41results about How to "Does not destroy nutritional value" patented technology

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

The invention discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The invention discloses a selenium-enriched purple sweet potato vermicelli processing technology. The selenium-enriched purple sweet potato vermicelli processing technology comprises the following steps of cleaning up purple sweet potatoes, draining, beating the drained purple sweet potatoes into purple sweet potato paste, carrying out clear water leaching orderly by a coarse bamboo basket and a fine bamboo basket to obtain purple sweet potato starch, collecting purple sweet potato starch precipitates after the purple sweet potato starch is precipitated, drying by an air dryer to obtain dry purple sweet potato starch, adding 0.25kg of edible alum into each 50kg of the dry purple sweet potato starch, mixing water and the dry purple sweet potato starch with edible alum, kneading the mixture into a purple sweet potato starch dough, heating water to a temperature of 100 DEG C, pressing the purple sweet potato starch dough into a fine wire which is the selenium-enriched purple sweet potato vermicelli by a machine, putting the selenium-enriched purple sweet potato vermicelli into water having a temperature of 100 DEG C, taking out the selenium-enriched purple sweet potato vermicelli after the selenium-enriched purple sweet potato vermicelli floats, immersing the selenium-enriched purple sweet potato vermicelli in cold water, refrigerating the selenium-enriched purple sweet potato vermicelli by a refrigeratory, immersing the selenium-enriched purple sweet potato vermicelli which is refrigerated completely and freezes into warm water, taking out the thawy selenium-enriched purple sweet potato vermicelli, drying in air, and packaging the selenium-enriched purple sweet potato vermicelli dried in air. The selenium-enriched purple sweet potato vermicelli processing technology well retains nutrients and a flavor of purple sweet potatoes.

The invention discloses a selenium-enriched purple sweet potato powder processing technology. The selenium-enriched purple sweet potato powder processing technology comprises the following steps of washing, draining, cutting, drying purple sweet potato slices in the sun until semi-dried purple sweet potato slices having moisture content of 45 to 60% are obtained, drying by an air dryer, carrying out sterilization by an air dryer drying-sterilization combined technology, crushing the dried purple sweet potato slices by a crusher, grinding the crushed purple sweet potato slices into powder by a flour-milling machine, and carrying out vacuum packaging. Through the combination of air-drying and air-dryer drying, the selenium-enriched purple sweet potato powder processing technology does not destroy nutritional values of purple sweet potatoes, retains an original taste of purple sweet potatoes, and shortens purple sweet potato powder production processes. Purple sweet potato powder obtained by the selenium-enriched purple sweet potato powder processing technology has a beautiful color and is rich in nutrients.

The invention relates to the food can field, and concretely relates to a making method of a shrimp meat can. The method concretely comprises the following steps: 1, cleaning: carrying out primary washing of shrimp meat in 30-50DEG C warm water, taking out, draining, and removing grains; 2, dicing: cutting the primary-washed shrimp meat into 8-12mm small dices; 3, water blanching: blanching the diced shrimp meat in boiling water for 3-10min, and then draining off water; 4, seasoning liquid preparation: boiling 350-500 parts of purified water, 10 parts of sugar, 10 parts of salt, 20 parts of monosodium glutamate, 20 parts of Lycium Chinense, 10 parts of ginger, 20 parts of cooking wine, 10 parts of starch, 15 parts of flour and 5 parts of salad oil for 20-40min, and draining off screenings to obtain a seasoning liquid; 5, bottling: filing the shrimp meat and the seasoning liquid into a bottle, and carrying out vacuum sealing; and 6, disinfection: sterilizing the sealed shrimp meat can at about 100DEG C for 30-60min, and rapidly cooling.

The invention discloses automatic canning equipment for honey. The automatic canning equipment comprises a base table, an injection device, a storage container, a first conveying device, a second conveying device, a drive device and a control device; the base table is provided with a first side plate and a second side plate, and a feed channel is formed between the first side plate and the second side plate; a guide rod is arranged on one side of the feed channel and is provided with a carriage driven by the drive device; the injection device comprises a cylinder body, a power mechanism and an injection head, the cylinder body comprises an inner sleeve body and an outer sleeve body, the inner sleeve body is provided with a cavity, an interlayer cavity is formed between the inner sleeve body and the outer sleeve body, and a temperature sensor and a heating part set are arranged inside the interlayer cavity and are connected to the control device; the outer sleeve body is provided with a feed port and a discharge port, the feed port is connected to a discharge container, and the discharge port is connected to the injection head; the injection head is installed on the carriage; the first conveying device and the second conveying device are used for conveying charged cans. According to the automatic canning equipment, the temperature in the cavity can keep constant.

The invention relates to rapidly-brewed ready-to-eat edible bird's nests. The rapidly-brewed ready-to-eat edible bird's nests comprise the following components in parts by weight: 3 parts of edible bird's nests, 25 parts of crystal sugar, 10 parts of red jujube powder, 5 parts of red Chinese wolfberry fruit powder, 5 parts of lotus seed powder, 15 parts of fruit powder and 15 parts of lily root flour. Besides, the invention further provides a preparation method of the edible bird's nests. According to rapidly-brewed ready-to-eat edible bird's nest foods provided by the invention, a rapid breakfast food is provided for busy office workers, and the rapidly-brewed ready-to-eat edible bird's nests are convenient to carry and eat, rich in nutrients, healthy and delicious. Besides, the inventionfurther provides a preparation method of the edible bird's nests. Surface bacterium removal is performed through steam bacterium removal, through low-temperature water soaking, the edible bird's nests are naturally stretched, the nutrient value is not destroyed, washing is performed for three times to clean impurities, temperature-controlled cooking is performed, and no fresh keeping agents and no food additives are added.

The invention discloses a dried selenium-enriched purple sweet potato processing technology. The dried selenium-enriched purple sweet potato processing technology comprises the following steps of cleaning up, draining, cutting, drying purple sweet potato slices in the sun until semi-dried purple sweet potato slices having moisture content of 45 to 60% are obtained, drying by an air dryer, carrying out sterilization by an air dryer drying-sterilization combined technology, and carrying out vacuum packaging. Through the combination of air-drying and air-dryer drying, the dried selenium-enriched purple sweet potato processing technology does not destroy nutritional values of purple sweet potatoes and retains an original taste of purple sweet potatoes. Dried selenium-enriched purple sweet potato obtained by the dried selenium-enriched purple sweet potato processing technology has a beautiful color and a crispy taste and is rich in nutrients.

The invention discloses a preparation method for tamarind cake. The preparation method comprises the following steps: (1) preparing raw materials: peeling the tamarind, soaking in cold water for 24-26 hours, putting the soaked tamarind and the water into a stirrer for stirring, and separating pulp and kernel; (2) preparing tamarind juice: separating the stirred tamarind juice and tamarind fruit residue by using gauze, to obtain the filtered tamarind juice; (3) dissolving sugar: boiling the tamarind juice in a boiler, turning down the fire, adding white sugar and high malt syrup to boil for 3-4 times, wherein the spacing of each time of adding is 30 minutes, and the sugar liquid concentration is up to 30%-40%; and (4) preparing cake: adding natural edible agar, continuously stirring, enabling the agar to be fused with the tamarind juice, stopping heating while bubbles are uniform, and pouring the boiled tamarind juice into a container wiped with olive oil, cooling to obtain the tamarind cake. The tamarind cake prepared by the method is conveniently carried, and can be edible directly without any additives. The original flavor and nutritive value of the raw fruits are reserved.

The invention discloses organic cleanser for baby milk bottles and fruits and vegetables and a production process of the organic cleanser. The production process includes the following steps of: (1) heating water to 65-85 DEG C, adding sodium laureth polyether sulfate, cocamidopropyl betaine and alcohol lactate sequentially, and performing even stirring to obtain a mixed material; and (2) coolingthe mixed material to 45-55 DEG C, then adding oat kernel extract, extract of flowers/leaves/stems of chamomilla recutita, citron fruit water, sodium chloride, disodium EDTA, sodium hydroxide, flavor,chloromethyl isothiazolinone, methyl isothiazolinone sequentially, and performing even stirring to obtain the organic cleanser. The organic cleaner has the functions of environmental protection, decontamination and removal of pesticide residues, and can reduce the stimulus to hands; the amount of water required for washing is less when rinsing is conducted, so that water resource saving is facilitated, and it is safe and reliable to wash the baby bottles and fruits and vegetables by using the organic cleanser; the pesticide residues on the fruits and vegetables can be removed effectively, a certain effect of bacteria killing is achieved, and nutrients of the fruits and vegetables are not ruined.

The invention relates to a health-maintaining aromatic and crispy manual pancake and a preparation method thereof. The pancake is prepared from a main pancake ingredient and stuffing. The main pancake ingredient is prepared from whole wheat flour, corn meal, rice, oatmeal, wheat germ, walnuts, jujubes, lentinus edodes, coix seeds, lotus seeds, glutinous rice, black beans, black rice and millet. Four kinds of the stuffing are peanut stuffing, sesame stuffing, crystal sugar stuffing and spring onion stuffing. The pancake provided by the invention is rich in protein, vitamin B, vitamin E, mineral substances, cellulose, an unsaturated fatty acid of linoleic acid, etc., has a variety of tastes, has comprehensive nutrients, has a health care function and plays an assistant role in treating, regulating and recovering various chronic diseases.

The invention discloses a method for removing stink materials in biogas slurry. The method is scientific and practical and adopts an ozone aeration oxidation method and powdered activated carbon adsorption method combined mode to treat the biogas slurry, so that the stink materials in the biogas slurry can be removed, and the nutrient ingredients in the biogas slurry are not influenced.

A nutritive lotus leaf beverage is prepared from lotus stem, lotus leaf and shell of lotus seed through washing, disinfecting, breaking, extracting, cooling, disinfecting and quantitative packing.

The invention relates to a soybean oil processing method capable of improving oil yield. The method comprises the steps of (1) crushing soybeans into particles by using a crusher; (2) putting the crushed soybeans into a steamer, steaming for 30-40 minutes at 125-140 DEG C, then adding salt which is 0.5-2% of the total weight of the soybeans into the soybeans, and uniformly mixing; (3) adding the steamed soybeans into a centrifuge, and performing centrifuging treatment for 6-10 minutes at a rotating speed of 800-1200r/min; (4) then adding the centrifuged soybeans and absolute ethyl alcohol into a distillation device for reduced-pressure distillation, performing distillation at 85-92 DEG C, and performing oil-water separation on a distillate to obtain soybean oil. The processing method disclosed by the invention is capable of greatly improving the oil yield of the soybeans.

The invention discloses a Chinese yam drink production method which comprises the following steps: 1) washing and slicing Chinese yams selected, then precooking and fishing out, shifting into a colloid mill, adding water and starting pulping, and adjusting the clearance of a millstone of the colloid mill to range from 5 to 25mum; 2) filtering size obtained through pulping, shifting filtrate into a blending pot, adding auxiliary materials in the blending pot for mixing evenly with constant volume, and conducting homogenizing, degassing, filling, disinfecting and packaging to obtain finished products, wherein a filter screen has meshes of 30-200. Through the method, the Chinese yam skins are separated through controlling the clearance of the millstone of the colloid mill and the meshes of the filter screen, and the Chinese yam skins are fully utilized, so that not only is the production cost lowered, but also the mouthfeeling of the Chinese yam drink produced is not influenced.

The invention discloses a natural fast food fresh potato cake and a preparation method thereof. The making method comprises the following steps: potato ripening: performing steps of potato selection,washing and slicing, and ripening; sizing liquid preparation: mixing flour, egg white, glutinous rice flour and salt by weight ratio of 4.5 to 5.5: 0.5 to 0.9 :3.5 to 4.5: 0.1 to 0.5, stirring the materials for 15-25min, and heating the material to 80-100 DEG C for aging, wherein the viscosity of the slurry after aging is 3000-3500 cP; performing sizing; breading; pre-cooling and packaging; and performing quick freezing and freezing. The natural fast-food fresh potato cake provided by the invention maintains the original flavor of the potato, keeps the rich nutrients, has no excessive additives, is more healthy to eat, and is more convenient and quick to eat.

The invention relates to the technical field of a plant oil squeezing method and concretely relates to a camellia oil squeezing method. The camellia oil squeezing method comprises 1, carefully selecting high-quality camellia fruits by manual picking, 2, carrying out natural airing in the sun or air drying on the camellia fruits so that water content is controlled in a range of 9-11%, and carrying out unshelling so that kernels and shells are separated and camellia seed kernels are obtained, and 3, squeezing the camellia seed kernels by an oil press, wherein a seed feeding temperature is an environment temperature. Fresh and high-quality camellia fruits are selected, then are subjected to natural airing in the sun or air drying and then are subjected to unshelling so that camellia seed kernels are obtained and the camellia seed kernels are squeezed by cold squeezing so that the camellia oil is obtained. The camellia oil squeezing method does not destroy a camellia oil nutrition value. Compared with the traditional oil squeezing method, the camellia oil squeezing method is free of a chemical reagent or a chemical auxiliary agent. The camellia oil has a pure fragrance, a refreshing taste and appropriate fragrance, color and taste, does not contain harmful components such as heavy metals, pesticide residues and benzopyrene, has zero trans-fatty acid content and well retains original active nutrition components of camellia oil.

The invention discloses a spiral precooking machine for canned food. The left side of the material box is welded, the top of the bracket is connected to the outer surface of the steam engine, and the bottom of the motor is welded to the upper surface of the bracket. The spiral precooker for canned food in the present invention fixes the bracket at a suitable position and feeds the fruit from the feed port Pour in, start the motor, the motor drives the belt to move, the belt drives the stirring rod to stir the fruit in the material box, pour the burning objects into the fuel inlet, water enters from the water inlet pipe, the fire heats the water pipe to make the water boil to generate water vapor, and the water vapor comes from the outlet The air pipe enters the material box to heat the fruit, and the hair dryer speeds up the combustion of the fuel. The steamed fruit can be poured out from the discharge pipe. Steam cooking will not destroy the nutritional value of the fruit, and the practicability is high.

The present invention relates to a preparation method of a special drying agent for fermented bean meal, and belongs to the technical field of drying agent preparation. According to the present invention, a ceramic capable of transmitting far infrared rays is prepared, the ceramic, cow dung and a biogas liquid are subjected to mixing fermentation and micro-corrosion treatment, the fermentation broth is immersed in the internal pores and is frozen through liquid nitrogen, breaking is performed by using an ice cracking effect, crushing is performed through a stone breaker to obtain modified ceramic particles, and the ceramic particles and hydrophilic-group-rich plants and fruits are subjected to compound modification under the effect of microorganisms to prepare the special drying agent for fermented bean meal. According to the present invention, the special drying agent for fermented bean meal has the good drying effect, wherein the water content in the dried fermented bean meal is less than 10%; the drying agent cannot destroy the biological activity and the nutritive value of the fermented bean meal, such that the number of the viable organisms in the dried fermented bean meal achieves 5.4*10<9>-7.2*10<10>cfu/g; and the operation process is simple, the cost is low, and the method is suitable for the promotion of the industrial production.

The invention provides bean dreg powder and a preparation method thereof, bean dreg sauce and a preparation method thereof, and relates to the technical field of food preparation. The bean dreg powdercomprises the following components in parts by weight: 20-80 parts of bean dregs; 0.2-2 parts of an edible powder; 0.002 to 0.008 part of distiller's yeast; and 0.002 to 0.008 part of a strain; and the edible powder comprises one or more of peanut powder, sesame powder, fermented bean curd powder and five spice powder. The bean dreg sauce comprises the following components in parts by weight: 5-40 parts of edible oil; 5-10 parts of water; 0.5 to 2.5 parts of chilli; 0.5 to 1.5 parts of garlic; 0.1 to 1 part of ginger; 0.1 to 1 part of scallion; 0.1 to 1 part of table salt; 0.1-6 parts of seasoning and 1-10 parts of the bean dreg powder.