradish tree leaves to obtain horseradish tree leaf superfine powder. According to the horseradish tree leaf superfine powder production method, the treatment is performed on raw materials in a low temperature superfine grinding mode after the high temperature de-enzyming, normal temperature pulping, homogenizing and spray drying and accordingly the machining time is short, the machining method is simple, and the cost is low; a large amount of energy consumption and nutrient losses due to the fact that a large area of drying place is required by conventional machining to dry leaves or during drying and the effective component decomposition caused by the local high temperature during grinding are avoided; all nutrients and functional components are reserved in the horseradish tree leaf superfine powder and accordingly the bioavailability is greatly improved and a special sharp taste of horseradish trees is removed and accordingly the horseradish tree leaf superfine powder can serve as basic raw materials of subsequent horseradish tree products.

The invention discloses a natural stone grinding disc special for a food grinding machine. The natural stone grinding disc comprises an upper grinding disc body and a lower grinding disc body cooperating with the upper grinding disc body. The upper grinding disc body and the lower grinding disc body are each made of natural stone and have the beneficial effects of being high in hardness and high in wear resistance and containing microelements beneficial to human health. Fixed holes are formed in the upper surface of the upper grinding disc body, a feeding hole is formed in the middle of the upper grinding disc body in a penetrating manner, a mounting hole is formed in the middle of the lower grinding disc body in a penetrating manner, and the bottom face of the upper grinding disc body and the top face of the lower grinding disc body are grinding faces. The grinding face of the upper grinding disc body and the grinding face of the lower grinding disc body are each divided into three to six equal sector areas along the circumference of the grinding disc, multiple parallel and equal-height upper grinding strips are engraved in each sector area of the upper grinding disc body, and multiple parallel and equal-height lower grinding strips are correspondingly engraved in each sector area of the lower grinding disc body. The natural stone grinding disc special for the food grinding machine has the beneficial effects of being high in strength and high in wear resistance, and meanwhile the problem of nutrition losses in the food processing process is solved.

The invention discloses a straw biochar-based soil phosphorus active conditioner and a preparation method thereof, and belongs to the technical field of agriculture. The straw biochar-based soil phosphorus active conditioner comprises, in parts by weight, acid-modified straw biochar 40-60 parts, an chelating agent 10-15 parts, a phosphorus-releasing bacteria agent 5-10 parts, an acidifying agent 10-15 parts and a filler 5-10 parts. The conditioner controls the adsorption-desorption performance of straw biochar on phosphorus at an appropriate level to meet the demand of crops for phosphorus, balances the fixation and activation of soil phosphorus, and prevents the risk of phosphorus leaching and releasing while meeting the needs of crops, and has good economic, environmental and ecologicalbenefits.

The invention provides a production method of mid-autumn crisp jujube powder. The method comprises the steps of: selecting and cleaning jujubes, crushing the jujubes and putting the crushed jujubes in a beater for pulping, then removing jujube stones and peels, and placing the jujube pulp into a pulping machine for pulp refining so as to further refine the jujube pulp and obtain the refining slurry, conducting high temperature disinfection and pumping the slurry into a spray drying tower for drying, blowing air with a temperature of 130DEG C-165DEG C into the spray drying tower, carrying out bagging and sealing when the slurry is dried into powder. The jujube powder produced by the method of the invention avoids the disadvantage of nutrition loss in prior art, has the advantages of good powdering performance, no wall sticking phenomenon in production, high powder yield and comprehensive nutrition.