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

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.

A multi-taste lactonic bean curd is disclosed, whose preparing process features that the flavouring prepared from edible salt, granular white sugar and gourmet powder is mixed with the soybean milk before it is boiled. It features its improved taste.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.