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

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 and hair 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 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-based 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 industry standards. This method is suitable for popularization and application by hickory processing factories and large sellers.

The invention belongs to the technical field of feed, and discloses a Chinese medicinal herb vitamin premix for pigs, which is prepared from a plurality of vitamins, a plurality of Chinese medicinal herbs and a carrier according to a certain proportion. The premix of the invention has the following advantages: the premix is rich in vitamins needed in the growth of pigs, and is added with safe and non-toxic Chinese medicinal herb feed additives, and has the effects of promoting hemopoiesis, invigorating qi, resisting bacteria, enhancing immunity, clearing away heat. relieving exterior syndrome, strengthening spleen and stomach, effectively improving pig skin, promoting digestion and growth of pigs and the like. The premix containing the above ingredients can improve the subhealth situation of pigs in the intensive feeding conditions in the prior art, enhance disease resistance and immune of pigs, improve the production performance of pigs.

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.

The invention discloses a torreya processing method, belonging to the technical field of agricultural product processing. The method comprises the following steps: (1) preparing raw materials; (2) preparing and deoxidizing flavoring liquid; (3) stir-frying raw materials; (4) flavoring and drying raw materials through frying; and (5) packaging and storing products and the like. The method makes great improvements to the first frying process and the first soaking process of a traditional processing method, the cost is low, the operation is simple, convenient and feasible, compared with the traditional processing method, the contents of hydrolytic rancidity and oxidative rancidity inhibiting torreya fat and oil are respectively decreased by 31.87 percent and 35.81 percent, the good product flavor and the good commodity value are kept, the shelf life is prolonged to 8-11 months from traditional 4-6 months, and the method can be widely popularized and applied in torreya processing enterprises.

The invention discloses a packaging method for refreshing large yellow croaker through controlled atmosphere. The method comprises: (1) killing, dissecting, removing internal organs of the fish, washing, and drip-dring, (2) mixing gases with a gas proportion mixer, vacuumizing with a multifunctional controlled atmosphere packaging machine for 3-10s, aerating for 1-5s, and sealing at 110DEG C-150DEG C, and (3) cold-storing at 0DEG C-4DEG C. Controlled atmosphere adopts CO2 and N2, and takes random ratio at a volume scope of CO2 10-80% and N2 10-90%. In the controlled atmosphere packaging, aerating 1ml-3ml / g yellow croaker. The invention can prolong shelf period obviously, ensure product quality, and is easy operation.

The present invention discloses a preparation method and an application of a feed liquid compound antioxidant. The production method of the feed liquid compound antioxidant has the advantages of being low in costs, remarkable in anti-oxidation effects, safe and convenient in operations, etc. The feed liquid compound antioxidant can be directly added into fat, is even in dispersion, and thereby solves the problem of steric hindrance between the antioxidant and the feed fat, so that the dispersions of the effective ingredients of the antioxidant in the feed fat are more uniform and the antioxidant is better in the antioxidant effect and also plays very good protective functions of vitamins in feed.

The invention discloses a method for processing loose structure type seasoning flavor marinated fish, and belongs to the technical field of aquatic products. Semi-dried freshwater salted fish is used as a raw material; the method comprises the following steps of: reducing the salt content to the content that edible salt is not required to be added in the subsequent process by perforation, a desalting agent, oscillation and desalting treatment or a desalting agent and vacuum reverse osmosis and desalting treatment; and then sequentially performing mediate-and-short wave infrared drying, vacuum frying, marinating, vacuum packaging and sterilizing to process leisure soft packaged seasoning flavor marinated fish. By the composite desalting treatment, the salt content in a fish block is reduced to below 3 percent; water is not required to be replaced; and during desalting, 4 hours spent on desalination is shortened to within 2 hours. By mediate-and-short wave infrared drying, pre-drying is executed for 1 hour; then the salted fish is fried in vacuum at temperature of 110 DEG C for 15 minutes; by using the method, the high-quality loose structure type seasoning flavor marinated fish can be produced; and the seasoning flavor marinated fish can be well stored during a preservation period of 9 months.

The invention relates to a method for processing kelp food by frying and microwave puffing and solves the problems of the prior art that microwave-dried puffed kelp strips are hard and non-crispy, fried kelps strips are low in puffing degree with severely blistered surfaces, frying temperature is high, loss of nutrients of the kelp is high, and the kelp turns dark, is high in oil content, has hard texture and is non-crispy. According to the technical scheme, the method is characterized by including selecting dried kelp, cleaning the dried kelp to remove silt, softening the kelp, shaping and cutting the kelp into pieces, wrapping the kelp pieces with sauce, taking out to drain the residual sauce, wrapping with starch, frying at medium temperature, deoiling, microwave-puffing and drying to remove water, and finally performing gas-filled packaging to obtain the fired and microwave-puffed kelp food. The method is applicable to processing of food made of the kelp, and the food has unique flavor and attractive appearance, is convenient to tea and has marketing prospect.

The invention relates to a compound antioxidant for feed and a preparation method of the compound antioxidant. The compound antioxidant comprises, by weight, 80-300 parts of combined antioxidant, 55-130 parts of combined synergist and 18-35 parts of combined emulsifier, wherein the combined antioxidant is an antioxidant compounded by ethoxy quinoline, dibutyl hydroxy toluene, butyl hydroxy anisole and tertiary butyl hydroquinone; the combined synergist comprises lipoic acid, citric acid, phosphoric acid and water; the combined emulsifier comprises soybean lecithin, polysorbate and glyceryl monostearate. Compared with the prior art, the compound antioxidant has the advantages that multiple antioxidant raw materials are compounded and dissolved to permeate mutually and be sufficiently evenly mixed, the effect of the antioxidant is brought into full play, the severe defect of insufficient contact caused by steric hindrance between small solid particles formed by crushing and feed is eliminated, and the compound antioxidant is low in production cost, simple in process, safe, high in operability and free of environment pollution.

The invention belongs to the technical field of aquatic product preservation, and in particular relates to a preparation method of globe artichoke aquatic product preservation film coating solution, which comprises the specific steps: A, raw material pretreatment; B, extraction; C, separation and concentration; D, preservation film coating solution preparation. The preservation film coating solution preparation prepared by the method has the advantages that a bacteria resisting effect is good, unpleasant odor such as fishlike smell and the like of an aquatic product can be covered up effectively, surface glossiness is good, sensory quality of the aquatic product is improved, and attraction of the aquatic to customers is increased; oxidation and rancidity of the aquatic product can be delayed effectively, the method is simple, the cost is low, and the aquatic product is natural and safe.

The invention relates to a fish meal preparation process, which specifically comprises the following steps: S1. thawing raw materials; S2. taking material; 3. conveying raw materials; S4. cooking; S5.pressing and separating; S6. drying; S7. sieving; S8. cooling; S9. adding antioxidants; S10. sieving and crushing; S11. mixing; S12. stacking. The antioxidant comprises the following components in parts by weight: 15-40 parts of ethoxyquinoline, 5-20 parts of butyl hydroxyanisole, 5-25 parts of dibutylhydroxytoluene, 5-15 parts of disodium ethylenediamine tetraacetate and 20-40 parts of additive.The invention has the effect of prolonging the shelf life of fish meal.

The invention belongs to the technical field of insulating materials. The invention especially relates to a natural ester insulating liquid. The natural ester insulating liquid is prepared from the following raw materials in percentage by mass: 96.0%-99.0% of soybean oil, 0.4%-2.5% of an antioxidant, 0.1%-0.5% of a pour point depressant and 0.1%-1.0% of an auxiliary agent, the antioxidant is prepared from tocopherol, sterol, an antioxidant T501 and citric acid; d nathe mass ratio of the tocopherol to the sterol to the antioxidant T501 to the citric acid is (0.1 to 0.5) to (0.1 to 0.5) to (0.1 to 1.0) to (0.1 to 0.5). The insulating liquid has good electrical insulation performance, and also has the advantages of high ignition point, high flash point, low pour point, no toxicity, harmlessness, good biodegradability and oxidation stability.

The invention discloses an antioxidant for feed and a preparation method of the antioxidant. The antioxidant is prepared from the following components in parts by weight: 15-50 parts of dibutyl hydroxytoluene, 1-15 parts of tert-butyl hydroquinone, 1-20 parts of organic acid, 10-40 parts of silica, and 20-70 parts of anhydrous sodium sulphate. Through cooperative interaction among the raw materials, the stability and anti-oxidation effect of the antioxidant are effectively improved, the storage period of the feed is remarkably prolonged, and the nutritional value of the feed is ensured. The raw materials are non-toxic, have high bio-safety, have no toxic or side effects on an animal body, and significantly improve the anti-oxidation performance of the feed, all complying with the feed hygiene standards. The preparation method is simple, the raw materials are mixed by premixing, and can be added to the feed and mixed evenly in a certain proportion during use, the amount of addition is small, the raw materials are large in source, the price is low, the cost is low, the industrial production is easy, and the application prospect is good.

The invention relates to a method dispensing with chemical antiseptic to prolong the shelf life of the bread microorganism, and the method belongs to the food fresh keeping and storing technology field. The utility model has the technique process that bread with quick zymotechnics is prepared firstly; then the bread is enclosed into a package, the two gases of the CO2 and the N2 are mixed, gas regulating packing is conducted, through vacuumizing, charging and hot sealing, the packing is finished, and then the packed bread in the normal temperature is stored or the bread is refrigerated. The invention adopts the physical method to overcome the limitation of the chemical antiseptic in antiseptic capability, can prolong the bacteria inhibiting time, preserve the edible quality of the bread for longer time, prevent the package from shrinking or collapsing in high CO2consistence, ensure the package to have handsome appearance and obvious effect for preventing the soft bread from deforming under pressure, facilitate the sale and the transportation of the bread, and charge the N2 simultaneously to delay the oxidation and rancidness, and restrain the growth of the aerobium.

The invention discloses a preparation process of barbecued eel shreds. The preparation process comprises the following steps: preparing minced meat, making dough, rolling into skin, shredding, seasoning, coating, barbecuing, and performing post treatment. The preparation process has the beneficial effects as follows: the barbecued eel shreds are bright yellow in color, unique in flavor, fresh and pure in taste, tender in mouth feel and good in sensory quality; chitosan with a good film property forms films on the surfaces of the eel shreds, so that a reaction of unsaturated fatty acids and oxygen in the barbecuing process is reduced and oxidative rancidity of fat is alleviated; added short peptide neutralizes a secondary oxidation product with a fishy smell, so that the fishy smell of the eel shreds is greatly weakened.

The invention discloses a biophysical double preservation storage method for salad. The method comprises the steps as follows: natural biological anti-bacterial, antiseptic and antioxidant active substances such as chitosan, non-starch polysaccharide, tea polyphenol and flavone are dissolved in water, sprayed on the inner wall of a packaging bag and a box container and blasted and dried at room temperature, and a natural preservation film is formed; the salad is put into the box container, the box container is put into the packaging bag, the packaging bag is filled with mixed gas including nitrogen, carbon monoxide, carbon dioxide and the like and sealed, the oxygen content in the packaging bag is reduced to 0.1%-0.5% after sealing, and the salad is stored at a low temperature. The shelf life of fruit salad, vegetable salad, cooked meat salad or mixed salad can be prolonged to 8-12 days from 5-7 days. The preservation storage method is green and environment-friendly, accords with natural, healthy and low-carbon life concepts of people, does not produce environmental pollutants, effectively prolongs the shelf life of salad products, and avoids unnecessary economy losses caused by waste due to the short shelf life of the salad products; besides, an operation method is simple and practical and meets requirements of large-scale industrial production.

The invention discloses a meat product curing agent with a color protection effect and a preparation method thereof, and belongs to the technical field of food and meat product processing. The curingagent comprises the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 5-10 parts of potassium polymetaphosphate, 5-10 parts of disodium dihydrogen pyrophosphate, 10-15 parts of sodium hexametaphosphate, 5-10 parts of potassium lactate, 5-15 parts of D-sodium erythorbate, 1-5 parts of monascus red and 5-10 parts of edible salt. The raw materials are uniformly mixedaccording to a certain ratio to obtain the meat product curing agent. According to the present invention, the raw material matching is scientific, the multiple phosphate additives are reasonably used, and the potassium lactate, the D-sodium erythorbate and the monascus red are matched to have synergistic interaction effect. The curing agent has significant water retention and color protection effects, is free from bitter taste when used for meat product processing, is good in product structure, and can be widely used for meat product processing under high-temperature and low-temperature conditions.

The invention discloses a method for improving processing characteristics of pickled radish duck soup stewing materials by utilizing dietary fibers. The stewing materials comprise the following raw materials of 70-75 parts of pickled radish, 8-12 parts of sesame oil, 2-5 parts of chicken oil, 13-17 parts of scallion, ginger and garlic water and 10-15 parts of inulin. According to the pickled radish duck soup stewing materials provided by the invention, dietary fibers are used for replacing additives such as aspartame and the like in the duck soup stewing materials, so that the flavor of the duck soup stewing materials is not changed, the intake of soluble dietary fibers is increased, and the intestinal health-care effect of the duck soup stewing materials is improved. Active groups on thesurfaces of the dietary fibers adsorb nitrite ions to inhibit the absorption of nitrite by organisms, and the dietary fibers and the acid radical ions in the pickled radish blocks have a synergistic antioxidant effect, so that the oxidative rancidity of grease in the sterilization process of the stewed duck soup can be delayed; and the gel property of the dietary fiber inhibits the water activity,so that the sterilization time in the industrial production of the duck soup stewing material can be shortened.

The invention discloses a preparation technology of kabayaki unagi fillets. The preparation technology of the kabayaki unagi fillets comprises the following steps: pretreatment of raw materials, seasoning, coating, roasting with soy sauce and post-treatment. The preparation technology has the beneficial effects that the unagi fillets prepared by roasting with the soy sauce has bright yellow color, the flavor is unique, the taste is fresh and pure, the mouthfeel is tender, and the sensory quality is good; a film formed by chitosan with good film performance on the surfaces of the unagi fillets weakens the reaction of unsaturated fatty acid with outside oxygen during a burning process, alleviates the oxidative rancidity of fat; added bioactive peptides neutralize sub-oxidation products with fishy smell, and greatly dilute the fishy smell of the unagi fillets.

The invention discloses a method for processing loose structure type seasoning flavor marinated fish, and belongs to the technical field of aquatic products. Semi-dried freshwater salted fish is used as a raw material; the method comprises the following steps of: reducing the salt content to the content that edible salt is not required to be added in the subsequent process by perforation, a desalting agent, oscillation and desalting treatment or a desalting agent and vacuum reverse osmosis and desalting treatment; and then sequentially performing mediate-and-short wave infrared drying, vacuum frying, marinating, vacuum packaging and sterilizing to process leisure soft packaged seasoning flavor marinated fish. By the composite desalting treatment, the salt content in a fish block is reduced to below 3 percent; water is not required to be replaced; and during desalting, 4 hours spent on desalination is shortened to within 2 hours. By mediate-and-short wave infrared drying, pre-drying is executed for 1 hour; then the salted fish is fried in vacuum at temperature of 110 DEG C for 15 minutes; by using the method, the high-quality loose structure type seasoning flavor marinated fish can be produced; and the seasoning flavor marinated fish can be well stored during a preservation period of 9 months.

The invention discloses a solid drink containing fresh bone powder and a preparation method for the solid drink, and aims to provide a solid drink which is rich in nutrition and easy to store. The technical key point of the solid drink is that the solid drink comprises 5-70% bone powder. The invention belongs to the technical field of food manufacturing.

The invention discloses an edible oil, which is prepared from the following raw materials in parts by weight: 60-100 parts of a camellia oleosa seed oil, 10-20 parts of a linseed oil, 20-30 parts of awalnut oil, 5-10 parts of a grape seed oil, 5-10 parts of an olive oil, 3-5 parts of a DHA algal oil, 4-6 parts of arachidonic acid and 0.5-1.5 parts of a preservative. The edible oil is balanced innutrition, high in safety, easy to absorb and capable of meeting daily nutritional requirements of special crowds such as infants, pregnant women and middle-aged and elderly people.

The invention discloses chocolate-flavor hazelnut kernels and a preparation method thereof. The method comprises the steps as follows: spreading, airing, packing and storing hazelnuts to prolong the storage life of the hazelnuts; then, selecting the hazelnuts, performing separation, shell breaking and shell-kernel separation; and performing selection, screening, low-temperature sectioned dewatering, air peeling, chocolate coating, cooling, polishing and packing on the hazelnut kernels. Low-temperature sectioned dewatering and air-process peeling are adopted for the prepared chocolate-flavor hazelnut kernels, the peeling rate of the hazelnuts is 99% or above, meanwhile, the integrity of the hazelnuts is high, pores are produced in the hazelnuts by the aid of pressure difference during preparation, chocolate is integrated with the hazelnut kernels more uniformly, nutrient ingredients in the hazelnuts can be effectively locked, the shelf life of the hazelnuts can be prolonged, secondary processing of the hazelnuts is broadened, and the health concept of modern people for nutrient complementation, comprehensiveness and balance is conformed.

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.

The invention provides a casing for extending the shelf life of meat products, a preparation method thereof, and a sausage product thereof, belonging to the technical field of meat product processing. The casing raw materials of the invention include: pig intestine or sheep intestine, grapefruit peel extract 0.1%-0.6%, potassium sorbate 0.05%-0.1%, sodium nitrite 0.01%-0.03%, konjac powder 0.5%-1.0%, Resistant starch 0.5% to 1.0%, table salt 1% to 3%. The functional casing prepared by the formula and the corresponding method of the invention can fully exert the synergistic advantages of the three preservatives in color development, anti-oxidation and bacteriostasis while reducing the added amount of a single preservative. The preservative effect is more direct, the effect is better, the cost is lower, it can effectively inhibit the growth of harmful bacteria such as spoilage bacteria, delay the oxidative rancidity of sausage, prolong the shelf life, improve the quality of sausage, and realize the effective utilization of fruit biological waste such as grapefruit peel.

The invention provides an eucommia seed oil microcapsule, an eucommia seed oil whitening essence and a preparation method and application thereof, and belongs to the technical field of cosmetics. The core material of the eucommia seed oil microcapsule comprises eucommia seed oil; the wall material of the eucommia seed oil microcapsule comprises Arabic gum and chitosan. The eucommia seed oil is encapsulated by adopting the Arabic gum and the chitosan as wall materials, so that oxidative rancidity of the eucommia seed oil can be delayed, the stability of the eucommia seed oil is improved, and the applicability of the eucommia seed oil is improved. In addition, the eucommia seed oil microcapsule can be applied to preparation of cosmetics, and the bearing rate of a water agent formula is increased. In addition, compared with the eucommia seed oil, the eucommia seed oil microcapsule disclosed by the invention has the advantages that the oxidation resistance and the whitening performance are improved.