9results about How to "Full bodied" patented technology

The present invention provides a high-protein bio-fermented aquatic feed and a preparation method thereof. The aquatic feed comprises the following raw materials in parts by weight: 20-30 parts of imported fish meal, 10-15 parts of compound minerals, 5-10 parts of bioactive peptides, 5-10 parts of lysine, 5-10 parts of compound trace elements, 3-8 parts of compound vitamins, 3-6 parts of herbal extracts, 2-5 parts of compound probiotics, 2-4 parts of immune polysaccharides, and 1-3 parts of compound enzymes; the herbal extracts are prepared by fermenting astragalus membranaceus, isatis root, liquorice root, calotropis gigantea, ventilago leiocarpa benth, clove, rhizoma chuanxiong, and galangal officinale. By organically integrating imported fish meal, astaxanthin-peptide chelate, herbal extracts, compound immune polysaccharides, compound probiotics and various nutrients, the present invention realizes the synergistic effect of "promoting feeding - enhancing digestion - strengthening liver and gall - enhancing immunity - resisting stress - inhibiting bacteria - stabilizing water quality", significantly improves the growth rate, survival rate and comprehensive breeding benefit of crustacean aquatic animals, and has good economic value and application prospect.

The invention discloses a preparation process of low-ethyl carbamate honey-fragrant dry type yellow wine. The preparation process comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing fermentation; s6, filtering; s7, clarifying; s8, decocting the wine; s9, performing ageing; and S10, obtaining a finished product. Wherein wine brewing yeast is added in the stage of cylinder falling and nest building in the step S4; active dry yeast, wheat koji, a fermentation accelerant and water are added in the stage of fermentation in the step S5; the jerusalem artichoke flower extract is added in any process of the S2 of cooking, the S4 of cylinder falling and nest building or the S5 of fermentation. A proper amount of jerusalem artichoke flower extract is added during fermentation of the yellow wine, so that the yellow wine can obtain strong honey fragrance, active ingredients such as polyphenol and flavone in the jerusalem artichoke flowers can be promoted to be dissolved into the yellow wine, the nutritional value of the yellow wine is improved, the content of ethyl carbamate in the yellow wine can be effectively reduced, and the safety of the yellow wine is improved.

This invention provides a method for one-time pouring of the dam overflow surface. The dam or overflow section is divided into a modified concrete zone, a first roller-compacted concrete zone, a second roller-compacted concrete zone, and an erosion-resistant and wear-resistant concrete zone, based on the upstream to downstream cross-section. Construction is carried out in the modified concrete zone, the first roller-compacted concrete zone, and the second roller-compacted concrete zone. After the second roller-compacted concrete is constructed, its right end slopes downwards to form a step on the surface overflow surface. Then, the erosion-resistant and wear-resistant concrete zone is poured in one go. The construction process of the erosion-resistant and wear-resistant concrete zone includes the following steps: S1, foundation treatment; S2, rebar tying; S3, formwork installation; S4, concrete pouring; S5, formwork removal; S6, concrete finishing; S7, concrete curing. This method for one-time pouring of the dam overflow surface improves the construction quality of the dam overflow surface by pouring the erosion-resistant and wear-resistant concrete in one go after the roller-compacted concrete construction is completed.

The invention discloses an orange wine formula, and belongs to the technical field of wine brewing. The orange wine is mainly prepared from orange pulp, white granulated sugar and yeast, the weight part ratio of the orange pulp to the white granulated sugar is 100: 20: 1, the weight part ratio of the orange pulp to the white granulated sugar to the yeast is 100: 20: 1, and the ratio is meticulously designed, so that the taste of the orange wine is more coordinated, the taste is mellower, and the wine body is richer. Meanwhile, the Citrus chachiensis of the Citrus chachiensis variety is selected as the raw material, and the Citrus chachiensis is good in maturity and free of diseases, so that the freshness and the quality of the raw material are guaranteed, and the quality of a final product is improved.

The brewing technology comprises the following steps that fermented fermented grains are discharged out of a cellar in a layered mode, and the fermented grains sequentially comprise return fermented grains, upper-layer fermented grains, middle-layer fermented grains and bottom-layer fermented grains from top to bottom; the upper-layer fermented grains and the bottom-layer fermented grains are respectively mixed with the rice husks, and the middle-layer fermented grains are mixed with the cereals and the rice husks to form haw fermented grains; the method comprises the following steps: distilling and receiving wine, discarding the fermented grains after distilling and receiving the wine, distilling and receiving the wine on the upper-layer fermented grains, brewing acid, adding water, spreading for cooling, adding yeast, and taking the fermented grains as the fermented grains entering the cellar again, distilling and receiving the wine on the bottom-layer fermented grains, spreading for cooling, storing, distilling and receiving the wine on the middle-layer fermented grains, uniformly spreading the stored bottom-layer fermented grains on the hawthorn fermented grains, brewing acid, adding water, spreading for cooling, and adding yeast, so as to obtain the upper-layer fermented grains, the middle-layer fermented grains and the bottom-layer fermented grains entering the cellar again. According to the method, residual starch and acid ester flavor substances in the bottom-layer fermented grains are fully utilized, the operation is simple, the energy consumption is reduced, the liquor yield can be improved, the cost is reduced, the quality of the produced raw liquor is higher, and the method has practical benefits on liquor production.

The invention provides a preparation method of wheat whisky, which comprises the following steps: (1) sequentially carrying out primary steaming, water braising and re-steaming treatment on pre-treated wheat to obtain gelatinized wheat; (2) the gelatinized wheat is sequentially subjected to first spreading for cooling, yeast scattering and bacterium cultivation treatment, and bacterium-cultivated wheat is obtained; (3) sequentially performing secondary spreading and cooling, groove matching and fermentation treatment on the cultivated wheat to obtain fermented grains; (4) sequentially carrying out retort loading treatment and distillation treatment on the fermented grains to obtain raw wine of which the alcoholic strength is not lower than 60% vol; (5) sequentially storing the raw wine in a pottery jar, blending, blending and purifying to obtain a wine body with the alcoholic strength of 43.0 + / -1.0% vol; (6) carrying out wooden barrel ageing treatment on the wine body to obtain wheat whisky; the wheat whisky is brewed in the modes of solid state fermentation, solid state distillation, pottery jar storage and wooden barrel ageing, and the wheat whisky not only has good wheat fragrance, fermentation fragrance, distillation fragrance and ageing fragrance, but also has unique Xiaoqu fragrance of Chinese liquor.

The invention discloses a method for extracting protoplasts from forest strawberry callus, and belongs to the field of biotechnology. The method comprises the following steps: inducing forest strawberry tissue culture seedling leaves to produce callus, differentiation culture, selecting light green, soft, granular and vigorous growing clustered buds, crushing, filtering, enzymolysis at 23°C and 60rpm for 3h, centrifugation to collect green precipitates, 75μm and 10μm nylon mesh filtering, centrifugation, resuspending precipitation, and obtaining strawberry callus protoplast suspension. The invention is beneficial in that diploid strawberry callus protoplasts are successfully extracted, the problem of difficulty in extracting strawberry leaf protoplasts is overcome, and by optimizing the formula of the enzymolysis solution, the enzymolysis time is shortened from more than 14h to 3h, which greatly improves the extraction efficiency; the extracted strawberry callus protoplasts are in good condition (full body, high activity), and are large in quantity and high in purity.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

The invention relates to red bean ice wine and a preparation method thereof. The red bean ice wine is prepared by taking natural wild red beans in Greater Khingan as a main raw material and white birch juice as an auxiliary food material through secondary fermentation. According to the red bean ice wine prepared by the method disclosed by the invention, the alcoholic strength is 38-52% (V / V); the sugar content is 0.06 g / L-0. 1g / L (W / W), and the product is in a transparent crystal color, keeps the taste of original fruits, and is pure in flavor, full and mellow in taste and rich in nutrition.