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33results about How to "Ensure nutrition and health" patented technology
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Anti-hair loss hair-growing liquid and preparation method thereof
InactiveCN109498537AIncrease nutritionImprove toughnessCosmetic preparationsHair cosmeticsEcological environmentGINSENG EXTRACT
The invention relates to anti-hair loss hair-growing liquid. The anti-hair loss hair-growing liquid is prepared from the following raw materials by percentage: 0.5 to 5 percent of radix ginseng extract, 0.5 to 5 percent of cacumen platycladi extract, 0.5 to 5 percent of radix angelicae sinensis extract, 0.5 to 5 percent of radix polygoni multiflori extract, 0.3 to 3 percent of radix rehmanniae extract, 0.3 to 3 percent of radix scutellariae extract, 0.3 to 3 percent of rhizoma zingiberis recens extract, 0.05 to 0.8 percent of tripeptide-1copper, 1 to 8 percent of palmitoyl tripeptide-1, 0.5 to5 percent of myristoyl pentapeptide-4, 15 to 30 percent of edible alcohol, 0.2 to 0.5 percent of hexanediol, 0.1 to 0.35 percent of phenoxyethanol, 0.05 to 0.30 percent of sodium citrate, 0.02 to 0.2percent of citric acid, 0.005 to 0.02 percent of essence and the balance of deionized water. The anti-hair loss hair-growing liquid disclosed by the invention has the advantages that the problems ofscalp hair loss and less hair can be solved, and the ecological environment of the scalp can be improved due to high active ingredients; a good role in hair fixation and hair growth is played, so thatthe hairs are thicker.
Owner:广州蜜妆生物科技有限公司
Hair-growing and/or white-hair-to-black-hair essence liquid containing various peptides and plant extracts and preparation method of hair-growing and/or white-hair-to-black-hair essence liquid
InactiveCN111658580APromote growthAnti agingCosmetic preparationsHair cosmeticsSeaweed extractSargassum pallidum
The invention discloses a hair-growing and / or white-hair-to-black-hair essence liquid containing various peptides and plant extracts. The hair-growing and / or white-hair-to-black-hair essence liquid isprepared from tripeptide-1, copper tripeptide-1, acetyl tetrapeptide-3, a cacumen platycladi extract, a sargassum pallidum extract and bisabolol. According to the hair-growing and / or white-hair-to-black-hair essence liquid, by compounding plant traditional Chinese medicine components and small-molecular peptide components, scalp blood circulation is improved, oxidation resistance and free radicalresistance are achieved, hair follicle tissues are repaired, keratin genes are activated, hair growth is promoted, and a scalp nutrient and healthy environment is maintained. The effects of activating blood, resisting inflammation, inhibiting bacteria, inhibiting sebaceous gland excessive secretion and promoting hair follicle stem cell proliferation and differentiation are effectively achieved, the effects of relieving itching, controlling oil, strengthening hair and preventing alopecia are achieved, white hair becomes black from roots, white hair can be rapidly turned into black hair, and moreover, symptoms of alopecia and dry and withered hair can be effectively eliminated. The components are natural, safe, mild, free of irritation, capable of taking effect rapidly and free of any potential hazard.
Owner:广西和桂集团有限公司
High-calcium seafood flavor soup base and preparation method thereof
InactiveCN104041869AIncrease added valueWide variety of sourcesFood mechanical treatmentFood ingredient functionsMonosodium glutamateNeutral protease
The invention provides a high-calcium seafood flavor soup base and a preparation method thereof. The preparation method comprises the following steps: firstly smashing and grinding fishbones until the granularity is 400-600 meshes, so as to obtain ultramicro fishbone powder, and then performing enzymolysis on blue clam meat by using papain and flavourzyme so as to obtain blue clam extractive; performing enzymolysis on shrimp leftovers by using the flavourzyme and a compound enzyme which consists of a compound protease and a neutral protease so as to obtain shrimp leftover extractive; uniformly mixing the blue clam extractive, the shrimp leftover extractive, the ultramicro fishbone powder, edible salt, monosodium glutamate, corn starch, disodium 5'-ribonucleotide, ascorbic acid, spring onion powder and garlic powder, adding dehydrated broccoli and dehydrated carrots and preparing the seafood flavor soup base. The high-calcium seafood flavor soup base has the advantages of being delicious in taste, convenient to eat, nutritive and healthy; the preparation method provided by the invention has the advantages that the additional value of the blue clam and leftovers such as fishbones, shrimp heads and shrimp shells, which are from aquatic product processing, is improved, and the environmental pollution is avoided.
Owner:BOHAI UNIV
Cooking utensil, soybean milk making method and computer device
PendingCN109419387AImprove satisfactionHigh nutritional valueKitchen equipmentFood scienceEngineeringFood material
The invention provides a cooking utensil, a soybean milk making method, a computer device and a computer readable storage medium. The cooking utensil comprises a shell, a grinding device in the shell,a spraying device in the shell and a heating device in the shell, wherein the spraying device is located above the grinding device and provided with a water spraying opening; the heating device is located below the grinding device. According to the cooking utensil, the spraying device sprays water into the grinding device through the water spraying opening to make food materials wetted, and the heating device is used for heating the wetted food materials in the grinding device to generate wet hot steam for enzyme deactivation treatment of the food materials, so that the enzyme deactivation speed is increased, the cooking time is shortened, the application range of the cooking utensil is enlarged, and the use satisfaction degree of users is improved.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Slowly-sinking puffed compound feed for misgurnus anguillicaudatus and production process thereof
InactiveCN105010738AIncrease profitPromote healthy growthAnimal feeding stuffFood shapingBiotechnologyAnimal science
The invention relates to slowly-sinking puffed compound feed for misgurnus anguillicaudatus and a production process thereof, and belongs to the technical field of misgurnus anguillicaudatus feed. The feed comprises 5-10 parts of fish meal, 3-10 parts of pork meal, 10-25 parts of bean meal, 3-8 parts of peanut meal, 5-15 parts of cottonseed meal, 5-20 parts of rapeseed meal, 3-10 parts of corn DDGS, 5-15 parts of rice bran, 15-20 parts of flour, 2-4 parts of soybean oil, 1-3 parts of monocalcium phosphate, 2-5 parts of bentonite, 0.2-1.5 parts of vitamin premix, 1-3 parts of microelement premix, 0.05-0.5 part of choline chloride, 0.05-0.1 part of antioxidant and 0.05-0.1 part of mould inhibitor. The utilization rate of the slowly-sinking puffed compound feed is increased for the misgurnus anguillicaudatus, healthy growth of the misgurnus anguillicaudatus is promoted, and pollution of remnant feed and metabolic waste to aquatic water is reduced. The volume weight of the produced slowly-sinking puffed compound feed is kept between that of granular feed and that of puffed feed, the feed has the characteristic of sinking slowly in water like the granular feed and further has the advantage of being long in water resisting time like the puffed feed, and therefore the feed meets the feeding characteristics of misgurnus anguillicaudatus.
Owner:TONGWEI
Feed prepared from green natural plant and preparation method thereof
The invention relates to a feed and a preparation method thereof, and belongs to the technical fields of the feed and the preparation method thereof. The feed prepared from the green natural plant comprises the following materials in parts by weight: 50-60 parts of soybean curb residue, 20-30 parts of bagasse, 25-30 parts of cornstalk, 30-40 parts of elm, 20-45 parts of sophora flower, 20-30 parts of humulus, 15-25 parts of felwort, 10-18 parts of dandelion stem, 12-16 parts of plantain herb, 15-20 parts of folium artemisiae argyi, and 10-16 parts of folium isatidis. The feed disclosed by the invention is prepared from the green natural plant; and a few of traditional Chinese medicine ingredients are added, so that the animal can improve the immunity when taking food, and can prevent diseases. The plants are wild in general, so that chemical ingredients such as pesticide are not contained; the feed is formed by natural growth, and the meat is not affected after the animal eats the feed. Thus, the meat is more nutrient and healthy when being eaten by people.
Owner:阳西县创富种养殖有限公司
Healthy environment-friendly compound feed for black carp breeding and production technology thereof
InactiveCN104855682AFast growthImprove immune functionAnimal feeding stuffBiotechnologyAnimal science
The invention relates to a healthy environment-friendly compound feed for black carp breeding and a production technology thereof and belongs to the technical field of fish feeds. The healthy environment-friendly compound feed comprises 8-20 parts of fish meal, 3-10 parts of chicken meal, 1-3 parts of porcine corpuscle proteinic powder, 10-30 parts of soybean meal, 3-8 parts of peanut meal, 5-20 parts of rapeseed meal, 5-15 parts of cottonseed meal, 5-15 parts of rice bran, 5-15 parts of maize DDGS, 4-20 parts of flour, 5-15 parts of wheat, 0.5-2 parts of soybean phospholipid oil, 1-4 parts of soybean oil, 1-5 parts of calcium biphosphate, 1-3 parts of bentonite, 0.1-1 part of a vitamin premix, 0.5-3 parts of a trace element premix, 0.02-0.5 part of vitamin C phosphate, 0.01-0.3 part of garlicin, 0.1-0.5 part of choline chloride, 0.01-0.1 part of an anti-oxidant and 0.01-0.1 part of a mould inhibitor. The healthy environment-friendly compound feed is designed for black carps, is more suitable for breeding black carps, can remarkably improve the growth rate and the immune function of black carps and reduces breeding environmental pollution.
Owner:TONGWEI
Applications of zanthoxylum oil resin in salty taste-increasing and salt-reducing system, salty taste-increasing and salt-reducing system, preparation method and applications of salty taste-increasing and salt-reducing system, and condiment and food
The invention provides applications of zanthoxylum oil resin in a salty taste-increasing and salt-reducing system, the salty taste-increasing and salt-reducing system, a preparation method and applications of the salty taste-increasing and salt-reducing system, and a condiment and food, and relates to the technical field of condiments. The salty taste-increasing and salt-reducing system includes the zanthoxylum oil resin and salt, the content of the zanthoxylum oil resin is 0.02-10 g / L, and the content of the salt is 6-180 g / L. Through the addition of the zanthoxylum oil resin with specific content in the salty taste-increasing and salt-reducing system and the interaction of the zanthoxylum oil resin and the salt, the purpose of reducing the adding amount of the salt but keeping the intensity of salty taste unchanged or even enhanced can be achieved, so that consumers can enjoy delicious food and ensure nutrition and health, and theoretical reference can be provided for the goal, appealed by the World Health Organization (WHO), of reducing the salt intake of global population by 30% in 2025.
Owner:CHINA NAT INST OF STANDARDIZATION
Microbial ecological pig raising method free of antibiotics and zero in emission
The invention provides a microbial ecological pig raising method free of antibiotics and zero in emission. The method includes the steps that microbial pre-fermentation of feed for feeding live pigs, disease prevention and control of microbial agent water drunk in the live pig growth process, spraying of fungicide for microbial deodorization in a pig house and the surrounding and microbial fermentation bred raising are organically combined. The microbial ecological pig raising method free of the antibiotics and zero in emission has the advantage that the digestive absorption conversion rate of the live pigs can be increased, the quality of pork can be improved, drug residues inside pig bodies can be removed, the immunological resistance of the live pigs can be enhanced, emission of harmful gases such as bromine H2S and NH3 can be effectively prevented and controlled, and surrounding area environments (air, water resources and soil) are protected against pollution. The environment-friendly microbial ecological pig raising method capable of increasing raising income has great ecological, economic and social benefits.
Owner:福建田字一号农业科技有限公司
Preparation method of braised prawns
The invention relates to a preparation method of braised prawns. The preparation method comprises the following steps: (1) taking raw materials; (2) putting prawns into clean water, rinsing, and removing mud; (3) shearing prawn heads from the middle parts thereof; (4) shearing the backs from prawn tails to the prawn heads, so as to facilitate flavor permeating; (5) heating a pot by fire, adding oil, sequentially adding fresh sliced ginger, garlic cloves, dried pepper, Chinese prickly ash, thick broad-bean sauce and white sugar, and frying until the aroma is emitted out; (6) adding the prawns,frying, adding a bouquet garni bag, salt, Baijiu, white vinegar and oyster oil when the color of prawn shells is slightly changed, continuing to fry by large fire, adding beer to submerg the prawns after the color of the prawn shell is changed into bright red color, adding thirteen kinds of spices, and covering with a pot cover; (7) when soup is almost dried, adding aginomoto and chicken essence,continuing to fry, feeding coriander, and taking out of the pot. The preparation method of the braised prawns has the advantages that prawn meat is delicious and mouthful, the loss of nutrients is avoided, nutrition and health are guaranteed, and a face and skin-beautifying function is realized; more importantly, the preparation is simple, and the time is short; the braised prawns are very suitable for people.
Owner:廖家广
Paste of steamed pork with preserved vegetables and preparation method thereof
ActiveCN107927722AHigh fatThe shortcomings of high fat have been improved, so that it has the characteristics of high proteinFood preservationLipidic food ingredientsVegetable oilAdditive ingredient
The invention discloses paste of steamed pork with preserved vegetables and a preparation method thereof. According to the method, lean pork is used for replacing conventional streaky pork having relatively high fat content and is stir-fried with mixed oil of lard oil and vegetable oil, soaked preserved vegetables, square bamboo shoots and other ingredients are added into the lean port, stir-frying is carried out, and sterilizing and bottle-filling are finally carried out. The paste is suitable for various groups since the optimized taste of steamed pork with preserved vegetables can be guaranteed, the content of fat in the paste can be reduced, and dietary fibers and protein of the sauce are increased; and the paste has a relatively long storing time, can still ensure relatively good taste and quality even the bottle is opened in 45-60 days, and has a relatively good market prospect.
Owner:SICHUAN AGRI UNIV
Light-proof packaging method for drinking water and light-proof outer packing for drinking water
InactiveCN103029922AEnsure nutrition and healthDoes not affect water qualityBagsSacksPotable waterTrace element
The invention discloses a light-proof packaging method for drinking water and a light-proof outer packing for drinking water. Reflective material is applied on the outer surface of a drinking water packaging container, or the drinking water packaging container is wrapped or covered with a light shield with a light-proof effect, so that drinking water filled in the drinking water packaging container is free from influence of light rays, so as to ensure the contents of trace elements and mineral matters in the drinking water, ensure the nutrition and health of drinking water and prolong the quality guarantee period of drinking water. According to the invention, the breeding speed of microbe in the drinking water can be lowered, the quality guarantee period can be prolonged, and the product is damp-proof, beautiful, convenient to use, simple to manufacture and low in manufacturing cost, can be popularized and applied to wine, drinks, dairy products, medicine and other articles which need to be stored in a lucifugal or light-proof manner, and has a wide application range.
Owner:杨慧
Special potato polymerization fertilizer and preparation method thereof
PendingCN114436717ASynchronous releaseImprove micro-ecological environmentCalcareous fertilisersMagnesium fertilisersSoil scienceMolybdate
The invention belongs to the technical field of fertilizers, and relates to a potato polymerization special fertilizer and a preparation method thereof, the special fertilizer is prepared by mixing, heating polymerization, drying and crushing raw materials comprising a water-absorbent polymer monomer, inorganic nutrients, a catalyst, a cross-linking agent and an initiator; the inorganic nutrients comprise nitrogen fertilizer, phosphate, potassium salt, silicate, calcium salt, magnesium salt, ferric salt, borate, copper salt, molybdate, manganese salt and zinc salt; the potatoes planted by using the special polymerized fertilizer are rich in mineral substances, amino acids and trace elements, the balanced uptake of nutrient elements by a human body is met, the nutrition and health of the human body are ensured, and the special polymerized fertilizer is simple in preparation method, low in production cost, labor-saving, time-saving, energy-saving, environment-friendly, non-toxic, harmless, residue-free, completely degradable, non-volatile, non-explosive, non-combustible, insoluble in water and suitable for popularization and application. Long-term effectiveness is realized; the quality is safe and reliable; and the market prospect is wide.
Owner:QINGDAO HEZIFEI BIOTECH CO LTD
Konjac glucomannan meat pet chew and preparation method thereof
ActiveCN106857296AReduce heatHave a feeling of satietyAnimal feeding stuffAccessory food factorsFood flavorDigestion
The invention relates to konjac glucomannan meat pet chew and a preparation method thereof. The preparation method of the konjac glucomannan meat pet chew comprises the following steps: preparing an auxiliary liquid; making muddy flesh; mixing the auxiliary liquid with the muddy flesh; performing high-temperature digestion; and performing vacuum packaging. The konjac glucomannan meat pet chew provided by the invention has the advantages of konjac glucomannan and gelatin powder. The konjac glucomannan has the characteristics of being relatively low in heat and full of satiety and the like as well as good gel property, thickening property and excellent aid digestion and health-care action. The gelatin powder and goat lung powder contain a lot of collagens, are low in heat, are free of starch and fat, and have an anti-oxidizing action; the prepared konjac glucomannan meat pet chew is smooth in taste, flexible and elastic, and is an instant food which is convenient to carry, sufficient in energy, balanced in nutrition and unique in flavor. The nutrition and health of a meat pet can be guaranteed and the special shape can be also maintained. The demand on food in a special environment can be met.
Owner:温州鼎元皮业有限公司
Pineapple peel dreg polysaccharide containing sports drink
InactiveCN108056350AImprove use valueHas antioxidant activityFood ingredientsFood ultrasonic treatmentVitamin CVitamin B12
The invention discloses a pineapple peel dreg polysaccharide containing sports drink which is prepared from the following substances in percentage by mass: 0.001-0.015 percent of pineapple peel dregs,0.001-0.01 percent of golden mushroom polysaccharide, 0.001-0.01 percent of an aloe extract, 0.01-0.05 percent of sodium chloride, 0.01-0.05 percent of potassium chloride, 1-3 percent of white granulated sugar, 0.001-0.005 percent of vitamin B12, 0.001-0.01 percent of vitamin C, 0.001-0.005 percent of vitamin B6, 0.02-0.05 percent of taurine and the balance of water. The pineapple peel dreg polysaccharide containing sports drink provided by the invention can accelerate to relieve physical fatigue after sports aiming to the characteristics of constitution of teenager; promotes physical recovery of the teenager and strengthens the adaptive capacity of teenager bodies to sports load; enhances the cardiac function and regulates blood pressure; and is beneficial to shortening the recovery timeof the teenager after sports and improves the learning efficiency and the living quality of the teenager.
Owner:广东日可威富硒食品有限公司
A preparation method of vegetarian meat leisure food with roasted bran flavor
ActiveCN104824538BEnsure nutrition and healthRealize industrial productionFood scienceAdditive ingredientVacuum pack
The invention relates to a preparation method of vegetarian meat leisure food with roasted bran flavor, the steps are as follows: embryo material rehydration: put the embryo material into warm water at 40-80°C, add brewed soy sauce into the warm water, and soak for 1-5 hours; Material dehydration: Use a centrifuge at 2000rpm-4000rpm to dehydrate for 40 seconds to obtain the dehydrated billet; frying: put the dehydrated billet in soybean oil at 150°C-190°C, and fry for 1-5min; packaging: the cooled oil The fried base is mixed evenly with roasted bran sauce and pickled vegetables in a mixer, vacuum-packed and sterilized to obtain a vegetarian snack food with roasted bran flavor. The method of the invention condenses the cooking process of roasted bran, adopts modern processing technologies such as simulated kitchen conditioning and exquisite flavoring to prepare roasted bran flavor sauce and vegetarian meat snack food, realizes the industrial production of roasted bran flavor, and combines the flavor with vegetarian Meat snack food is organically combined to develop a unique flavor snack food.
Owner:滁州爱厨易食品有限公司
Konjac glucomannan meat pet chewing gum and preparation method thereof
ActiveCN106857296BReduce heatHave a feeling of satietyAnimal feeding stuffAccessory food factorsBiotechnologyNutrition
Owner:温州鼎元皮业有限公司
A kind of potato food seasoning
InactiveCN103621969BEnsure safetyEnsure nutrition and healthFood preparationProtein food ingredientsFood flavoringsAdditive ingredient
Owner:HUBEI SHIWAI TIANYUAN ECOLOGICAL AGRI
Soybean milk preparation method, soybean milk preparation controlling system, soybean milk machine and computer device
InactiveCN109419322AIncrease the speed of enzyme inactivationShorten pulping timeSteam cooking vesselsEnzymeComputer device
The invention provides a soybean milk preparation method, a soybean milk preparation controlling system, a soybean milk machine, a computer device and a computer readable storage medium. The method comprises the steps that a soybean preparation starting instruction is received, and water is supplied to a steam device; the steam device is controlled to jet high-temperature steam with a first presettemperature into a grinding device to perform high-temperature steam enzyme inactivation, jetting is stopped when high-temperature steaming enzyme inactivation time reaches a preset enzyme inactivation time, the grinding device is started and controlled to grind materials therein according to a first preset rotation rate, grinding is stopped after the grinding time reaches a first preset grindingtime, water with a second preset temperature and preset amount is added to the grinding device, the grinding device is controlled to rotate according to a second preset rotation rate, and soybean milk preparation is stopped after a third preset grinding time is reached. The method has the advantages that the soybean preparing time is effectively shortened, the quality of the soybean milk is improved, the using range of the soybean milk machine is expanded, and the using satisfaction level of the soybean milk machine of a user is improved.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Special rice blend oil for frying
InactiveCN111838330AEnsure nutrition and healthLess oil absorptionEdible oils/fatsBiotechnologySterol
The invention provides special rice blend oil for frying. Rice oil is used as base oil; a certain proportion of high-oleic-acid peanut oil is matched to prepare the special rice blend oil for frying;the rosmarinus officinalis fried food has the advantages that nutrition and health of the edible oil can be guaranteed, the fried food is crisp and less in oil absorption, the oxidation stability in the frying process is good, the fragrance of the fried food is rich, the addition of the rosmarinus officinalis extract is beneficial to reservation of vitamin E and oryzanol in the frying process, andthe addition of the propolis is beneficial to reservation of sterol in the frying process. In conclusion, the special rice blend oil for frying has important significance in improving food safety andguaranteeing health of consumers.
Owner:江西井冈绿宝股份有限公司
Feed prepared from green natural plant and preparation method thereof
The invention relates to a feed and a preparation method thereof, and belongs to the technical fields of the feed and the preparation method thereof. The feed prepared from the green natural plant comprises the following materials in parts by weight: 50-60 parts of soybean curb residue, 20-30 parts of bagasse, 25-30 parts of cornstalk, 30-40 parts of elm, 20-45 parts of sophora flower, 20-30 parts of humulus, 15-25 parts of felwort, 10-18 parts of dandelion stem, 12-16 parts of plantain herb, 15-20 parts of folium artemisiae argyi, and 10-16 parts of folium isatidis. The feed disclosed by the invention is prepared from the green natural plant; and a few of traditional Chinese medicine ingredients are added, so that the animal can improve the immunity when taking food, and can prevent diseases. The plants are wild in general, so that chemical ingredients such as pesticide are not contained; the feed is formed by natural growth, and the meat is not affected after the animal eats the feed. Thus, the meat is more nutrient and healthy when being eaten by people.
Owner:阳西县创富种养殖有限公司
Chocolate paste and preparation method thereof
ActiveCN102239980AHigh protein contentHigh nutritional valueFood preparationCocoa PowdersVegetable oil
The invention relates to a chocolate paste and a preparation method thereof. The chocolate paste is prepared from raw materials of, by weight: 20% to 70% of maltitol, 20% to 70% of white kidney beans, 1% to 10% of maltodextrin, 1% to 10% of vegetable oil, 1% to 10% of white granulated sugar, and 1% to 5% cocoa powder. The preparation method comprises the steps that: white kidney beans with a certain formulated proportion are boiled; maltitol, maltodextrin, vegetable oil, white granulated sugar, and cocoa powder are added to the boiled white kidney beans according to the weight ratio; the materials are fine-grinded in a fine-grinding tank for 12 to 14 hours. The obtained paste is the finished chocolate paste. The method provided by the invention has scientific material formulation and reasonable technology. The chocolate paste has abundant nutrients, and is a natural foodstuff with no chemical additive or dye. With a mellow taste, the chocolate paste leads a trend of paste foods. The paste and the method provided by the invention contribute to a revolutionary innovation of paste foods, and assist in promoting the healthy development of foodstuff industries.
Owner:天津市利好食品有限责任公司
A kind of prunes and vegetable buckwheat sauce and preparation method thereof
ActiveCN107927722BHigh fatIncrease dietary fiberFood preservationLipidic food ingredientsBiotechnologyMeat paste
The invention discloses a pork belly sauce with dried plums and vegetables and a preparation method thereof. The method uses lean pork instead of commonly used pork belly with high fat content, stir-fries with lard and rapeseed oil, and then adds soaked dried vegetables and pork belly. Stir-fried square bamboo shoots and other ingredients, and finally sterilized and bottled; this meat sauce not only ensures the best taste of pickled meat, but also reduces the fat content in the meat sauce, increases dietary fiber and protein, and is suitable for all kinds of food. People can eat it; moreover, it can be stored for a long time, and even within 45-60 days after opening the bottle, it can still guarantee good taste and quality, and has a good market prospect.
Owner:绵阳钟沟生态农业科技有限公司
A kind of extraction process of eucalyptus fruit oil
ActiveCN108865417BImprove extraction qualityImprove oil yieldFatty-oils/fats refiningFatty-oils/fats productionBiotechnologyCentrifugation
The invention discloses a process for extracting the fruit oil of eucalyptus glabra. The general steps are as follows: firstly clean the fresh eucalyptus eucalyptus fruit, then stew it and cool it rapidly, then pass puncture and centrifugation, and combine with sorting Sorting on the shaking table realizes the separation of the peel, then heats and breaks it, heats it at a certain speed and cools it quickly, then heats it at a certain speed again and performs pressure filtration, and finally the oil and water obtained by the pressure filtration The mixed solution is subjected to oil-water two-phase centrifugation to obtain the eucalyptus fruit oil. This process can not only remove the peel of the eucalyptus fruit conveniently and effectively, improve the extraction quality of the eucalyptus eucalyptus oil, but also improve the quality of the oil to the greatest extent without destroying the nutrients in the oil through physical treatment. The oil-yielding rate of the smooth-skinned tree fruit ensures the nutrition and health of the smooth-skinned tree fruit oil.
Owner:于都中和光皮树开发有限公司
Chocolate paste and preparation method thereof
ActiveCN102239980BHigh protein contentHigh nutritional valueFood preparationCocoa PowdersVegetable oil
The invention relates to a chocolate paste and a preparation method thereof. The chocolate paste is prepared from raw materials of, by weight: 20% to 70% of maltitol, 20% to 70% of white kidney beans, 1% to 10% of maltodextrin, 1% to 10% of vegetable oil, 1% to 10% of white granulated sugar, and 1% to 5% cocoa powder. The preparation method comprises the steps that: white kidney beans with a certain formulated proportion are boiled; maltitol, maltodextrin, vegetable oil, white granulated sugar, and cocoa powder are added to the boiled white kidney beans according to the weight ratio; the materials are fine-grinded in a fine-grinding tank for 12 to 14 hours. The obtained paste is the finished chocolate paste. The method provided by the invention has scientific material formulation and reasonable technology. The chocolate paste has abundant nutrients, and is a natural foodstuff with no chemical additive or dye. With a mellow taste, the chocolate paste leads a trend of paste foods. The paste and the method provided by the invention contribute to a revolutionary innovation of paste foods, and assist in promoting the healthy development of foodstuff industries.
Owner:天津市利好食品有限责任公司
Multi-rice small self-service fresh rice machine
ActiveCN110882734BWith miniaturizationSelf-serviceGrain huskingSievingAgricultural engineeringRotary valve
The invention discloses a small-sized self-service fresh rice machine for multiple rice varieties, which comprises a frame, a grain storage bin and a bran rice bin are arranged side by side in the inside of the frame, and a grain storage device is sequentially arranged in the middle of the frame from top to bottom , a husking device, a first sorting device, a second sorting device; the other side of the frame is provided with a rice storage device, and the rice storage device is connected to a rice output device through a rotary valve device below the rice storage device. The outer side of the rice device is provided with a bag-out device. The invention adopts modular design and compact structure design. The hulling and milling device has both the functions of hulling and whitening, and the integration greatly saves space. The machine can process a variety of rice, and integrates the functions of feeding, husking, light selection, packaging, etc. It has the characteristics of miniaturization, multi-function, self-service, etc., so that rice can be "milled and eaten now", improving self-service Variety of rice mills.
Owner:SOUTHEAST UNIV
Special grain-saving Chinese herbal medicine feed for free-range geese
InactiveCN109393197AEnhance physical fitnessEnsure nutrition and healthFood processingAnimal feeding stuffDiseasePumpkin seed
The present invention belongs to the technical field of livestock and poultry feeds and relates to a special grain-saving Chinese herbal medicine feed for free-range geese. The special grain-saving Chinese herbal medicine feed for the free-range geese is characterized by consisting of the following raw materials in weight percentages: 1.5-2.5% of prepared garden burnet roots, 1.5-2.5% of a mixtureof superfinely ground camphorwood carbon, peach wood carbon and pine wood carbon with plant soot, 0.25-0.75% of pumpkin seeds, 4-8% of wild chrysanthemum, 0.75-1.25% of sweet wormwood, 0.25-0.75% ofpeony, 40-60% of high-quality grass powder, 1.5-2.5% of dried tangerine peels, 0.75-1.25% of haws, 2-3% of a radix codonopsis and radix astragali mixture, 25-35% of corn, 0.3-0.5% of a fennel mixture, 1.5-2.5% of pine needles and 0.08-0.12% effective micro-organism (EM). The special grain-saving Chinese herbal medicine feed feeds the geese, can increase disease resistance ability, especially removes worms, prevents and cures skin diseases, promotes physique of geese, ensures the nutrients and health of the geese, improves meat quality, does not use antibiotics, greatly reduces consumption ofgrains, reduces breeding costs, enables goose feces to be free of odor and pollution, and is a high quality organic fertilizer for plants.
Owner:南京膳滋源农业有限公司
Mung bean catsup and preparation method thereof
InactiveCN102187978AHigh protein contentHigh nutritional valueFood preparationFood industryVegetable oil
The invention relates to mung bean catsup and a preparation method thereof. The mung bean catsup comprises the following raw materials in percentage by weight: 20 to 70 parts of maltitol, 10 to 60 percent of mung bean, 10 to 50 percent of vegetable oil, 1 to 10 percent of margarine and 1 to 10 percent of honey. The preparation method comprises: boiling mung beans according to a weight ratio; adding the maltitol, vegetable oil, margarine and honey into a finely grinding tank and finely grinding for 12 to 24 hours; and thus, obtaining the mung bean catsup which is the ground pulp. The mung bean catsup is scientific in raw material mixing, reasonable in process and rich in nutrient and is completely natural food. Without any chemical additive and dyes, the mung bean catsup tastes mellow and nice. The mung bean catsup leads the trend of catsup food, represents a revolutionary innovation in catsup food and promotes the healthy development of food industry.
Owner:天津市利好食品有限责任公司
Chestnut pie and preparation method thereof
InactiveCN102239981AHigh protein contentHigh nutritional valueFood preparationFood industryVegetable oil
The invention relates to a chestnut pie and a preparation method thereof. The chestnut pie is prepared from the following raw materials in percentage by weight: 10-70% of maltitol, 20-70% of chestnut, 1-20% of vegetable oil and 1-10% of margarine. The preparation method comprises the following steps: cooking thoroughly the chestnut at a weight ratio; adding the maltitol, the vegetable oil and the margarine at a weight ratio; and accurately grinding in an accurate grinding cylinder for 12-24 hours, wherein the ground slurry is the finished product of the chestnut pie. The chestnut pie has the advantages of scientific compatibility of each raw material, reasonable technology and abundant nutrition, belongs to all-nature food, contains no chemical additives or dyes, has sweet tastes, leads the trend of pie food and is the revolutionary innovation of the pie food, thereby promoting the healthy development of the food industry.
Owner:天津市利好食品有限责任公司
Preparation method of Basha fish popcorns
The invention discloses a preparation method of Basha fish popcorns. The preparation method comprises the following steps of selecting materials; performing dicing; performing pickling; performing steaming; performing cooling; performing draining; performing pre-freezing; performing freeze drying; performing packaging; and performing sterilization. According to the preparation method disclosed by the invention, high fat content in Basha fish is utilized, and the Basha fish popcorns which are fragrant, crisp, fresh and delicious in flavor and good in mouth feel are prepared; and the prepared Basha fish popcorns can furthest reserve nutrient components of Basha fish and maintain the fragrance, the nutrition and the health of Basha fish meat, the prepared Basha fish popcorns are high in protein and low in calorie, and energy intake of bodies of people is reduced.
Owner:JIMEI UNIV
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