Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
32results about How to "Does not destroy nutrition" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Cookware
InactiveCN103892689AGuaranteed freshEnsure safetyCooking-vessel lids/coversFood preparationEngineeringBacteria
The invention discloses a piece of cookware. The cookware comprises a pot body, a pot cover and a sterilization device. The pot body comprises a pot shell and an inner pot arranged in the pot shell. The pot cover is arranged on the pot body and comprises a cover shell and an inner cover. The sterilization device is arranged on either the pot body or the pot cover so as to sterilize the inner port. According to the cookware, the sterilization device is arranged, when the cookware is at the appointment waiting stage, the sterilization device can sterilize food to be cooked in the inner pot, and therefore it is ensured that food soaked in water can not be decomposed by bacteria, freshness of food is ensured before cooking, and food safety is ensured.
Owner:MIDEA GRP CO LTD
Pre-cured convenient coarse cereals and preparation method thereof
InactiveCN105725081APromote maturityFull of nutritionFood ingredient functionsPearl barleyNutritive values
The invention discloses pre-cured convenient coarse cereals and a preparation method thereof, and belongs to the technical field of coarse cereals processing. The pre-cured convenient coarse cereals provided by the invention comprise the following raw materials in parts by weight: 1-3 parts of black beans, 1-2 parts of soybeans, 1-2 parts of green beans, 1-2 parts of peas, 1-2 parts of green beans, mung beans, 1-2 parts of red beans, 1-2 parts of kidney beans, 5-7 parts of brown rice, 1-3 parts of oat, 1-2 parts of sorghum, 1-2 parts of semen coicis, 1-2 parts of corn grits, 1-2 parts of highland barley, 1-2 parts of pearl barley, 1-3 parts of black rice and 1-2 parts of red rice. Meanwhile, the invention also provides a method for preparing the pre-cured convenient coarse cereals. The coarse cereals provided by the invention is high in curing degree and small in nutrition damage and has the characteristics of high nutritive value, capacity of being thoroughly cooked with rice, good flavor and the like.
Owner:HEILONGJIANG SOUGU FOOD CO LTD
Pre-unfreezing, rapid unfreezing, sterilization and fresh-keeping device of foods
InactiveCN108338310AWithout compromising qualityIncrease temperatureFood preservationEngineeringNutrient
The invention relates to a pre-unfreezing, rapid unfreezing, sterilization and fresh-keeping device of foods, and belongs to the technical field of food processing. According to the device disclosed by the invention, hot air is used to unfreeze foods; the heated air is conveyed to the surface of the frozen foods by a fan to exchange heat with the frozen foods; unfreezing with hot air can enable the foods to be uniformly heated; besides, a step-by-step unfreezing method is adopted, so that the temperature of the hot air is gradually increased, the temperature of the foods slowly rises in the unfreezing process without destroying the nutrients and the texture of the foods, and besides, water mist is added to the hot air in the unfreezing process, wherein the water mist can effectively lowerthe temperature of the food surface, so that the food surface is prevented from being coked in the unfreezing process, and the quality of freezing the food is effectively improved.
Owner:赵顺全
Meat product micro wave degreasing equipment
PendingCN108294226ADoes not destroy nutritionHigh degreasing efficiencyFood scienceMicrowaveAdditive ingredient
The invention discloses meat product micro wave degreasing equipment, and belongs to food processing machinery. The meat product micro wave degreasing equipment structurally comprises an equipment body, a cabinet door arranged on the body, a microwave generating device, a rotary article placement frame, a dehumidification fan, wherein the microwave generating device and the rotary article placement frame are arranged inside the body; the dehumidification fan is arranged on the top of the body; an inner cavity of the body is a microwave degreasing cavity; the rotary article placement frame is arranged in the center of the microwave degreasing cavity; the microwave generating device is arranged on the side wall of the body; a grease recovery groove is arranged at the bottom of the microwavedegreasing cavity; the microwave generating device uses the rotary article placement frame as the center to be uniformly distributed onto the side wall of the body; the rotary article placement framecomprises a rotary support frame and a round support disc arranged on the rotary support frame. Compared with the prior art, the meat product micro wave degreasing equipment has the advantages that the processing period is short; the product quality is high; the characteristics of low-temperature sterilization, nutrition ingredient maintaining and the like are realized.
Owner:山东立威微波设备有限公司
Soybean powder and preparation method thereof
InactiveCN109169934ASolve the problem that it cannot be drunk at any time and the preparation process is complicatedDoes not destroy nutritionMilk substitutesFood scienceBiotechnologySpray dried
The present invention provides soybean powder and a preparation method thereof. The soybean powder comprises the following steps: raw material soybeans are subjected to enzyme inactivation; the treated soybeans are subjected to coarse grinding and fine grinding; after solid-liquid separation, obtained soybean milk is sterilized and deodorized; after cooling, accessory materials are added; and after homogenizing, sterilization, concentration, spray drying, cooling and sieving are conducted to obtain the soybean powder. The provided preparation method of the soybean powder solves problems that soybean milk cannot be drunk at any time; and preparation processes are complicated. The preparation method effectively removes beany flavor of the soybeans and does not damage the nutrients of the soybean milk. The soybean powder dissolves quickly and can be drunk at any time. The provided soybean powder is reasonable in nutrition matching, fragrant and mellow in taste and relatively high in nutritional value.
Owner:北京双娃乳业有限公司
Microbiological treating agent for degrading aflatoxin B1, preparation method of treating agent and application
The invention discloses a microbiological treating agent for degrading aflatoxin B1, a preparation method of the treating agent and an application. The microbiological treating agent comprises a probiotic compound and coarse degrading enzyme of the aflatoxin B, wherein the volume ratio of the probiotic compound to the coarse degrading enzyme of the aflatoxin B is 1:3-3:1. The preparation method includes the steps: preparing the probiotic compound; preparing the coarse degrading enzyme of the aflatoxin B; mixing the probiotic compound and the coarse degrading enzyme of the aflatoxin B accordingto the volume ratio of 1:3-3:1 to prepare the microbiological treating agent for degrading the aflatoxin B1. The microbiological treating agent can relieve bad influence of the AFB1 (aflatoxin B1) onproduction performances of chickens and pigs.
Owner:LUZHOU ZHENGTAI BIOLOGICAL ENG CO LTD
Additive formula of medicinal and food homologous food for dispelling toxoplasma gondii and preparation method thereof
InactiveCN108902968AEfficient removalNo side effectsAlgae medical ingredientsAntiparasitic agentsSemenGLYCYRRHIZA EXTRACT
The invention discloses an additive formula of medicinal and food homologous food for dispelling toxoplasma gondii. The additive formula comprises the following raw materials in percentage by weight:19% of rhizoma polygonati, 11% of fructus lycii, 6% of liquorice root, 4% of honeysuckle flower, 19% of Chinese yam rhizome, 7% of fructus hippophae, 19% of fructus crataegi, 4% of herba portulacae, 3% of kelp, 4% of radix angelicae, 4% of semen hoveniae. By eating food added with the additive formula of medicinal and food homologous food and using the habit of the toxoplasma gondii, the toxoplasma gondii is dispelled from cells through reducing the activity of the toxoplasma gondii, and the toxoplasma gondii is dispelled from human body in a way of discharging out of the human body through self metabolic function of the human body, therefore solving various problems in general population caused by infection of the toxoplasma gondii and meeting the actual application requirements.
Owner:北京刚地源弓形虫病医学研究院
Fruit and vegetable cleaning agent extracted from marine organisms and preparation method thereof
The invention relates to the field of daily biochemical technologies, and particularly relates to a fruit and vegetable cleaning agent extracted from marine organisms and a preparation method thereof. In the fruit and vegetable cleaning agent extracted from the marine organisms, edible marine organism ingredients are adopted, and the fruit and vegetable cleaning agent is divided into a cleaning agent A and a cleaning agent B. The principle of combined action of the cleaning agents A and B: destroying, decomposing, neutralizing, clearing the pesticide molecules in steps and synergistically and completing the antibacterial step synchronously to achieve the aims of effectively and thoroughly removing the pesticide residue in the fruits and vegetables and sterilizing. The fruit and vegetable cleaning agent extracted from the marine organisms can be widely applied to the fields of diets of common people, agricultural planting, vegetable growers, fruit growers, catering, agricultural trade supermarkets, export trade and the like.
Owner:ZHENGZHOU TONGXIN CHUANGYUAN BIOLOGICAL SCI &TECH
Formula wine for repelling toxoplasma gondii and preparation method of formula wine
InactiveCN108498699AEfficient removalNo side effectsDispersion deliveryAlgae medical ingredientsGondii toxoplasmaHabit
The invention discloses formula wine for repelling toxoplasma gondii. The formula wine is prepared from the following raw materials by weight percent: 19% of rhizoma polygonati, 11% of wolfberry fruits, 6% of liquorice, 4% of honeysuckles, 19% of Chinese yams, 7% of sea-buckthorns, 19% of haws, 4% of herba portulacae, 3% of kelp, 4% of radix angelicae, 4% of raisin tree seeds and raw stock pure grain white wine. By drinking the wine in a certain rule, the toxoplasma gondii is expelled from cells by reducing the activity of the toxoplasma gondii by virtue of the habit of the toxoplasma gondii and is then expelled from a human body through the metabolism mechanism of a human body, so that various problems of the general population induced by the infection of the toxoplasma gondii are solved,and the formula wine meets the practical use requirements.
Owner:北京刚地源弓形虫病医学研究院
Method for processing complete powder of Inonotus obliquus by air separation
InactiveCN101473935ADoes not destroy nutritionSimple processFood shapingFood preparationInonotus obliquusAir separation
The invention discloses a processing method for Inonotus obliquus whole powder, comprising the following steps: a. Inonotus obliquus without mildew is dried and then shattered into particles the size of which is equal to the size of shelled corn; b. the particles obtained in the step a is poured into an Inonotus obliquus flour disintegrator for grinding, air separation is carried out, and fine powder with 150-180 meshes is obtained and then packaged. The method of the invention has simple procedures, easy operation and low cost; in addition, nutrition of the Inonotus obliquus is not destroyed, the size of particles is small, thus being easy for absorption, and palatability is good.
Owner:郭宏旗
Milk warmer and water-bathing milk warming method used by the same
ActiveCN108742162AHeating fastAccurate and uniform temperature controlWarming devicesEngineeringSemiconductor
The invention discloses a milk warmer and a water-bathing milk warming method used by the same. The milk warmer is characterized in that a milk bottle conforms to the following condition: lambda / d >=0.2; the milk warmer comprises a heating member, a temperature sensor and a control circuit; a method for performing heating and temperature controlling on water comprises the steps that step one, a semiconductor refrigerating piece is utilized to heat the water to a critical temperature A, heating is stopped, wherein the critical temperature A is 45-65 DEG C; step two, the temperature differencebetween the hot end and cold end of the semiconductor refrigerating piece and the heat absorbing effect of the cold end to the hot end after heating is stopped are utilized to perform rapid temperature reduction on the water; step three, when the temperature of the water is rapidly reduced to a target temperature T, the heating operation of the semiconductor refrigerating piece is utilized to maintain the temperature of the water to be constant at the target temperature T, and therefore milk liquid in the milk bottle can rapidly, accurately and uniformly reach the target temperature T.
Owner:SUZHOU EULOGY ELECTRICAL APPLIANCE
Canned dry-fried fresh shredded meat sauce and preparation method thereof
The invention relates to canned dry-fried fresh shredded meat sauce. The canned dry-fried fresh shredded meat sauce is characterized in that the canned dry-fried fresh shredded meat sauce is prepared from the following raw materials by weight percent: 40-50% of vegetable oil, 10-17% of pork, 8-14% of peanut, 5-8% of soybean, 2-4% of melon seed, 5-8% of chili and 3-6% of flavoring, wherein the flavoring is prepared from the following ingredients in part by weight: 1-2 parts of sodium glutamate, 1-2 parts of white granulated sugar, 0.5-1.5 parts of edible salt, 0.1-0.2 part of spice, 0.05-0.1 part of sesame, 0.05-0.1 part of disodium 5'-ribonucleotide and 0.0005-0.001 part of sodium sorbate. The modern processing technology is combined with secret recipe and the frying process to package dry-fried fresh shredded meat in a canning sauce manner, and the sauce can be eaten after the can is opened, the canned dry-fried fresh shredded meat sauce has rich nutrition, has salty delicacy and strong taste, pure shredded meat flavor and good chewiness, and is dry-fragrant and soft, the production efficiency is high, the prepared canned dry-fried fresh shredded meat sauce has good air tightness without air leakage during transportation.
Owner:四川兵牌农业有限公司
Hangover-alleviating detoxifying liver-protecting composition and preparation method thereof
InactiveCN109907320AReduce harmDamage hasHydrolysed protein ingredientsDigestive systemSide effectAlcohol
The invention relates to a hangover-alleviating detoxifying liver-protecting composition and a preparation method thereof. The composition comprises, by weight, 1-20 parts of Radix Puerariae, 2-20 parts of active peptide of sea cucumber, 2-8 parts of Herba Taraxaci and 10-50 parts of cranberries. The hangover-alleviating detoxifying liver-protecting composition has the advantages that the composition can detoxify the human body, improve and restore the liver function and reduce harm of alcohol to the human body; experiments prove that the ingredients of the composition have obvious synergisticeffect and can accelerate metabolism of the alcohol, obviously decrease the concentration of the alcohol in blood after rats are drunk and reduce harm of the alcohol to the liver, thereby protectingthe liver; the composition prepared from natural ingredients is safe without toxic and side effect and is especially suitable for drinkers.
Owner:CHANGCHUN HEALTH FUTURE MEDICINE TECH CO LTD
Date juice beverage and production method thereof
InactiveCN106333192ADoes not destroy nutritionNo burnt smellFood ingredient as taste affecting agentBitter tasteBiology
The invention discloses a date juice beverage and a production method thereof. The date juice beverage comprises, by mass, 28-35 parts of red date, 12-18 parts of peanuts, 10-15 parts of honey, 3-8 parts of edible fungus and 65-72 parts of purified water. The production method comprises the following steps: cleaning and processing peanuts, edible fungus and red date, weighing the processed peanuts, edible fungus and red date according to above weight parts, carrying out breaking pulping and juicing, and allowing the obtained juice to stand for precipitate; grinding to form a thick liquid, filtering the thick liquid, and mixing the filtered thick liquid with honey and purified water; and homogenizing the obtained mixture at 45-65 DEG C once to obtain the date juice beverage. The red date is not directly boiled, heat treatment is carried out at a low temperature, does not destroy the nutrition of raw materials, does not generate the smell of burnt foods, and the red date juice treated under above technological conditions has no bitter taste; and addition of the peanuts, the edible fungus and honey makes the date juice beverage have the advantages of high nutrition values, delicate fragrance taste, simple production technology, low production cost and wide application range.
Owner:FUYANG NORMAL UNIVERSITY
Refrigeration, fresh-keeping and purification equipment and method for queen bee larvae and royal jelly
PendingCN113397086ADoes not destroy nutritionGood freeze-drying efficiencyDrying solid materials without heatFood preservationNutritionFishery
The invention provides refrigerating, fresh-keeping and purification equipment for queen bee larvae and royal jelly, and relates to the technical field of queen bee larvae and royal jelly treatment. According to the technical scheme, the refrigerating, fresh-keeping and purification equipment comprises an equipment body, a refrigerating machine and a vacuum pump, the refrigerating machine and the vacuum pump are both connected with the equipment body, a cavity is formed in the equipment body, a tray for containing royal jelly and a rolling drying structure for containing queen bee larvae are arranged in the cavity, heating structures are both arranged below the tray and the rolling drying structure, and the equipment has the beneficial effects of being good in taste keeping, good in drying effect and free of destroying original nutrition. The invention further provides a refrigeration, fresh-keeping and purification method for the queen bee larvae and the royal jelly, through the steps of stirring, cleaning, airing, freeze-drying and the like, the nutrition and taste of the queen bee larvae and the royal jelly are not damaged, and the drying effect is good. Finally, the queen bee larvae and royal jelly are sent to the aseptic workshop for packaging. The whole process is simple to operate and easy to implement.
Owner:上海老滇凰生物科技有限公司
Honeybee royal jelly and honey mixed freeze-drying powder and production method thereof
InactiveCN103271257BIncrease the proportionDoes not destroy nutritionFood preparationFreeze-dryingAdditive ingredient
Owner:徐国华 +1
A preparation method of canned dry-stir-fried shredded pork sauce
InactiveCN103976345BFast and maximum cleaningDoes not destroy nutritionFood scienceVegetable oilAdditive ingredient
The invention relates to canned dry-fried fresh shredded meat sauce. The canned dry-fried fresh shredded meat sauce is characterized in that the canned dry-fried fresh shredded meat sauce is prepared from the following raw materials by weight percent: 40-50% of vegetable oil, 10-17% of pork, 8-14% of peanut, 5-8% of soybean, 2-4% of melon seed, 5-8% of chili and 3-6% of flavoring, wherein the flavoring is prepared from the following ingredients in part by weight: 1-2 parts of sodium glutamate, 1-2 parts of white granulated sugar, 0.5-1.5 parts of edible salt, 0.1-0.2 part of spice, 0.05-0.1 part of sesame, 0.05-0.1 part of disodium 5'-ribonucleotide and 0.0005-0.001 part of sodium sorbate. The modern processing technology is combined with secret recipe and the frying process to package dry-fried fresh shredded meat in a canning sauce manner, and the sauce can be eaten after the can is opened, the canned dry-fried fresh shredded meat sauce has rich nutrition, has salty delicacy and strong taste, pure shredded meat flavor and good chewiness, and is dry-fragrant and soft, the production efficiency is high, the prepared canned dry-fried fresh shredded meat sauce has good air tightness without air leakage during transportation.
Owner:四川兵牌农业有限公司
Organic selenium composite generic rice and preparation method thereof
InactiveCN106418203AIncrease selenium contentSelenium content meetsFood shapingFood ingredient functionsMicrowaveRoom temperature
The invention discloses organic selenium composite generic rice and a preparation method thereof, and belongs to the field of foods. The organic selenium composite generic rice contains edible powder, selenium-enriched edible yeast powder and water. The preparation method specifically comprises the following steps: (1) crushing gains or / and potatoes into edible powder of more than 80 meshes, and preparing a solid material; (2) mixing the solid material with water uniformly; (3) performing extrusion forming in a double-screw extruder; (4) cooling a rice grain-shaped food extruded out of the double-screw extruder; (5) performing microwave drying on the cooled rice grain-shaped food by using a microwave dryer, and then cooling the food to a room temperature; (6) putting the obtained rice grain-shaped food into a vibrating screen to perform grading treatment so as to obtain an organic selenium composite generic rice finished product; and (7) metering and packaging the finished product and putting the finished product in storage. The organic selenium composite generic rice disclosed by the invention is relatively high in selenium content, simple in technical process, and low in production cost, thereby meeting the requirement of a human body for the selenium content, and enabling organic selenium to be enriched in the organic selenium composite generic rice.
Owner:哈尔滨康源营养米业有限公司
A universal water bath warming method for feeding bottles and a milk warmer
ActiveCN108634802BIt has the effect of preventing misuseImprove the safety of useWarming devicesWater bathsEngineering
A method for warming milk in a universal water bath for feeding bottles and a milk warmer, characterized in that the method has at least two working modes, one for glass feeding bottles and the other for plastic and silicone feeding bottles; In the working mode, the following steps are included: S101, heating the water body to a critical temperature A, and then stopping heating, the critical temperature A being 45-65°C; Cool down; S103, to keep the temperature of the water body constant at the target temperature T; when selecting the working mode for plastic and silicone feeding bottles, the following steps are included: S201, heating the water body, starting timing, and keeping the temperature of the water body constant at the critical temperature B; the critical temperature B is 40-42°C; S202, stop the work of the semiconductor refrigeration chip when the timer reaches 30 minutes ± 5 minutes; S203, keep the temperature of the water body constant at the target temperature T.
Owner:SUZHOU EULOGY ELECTRICAL APPLIANCE
Germ rice milling method with high germ remaining rate
PendingCN114392786AReduce damage areaDoes not destroy nutritionGrain huskingGrain polishingAgricultural scienceEngineering
A germ rice milling machine is used for milling rice, firstly, to-be-milled rice is put in from a feeding port, a first motor drives a first rotating shaft to rotate, the first rotating shaft drives a rotating rod to turn up the rice, a movable door is opened, the feeding port is sealed through a sealing cover, and then the rice is milled; the air blower blows air to discharge impurities in the rice to the conical cover from the impurity discharge hole; impurities in rice are removed through the air blower, a rice bran layer is secondarily removed from the rice through the gravel balls, the rice bran layer is thoroughly removed, the rice cannot be excessively extruded in the whole process, the rice milling time is prolonged through two times of rice milling, the rice damage area is reduced, the germ remaining rate is kept at 95% or above, and the rice quality is improved. And water in the annular water tank is discharged into the water cavity through the water pump, so that the spherical cover is kept in a cooling state, the low-temperature state can be kept in the rice milling process, the cold peeling effect is achieved, and nutrients of the milled rice with embryos cannot be damaged.
Owner:徐国芳
A microbial treatment agent for degrading aflatoxin b1 and its preparation method and application
The invention discloses a microbial treatment agent for degrading aflatoxin B1 and its preparation method and application. The microbial treatment agent comprises a probiotic compound and aflatoxin B1 degrading enzyme with a volume ratio of 1:3-3:1 crude enzymes. The preparation method comprises the following steps: preparing a probiotic compound; preparing aflatoxin B1 degrading enzyme crude enzyme; mixing the probiotic compound and aflatoxin B1 degrading enzyme crude enzyme in a volume ratio of 1:3-3:1 Mixing is carried out to prepare a microbial treatment agent for degrading aflatoxin B1. The microbial treatment agent of the present invention can significantly alleviate the adverse effects of AFB1 on the production performance of chickens and pigs.
Owner:LUZHOU ZHENGTAI BIOLOGICAL ENG CO LTD
A seabuckthorn leaf polypeptide and its preparation method
ActiveCN107446980BIncrease the degree of hydrolysisHigh peptide yieldFermentationBiotechnologyHydrolysate
The invention discloses hippophae rhamnoides leaf polypeptide and a preparation method thereof. The preparation method comprises the steps as follows: pretreatment: hippophae rhamnoides leaves are crushed and uniformly mixed with a buffer solution in the solid-liquid ratio being 1 g:(30-60) mL, the pH value is adjusted to 8.0-12.0, the enzyme activity is passivated through thermal treatment, cooling is performed, and a pretreated solution is obtained; (2) enzymolysis: protease is added to the pretreated solution, an enzymolysis reaction is performed, the enzyme activity is passivated through thermal treatment after the reaction ends, the product is cooled to the room temperature, and an enzymatic hydrolysate is obtained; (3) clarification: the enzymatic hydrolysate is subjected to centrifugal separation, a supernatant is taken, and a polypeptide solution is obtained. The method has high protein hydrolysis degree and high polypeptide yield, has the advantages that the cost is low, the operation is simple, the condition is mild, energy consumption is low, nutrition is not damaged, toxic substances are not produced and the like, can be used for effectively preparing the hippophae rhamnoides leaf polypeptide and has bright market application prospects.
Owner:CHENGDU UNIV OF TRADITIONAL CHINESE MEDICINE
Making method of spirulina biological beauty and health-care cream
InactiveCN103040695ADoes not destroy nutritionDoes not break functionalityCosmetic preparationsToilet preparationsHydrolysateBiological organism
The invention discloses a making method of spirulina biological beauty and health-care cream. The method comprises the following steps of: A, decolorizing and deodorizing dry spirulina powder in a mixed acid solution to make spirulina hydrolysate; and B, making the biological beauty and health-care cream by taking the spirulina hydrolysate as an aqueous phase, wherein the spirulina accounts for 2% to 10% of the biological beauty and health-care cream. The method is low in cost, the nutritional and functional components in the spirulina are not destroyed in the process, and various nutritional components of the spirulina biological beauty and health-care cream can be fully absorbed by a human body.
Owner:SHENZHEN LANTERN SCI
Method for processing hand-tearing bamboo shoot
InactiveCN101347214BDoes not destroy nutritionWithout spoiling the flavorFood preparationFlavorReady to eat
The invention relates to a hand-shredded bamboo shoot processing method which belongs to the technical field of fast food processing. The processing method comprises the steps of selecting, cleaning, rejecting, oil frying, oil dropping, soaking in a flavoring liquid, packing, etc. By adopting the characteristics that the processing of dried bamboo shoot is not affected by seasons, and the processed method can meet the ready-to-eat requirement of the modern people in the fast-paced life, the nutrients and the original flavor of the dried bamboo shoot are not damaged, and the dried bamboo shootis added with good flavor and taste, which is convenient for storage. The processing method of the invention solves the problems that processing of the dried bamboo shoot in the prior art is troublesome before eating, and is hard to meet the ready-to-eat requirement of the modern people in the fast-paced life, and the existing method for producing the ready-to-eat dried bamboo shoot damages the nutrients and the original flavor of the dried bamboo shoot.
Owner:郑国海
Method for warming milk in a water bath used in a milk warmer and the milk warmer
ActiveCN108742162BHeating fastAccurate and uniform temperature controlWarming devicesWater bathsTemperature control
Owner:SUZHOU EULOGY ELECTRICAL APPLIANCE
Medicinal and edible food for blocking toxoplasma gondii infection and waking up human immunity
PendingCN114588230AGood effect of repelling Toxoplasma gondiiAvoid infectionOrganic active ingredientsUnknown materialsBiotechnologyIsomaltooligosaccharide
The invention relates to a medicinal and edible food for blocking toxoplasma gondii infection and awakening human immunity. The health-care food is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of isomaltooligosacharide, 18-20 parts of rhizoma polygonati, 3-5 parts of ginseng, 10-12 parts of Chinese wolfberry fruits, 6-8 parts of Chinese yams, 3-5 parts of dendrobium stems, 3-5 parts of honeysuckle flowers, 3-5 parts of purslane herbs, 3-5 parts of black garlic, 3-5 parts of radix angelicae and 1-3 parts of compound probiotics. The invention has the advantages that by continuously taking the addition ratio of the toxoplasma gondii inhibiting and repelling and the toxoplasma gondii cyst body, the breeding activity of the toxoplasma gondii can be effectively inhibited, the toxoplasma gondii can be killed from a human body, and the toxoplasma gondii can be prevented from breeding in the human body.
Owner:吉林省德乾堂弓形虫研究所
A kind of preparation method of canned flavor fermented soy sauce
InactiveCN103960648BFast and maximum cleaningDoes not destroy nutritionFood scienceFlavorMonosodium glutamate
The invention discloses canned flavored black bean sauce which consists of the following raw materials: 50-65 percent of salt black bean, 20-30 percent of edible vegetable oil, 8-10 percent of pepper and 3-5 percent of spice, wherein the spice consists of the following components: 1.3-1.6 parts of Chinese prickly ash, 1-1.2 parts of rhizoma kaempferiae, 0.4-0.7 part of anise, 4.5-5.5 parts of white sugar, 1.8-2.3 parts of salt, 7.8-8.6 parts of monosodium glutamate and 0.8-1 part of fresh ginger. The method for preparing the canned flavored black bean sauce comprises the following steps: sorting, cleaning, crushing, cooking, frying, burdening, stirring, filling, weighing and packaging. The modern processing technology is combined with the traditional formula and frying process, the flavored black bean sauce is rich in nutrition and mellow in peppery taste and does not cause internal heat, the salt black bean is pure in flavor and chewy, the production and preparation efficiency is high, and the prepared canned flavored black bean sauce is high in air tightness.
Owner:四川兵牌农业有限公司
Formula and processing method of umami Fu bag
InactiveCN112568391AHigh in proteinNo fishy smellFood coatingCheese manufactureBiotechnologyNutritive values
The invention discloses a formula of a umami Fu bag. The formula comprises the steps of preparing materials, frying, cooking, packaging and processing. According to the invention, the sole fish and the shrimp meat are used as main meat materials, aiming at the phenomenon that fish meat with bones and seafood products are not easy to use in student meals and the innovation of appearance, texture and taste change, fillers such as the sole fish, the shrimp meat, shiitake mushrooms, green beans, carrots, agaric and the like are added, so that the nutrition is richer and more balanced, and the solefish nutritional value contains higher unsaturated fatty acids; protein is easy to digest and absorb, muscles are tender, the taste is smooth, fish meat is not aged after being boiled for a long time, fishy smell and peculiar smell do not exist, the fish meat belongs to a high-quality food material which is high in protein, low in fat and rich in vitamins, and the whole delicious fish bag is higher in nutritional value;cornstarch is used to remove the fishy smell of the sole fish and the shrimp meat, on the one hand, the fishy smell of the sole fish and the shrimp meat can be removed, on theother hand, the meat quality of the sole fish and the shrimp meat can be fresher and tenderer, and use is more facilitated.
Owner:北京通泰餐饮有限责任公司
Fired date processing technology
The invention discloses a fire date processing technology, and belongs to the technical field of date processing. The fired date processing technology is concretely characterized in that 360DEG rotation turning baking of red dates is carried out by adopting charcoal. The fired date processing technology adopts date wood charcoal to directly bake a rotary pot device, and raw red dates are baked in a rotary roller, so pollution to the dates is avoided, and the beautiful shape of the red date is effectively maintained. The fired date processing technology avoids uncooked or burnt phenomenon, realizes scorched outside, tender inside and non-charred inside, does not destroy original nutrition of the red dates, avoids entrance of harmful substances to date pulp, and makes fired date highly safe to eat. The 360DEG rotation turning baking of the red dates is carried out by using the charcoal for the first time in order to obtain the unprecedented new product fired date. The flavor of the fired date obtained after 360DEG rotation turning baking by using the charcoal is different from the flavors of red dates baked by any other heat sources.
Owner:SHANDONG XINSHENG HUILIAN ELECTRONICS COMMERCE CO LTD
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com