108results about How to "Food safety and health" patented technology

The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for 30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU/g, the mould is not more than 50 CFU/G, the escherichia coli is not more than 30 MPN/100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.

The invention discloses a spicy bean curd snack food, which is prepared from the following raw materials in parts by weight: 30,000 parts of bean curd, and spicy accessories including 500-700 parts of red oil, 80-120 parts of chilli powder, 30 parts of beef essential oil, 80-120 parts of cumin powder, 100 parts of thirteen spices, 30 parts of sesame oil essence and 30,000 parts of brine. The preparation method comprises the following steps: selecting the raw materials; pulping; boiling; curdling; shaping; baking; marinating; stirring; packaging; sterilizing; cleaning; airing; and warehousing. The invention aims at providing the spicy bean curd snack food which is spicy, good in taste, high in nutritive value and long in storage time.

The invention provides edible tableware and belongs to the technical field of new materials of food. The edible tableware comprises a tableware-shaped biscuit main body, wherein the surface of the biscuit main body is covered with an edible waterproofing membrane. The biscuit main body comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-15 parts of sorghum flour, 5-8 parts of rice flour, 5-8 parts of starch, 6-12 parts of eggs and 0-4 parts of a flavoring agent, and the flavoring agent is natural fruit and vegetable products. A preparation process comprisesthe following steps: S1, adding water to the raw materials of the biscuit main body, performing mixing, then performing pressing to obtain a tableware-shaped biscuit main body, performing cooking toobtain the biscuit main body, and forming the waterproofing membrane on the surface of the biscuit main body. The edible tableware provided by the invention can be substituted for disposable tablewarein use, such as plastic bowls, plastic spoons, disposable chopsticks, plastic or fibrous dinner plates, plastic water cups and the like, and the edible tableware is healthy, safe and environment-friendly and has economic value, social value and broad application prospects.

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention relates to the field of food production, particularly to a production method of instant pork chops and solves the problem that preservatives are added to the instant pork chops to prolong expiration dates and the instant pork chops do not taste fresh, tender or delicious. The instant pork chops are long in shelf time and taste delicious. The production method of the instant pork chops comprises the steps as follows: ingredient selection, precooking, adding and stirring, frying, and roasting. The production method is simple, and the instant pork chops contain little fat, taste fresh, tender and delicious and are good in elasticity.

The invention discloses sour and hot instant preserved meat and a preparation method thereof. The sour and hot instant preserved meat is prepared from the following raw materials: fresh pork, fructo-oligosaccharide, cooking wine, strawberry wine, spice, edible salt, DVS lactic acid bacteria, table vinegar, lycopene, composite phosphate and lysozyme. The sour and hot instant preserved meat is dry and clean in product surface, red and bright in color, strong in fragrance and moderate in softness and hardness; by adopting mixed lactic acid bacteria, the preserved meat is easy to digest and absorb; due to the seasoning of the spice, the preserved meat is sour, hot and refreshing, unique in flavor, moderate in saltiness, fat but not greasy and lean but not sticking between the teeth, and has the effects of strengthening the spleen and promoting the appetite; the lactic acid bacteria are capable of inhibiting the growth of hybrid bacteria so as to prolong the expiration date; by adopting low-temperature salting and smoking, the residual quantities of nitrite of benzopyrene are remarkably decreased, so that the eating is safe and healthy; the lycopene and the lysozyme are capable of increasing the red color of the preserved meat and inhibiting the growth of the hybrid bacteria so as to prolong the expiration date; and the fresh pork is salted after tumbling and curing, so that the preserved meat is safe, sanitary, ready to eat, convenient to carry and eat, and suitable for the fast-paced life style.

The invention discloses resistance enhancement instant gruel, which is prepared from the following raw materials: rice, black rice, oat, corn, soybean, black soya bean, germinated brown rice, white hyacinth bean, kidney bean, asparagus, carrot, eggplant, lentinula edodes, Agrocybe aegerita, agaric, spirulina, corn pollen, echinacea, helichrysum ledifolia, balm, lemongrass, glutathione, glutathione, vitamin A, vitamin C, vitamin E, selenium-enriched malt, zinc protein, aloin, salt, soybean oligosaccharides and direct vat set. The resistance enhancement instant gruel is comprehensive in nutrition, moderate in thickness, soft, glutinous and nice in flavor and sweet and sauce in taste; the food materials are abundant and can provide nutrient substances for human, so that the resistance is obviously enhanced, and the resistance enhancement instant gruel has the functions of fighting bacterium and diminishing inflammation, fighting cancer, helping digestion, caring skin, delaying senescence and preventing cardiovascular and cerebrovascular diseases; the instant gruel does not have any additive, so as to be safer and healthier in eating; the instant gruel is convenient to carry and eat, so as to be in accordance with the fast pace of life.

The invention discloses a stewed duck head in soy sauce for children. A manufacturing method comprises the following steps: 1, raw materials selection and processing; 2, spices stewing; 3, pickling; 4, air-curing; 5, frying; 6, boiling and slaking; 7, soaking in thick spices; 8, cooling and packaging; 9, vacuum sealing; 10, sterilization; 11, splat cooling; 12 outer packing. According to the method adopting the steps, the product quality and favor can be stabilized through pickling and air-curing; through the mixing of the spices and coordination of the steps, the food is healthy and safe as no preservative agent is used. The duck head is good in appearance color, stable in quality and more suitable for children tasting after subjected to two-time marinating. The duck head more adapts to market demands according to different fresh-preservation methods; double-layered packaging is adopted, so that the bagging is tidy and attractive and the quality is more stable; the shape of the duck head is not damaged during the whole process; duck head subjected to marinating is the same as that subjected to manual marinating.

The invention relates to the field of food manufacturing, and discloses a method for preparing nourishing instant chicken. The method comprises the following steps: selecting good chicken; adding various condiments to pickle or agitate, and then roasting after frying. The product disclosed by the invention is not only nourishing, but also free of a corrosion remover, but long in quality guarantee period, fragrant, fresh and tender in taste, and applicable to popularization and application.

The invention discloses health-preserving white tea. The health-preserving white tea is prepared from the following raw materials: white tea, radix rehmanniae, licorice root, motherwort, herba menthae, lotus seed, lucid ganoderma, eucommia bark, jujube, sesame, Chinese quince, buckwheat, cassia seed, radix astragali, folium ginkgo, folium sennae, rose, peach flower, lily, chamomile, plum blossom, sorbitol, capsanthin, colla corii asini and honey. The health-preserving white tea disclosed by the invention has the advantages of rich raw materials, simplicity in preparation, unique formula, sweet and mellow mouthfeel and elegant tea flavor, has various health preserving effects of reducing the three highs, tonifying the kidney and nourishing the liver, eliminating toxin and beautifying skin, beatifying and slimming, preventing radiation and resisting cancer, improving the eyesight and strengthening the brain and the like, and is suitable for all people to drink for a long term; and various bioactive substances and rare microelements in the white tea that are beneficial for human body are reserved.

The invention provides a cyclodextrin super-molecular micro-capsule and a preparation method thereof. The method comprises the following steps: (A) uniformly mixing traditional Chinese medicine volatile oil and beta-cyclodextrin to obtain a mixture; (B) introducing water into the mixture, introducing CO2 gas, carrying out inclusion by controlling the temperature being 30-100 DEG C and pressure being 8-40MPa, and relieving the pressure after a period of inclusion to obtain a product; and drying the product to obtain the cyclodextrin super-molecular micro-capsule. The cyclodextrin super-molecular micro-capsule has an encapsulation rate of over 50 percent. The method has the beneficial effects of simple method, no organic solvent in preparation process, environmental friendliness and the like.

The invention discloses freckle-removing and skin-beautifying chocolate. The freckle-removing and skin-beautifying chocolate is prepared from the raw materials of cocoa liquid blocks, cocoa butter, goat milk, soybean oligosaccharide, rice bran oil, traditional Chinese medicine, lactic acid bacteria, table salt, compound vitamin, arbutin, soybean phospholipil and table vinegar. The freckle-removing and skin-beautifying chocolate has the characteristics of fineness, smoothness, resistance to cream backing, moderate sourness and sweetness, strong milk sweet, and just melting in the mouth; the varieties of chocolate on the market are enriched, and the demands of consumers on nutrients and health care are met; the freckle-removing and skin-beautifying chocolate can promote blood circulation to remove blood stasis, achieve antisepsis and anti-inflammation effects and resist allergy, the skin is protected fundamentally, and beautifying, skin protecting, freckle removing and beautifying effects are achieved; chewing gum is rich in lactic acid bacteria and probiotic substances, so that the gastrointestinal function can be promoted, intestinal garbage is cleared, and a weight-reducing is achieved during chewing; Chinese medicinal herbs are treated easily and rapidly by table vinegar after extraction, so that toxicity possibly existing in the Chinese medicinal herbs is eliminated, the effect of promoting blood circulation to remove blood stasis is achieved, toxins are eliminated, melanin precipitation is restrained, and the skin beautifying effects of removing freckles and whitening are achieved fundamentally; no additive is contained, so that the freckle-removing and skin-beautifying chocolate is safe and healthy to eat.

The invention provides a selenium-enriched chicken feed containing edible fungus residues. The feed is prepared from, by weight, 20-30 parts of needle mushroom fungus residues, 10-20 parts of zinc-rich edible fungus residues, 15-25 parts of corn, 15-25 parts of buckwheat, 15-25 parts of flaxseed meal, 15-25 parts of soybean meal, 5-15 parts of fish bone meal, 5-12 parts of lophatherum gracile, 5-12 parts of frangipani, 5-10 parts of conyza bonariensis, 10-20 parts of selenium-rich yeast powder, 0.1-0.2 part of composite strains, 0.2-0.5 part of a vitamin additive, 2-5 parts of zinc sulfate, 3-6 parts of zinc oxide, 5-15 parts of zinc gluconate, 5-10 parts of a feed additive and 20-40 parts of water. The invention also provides a production process of the selenium-enriched chicken feed containing the edible fungus residues. The process has low requirements for equipment and is scientific and reasonable, produced products are high in palatability and absorption rate, and the nutritionaldemands of chickens in different growth periods are met; not only is the selenium content of produced eggs moderate, but also the edible selenium supplementing effect is good, feed ingredients are fully utilized and absorbed, the waste of resources is reduced, and the economic benefits are increased.

The invention provides an extruded puffed food and a preparation technology thereof. The preparation technology of the extruded puffed food provided by the invention uses no grease or chocolate paste as seasoning adhesive media, so that the grease contents in the products are reduced so as to avoid the grease from getting rancid during the shelf lives; thus, the consumers can eat the products safer and healthier. The produced products have no grease or powder on the surfaces, and are natural, mellow and pure in flavor and taste; and the products leaves no stains on the fingers, cloths and other objects, so that the products are more popular among the consumers. The media used in the technology have certain microorganism inhibiting and killing effects, so that microbial contamination during the production processes can be reduced; thus, the produced products are safer. Moreover, the processing technology provided by the invention requires no grinding, heat-preserving or coating devices, and utilizes modern device without addition of new production devices; thus, equipment cost and energy consumption are reduced. In addition, nutritive elements, including essences, spices, vitamins, minerals and the like, can be added during the processes of the technology; and no loss or chemical changes occur to the added materials for no high-temperature or high-pressure processes are performed; thus, the extruded puffed food is healthier for eating.