91results about How to "Expand the scope of sales" patented technology

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

The invention discloses a jelly and its preparing method, wherein each 100g of the jelly comprises the following constituents: milk 30-60g, sugar 6.0-12.0g, stabilizing agent 0.06-0.15g, acidness modifier 0.2-0.5g, edible flavoring essence 0.04-0.2g, and balancing water.

The invention relates to a fresh-keeping method for aquatic products, specifically to a composite fresh-keeping method for large yellow croaker. The fresh-keeping method mainly comprises a step of modified atmosphere packaging of cultured large yellow croaker with tea polyphenol, nisin and chitosan as biological fresh-keeping agents after sterilization with ozone water. The method comprises the following concrete steps: freezing fresh and alive cultured large yellow croaker to death with crushed ice; treating the frozen cultured large yellow croaker with ozone water for 1 to 8 min; soaking the treated large yellow croaker in a solution for 20 to 40 min, wherein the solution is prepared by fully dissolving tea polyphenol and nisin in sterile water; taking the soaked large yellow croaker in a chitosan (dissolved with 1% acetic acid) solution for 30 s; and carrying out draining and film forming and then successively carrying out modified atmosphere packaging and refrigeration at a temperature of 0 to 4 DEG C. The composite fresh-keeping method has a scientific conception, poses no influence to sensory quality of the cultured large yellow croaker, is safe and harmless to human health, can substantially prolong the shelf life of the cultured large yellow croaker under refrigeration conditions, improves eating quality of large yellow croaker and broadens the marketing range of large yellow croaker.

The invention discloses an elastic linen fabric. According to the elastic linen fabric disclosed by the invention, the resultant count is 50Nm, the separation index of linen raw materials is mainly considered during selection of the linen raw materials, and according to the test, linen with the separation degree of 250 counts or higher is finally selected to be scotched flax. The high-count linen yarns are produced by adopting a bio-enzymatic degumming technology. The elastic linen fabric disclosed by the invention achieves an excellent demonstration effect on technical progress of the bast fiber textile industry as well as energy conservation and emission reduction. The achievement can be directly popularized and applied to bast fiber production enterprises, brings considerable economic and social benefits to related enterprises, and has profound economical and social significance on the development of the textile industry and national economic construction.

The invention provides an acidic dairy dessert and each 100 parts by weight of raw materials used for preparing the acidic dairy dessert comprise 35.0 portions to 80.0 portions of liquid milk, 4.0 portions to 20.0 portions of sweet substances, 0.1 portion to 5.0 portions of stabilizing agent, 0.2 portion to 0.7 portion of acidity regulator and 1.0 portion to 3.0 portions of coarse grains. The coarse gain comprises corn and beans; and the acidic dairy dessert provided by the invention has a shelf life of more than six months at normal temperature and the product of the acidic dairy dessert keeps uniform and stable and is applicable to industrialized production.

The invention discloses a double-cropping cultivation method of summer black and relates to the technical field of grape cultivation. The double-cropping cultivation method of the summer black comprises the following steps: A, after harvesting of the first crop, spraying an azoxystrobin 1500-times solution with the effective ingredients of 25%, and then spraying monopotassium phosphate with the concentration of 0.1-0.3%; B, from late June to early July, trimming semi-lignified branches and reserving 9-10 buds on each branch; C, applying a 15-30-times solution of cyanamide with the effective ingredients of 50% to 2-3 buds at the upper part of each branch to accelerate germination; D, after repeated new shoot extraction, shearing shoots, reserving a leaf at the upper part of an inflorescence, and pinching; E, soaking flower spikes in a flower promoting and fruit retaining solution and gently swaying; and F, soaking the flower spikes in a fruit swelling solution, and gently swaying. Compared with the prior art, the double-cropping cultivation method of the summer black has the advantages that the two crops of fruit grow in a non-overlapping manner, so that the yield and the quality of the two crops of fruit are improved; and the flower promoting and fruit retaining measures are taken to reduce drop of flowers and fruit, the fruit setting rate is high, fruit swelling treatment ensures that the flower spikes are unified in size and shape, and the commercial fruit rate is high.

The invention relates to a strawberry and radix puerariae wine, which is characterized in that the strawberry and radix puerariae wine is red in color, and has the alcohol degree of 7-14%, total acidity of 0.3-0.8 g / L, total sugar of 0.2-5 g / L and total flavone content of 5-40 mg / L. The strawberry and radix puerariae wine is prepared from strawberry and radix puerariae used as raw materials; and the preparation method comprises: crushing radix puerariae, gelatinizing, liquefying and saccharifying to obtain a radix puerariae hydrolysis liquid; quickly freezing strawberry, thawing, hydrolyzing with pectase and pulping to obtain a strawberry hydrolysis liquid; and then mixing the radix puerariae hydrolysis liquid with the strawberry hydrolysis liquid, adding auxiliary ingredients, fermenting, carrying out plate and frame pressure filtering, clarifying, filtering and blending to obtain the strawberry and radix puerariae wine. According to the invention, the market range of strawberry is broadened, the income of farmers is increased, and the normal operation and benefits of strawberry processing enterprises are guaranteed; and in addition, the radix puerariae ingredient is added to thestrawberry wine, so that the strawberry and radix puerariae wine provided by the invention has good effects on preventing and treating hypertension diseases.

The invention provides a method for preparing a liquid dairy product containing sensitive substances, comprising the following steps: preparing a sterile liquid containing sensitive substances through a filtering sterilization method; and adding the sterile liquid into liquid milk in a sterile addition method so as to obtain the liquid dairy product containing the sensitive substances. The invention also discloses the liquid dairy product with a long quality guarantee period, which is prepared by the method.

A non-pollution water drum for containing purified water is composed of an external drum made of hard material and a disposable internal drum made of soft material. They are linked by their mouths which are matched.

Instant sugar palm extract and the preparation thereof are disclosed in the invention, wherein the main material comprises kwang-lan flour, honey, sweetener and instant essence, optionally, vitamin, pure milk, Chinese angelica, liquorice dry extract, isoflavones or arrowroot are added, thus the product for different customers can be obtained. The sugar palm extract of the invention has advantages of cool nature, dispersing damp-heat, nourishing, easily carrying, convenience to eat, being fragrant, sweet, cool and refreshed in taste, while keeping the original benefits of the kwang-lan flour, thus is suitable for both the old and the young.

The invention discloses a preparation method for a flax viscose filament color-spun yarn. The prepared flax viscose filament SIROFIL yarn is small in hairiness and high in elasticity and can improve the yarn style according to the color and denier of the viscose filament, so that the weaved fabric is able to overcome some deficiencies of the pure flax fabric. The development of the flax viscose filament SIROFIL color-spun yarn is based on the development practice of cotton spinning color-spun yarn, and the successful development of the flax viscose filament color-spun yarn leads the industry product development trend and appears for the first time among the series of products in the industry.

The invention relates to the technical field of lotus root preservation methods, in particular to a lotus root coating preservation method. The specific method consists of: (1) firstly subjecting lotus roots to cleaning, node removal and sorting; (2) employing a compound coating antistaling agent composed of 2.5% of chitosan, 2.0% of soybean protein isolate, and 1.5% of plant high fatty acid to conduct brush coating or dip-coating on the lotus roots; (3) conducting inner packing with a preservative plastic film, and performing carton packing externally; and (4) carrying out storage in a cold storage with a temperature ranging from -1 to 4 DEG C and a humidity of 80%. The method provided by the invention can improve the lotus root preservation time and prolong the shelf life, prolongs the preservation period from the original one month to more than 2-3 months, expands the lotus root sales range, increases sales, promotes the development of the lotus root industry, and increases the income of farmers.

The invention discloses a preparation method of a salt roasted chicken product retaining tenderness and unique taste of obsolete chicken and belongs to the technical field of food processing. The laying ability of laying hens is gradually reduced as the laying hens grow older, and the laying hens are to be obsoleted by a chicken farm two years later and are called as obsolete chickens. According to the preparation method disclosed by the invention, the obsolete chicken is used as a raw material to manufacture the product by the following procedures: tendering treatment, seasoning, phosphate salting, high-temperature cooking, condiment slating, baking, cooling, vacuum packing, high-temperature and high-pressure sterilization and cooling, wherein the final salt roasted chicken product is obtained, wherein the tenderness range of the final product is 1.5-3.5 kg / cm<2>, and the taste value is increased by 70%. The salt roasted chicken product having a unique taste and processed by the method disclosed by the invention has good chicken fiber toughness and tender texture and further has unique salt roasting taste; and the preparation method can be used for shortening and eliminating complex steps of the traditional technique, is suitable for industrial large-scale production on the premise of ensuring the quality, can be used for producing products with long service life and contributing to spreading of the marketing range, and is especially suitable for deep processing, development and utilization of obsolete old bred chickens.

The invention relates to the field of dairy product preparation, in particular to liquid milk added with papaya puree and a preparation method thereof. Based on the 100 parts of raw material of the liquid milk, the liquid milk comprises the following raw materials according to part by weight: 35-80 parts of liquid milk, 0.2-2.0 parts of stabilizer, 5-50 parts of papaya, 0.01-0.2 parts of buffer salt and the balance of water; the stabilizer comprises an emulsifying agent and a thickening agent, wherein the thickening agent comprises gellan gum and carrageenan, the weight ratio of the gellan gum to the carrageenan is 1:0.1-0.5, and the contents of the gellan gum and the carrageenan are 0.05-0.2 parts respectively; and the buffer salt comprises disodium hydrogen phosphate the content of which is 0.01-0.1 parts. The liquid milk added with papaya puree has the effects that the product structure of the existing fruit juice dairy product is broken, a new variety is added, and by the process adjustment, reasonable stabilizer matching and the papaya process, the difficulties that fruit juice is easy to solidify and layer, and is not easy to store when being added in the milk can be solved, and the stable effect of six-month quality guarantee period can be achieved, so that expansion of the sale areas of the product is facilitated.

The invention discloses a mango milk and a preparation method thereof. The mango milk is a neutral juice liquid milk product and comprises the following raw materials in 100 parts by weight: 35-80 parts of liquid milk material, 3.5-8.0 parts of sweet substance, 0.01-0.46 parts of emulsifier, 0.015-3.6 parts of thickener and 5-50 parts of mango pulp. By adopting the preparation method of the mango milk, the defect that the mango juice is easily solidified and layered, and not easy to store after being added to the neutral milk is solved, so that the nutrients of the milk are fully fused with delicious pure fruit juice, a new variety is added to the diary market, and a blank at home and abroad is filled.

The invention relates to the fields of foods and processing thereof, in particular to smoked plum fruit tea slices and a preparation method thereof. The smoked plum fruit tea slices consist of the following raw materials in parts by weight: 20-40 parts of smoked plum fruit pulp, 20-30 parts of smoked plum fruit kernels, 13-25 parts of Chinese jujubes, 10-15 parts of Chinese wolfberry fruits, 15-40 parts of sugar, 5-10 parts of roselle flower petals, 5-10 parts of rose petals, 10-30 parts of sodium bicarbonate and 5-10 parts of citric acid. According to the smoked plum fruit tea slices and the preparation method thereof disclosed by the invention, active components are extracted from the smoked plum fruit pulp and the smoked plum fruit kernels, or the raw materials including the smoked plum fruit pulp, the smoked plum fruit kernels and the like are fermented, so that the effects of being delicious in mouth feel and comprehensive in nutrients are achieved.

The invention discloses a Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham. The mooncake is made of skin and filling. The filling is prepared from the following parts by weight of components: 150-160 parts of cake flour, 540-550 parts of sugared fat, 96-106 parts of sugared orange, 120-130 parts of sweet almonds, 144-154 parts of white sesame seeds, 170-180 parts of sunflower seed kernels, 84-94 parts of olive kernels, 78-88 parts of sugared melon, 90-100 parts of rose petal sugar, 132-142 parts of cashew nuts, 70-80 parts of walnuts, 12-22 parts of sesame oil, 14-24 parts of Baijiu, 8-15 parts of edible salt, 73-83 parts of edible oil for filling, and 144-155 parts of Zangxiang pig ham. The mooncake uses germinated highland barley flour instead of the traditional flour as the main raw material of the skin and adds Zangxiang pig ham in the filling, breaks through the traditional preparation method of mooncake with flour and syrup skin and fat filling, and becomes a new Tibetan mooncake.

The invention mainly relates to the technical field of grape planting, and discloses a soilless cutting seedling culture method of grapes. The method includes the steps of clipping cutting slips, soaking the cutting slips, conducting cutting of the cutting slips, conducting post-cutting management, and exercising seedlings for cultivation. The method is simple and facilitates mass operation, the rooting time of the grape cutting slips is shortened to be 9-10 days, the rooting rate reaches 92%, the survival rate reaches 100%, the planting efficiency is obviously improved, and the economic income is increased by 9.6%; two-three-year-old grape shoots are clipped to serve as the cutting slips, many nutrients are accumulated in the cutting slips and can be supplied to callus formation of the cutting slips when external nutrients are not accumulated in the cutting slips yet, and the treating time and the rooting time are shortened.

The invention provides a method and equipment for sodium removal of high sodium coal. The method includes: sending broken raw coal to first stage washing, washing the raw coal with an aqueous solution from a second stage coal washing device, then sending the raw coal into the second stage coal washing device, conducting washing with an aqueous solution from a third stage coal washing device, further sending the washed coal sample into a third stage coal washing device, performing washing with the pure water treated by a reverse osmosis purification device or an aqueous solution that comes from the first stage coal washing device and passes through a vibrating-dewatering screen and a centrifugal dehydrator, letting the removed water enter a wastewater treatment system, making a saturated water solution enter a concentration pool, adding a chemical precipitating agent to remove suspended particles from the aqueous solution, and sending the sodium-free aqueous solution into the third stage coal washing device for cyclic washing of high sodium coal. At the same time, the invention provides the equipment corresponding to the method. According to the existence way of sodium in Xinjiang high sodium coal, the raw coal is washed through aqueous solutions to realize dust washing and sodium removal. After dehydration by the vibrating-dewatering screen and centrifugation, the dehydrated low sodium coal can be directly used for coal-fired power generator sets or gasification furnaces.

The invention provides fructus momordicae grosvenori and chia seed soy milk and a preparation method thereof. Preparation raw materials of the fructus momordicae grosvenori and chia seed soy milk comprise: soybean, black soya bean, chia seed, fructus momordicae grosvenori concentrated solution, fructus momordicae grosvenori powder, fructooligosaccharide, a stabilizer, a pH regulator, soymilk essence and purified water. Sweetness of the fructus momordicae grosvenori concentrate solution is 300 times of that of cane sugar, the fructus momordicae grosvenori concentrate solution does not generateany quantity of heat, is an ideal substitute for diabetes patients, obesity group and other people who can not eat sugar. The fructus momordica grosvenori also contains lots of VC, so that the fructusmomordicae grosvenori can reduce blood glucose and blood fat and the like, the chia seed has the effect of reducing blood press and blood glucose, and improving intestinal tract. The invention provides a preparation method with relatively high raw material utilization ratio and production efficiency, and the prepared fructus egrosvenori and chia seed soy milk has fine and smooth emulsion, moderate sweetness and relatively long warranty period without sedimentation or oil slick during long-term storage.

The invention discloses a multistage distribution business mode and an application system thereof. The business mode is characterized in that a user firstly performs registering on a seller platform for becoming a member, wherein the member can perform shopping and consumption as a first-grade consumer in the seller platform; the qualified member can perform application to the seller for becominga first-grade partner, and then the first-grade partner can recommend other persons for becoming a second-grade partner or a first-grade consumer; the second-grade partner searches and recommends a next-grade partner or first-grade consumer; the first-grade consumer can recommend other persons for becoming a second-grade consumer; and the second-grade consumer can recommend other persons for becoming the next-grade consumer. The application system of the business mode comprises seller platform terminals and clients. The clients comprise mobile phone APPs and computer PCs. A user performs client downloading and registering on the seller platform terminal. After the seller platform terminal receives registering information of the client, the seller platform terminal confirms the client as the member. The member can perform shopping and consumption as the first-grade consumer in the seller platform.

The invention discloses a method for supplying and producing Chinese traditional roasted ducks. By using the method, the supplying mode of Chinese traditional roasted duck products can be quickened, standardized, popularized and industrialized, the sales area and the audiences of the Chinese traditional roasted duck can be remarkably enlarged, and the limitation of the supplying mode of the Chinese traditional roasted duck is remarkably improved. The invention provides delicious food to noble bachelors, provides opportunities to family snacks and provides chances to snack chain restaurants.The invention is mainly realized by the following technical scheme: intensively preparing plucked ducks by a traditional method, airing and fast freezing, stream-lined chipping, weighing, shaping, roasting and cooling, packaging, sterilizing, sealing, quality-inspecting, boxing, refrigerating, application the consumption, communication and processing method, and promotion of the edible method. The invention can ensure that all the delivered products are the same in the size, the quality, the appearance and the taste. Finished products and semi-finished products can be sold in supermarkets and chain shops, thereby meeting the different dining requirements of citizens.

The invention discloses a method for preparing dressing from shrimp heads and shrimp shells. The method comprises the following steps of (I) crushing scraps namely the shrimp heads and the shrimp shells, performing cooking, and performing filtering to obtain cooked liquid and residues; (II) adding water to the residues obtained in step I, regulating the pH value, adding compound protein enzymes for enzymolysis, performing heating for inactivating, and performing filtering to obtain fermentation liquid; (III) mixing the cooked liquid obtained in step I with the fermentation liquid obtained in step II to obtain mixed liquid; (IV) adding white sugar and the like to the mixed liquid in step III, performing uniform mixing, performing heating until the boiling-over state is obtained, performingslight cooling, then adding monosodium glutamate, white vinegar, yellow wine and a preservative, and performing uniform stirring to obtain the dressing; and (V) performing homogenizing treatment on the dressing obtained in step IV with a colloid mill, performing heating for sterilizing and performing filling. The preparation method is reasonable in process, advanced in technique, and high in maneuverability. The dressing obtained by the method has low allergenicity, and therefore, is suitable for being eaten by vast crowds with an allergic reaction for seafoods.

The invention relates to food processing method especially to a preparation method for refreshing Bambusa oldhami with soft package. The main technological character of the invention is adopting the following steps: (1) peeling, cleaning and trimming the fresh bamboo shoot, cutting into pieces, (2) treating with antistaling agent for 1-10min, (3) weighing, bagging, vacuumizing, and sealing, (4) sterilizing and deactivating, and (5) cooling, drying in open air, checking, overwrapping, cooling and storing. The invention keeps the peculiar flavor of the fresh bamboo shoot and is fit for long distance transport to every place of the nation and each nation. The refreshing period at 0-4DEG C can reach to over 12 months.

The invention relates to the field of seafood transportation, in particular to a seafood refrigerating box. A circuit box for placing a circuit, a heat insulation sleeve for heat insulation and a refrigerating cavity are arranged in the box body, a control panel is arranged on the surface of the box body, a liquid nitrogen inlet pipe is welded on the outer portion of the upper end of the box body, the inner end of the liquid nitrogen inlet pipe is connected with a liquid nitrogen spraying device in the refrigerating cavity through a pipeline, a motor and an electromagnetic valve are fixed in the circuit box through screws, the heat insulation sleeve and the circuit box are separated in a welding mode through stainless steel, a rotor is fixed at the top of the refrigerating cavity in a welding mode, the rotor is fixedly connected with a hook in an elastic fastener mode, the liquid nitrogen spraying device is installed on one lateral wall of the refrigerating cavity, a temperature sensor is installed at the top on the inner wall of the refrigerating cavity, and an air cooler is installed at the bottom of the inner wall of the refrigerating cavity. The seafood refrigerating box does not require manual inspection, saves manpower, controls the temperature in the refrigerating cavity in real time, and is good in refrigerating effect, long in time, low in power consumption and completely applicable to seafood storage in long-distance transportation.

The invention provides a liquid dairy product containing cheese particles and a manufacturing method of the liquid dairy product. The liquid dairy product comprises milk liquid and the cheese particles capable of providing chewing taste, and the content of the cheese particles is 1%-10% based on the total weight of the liquid dairy product. The cheese particles comprise the following components: 40-45 percent of cheese powder, 40-50 percent of high fructose syrup, 0.5-1 per mill of pectin, 0.5-1 per mill of gellan gum and 0.2-0.4 per mill of alginic acid. In the invention, for the liquid dairy product containing the cheese particles obtained through reasonable formulation and proper process, the cheese particles have good suspension property and good stability in the milk liquid, and can better maintain completeness during a long shelf life of liquid milk and realize good stability of the overall product during the shelf life.

The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.

The invention provides a cranberry juice and a preparation method thereof. The cranberry juice comprises cranberry granules, cranberry juice concentrate, decolorized and deacidified apple juice concentrate, and siraitia grosvenorii concentrate, etc. Siraitia grosvenorii contains a large amount of mogroside and vitamin C. In the preparation method, pectinase can break and degrade pectin molecules and reduce the viscosity of the juice, thereby precipitating soluble solids in the juice and enhancing the clarifying effect of the juice. The cranberry juice uses sodium carboxymethyl cellulose CMC-9,xanthan gum and gellan gum for compounding and uses the compounded substance as a stabilizer to improve the stability of the cranberry juice product and lessen precipitation and stratification, and after the central area of a cooking pot is boiling, the overall temperature of the system rises slowly through heat preservation, the heat dispersion is more uniform, so that the texture of the juice is more uniform, stratification of the juice during long-term placement is prevented, and the shelf life of the juice is prolonged.

The invention provides a logistics link fresh-keeping packaging method for fresh figs and belongs to the technical field of fresh-keeping packaging of vegetables and fruits. The logistics link fresh-keeping packaging method comprises the following steps: adding zeolite into a saturated potassium permanganate solution and immersing; filtering and drying; sub-packaging into a waterproof ventilated paper bag to obtain a bagged ethylene absorbent; picking the fresh figs; pre-cooling and preserving the fresh fig fruits; sterilizing and carrying out preservative and fresh-keeping treatment; preparing the fresh-keeping packaged fresh figs; filling the fresh-keeping packaged fresh figs into a packaging box; delivering the fresh-keeping packaged fresh figs to consumers in locations of the consumers by an expressage department according to online shopping order information addresses. The logistics link fresh-keeping packaging method has the advantages that the picked fresh figs are sequentially pre-cooled and preserved by a refrigeration house and are subjected to sterilization, preservative and fresh-keeping treatment, fresh-keeping packaging and sales packaging; chemical immersion in the prior art is abandoned, the safety is guaranteed and the considerations of the consumers are eliminated; the bagged ethylene absorbent and an ice bag are added to cooperatively keep fresh; the fresh-keeping requirement in an online shopping delivering process can be met; the logistics link fresh-keeping packaging method has long fresh-keeping time for the fresh figs and the selling range is expanded.

The invention discloses grape flavor mixed fruit jam, which is prepared from the following raw materials in parts by weight: 100 to 300 parts of purple skin grapes, 100 to 200 parts of green skin grapes, 50 to 100 parts of apples, 50 to 100 parts of bananas, 30 to 80 parts of pineapples, 30 to 50 parts of pawpaws, 20 to 50 parts of dragon fruits, 100 to 200 parts of mashed purple sweet potato, 50 to 100 parts of mashed pumpkin, 20 to 50 parts of honey, 5 to 10 parts of white granulated sugar, 20 to 30 parts of white sesame powder and 20 to 30 parts of black sesame powder. In addition, the invention also discloses a preparation method for preparing the grape flavor mixed fruit jam. The grape flavor mixed fruit jam contains the grapes, the apples, the bananas, the pineapples, the pawpaw and the dragon fruits; the fruit type is rich; the mouthfeel is mellow; the purple sweet potato, the pumpkin, the white sesame powder and the black sesame powder are also added; the plant fiber and plant protein are added, so that the nutrition of the jam is more comprehensive; the better health care effects are achieved; in addition, a great number of grapes are used; the grape deep processing problem is solved.