40results about How to "Delayed oxidative rancidity" patented technology

The invention discloses processing, packaging and storage methods of pecans, and belongs to the technical field of processing and storage of nut foods. The method includes: (1) preparation of raw materials; (2) preparation of seasoning liquid; (3) steaming, frying and seasoning of raw materials; (4) composite film, iron deoxidizer, vacuum packaging; (5) bagging The product is directly marketed or stored in a warehouse at 7-13°C until the end of the storage period. This method greatly improves the steaming and soaking process of the traditional method, is low in cost, simple and easy to implement, and has a significant effect on inhibiting the hydrolytic rancidity and oxidative rancidity of hickory oil, so that the shelf life of its products is changed from 4 to 4 times that of the traditional method. -6 months extended to 10-12 months, all physical and chemical indicators have reached the industry standard. This method is suitable for popularization and application by hickory processing factories and large sellers.

The invention discloses Chinese herbal medicine compound premix used for piglets. In the invention, the composite Chinese herbal medicine premix used for the piglets, which does not contain antibiotics, is prepared by combining and preparing a compound prescription comprising various trace elements, various vitamins and several Chinese herbal medicines and some other functional substances and carriers used for promoting the growth, maintaining the function of the intestinal tract and the like according to a certain proportion.The invention has the advantages that the Chinese herbal medicine compound premix is rich in the trace elements and the vitamins which are required in the growth process of pigs, is added with a safe and nontoxic Chinese herbal medicine feed additive and has the functions of producing blood, invigorating qi, resisting bacteria, enhancing the immunity, reducing fever, relieving exterior syndrome, warming the kidney, strengthening the spleen, improving the skin andhair and the skin color of the piglets effectively, preventing and treating the diarrhea and the white dysentery of the piglets, promoting digestion, promoting the growth of animals and the like. By the premix containing the active components, the problems of drug resistance, medicine residue and the like caused by adding an antibiotic medicine into a feed of the piglets can be eliminated.

The invention provides ready-to-eat flavored fish skin and a preparation method thereof. The preparation method comprises the following technology steps: (1) macerating fish skin in wine: adding an edible alcohol solution of which the mass is 20-40% as much as the mass of the fish skin and of which the volume concentration is 60-90% to pretreated fish skin; uniformly stirring the pretreated fish skin and the edible alcohol solution so as to obtain a mixture; and placing the mixture in a sealing manner at a room temperature for 30-60 minutes, and then draining the edible alcohol solution so as to obtain wine-macerated fish skin; (2) preserving the wine-macerated fish skin: adding preserving materials to the wine-macerated fish skin obtained in the step (1), and uniformly stirring the preserving materials and the wine-macerated fish skin so as to obtain a new mixture; and preserving the new mixture in a sealing manner at the temperature of 4-15 DEG C for 4-12 hours so as to obtain preserved fish skin; (3) baking the preserved fish skin: baking the preserved fish skin obtained in the step (2) at the temperature of 50-70 DEG C for 20-50 minutes, after baking, cooling the baked fish skin to be room temperature, and then processing the cooled fish skin into slices so as to obtain dried fish skin slices; (4) deep-frying the dried fish skin slices; and (5) removing oil from the deep-fried fish skin slices, seasoning the dried fish skin slices after oil removal, and packaging the seasoned dried fish skin slices. According to the method disclosed by the invention, original color and original nutrition of the fish skin can be reserved to the maximum extent, the mouth feel and the preservation property are improved, and the processing technology is simple and environmental-friendly.