32results about How to "Does not destroy nutrition" patented technology

The invention provides a honeybee royal jelly and honey mixed freeze-drying powder and production method thereof. The freeze-drying powder comprises honeybee royal jelly and honey, and the honeybee royal jelly and honey are in intermiscible freeze-drying powder state, wherein, the weight content ratio between honeybee royal jelly and honey is 50 parts by weight of liquid state honey and 50-5 parts by weight of syrup shaped honeybee royal jelly. The obtained honeybee royal jelly and honey mixed freeze-drying powder has the advantages of good mouthfeel, and the effects of honey and honeybee royal jelly for human body complement each other, thereby user can absorb more nutrition components and eat conveniently. The production method of the honeybee royal jelly and honey mixed freeze-drying powder provided by the invention comprises the following steps: adding a lot of cooling distilled water, diluting the mixed honeybee royal jelly and honey solution and forming an ice crystallization configuration in the mixed solution at the low temperature. The invention realizes vacuum freeze drying, and the honeybee royal jelly and honey mixed solution is changed into freeze-drying powder, thereby solving the commercial problem that the honeybee royal jelly and honey mixed solution can not exist in solid state form.

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.

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.

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.

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.

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.

A method for quickly warming milk in a water bath used by a milk warmer and a milk warmer, characterized in that: the feeding bottle meets the following conditions: λ / D≥0.2; the milk warmer includes a heating element, a temperature sensor and a control circuit; the pair The method for heating and controlling the temperature of the water body comprises the following steps: the first step is to use a semiconductor refrigeration chip to heat the water body to a critical temperature A, and then stop heating, and the critical temperature A is 45-65°C; the second step is to use a semiconductor refrigeration chip to The temperature difference between the hot end and the cold end and the heat absorption effect of the cold end on the hot end after the heating is stopped, and the water body is rapidly cooled; the third step, when the water body is rapidly cooled to the target temperature T, then the heating of the semiconductor refrigeration chip is used. To keep the temperature of the water body constant at the target temperature T, so that the milk in the feeding bottle can reach the target temperature T quickly, accurately and evenly.

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.