42results about How to "Extended eating time" patented technology

The invention discloses healthcare yogurt and a preparation method of the healthcare yogurt. The healthcare yogurt is prepared by fermenting the materials in parts by weight as follows: 33-50 parts of an aqueous extraction liquid of a medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. The invention further discloses natto healthcare yogurt and a preparation method of the natto healthcare yogurt. The preparation method of the natto healthcare yogurt comprises the steps of mixing, stirring, filling, cooling and after-ripening. The natto healthcare yogurt comprises the materials in percentage by weight as follows: 40%-50% of medical and edible dual-purpose plant yogurt, 20%-30% of natto; 15%-20% of fruits, 5%-8% of functional sugar, 0.05%-1% of a stabilizing agent and the balance of water, wherein the medical and edible dual-purpose plant yogurt is prepared by fermenting 33-50 parts of the extraction liquid of the medical and edible dual-purpose plant, 50-66 parts of milk, 8-10 parts of cane sugar and 3-6 parts of yogurt zymophyte. According to the prepared healthcare yogurt, the acidity ranges from 90-degree T to 120-degree T, the protein content is higher than 3.5%, and the fat content is smaller than 1.9%.

The invention relates to a layered high-density demersal breeding fish pond. The layered high-density demersal breeding fish pond is that at least one inhabiting layer structure is arranged in the center of the bottom surface of the fish pond; the inhabiting layer structures are overlapped, each comprising an inclination support for supporting a horizontal circular porous separating plate; the aperture of the porous separating plate is more than the maximum diameter of particle feed; the porous separating plate is provided with at least one fish passing hole through which fish can cross the upper layer and the lower layer to move; a water feeding pipe is vertically arranged in the center of the fish pond and horizontally communicated with horizontal water distributing pipes; each inhabiting structure is corresponding to at least four water distributing pipes; the bottom structure of the fish pond is high in middle, low in four sides, and about 3 to 5 degrees in gradient; a circle of downwards-concave sewage collecting tanks is formed in the bottom part of the wall of the fish pond; a plurality of sewage draining pipes are arranged below the sewage collecting tanks; a water returning pipe is arranged on the sidewall of the fish pond; a circulating water pump is arranged between the water returning pipe and the water feeding pipe to provide water circulating power. According to the layered high-density demersal breeding fish pond, water is treated by physical filtering, biological filtering, oxygen increase, sterilizing and other purifying links and then is recycled, so that breeding with circulating water can be achieved.

The invention discloses a preparation method of carambola-kiwi fruit-cherry blended liquor. The preparation method comprises the following steps: A. pre-treating carambola; B. pre-treating kiwi fruit; C. pre-treating cherry; D. separating juice from pulp; B. preparing base liquor; and C. blending the finished liquor, and the like. The flavoured juice with carambola, kiwi fruit and cherry is mixed with low-alcohol liquor, thus the eating time of the south fruits is prolonged, transport is facilitated, and the carambola-kiwi fruit-cherry blended liquor has the medicinal effects of preventing cancer, whitening, fading spots, removing pimples, detoxifying and resisting ageing, losing weight and building body, enhancing immunologic function and the like, and thus multiple purposes are achieved.

A hirudin extracting method belongs to the technical field of hirudin extraction and comprises the following steps: 1), starving: 2), stimulating for excretion: holding ambient temperature to 23-40 DEG C, spraying an attractant to the body surface of a leech under ultraviolet irradiation at 200 nm and 275 nm in wavelength for 30-180 seconds, turning off ultraviolet, irradiating the leech for 3-15 min by using a warm white light in a flashing manner, or irradiating the leech for 3-15 min by using a warm white light and a green light in an alternating flashing manner such that the leech is stimulated to secrete a secretion; 3), sterilizing; 4), concentrating. The hirudin extracting method is high in hirudin extraction quantity and allows repeated extraction, the powdered hirudin finally obtained has light color and high level of active ingredients.

The invention provides a method for preparing freeze-dried ice cream. The method comprises the following steps of deeply freezing ice cream to be subjected to freeze-drying to minus 30 DEG C to minus20 DEG C; keeping the temperature being minus 30 DEG C to minus 20 DEG C, and performing first-stage freeze-drying for the deeply-frozen ice cream under the condition that the vacuum degree is 110Pa-140Pa; increasing the temperature to minus 13 DEG C to minus 7 DEG C, and performing second-stage freeze-drying for the ice cream after the first-stage freeze-drying under the condition that the vacuumdegree is 110Pa to 140Pa; increasing the temperature to minus 5 DEG C to zero DEG C, and performing third-stage freeze-drying for the ice cream after the second-stage freeze-drying under the condition that the vacuum degree is 110Pa to 140Pa; and increasing the temperature to zero DEG C or above, and drying the ice cream after the third-stage freeze-drying to obtain the freeze-dried ice cream.

The invention relates to a production method of an instant hairy crab. The production method comprises the steps: selecting raw materials, preparing soup, cooking live crabs, taking out of the crabs of a cage, cooling, immersing the cooked crabs, and storing at a low temperature. By adopting the production process of cooking prior to the tasty immersion, the particular delicious soup can permeate the cooked hairy crab, the produced instant hairy crab can be stored for 30 days, not only is the edible variety of the hairy crab increased, but also the eating time of the hairy crab can be prolonged, and people living in a region where the crab cannot be raised can enjoy the unique taste of the hairy crab. By adopting the production method, the variety of the instant aquatic products is enriched, and the production method is a novel way for increasing the economic benefit of farmers of the hairy crab. The produced instant hairy crab changes the current situation that the hairy crab can be cooked to eat at present, the hairy crab characteristic aquatic product in yangtze river delta can be made into the instant convenient food, the unique taste of the hairy crab in yangtze river delta can be enjoyed by people in different regions, and the variety of the instant food is increased.

The invention discloses a peach wine processing method which comprises the following steps: after the peaches are completely mature, cleaning with clean water, putting the peaches into sodium carbonate decahydrate, soaking for 5-10 min, then cleaning with clean water twice, naturally airing, putting the peaches into a fermentation cylinder, adding a 0.1-0.4% sweetening agent, and conducting first fermentation for 1-2 months at the environmental temperature of 15-23 DEG C, wherein in the fermentation process, the fermentation cylinder is uncovered once a week for stirring, and the purpose of uncovering is air discharge; after the first fermentation is finished, filtering with a filter screen, taking a filtrate, and conducting secondary fermentation for 1.5-2 months at the fermentation environmental temperature of 15-23 DEG C. The invention aims to provide the peach wine processing method, the peaches can be prepared into fruit wine to be stored in long term, and the edible time is prolonged; the peach wine processing process is scientific and reasonable, and prepared peach wine is fragrant and sweet in taste.

The invention relates to the technical field of breeding devices, in particular to an intelligent pig feeding device. The intelligent pig feeding device comprises a frame body, wherein a lead screw and a guide rod are fixedly arranged on the frame body, a feeding device is arranged on the lead screw, and a plurality of feeding troughs are formed in the guide rod. The feeding troughs are rotatablewhen being pushed through a rotary air cylinder, and the feeding device can move on the lead screw through motor driving and add fodder into the feeding troughs. A fodder storage hopper is arranged above the frame body. Adjustment and control plates are arranged on the ground on two sides of the feeding troughs, and each adjustment and control plate comprises oppositely arranged first and second arc-shaped plates respectively provided with a force sensor and a vibration motor. When pigs need to eat fodder, the demand is detected by the force sensors through the adjustment and control plates, the feeding device feeds fodder towards the corresponding feeding troughs, and meanwhile the feeding troughs are overturned for the pigs to eat. After a certain time arrives, the device drives away pigs through feeding trough overturning and knocking of the vibration motors. When another pig goes to the same position, the device feeds the pig again. The intelligent pig feeding device allows each pig to eat an appropriate amount of fodder without artificial participation.

The invention discloses a preparation method of pickled okra, which comprises the steps of loading 0.2% zinc lactate solution into a pickle jar for soaking for 10min, heating a tender okra fruit and cool boiled water with a microwave oven for 3min, adding condiments, and sealing for placement.The okra is high in nutritive value, grows heavily, and should beimmediately processed and used after the okra is mature and edible,or else, the okra lignifies easily; and the preparation method can effectively prolong edible time of the okra, keep nutritional ingredients unchanged well, prevent nutritional ingredient loss and sufficiently keep the original color and crispness.

The invention discloses an antiaging cake and a making method thereof. The antiaging cake comprises, by weight, 90-110 parts of wheat flour, 150-220 parts of egg, 8-12 parts of glutinous rice flour, 5-10 parts of maltose powder, 0.003-0.007 part of saponin, 8-12 parts of hyacinth bean protein, 3-8 parts of short-chain inulin, 0.02-0.05 part of high-acyl gellan gum, 30-60 parts of soft white sugarand 40-60 parts of plant oil. Starch aging is delayed by adding the glutinous rice flour, saponin, the hyacinth bean protein, the high-acyl gellan gum, and softness of the cake can be maintained. Quality of the cake after being stored for 7 days is improved obviously when compared with that of conventional cakes, the cake is still soft, loose, fragrant and sweet, and eating time of the cake is prolonged.

The invention discloses a manufacturing process of dried bamboo shoot shreds, and relates to the technical field of processing of dried vegetable products. The dried bamboo shoot shreds are prepared by 10 working procedures comprising selecting bamboo shoots, stripping the bamboo shoots, performing cleaning, performing slicing, performing boiling, performing dehydrating, performing freezing, performing drying, performing shredding and performing packaging. The related process is simple and easy to operate, and equipment investment cost and processing cost are low. The edible time of bamboo shoots is effectively prolonged through preparation of the dried bamboo shoot shreds, the storage time of the dried bamboo shoot shreds is long, the cooked dried bamboo shoot shreds has good eating mouthfeel, and the nutrition and mouthfeel of the bamboo shoots are kept to the greatest extent.

The invention belongs to the technical field of medical instruments, and particularly discloses a nursing device for the gastroenterology department. The device comprises a shell, second electrical heating wires are fixedly connected with the two sides of a feeding groove, and temperature gauges are clamped with the two sides of a feeding hopper at the upper end of the feeding groove; the bottom end of a lower pushing rod is rotatably connected with a supporting frame through a rotary shaft, massaging bars are rotatably connected with the inner surfaces of the two sides of the supporting framethrough rotary shafts, first electrical heating wires are fixedly connected with the inner side and surface side of the massaging bar on the massaging button side, and a massaging device is arrangedon one side of the nursing device; a linear actuator pushes the supporting frame and the massaging bars to reciprocate, so that the abdomen of a patient is massaged and kneaded, and independent treating is achieved; the electrical heating wires are arranged on the sides of the feeding device, fluid in the feeding device is heated by the electrical heating devices to prevent solidification, it canbe avoided that the temperature of food in the feeding device is reduced due to too long meal time, the temperature of the heated food can be observed through the external temperature gauges, the foodtemperature can be conveniently controlled, and the device is convenient to use.

Provided is a tobacco lozenge capable of protecting the teeth and freshening breath. A preparation method of the lozenge includes the steps of 1, pulverizing tobacco and cleaning components; 2, mixingwheat germs, skimmed milk powder, malt powder, edible salt and xylitol into an embedding agent, adding water for stirring, and obtaining pulp after uniform mixing; 3, placing seaweed powder into an oven for baking and adding a product obtained in step 2 to be uniformly mixed with the seaweed powder at the constant temperature of 40-50 DEG C, wherein stirring is performed continuously during mixing; 4, conducting secondary dehydration and pulverization on a part of a product obtained in step 3 to obtain a core material of the tobacco lozenge; 5, mixing the remaining product obtained in step 3with tobacco powder when the product is still hot and stirring the mixture uniformly; 6, adding a food binder into a product obtained in step 5; 7, conducting secondary pulverization on a product obtained in step 6 and dehydrating the pulverized product to obtain a wrapper of the tobacco lozenge; 8, adopting the core material of the tobacco lozenge as the core and the wrapper of the tobacco lozenge as a wrapping core material, and conducting squeezing discharge through a discharging machine; 9, performing shaping, tableting, testing and packaging. The tobacco lozenge has the advantages of freshening breath, protecting the teeth and resisting smoking addiction.

The invention discloses an organic feed capable of resisting diseases and increasing production for breeding of meat ducks. The organic feed comprises the following raw materials in parts by weight of30-50 parts of corn flour, 5-15 parts of rice husks, 3-9 parts of soybean meal, 2-6 parts of bran, 1-5 parts of rice stalks, 3-5 parts of straw mushroom powder, 20-30 parts of polylactic acid, 2-5 parts of L-carnitine, 3-6 parts of earthworm powder, 4-8 parts of soy sauce dregs, 1-3 parts of yellow mealworm powder, 2-5 parts of shell powder, 4-8 parts of yeast powder, 1-6 parts of cellulases, 3-6parts of bone meal, 2-5 parts of sepiolite powder, 4-6 parts of shrimp shell powder, 2-6 parts of vegetable oil, 3-6 parts of spirulina, 0.5-1.5 parts of bacitracin zinc, 5-15 parts of a release-slowaddition agent and 7-12 parts of a mouldproof addition agent. The obtained feed is long in quality guarantee period, can effectively improve the disease resistance of the meat ducks, can further effectively increase the food storing rate of the meat ducks, and can increase the yield of the meat ducks.

The invention discloses a dried tofu cutting device which comprises a rack, wherein a machining mechanism is arranged on the rack and comprises a tool and a smoking material; a cavity is formed in the tool; the tool comprises an upper tool and a lower tool in overlapped connection; the width of the bottom surface of the upper tool is greater than the width of the upper surface of the lower tool; the non-overlapped part of the upper tool and the lower tool is a buffer surface; a plurality of air holes are formed in the top of the upper tool; a plurality of through holes are formed in two sides of the upper tool; each through hole is communicated with the cavity; the cavity in the lower tool is of an inverted triangle; a filtering net is arranged at one end, which is close to the upper tool, of the lower tool; the smoking material is arranged in the cavity of the lower tool; an ignition hole is formed in the lower tool; a lead is connected onto the ignition hole; a groove used for placing the tool is formed in the rack; and an elastic layer is arranged at the bottom of the groove and is opposite to the buffer surface. The scheme mainly solves the problem that the formed dried tofu has long processing flow.