51results about How to "Comply with food safety standards" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.