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51results about How to "Comply with food safety standards" patented technology
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Beta-carotene micro-capsule powder and preparation method thereof
InactiveCN101999577AImprove stabilityUniform particle sizeNatural dyesFood shapingBiotechnologyVitamin C
The invention discloses beta-carotene micro-capsule powder and a preparation method thereof. The beta-carotene micro-capsule powder comprises the following components in weight percentage: 3%-6% of beta-carotene, 3%-5% of vitamin C palmitic acid esters, 30%-45% of food-grade gelatin, 15%-30% of starch, 3%-5% of vitamin C sodium, 2%-5% of soybean lecithin and 20%-30% of cane sugar. The preparationmethod comprises the following steps of: extracting the beta-carotene, preparing and mixing an organic-phase solution and a water-phase solution, then carrying out ultrasonic high-speed shearing, high-pressure homogenized emulsification and spraying drying, and the like to finally obtain the beta-carotene micro-capsule powder reaching the nano grade in particle size. The obtained beta-carotene micro-capsule powder has short dissolving time and stability without delamination; in addition, because the food-grade material is fully used as a production reagent and an auxiliary material in a preparation process, the beta-carotene micro-capsule powder accords with the safety standard of food, has the characteristic of simplicity in preparation method and low product cost, and is easy for continuous and automatic production.
Owner:SHANGHAI INST OF TECH
Preparation process of fish scale collagen protein
ActiveCN103540635ASmall molecular weightTake advantage ofPeptide preparation methodsFermentationWaste materialImpurity
The invention provides a preparation process of a fish scale collagen protein. With the preparation process, the collagen protein can be extracted from fish scales, so that the fish scales are changed into things of value from waste material and thorough utilization of resources is realized. The preparation process comprises the following steps of pretreating, decalcifying, neutralizing and removing impurity, washing by using water, sol, solid-liquid separating and filtering, hydrolyzing, filtering and separating the collagen protein, filtering and separating the macromolecular protein, desalting, dehydrating, drying and the like to obtain collagen protein powder. The collagen protein powder prepared by the preparation process has the molecular weight of less than 5000 Daltons and can be absorbed by the human body easily.
Owner:SHISHI HAIXING FOOD +1
Fruit and vegetable shelf small package bag film and manufacture method
InactiveCN101805474AImprove product valueReduce pollutionBagsSacksIndirect contactFruits and vegetables
The invention relates to a fruit and vegetable shelf small package bag film which is prepared from the following raw materials by weight parts: LLDPE (Linear Low Density Polyethylene), LDPE (Low Density Polyethylene), EVA (Ethylene / Vinyl Acetate), 10 percent of short-acting antifogging functional master batches and 20 percent of antimicrobial functional master batches. A manufacture method of the fruit and vegetable shelf small package bag film comprises the following steps of: weighing the raw materials according to the proportions; mixing by a plastic particle mixer; and blowing, molding and filming by adopting a self bag-sealing film-blowing machine with a clamping chain in the diameter of 50 mm. The product is suitable for packaging fruits and vegetables, such as grapes, cherries, hawkthorns, kiwifruits, apples, peppers, carrots, edible fungi, and the like, is non-toxic and transparent, and accords with the food safety standard. Because of indirect contact with the external environment (air, human contact, and the like) in the shelf life period, fruit and vegetable products packaged by the small bags can avoid the pollution of a certain harmful microorganisms (various bacteria) and lessen loss caused by withering dehydration, mechanical damage, and the like. Meanwhile, the invention has the effects of resisting aging and prolonging the shelf life and can improve the marketability of fruit and vegetable products by 2-5 days.
Owner:NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
Production method for freeze-dried lemon sustained-release tablet
The invention discloses a production method for a freeze-dried lemon sustained-release tablet, which includes the following steps: ultrasonic cleaning, sterilization, secondary cleaning, precutting, fine cutting, flavoring, quick freezing and vacuum freeze-drying. The freeze-dried lemon sustained-release tablet which is produced according to the method keeps the nutritional ingredients in the lemon unchanged to the max, moreover, the nutrition and flavor of the freeze-dried lemon sustained-release tablet can be slowly released when the freeze-dried lemon sustained-release tablet socked in water and drunk, and meanwhile, the shelf life of the product also can be greatly prolonged; secondly, the processing process adopts vacuum freeze-drying just one time, rather than two times of vacuum freeze-drying, so that the production cost is greatly reduced; the color is natural, and the appearance is good.
Owner:四川德顺源食品股份有限公司
Preparation method for sea cucumber peptide
ActiveCN109385456AClean up thoroughlyComply with food safety standardsPeptide preparation methodsFermentationNeutral proteaseSlurry
The invention discloses a preparation method for sea cucumber peptide, belonging to the technical field of aquatic product processing. The preparation method comprises the following steps: weighing cooked fresh sea cucumber without internal organs, immersing the sea cucumber in liquid nitrogen, taking the sea cucumber out, then soaking the sea cucumber in hot water with a temperature of 95-97 DEGC, and then carrying out stirring and washing; adding the cleaned sea cucumber into a cooking and enzymolysis tank for cooking, and after completion of cooking, starting the stirrer and the shearer ofthe cooking and enzymolysis tank and performing shearing to obtain slurry; filtering the slurry, then pumping the filtered slurry into the cooking and enzymolysis tank, adding composite neutral protease consisting of thiol protease-series bromelain, papain and Bacillus subtilis-produced neutral protease, and carrying out enzymolysis under a heat-preserved condition; and subjecting an enzymolysisproduct to post-treatment to obtain a finished sea cucumber peptide product. With the method in the invention, harmful heavy metals in a sea cucumber raw material can be completely removed; small-molecular peptide with a molecular weight of 1000 D or below in the enzymolysis product accounts for 85% or more; and the finished product has no fishy and peculiar smell.
Owner:HANGZHOU KANGYUAN FOOD SCI & TECH
Method for restoring heavy-metal-contaminated soil by utilizing oil sunflower planting
The invention discloses a method for restoring heavy-metal-contaminated soil by utilizing oil sunflower planting. The method comprises the following steps of planting oil sunflower in the heavy-metal-contaminated soil according to a natural growing period, and conventionally culturing the oil sunflower. The oil sunflower rapidly grows and has strong root systems, biomass of the overground part of oil sunflower is large, the oil sunflower is drought-resisting and barren-resisting property, has strong tolerance and enrichment property to heavy metal, can grow normally in the heavy-metal-contaminated soil and no obvious poison symptoms appear. The method provided by the invention has the advantages that the selected oil sunflower can absorb and accumulate a large quantity of multiple heavy metals, and particularly, the contents of heavy metals such as Cu, Pb, Cd and As in the plant reach a high enrichment level, and the problems in the existing heavy-metal-contaminated soil restoring technology that the plants slowly grow, the biomass is low, the total quantity of absorbed and accumulated heavy metals is small, the plants only have the tolerance and enrichment capacity to a single heavy metal, does not have the good economic benefits, and has poor practical application comprehensive result.
Owner:HUNAN AGRICULTURAL UNIV
Method for producing germ oil, oligosaccharides and protein concentrate by using soybean germs
ActiveCN102120946AImprove qualityAchieve full utilizationSugar derivativesProtein composition from vegetable seedsSOY ISOFLAVONESConcentration protein
The invention discloses a method for producing products such as soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soybean saponins and soybean isoflavones by using soybean germs, and relates to the field of deep grain processing. The method comprises the following steps of: performing online stabilization treatment on the soybean germs; performing normal temperature extraction and low temperature desolventizing by taking subcritical fluid as a lytic enzyme to produce the soybean germ oil; extracting polar ingredients such as the soybean oligosaccharides and the like from the defatted soybean germs by taking subcritical liquid ammonia and the like as lytic enzymes, and separating the oligosaccharides, the isoflavones and the saponins from the extract and purifying; and separating the soybean germ protein concentrate from the liquid ammonia extract, namely a low temperature soybean gear meal. When the method is used, five products such as the germ oil, the oligosaccharides, the soybean protein concentrate and the like can be obtained simultaneously, so that the full utilization of the soybean germs is realized, and production cost is low; reextraction canbe completed in different extraction stages of the same leaching equipment, so that investment is saved; and zero emission is realized, so that the method is environmentally-friendly.
Owner:高邮市日星药用辅料有限公司
Water-soluble fertilizer capable of absorbing cadmium in foliage resistance and control paddy rice and preparation method and application thereof
InactiveCN107986863AInhibition of migratory operationAccurate quantitative contentCalcareous fertilisersFertilising methodsMetal chelateDissolution
The invention discloses a water-soluble fertilizer capable of absorbing cadmium in foliage resistance and control paddy rice. The water-soluble fertilizer comprises the following components in percentages by weight: 17% to 22% of amino acids, 5% to 6% of polyglutamic acids, 19% to 28% of a metal chelate compound, 0.5% to 0.8% of a complexing agent and 5% to 8% of a surface active agent. The invention also discloses a preparation method of the water-soluble fertilizer. The preparation method comprises the following steps: (1) adding amino acids and polyglutamic acids into water, heating and stirring to obtain a mother solution A; (2) in a stirring condition, adding the metal chelate compound and the complexing agent into the mother solution A, and obtaining a mother solution B after complete dissolution; (3) in the stirring condition, adding the surface active agent into the mother solution B, and obtaining the water-soluble fertilizer product after complete dissolution. By using the water-soluble fertilizer, the cadmium content of paddy rice can be reduced, the cadmium content of paddy rice accords with the standard of edible safety, the production increase and quality increase ofpaddy rice are promoted, and secondary pollution to the environment is avoided.
Owner:HUNAN INST OF AGRI ENVIRONMENT & ECOLOGY
Method for reducing content of fusel oil in Xiaoqu liquor
InactiveCN105950346ADoes not affect contentReduce contentAlcoholic beverage preparationAlcoholDistillation
The invention relates to the technical field of baijiu brewing, in particular to a method for reducing the content of fusel oil in Xiaoqu liquor. The method includes the processes of grain soaking, primary steaming, grain braising, secondary steaming, spreading cooling, yeast adding, culture saccharification, blended grain fermentation, distillation in a steamer and the like. After culture saccharification is completed, yeast extract powder with the mass being 0.05-0.07% the grain addition amount and ammonium bicarbonate with the mass being 0.02-0.04% the grain addition amount are added into saccharified grains, the concentration of an assimilable nitrogen source is increased, and thus the content of fusel oil is decreased. By means of the method, the problem that the content of fusel oil in Xiaoqu liquor is high is solved, operation is easy and convenient, cost is low, and the quality of liquor is improved; the method is mainly applied to the production process of brewing Xiaoqu baijiu.
Owner:JING BRAND
Waterborne edible jet ink and preparation method thereof
The invention discloses a waterborne edible jet ink and a preparation method thereof. The preparation method comprises the following steps: mixing polylactic acid, deionized water and edible alcohol in a weight ratio of 8-11:18-24:15-21, heating at 60-70 DEG C, stirring in a rotating speed of 800-5000r / min to ensure that polylactic acid is completely dissolved and obtain a resin solution; mixing edible alcohol, deionized water and edible pigment in a ratio of 20-24:8-14:10-15, wherein edible alcohol and deionized water are used as solvent; stirring in a rotating speed of 800-5000r / min for dissolving to obtain color paste, mixing the resin solution with color paste, and adding table salt and soybean oil to emulsify for 1-1.5h and obtain the finished product, wherein the weight ratio of resin solution to color paste, table salt and soybean oil is 41-56:38-49:0.5-5:0.2-5. The method of the invention is easy and accessible, and the obtained jet ink has good color fastness, is nontoxic and environmentally friendly, and can be directly used for marking medicines and food, thus benefiting the safety management of food.
Owner:WUHAN UNIV
Preparation method of fish scale collagen
InactiveCN108530531ATake advantage ofImprove hydrolysis efficiencyConnective tissue peptidesPeptide preparation methodsFood safetyColloid
The invention relates to a preparation method of fish scale collagen. The preparation method takes fish scales as raw materials and the fish scales are treated through steps of removing calcium, dissolving colloid, carrying out solid-liquid separation and filtering, hydrolyzing, carrying out collagen filtering and separation, carrying out macromolecular protein filtering and separation, desalting,dehydrating, drying and the like to prepare collagen powder; the fish scales are changed into valuable things and sufficient utilization of resources is realized. According to the preparation method,macromolecular protein is hydrolyzed into small molecular protein by adopting a combined biological enzymolysis method; biological enzyme has high enzymolysis efficiency, is safe and has no toxicity;the prepared collagen can meet food safety requirements.
Owner:贝尔特(烟台)海洋生物科技有限公司
Biological organic fertilizer applicable to heavy metal contaminated cultivated lands and preparation method of biological organic fertilizer
InactiveCN106831250AReduced activityThe effect of inhibiting absorptionCalcareous fertilisersBio-organic fraction processingLivestock manurePhosphate
The invention discloses a biological organic fertilizer applicable to heavy metal contaminated cultivated lands and a preparation method of the biological organic fertilizer, relating to the technical field of agricultural fertilizers. The biological organic fertilizer is prepared from the following raw materials in parts by weight: 5-7 parts of ammonium sulfate, 8-10 parts of potassium dihydrogen phosphate, 4-6 parts of ammonium chloride, 2-3 parts of microelements, 20-30 parts of calcium oxide, 10-25 parts of poultry and livestock manure, 40-60 parts of a miscellaneous fertilizer, 2-3 parts of a biological bacterial agent, 2-4 parts of oil-tea meal, 3-5 parts of oil-tea husk, 1-3 parts of starch and 0.5-1 part of aluminum polychlorid. The biological organic fertilizer is applicable to the heavy metal contaminated cultivated lands and has the characteristics that agricultural products which are low in relatively low heavy metal convent and meet the food safety can be planted, and the like; and the biological organic fertilizer can be used as a fertilizer for the planting of heavy metal contaminated paddy fields in the south of China and can also be applied to the restoration and ecological improvement of the heavy metal contaminated paddy fields.
Owner:HUNAN ZHONGKE AGRI
Complementary food nutrient supplementing tablet and preparation method thereof
InactiveCN104856042AEasy to acceptWill not affect the colorFood ingredient functionsFood preparationSide effectFood safety
The invention discloses a complementary food nutrient supplementing tablet and a preparation method thereof and belongs to complementary food nutrient supplements. The complementary food nutrient supplementing tablet is characterized by being composed of whole milk powder, lotus root starch, complex nutrients and calcium carbonate. The complementary food nutrient supplementing tablet is easy to produce and convenient to take; the tablet has no adverse effects in the aspects of color and luster, taste, stability and the like, and can be accepted by infants easily; the tablet has no any medicinal accessories, preservative, essence and the like, completely conforms to the national food safety standards and does not cause any harm or toxic and side effects to the body.
Owner:李卫平
Special corn BB fertilizer suitable for mild cadmium and lead combined polluted calcareous soil
ActiveCN104355685AReduced bioavailabilityBring secondary pollutionClimate change adaptationAlkali orthophosphate fertiliserSulfate radicalsAdditive ingredient
The invention discloses a special corn BB fertilizer suitable for a mild cadmium and lead combined polluted calcareous soil, and belongs to the technical field of fertilizers. The special corn BB fertilizer is an organic-inorganic bulk blend fertilizer and comprises the following effective ingredients according to mass percentage: 15% of nitrogen, 6% of phosphorus pentoxide, 6% of potassium oxide, 33% of sulfate radical, and 4% of humic acid. The BB fertilizer is blended from granular ammonium sulfate, diammonium phosphate and a humic acid compound fertilizer according to a certain proportion, is suitable for the mild cadmium and lead combined polluted calcareous soil, effectively inhibits the absorption and the transport of heavy metals, such as cadmium and lead, of the corn, reduces the bio-availability of cadmium and lead in the soil, promotes the growth of the corn, and guarantees the quality of the corn.
Owner:HEBEI AGRICULTURAL UNIV.
Edible printing ink and preparation method thereof
The invention discloses edible printing ink and a preparation method thereof. The edible printing ink consists of the following components in percentage by mass: 40-50% of soybean oil, 20-35% of sucrose, 5-15% of corn starch, 15-30% of butter and 0.5-3.0% of glycerol. Furthermore, the invention discloses a preparation method of the edible printing ink. The printing ink is safe and non-toxic, and can be automatically degraded; the printing ink complies with national food safety standard, and can be directly printed into patterns and characters on food; and the printing ink is safe to use and environment-friendly.
Owner:汕头市恒立印务有限公司
High-acid-value rice bran oil synchronous deacidification and dewaxing process
ActiveCN104877757AIncrease the refining rateProcess safety and environmental protectionFatty-oils/fats refiningAcid valueRice Bran Extract
The invention discloses a high-acid-value rice bran oil synchronous deacidification and dewaxing process, which comprises the following steps that 1, high-acid-value rice bran crude oil is pretreated to obtain high-acid-value rice bran oil; 2, synchronous deacidification and dewaxing is carried out to obtain deacidified and dewaxed rice bran oil; 3, the deacidified and dewaxed rice bran oil is sequentially subjected to solvent recovery and decoloring treatment to obtain the low-acid-value and low-wax-content rice bran oil. The high-acid-value rice bran oil synchronous deacidification and dewaxing process provided by the invention has the advantages that lecithin is adopted and is dissolved into a 95-percent ethanol solution to form micelle, so that free fatty acid and rice bran wax are separated out to reduce the content of the free fatty acid and the rice bran wax; therefore the acid value of the rice bran oil is lowered to be below 1mg KOH / g, the wax content is lowered to be below 0.1 percent, and the deacidification rate and the dewaxing rate respectively reach higher than 95 percent. The high-acid-value rice bran oil synchronous deacidification and dewaxing process has the advantages that safety and environment protection are realized, the process is simple, the operation is convenient and fast, the cost is low, the refinery rate is high, the nutrition ingredient remaining rate is high, and the process is suitable for the production of edible grease.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Soy sauce marinated chicken preparation method
InactiveCN105410720AUnique flavorComply with food safety standardsFood scienceAdditive ingredientFood safety
The present invention discloses a soy sauce marinated chicken preparation method which includes the following steps: (1) raw and accessory material acceptance, (2) thawing and washing, (3) ingredient blending, (4) rolling and kneading, (5) hanging and shaping, (6) air-drying, (7) baking, (8) vacuum packaging, (9) sterilizing, (10) sorting, (11) external packing, etc. The soy sauce marinated chicken preparation method uses a rigorous technology, and the processed soy sauce marinated chicken is unique in flavor, safe and hygienic, and in line with national food safety standards.
Owner:程叶萍
Laotan pickled Chinese cabbage and beef flavored paste essence and preparation method thereof
The invention discloses and provides pickled Chinese cabbage and beef flavored paste essence. The pickled Chinese cabbage and beef flavored paste essence comprises a beef flavored base material, a pickled Chinese cabbage flavored base material, a seasoning, a thickening agent and water, wherein the beef flavored base material is prepared from fresh beef and fresh ox bones through crushing, enzymolysis and a Maillard reaction; and the pickled Chinese cabbage flavored base material is prepared from pickled Chinese cabbages through vacuum drying and crushing. The pickled Chinese cabbage and beefflavored paste essence has natural, pure and unique taste, is high in nutrient value and low in the cost of raw materials, chemical additives are not used, and the prepared essence is safe and healthyin the eating course. The invention further provides a preparation method of the pickled Chinese cabbage and beef flavored paste essence. The preparation course is simple, and large-scale industrialproduction is easy to perform; and the prepared pickled Chinese cabbage and beef flavored paste essence is natural and unique in taste, safe and healthy, and can meet ever growing living requirementsof people.
Owner:湖南汇湘轩生物科技股份有限公司
Method for preparing tea saponin under coupled action of high-voltage pulsed electric field and biological enzymatic hydrolysis
ActiveCN108774283AImprove permeabilityImprove wall breaking efficiencySugar derivativesSteroidsMeal powderHigh pressure
The invention discloses a method for preparing tea saponin under the coupled action of a high-voltage pulsed electric field and biological enzymatic hydrolysis. The method comprises the following steps: subjecting degreased tea seed meal powder to homogenization, then feeding the homogenized tea seed meal powder into a high-voltage pulsed electric field treatment chamber for treatment, and carrying out enzymatic hydrolysis so as to obtain a crude extract of tea saponin; and subjecting the crude extract of tea saponin to flocculation, then to microfiltration for removal of impurities and then to nanofiltration, concentration and purification so as to obtain the tea saponin. The method of the invention carries out deep processing and comprehensive utilization on tea seed meal, a by-product of processing in the tea seed oil industry in China, and the prepared tea saponin can be used as a natural non-ionic surfactant and is widely applied to daily chemicals, medicine, food, pesticides andother industries. The method of the invention is simple in operation process, low in cost and applicable to industrial production of various scales, and effectively solves the problem of discharge ofwaste produced in tea seed oil production and processing.
Owner:华大国询(厦门)生物科技有限公司
Flavor additive and using method thereof
ActiveCN104012916AIncrease the fragranceEnhanced meat textureFood ingredient as flavour affecting agentFood ingredient for microbe protectionArginineFood material
The invention relates to a flavor additive and a using method thereof. The flavor additive comprises the following components: micromolecule amino acids including histidine, arginine and leucine, micromolecule fatty acids including palmitelaidic acid methyl ester and alpha-linolenic acid, micromolecule nucleotides including inosinic acid and 6-hydroxypurine, and bacteriostatic agents including glucose-sigma-lactone. The method comprises the following steps: accurately weighing palmitelaidic acid methyl ester and alpha-linolenic acid, uniformly mixing, and adding into soup stock; placing in food materials and cooking, and keeping a boiling state for 1-3 hours; weighing histidine, arginine, leucine, inosinic acid, 6-hydroxypurine and glucose-sigma-lactone, dissolving with a little soup stock, and adding into soaking liquor after uniformly mixing; and adding the food materials cooked in the soup stock into the soaking liquor, stewing for 3-4 hours, taking out and draining off. The flavor additive disclosed by the invention can effectively improve product flavor, so that the product meat mellow feeling is strengthened; moreover, the flavor additive is good in antibacterial effect and capable of prolonging good shelf life by about 3-4 days in a storage environment of 0-10 DEG C.
Owner:YANTAI XIWANG FOOD
A kind of preparation method of sea cucumber peptide
ActiveCN109385456BClean up thoroughlyComply with food safety standardsPeptide preparation methodsFermentationBiotechnologyNeutral protease
Owner:HANGZHOU KANGYUAN FOOD SCI & TECH
Preparation method for dried sea buckthorn fruit
InactiveCN105994584AShorten the timeGood sealing conditionFruits/vegetable preservation by heatingHorticultureHeating system
The invention discloses a preparation method for dried sea buckthorn fruit. The preparation method for the dried sea buckthorn fruit comprises the following steps: a first stage: placing harvested fresh sea buckthorn fruit in drying equipment, and drying for 3 to 8 hours at the temperature of 40 to 50 DEG C, wherein the internal temperature and the external temperature of the sea buckthorn fruit are the same in the stage; a second stage: rising the temperature to 59 to 60 DEG C, and maintaining for 10 to 24 hours; a third stage: decreasing the temperature to 45 to 48 DEG C, regulating the relative humidity of the drying equipment to be 40 to 50 percent, and maintaining for 7 to 18 hours; a fourth stage: decreasing the temperature to 42 to 45 DEG C and maintaining for 4 to 8 hours; shutting down a heating system, further drying the sea buckthorn fruit by utilizing afterheat of the drying equipment, and maintaining for 40 to 45 minutes. The drying is hot air drying. The preparation method for the dried sea buckthorn fruit provided by the invention requires shorter time compared with a drying processing method, and is more hygienic and safe compared with baking in an earthy baking room; moreover, the prepared sea buckthorn fruit is higher in quality.
Owner:青河县金科源林木培育有限公司
Method for producing germ oil, oligosaccharides and protein concentrate by using soybean germs
ActiveCN102120946BImprove qualityAchieve full utilizationSugar derivativesProtein composition from vegetable seedsSOY ISOFLAVONESConcentration protein
The invention discloses a method for producing products such as soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soybean saponins and soybean isoflavones by using soybean germs, and relates to the field of deep grain processing. The method comprises the following steps of: performing online stabilization treatment on the soybean germs; performing normal temperature extraction and low temperature desolventizing by taking subcritical fluid as a lytic enzyme to produce the soybean germ oil; extracting polar ingredients such as the soybean oligosaccharides and the like from the defatted soybean germs by taking subcritical liquid ammonia and the like as lytic enzymes, and separating the oligosaccharides, the isoflavones and the saponins from the extract and purifying; and separating the soybean germ protein concentrate from the liquid ammonia extract, namely a low temperature soybean gear meal. When the method is used, five products such as the germ oil, the oligosaccharides, the soybean protein concentrate and the like can be obtained simultaneously, so that the full utilization of the soybean germs is realized, and production cost is low; reextraction can be completed in different extraction stages of the same leaching equipment, so that investment is saved; and zero emission is realized, so that the method is environmentally-friendly.
Owner:高邮市日星药用辅料有限公司
Solid beverage of fortified complementary vitamin D
InactiveCN105105149APromote absorptionEasily absorbableVitamin food ingredientsFood preparationSide effectWater dispersible
The invention discloses a solid beverage of fortified complementary vitamin D, belonging to the fields of nutrient fortified food and solid beverage technologies. The solid beverage is characterized by being prepared from medium chain triglyceride (MCT) powder, apple juice powder, food grade yeast powder, and vitamin D3 water dispersible powder. The solid beverage of the fortified complementary vitamin D provided by the invention has the advantages and beneficial effects of reasonable ratio, accurate efficacy, clear bio-synergy, high pertinency, and remarkable synergistic effects, and the solid beverage is easy to produce and convenient to take; the solid beverage provided by the invention has no any harmful effect in the aspect of color and luster, mouthfeel, stability, and the like; dark spots, sediment and flotage do not occur; oxidative smell of the product does not occur in a short time; the shelf life is up to 24 months, the solid beverage is easy to accept by an infant, any preservative, essence and the like do not exist; the solid beverage fully complies with the national food safety standard; and harm and toxic and side effects are not brought to a body.
Owner:辽宁美天佳生物科技有限公司
Taiwan sausage and preparation method thereof
InactiveCN106174111APlay the role of heat-clearing and detoxifyingAvoid burning problemsFood scienceMonosodium glutamateLean meat
The invention provides a Taiwan sausage which is prepared from lean meat, chicken big breast meat, shop fat and other accessories. The Taiwan sausage comprises the following ingredients in parts by weight: 300-400 parts of lean meat, 100-150 parts of chicken big breast meat, 200-300 parts of shop fat, 8-9 parts of table salt, 40-45 parts of white sugar, 7-8 parts of monosidum glutanate, 1-1.5 parts of five spice powder, 0.5-0.8 part of star aniseed powder, 0.5-0.8 part of white pepper powder, 0.5-0.8 part of oily cassia powder, 2-3 parts of phosphate, 0.4-0.8 part of sodium erythorbate, 0.01-0.02 part of sodium nitrite, 0.02-0.03 part of monascus red, 15-20 parts of potato powder, 5-10 parts of protein isolate, 1-2 parts of garlic powder and 0.5-1 part of bitter gourd powder, wherein the bitter gourd powder has the efficacies of clearing away heat and toxic materials, beautifying and tenderizing skin, reducing blood glucose, nourishing blood and liver, and the like, and garlic has certain pungent flavor which can cover the bitterness of bitter gourd, so that the original taste of the sausage can not be influenced, and thus the Taiwan sausage is well received by consumers.
Owner:NANJING JINSHIPENG COMMERCE & TRADE CO LTD
Automatic dried beancurd stick deep-frying production line
PendingCN112219871AExcessive peroxide valueIncrease productivityOil/fat bakingFiltration circuitsFood safetyProcess engineering
The invention discloses an automatic dried beancurd stick deep-frying production line, and belongs to the field of dried beancurd stick deep-frying equipment. The production line comprises a conveyor,a deep-frying machine, an elevator I, a spin-drying machine, an elevator II, a moisture regaining machine, a steam generating device and a spreading and cooling machine. The automaticdeep-frying machine is arranged to simulate manual deep-frying of dried beancurd sticks, so that the deep-fried dried beancurd sticks are not burnt; meanwhile, the whole production line is a practical automatic device, so that the production efficiency is higher; the production capacity of the production line is 5 times that of the dried beancurd sticks deep-fried by 10 workers every day; deep-drying oil is subjected to inlet and outlet oil filtering, so that the deep-frying oil is cleaner; and deep-frying treatment is carried out after new oil enters the deep-frying oil, so that the peroxide value in the oildoes not exceed the standard, and the food safety standard is met.
Owner:广西三农食品有限公司
A kind of preparation technology of fish scale collagen
ActiveCN103540635BSmall molecular weightTake advantage ofPeptide preparation methodsFermentationPre treatmentWaste material
The invention provides a preparation process of a fish scale collagen protein. With the preparation process, the collagen protein can be extracted from fish scales, so that the fish scales are changed into things of value from waste material and thorough utilization of resources is realized. The preparation process comprises the following steps of pretreating, decalcifying, neutralizing and removing impurity, washing by using water, sol, solid-liquid separating and filtering, hydrolyzing, filtering and separating the collagen protein, filtering and separating the macromolecular protein, desalting, dehydrating, drying and the like to obtain collagen protein powder. The collagen protein powder prepared by the preparation process has the molecular weight of less than 5000 Daltons and can be absorbed by the human body easily.
Owner:SHISHI HAIXING FOOD +1
Temperature showing utensil and manufacturing method
InactiveCN103523313BComply with food safety standardsImprove the decorative effectDuplicating/marking methodsBottlesTextile printerGraphics
The invention belongs to the technical field of temperature-displaying utensils, and specifically relates to a temperature-displaying utensil and a manufacturing method that can display temperature or change printed patterns as the temperature changes. The container body is covered with a printing layer on the surface of the container, the printing layer is a temperature-sensitive ink layer, and the temperature-sensitive ink layer includes more than one group, and one group of temperature-sensitive ink layers includes the pattern layer on the bottom layer and the covering layer Layer, the pattern layer and cover layer of the same group have the same color; when the patterns and / or characters of the cover layer develop color, completely cover or hide the patterns and / or characters of the same group of pattern layers; cover in the same group of temperature-sensitive ink layers The achromatic point of the layer is lower than that of the pattern layer; except for the pattern layer adjacent to the container, the temperature-sensitive ink layer whose temperature is higher than the achromatic point is transparent or translucent, and can be used according to the color of the container. The display of printed patterns or characters or numbers, and a clear understanding of the temperature of the liquid in the vessel bring great convenience to use.
Owner:济南方劢玻璃制品有限公司
A kind of temperature-sensing milk bottle and production method
InactiveCN103462813BComply with food safety standardsImprove the decorative effectFeeding-bottlesTextile printerGraphics
The invention belongs to the technical field of feeding bottles, and specifically relates to a temperature display feeding bottle and a manufacturing method that can display temperature or change printed graphics as the temperature changes. The bottle body is covered with a printing layer on the surface of the bottle body. The printing layer is a temperature-sensitive ink layer. The temperature-sensitive ink layer includes more than one group. A group of temperature-sensitive ink layers includes the bottom pattern layer and the pattern layer above the pattern layer. Covering layer, the color of the pattern layer and covering layer of the same group is the same; when the patterns and / or characters of the covering layer are colored, they completely cover or hide the patterns and / or characters of the same group of pattern layers; in the same group of temperature-sensitive ink layers The achromatic point of the covering layer is lower than that of the pattern layer; except for the pattern layer adjacent to the bottle body, the temperature-sensitive ink layer whose temperature is higher than the achromatic point is transparent or translucent, and can be based on The display of printed patterns or characters or numbers on the feeding bottle provides a clear understanding of the temperature of the liquid in the feeding bottle, which brings great convenience to use.
Owner:刘威
Method for preparing dictyophora indusiata-goose hotpot ingredients
InactiveCN102389121BKeep it deliciousSimple preparation processFood preparationHerb medicineMonosodium glutamate
The invention relates to a method for preparing dictyophora indusiata-goose hotpot ingredients, comprising the following steps: adding 20% of seasoning powder A, 38% of seasoning powder B, 25% of salt, 15% of monosodium glutamate and 2% of sodium ribonucleotide by weight to a stainless steel mixing machine; uniformly mixing to obtain the finished-product of the dictyophora indusiata-goose hotpot ingredients; checking and packaging the product of the dictyophora indusiata-goose hotpot ingredients. The invention has the following beneficial effects: the invention clears up and replaces the seasonings natural spices and health care Chinese herb medicine in the traditional dictyophora indusiata-goose hotpot ingredients, so delicious taste of the traditional food is kept, and the food safety can be ensured. The invention improves the traditional method for preparing the dictyophora indusiata-goose hotpot ingredients, replaces the method for preparing the dictyophora indusiata-goose hotpot ingredients through slowly stewing with small fire by the method for preparing the dictyophora indusiata-goose hotpot ingredients through a piece of industrialized modern food processing equipment andtechnology, so the dictyophora indusiata-goose food meets the national food safety standards and fast-paced requirements of the modern restaurant, and the taste is more beautiful.
Owner:BEIJING MIAOYUN DINING MANAGEMENT
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