96results about How to "Guarantee food quality" patented technology

The invention discloses an electric winnowing machine and relates to the small-scale farm machinery. The electric winnowing machine is provided with a plurality of separating outlets, which can separate the class-one food, the class-two food and the sundries, thereby ensuring food quality and reducing food waste. The electric winnowing machine reduces the picking procedure, is provided with a feeding adjusting plate, an air box with adjustable air volume and an adjustable picking baffle and can pick different foods conveniently by regulating the coordination of the feeding adjusting plate, the air box and the adjustable picking baffle according to the weight and falling speed of each grain. The electric winnowing machine has simple and reliable structure and low price and can pick 800 to 1000 kg of food per hour, therefore, the food picking efficiency is improved, the labor intensity is lowered and the electric winnowing machine is convenient to popularize among ordinary farmers.

The invention relates to an energy-saving device, namely a grain storage air drying bin. The grain storage air drying bin mainly comprises a cylinder bin body (1) and is characterized in that the outer wall of the bin body (1) is formed by screen meshes (2). A space in the bin body (1) is separated by the screen meshes (2) to form a plurality of grain storage cavities (3) and air ducts (4). Each grain storage cavity (3) is adjacent to at least one air duct (4). A plurality of ventilating pipes (5) are inserted into the air ducts (4) from the outside of the bin body (1). The grain storage air drying bin has the advantages that the bin body is of a screen mesh structure provided with the air ducts inside, good in ventilation, applicable to fast drying of grains and long-term grain storage, low in cost, and convenient to operate, grains can be dried fast to avoid mildew, and conditions for grain storage scattering, successive selling, storage tension relieving, grain quality guaranteeing and market supply stabilizing are provided for farmers.

The invention discloses quick-frozen chicken with lentinus edodes and a manufacturing method thereof. The main materials comprise thawed frozen chicken breast, which is in the weight of 59 g / serving, cut into bevel shape, and in the size of 3cm*1cm*0.4cm, and dried letinous edodes, which is soaked, in the weight of 34 g / serving, cut into flaky shape with the specifications of 1cm wide and 0.4 cm thick. The main processing steps are as below: 1, removing the letinous edodes stalks and blanching in hot water to shrink the size; slicing and pickling the chicken breast, and cutting peppers into segments for standby; 2, heating the oil in a pot to 70% cooked, frying the pickled chicken breast to white color, taking out the chicken breast, filtering the oil, and stir-frying garlic, ginger, oyster sauce with hot oil in another pot until fragrance comes out; 3, adding the fried chicken breast, stir-frying for 1 min, adding letinous edodes, blending evenly, adding water, and then adding chicken essence and monosodium glutamate in turn, mixing well, and adding soy sauce 2 min later. The quick-frozen chicken with lentinus edodes produced by the method has the characteristics of nutrition, convenience, fast, popularity, and applicability to mass production.

A method for degradating the residual chloromycetin in aquatic products features that the energy (6 Mev) electronic beam or the energy (1.33 Mev) Co-60 gamma ray is used to irradiate the aquatic products. When the high energy (over 10 Mev) is used, the irradiation processing uses the electronic accelerator. Its advantage is high effect (93% or more).

The invention relates to a food storage control method, device and equipment in a refrigerator and a refrigerator system. The method comprises the steps that the temperature of a compartment of the refrigerator is controlled at a first supercooling temperature for a first preset duration, the temperature of the compartment of the refrigerator is controlled at a second supercooling temperature fora second preset duration, the temperature of the compartment of the refrigerator is controlled at a first freezing temperature for a third preset duration, and the temperature of the compartment of the refrigerator is maintained at a second freezing temperature. It is ensured that food is in a supercooling state through temperature control and then frozen, so that damage to cells in the food is reduced; and finally, the temperature of the compartment of the refrigerator is maintained at the second freezing temperature higher than the first freezing temperature, and the food is conveniently cutafter being taken out on the premise of ensuring long-term storage of the food. In addition, through refrigeration of a refrigerant in a refrigerator evaporator, air blowing is not needed, adverse effects such as air drying and freezing burning caused by cold air on the food are avoided, the food quality is guaranteed, and the food storage effect of the refrigerator is improved.

The invention relates to a new self-purifying food fryer capability of self-purification of frying oil, which comprises a pan cavity with oil-water unification, and a filter tank capability of decolorization purifying. The invention has the advantage that the oil can be filtrated and decolorization purified intermittently or simultaneously when fried food is produced, so as to reach the aim of effectively eliminating pollution, greatly decreasing the oil consumption and reducing the environmental pollution.

The invention discloses a slicing and canning device for manufacturing yellow peach cans. The slicing and canning device comprises a base and a side plate, wherein a supporting rack is fixedly mountedon the base, a roller is rotatably mounted on the supporting rack, and a conveyor belt is rotatably arranged on the roller in a sleeving manner; a telescopic rod is mounted on the side plate, and a plurality of blades are circumferentially distributed at the extended tail end of the telescopic rod uniformly; a guide plate is arranged at an output end of the conveyor belt, and a hopper is arrangedat the bottom of the guide plate; a turntable is mounted on the base, a turnplate is rotatably mounted on the turntable, and a plurality of chucks for mounting the cans are circumferentially and uniformly distributed on the upper end surface of the turntable and a pushing mechanism is arranged on the side plate. The slicing and canning device for manufacturing yellow peach cans consists of a conveying module, a slicing module, a pushing module and a canning module to slice and can yellow peaches continuously, so that the processing efficiency is improved greatly. The slicing and canning device for manufacturing yellow peach cans is clean and sanitary to operate, so that the food quality is guaranteed; steps are controlled by a controller to conduct orderly without manual intervention, sothat the processing efficiency and the stability of the processing steps are guaranteed and the slicing and canning device for manufacturing yellow peach cans is high in degree of automation.

The invention relates to a manufacture method of frozen foods, in particular to a freezing method of live fresh water crabs. The invention is realized by the steps of raw material processing, cleaning, crab shell removal, crab cutting and scrubbing, rinsing, draining, rapid freezing, tray loading and cold storage. The invention has the effects of preserving the nutritional ingredients of the live fresh water crabs, preventing damage and ulceration and ensuring the quality of the food.

The application relates to a supercooled storage control method, device and equipment for foods in refrigerator and a refrigerator system. The supercooled storage control method comprises the following steps of controlling the temperature of compartments of the refrigerator as a first supercooled temperature, and maintaining for a first preset duration, controlling the temperature of the compartments of the refrigerator as a second supercooled temperature, and maintaining for a second preset duration, controlling a compressor to operate at a maximal permissible rotating speed, maintaining fora third preset duration, maintaining the temperature of the compartments of the refrigerator as the set freezing temperature, enabling the foods to enter a supercooled state by slowly cooling, then controlling the compressor to operate at a maximal permissible rotating speed to enable the refrigerator to be cooled super rapidly, so that the foods pass through a maximal ice crystal growth area rapidly, and tiny ice crystals of uniform sizes are formed in the foods favorably, and at last, maintaining the set freezing temperature to facilitate long-term food storage. In addition, a blowing cooling way is not needed, bad influences of air drying and freezer burn of foods by cold air are avoided, the food quality is ensured, and the food storage effect of the refrigerator is improved.

The present invention belongs to the network marketing technical field and discloses an electronic map-based catering food online selling method. The electronic map-based catering food online sellingmethod is a novel catering food selling method. According to the method, by means of the combination of online electronic maps and offline vending machines, automatic production and selling are performed based on different application scenes; a user can select a corresponding vending machine and dish on an APP such as a mobile phone APP; after the user places an order, the vending machine is madeto produce catering food automatically in a mechanized manner; and the user performs authentication at the vending machine through means such as a two-dimensional code and takes the food. Compared with take-away and convenience stores, mobile vendors and the like, the catering food selling method of the invention can greatly reduce the waiting time of customers, improve food quality and safety andhave high cost performance. The catering food online selling method can realize a crowd-ordering sales mode and allow the revocation of unprocessed food involved in orders and crowd-ordering lists, and therefore, the method of the invention is convenient and practical, and the actual promotion and application of the method can be benefited.

The invention belongs to the field of logistics transportation and particularly relates to a frozen food transportation box. According to the frozen food transportation box, by means of a heat preservation layer inside the transportation box, the heat preservation effect of the transportation box is improved, a motor shaft is driven to rotate by starting a motor in the transportation process, themotor shaft drives a cam to rotate to squeeze a first air bag, second air cylinders perform air intake to be driven to rotate, frozen food is driven to rotate, and the food quality is guaranteed better; a first air cylinder pushes a sliding block to slide downwards to make a dry ice chamber communicate with a box body and an interlayer inside the box body, dry ice inside the dry ice chamber is sublimated to be introduced into the box body and the interlayer, and the quality of the food in the transportation process is guaranteed; and the sliding block slides downwards to squeeze a second air collection chamber, gases inside the second air collection chamber are introduced into a water collection chamber to squeeze water inside the water collection chamber, the water is sprayed into the dryice chamber through a spray mouth to accelerate dry ice sublimating, cold air is made to flow into the box body more rapidly, the temperature is reduced better, and the food quality is guaranteed.

The invention relates to the technical field of vending equipment, and discloses self-service freshly squeezed edible oil vending equipment. The self-service freshly squeezed edible oil vending equipment includes a material conveying channel, an oil squeezing machine, a cup dropping device and a cup sealing device, wherein the material conveying channel is used for conveying oil squeezing raw materials, and the oil squeezing machine adopts the oil squeezing raw materials to squeeze oil; the material conveying channel is provided with a material inlet for the oil squeezing raw materials to enter and a material outlet, the oil squeezing machine is provided with an oil squeezing inlet and an edible oil outlet, the oil squeezing raw materials enter the oil squeezing machine through the oil squeezing inlet to be subjected to oil squeezing, and edible oil obtained after squeezing is discharged through the edible oil outlet; the material outlet of the material conveying channel is communicated with the oil squeezing inlet of the oil squeezing machine, a cup dropped from the cup dropping device contains the edible oil discharged through the edible oil outlet, and the cup sealing device isused for sealing the opening of the cup. The self-service freshly squeezed edible oil vending equipment can be directly placed in communities or public places, the edible oil obtained after squeezingcan be directly eaten, no long production period is needed, no other substances need to be added into the edible oil, the edible quality of the edible oil is ensured, and no quality defects exist.

The invention relates to an intestinal motility medicinal composition, which is prepared from the following components in part by weight: 50 parts of Chinese pasque herb, 50 parts of parslane herb, 75 parts of wrinkled gianthyssop herb, 25 parts of meadowrue root and rhizome, 35 parts of medicine terminalia fruit, 25 parts of alum, 50 parts of Chinese white poplar, 30 parts of bistort rhizome and30 parts of szechuan tangshen root. The intestinal motility medicinal composition has the characteristics of obvious medicinal effect, low using cost, no toxic or side effect and the like. After the intestinal motility medicinal composition is used, the phenomena of dying of fish, shrimps and crabs are reduced obviously, and the immune resistance of organisms is improved. After the intestinal motility medicinal composition is used continuously, death caused by severe bottom environment in the middle and later periods of aquaculture can be prevented, the aquaculture yield and success rate are improved, and the economic benefits of farmers are ensured fully. Simultaneously the intestinal motility medicinal composition is a pure Chinese medicinal preparation, has no toxic or side effect and avoids medicinal residues in animal bodies, so the food quality of fish, shrimp and crab products is ensured.

The invention discloses a production method of candy-preserved watermelon rind. The production method is characterized by comprising the following steps: treating the raw materials, cutting the watermelon rind, cooking the watermelon rind by sugar, drying, sterilizing, cooling, packing and obtaining the final product. The production method has the following beneficial effects: the watermelon rind is not used in food processing before, so that a problem of resource waste is caused; but the problem is solved by the production method disclosed by the invention. Moreover, the candy-preserved watermelon rind has beautiful color and luster as well as a unique sour-sweet and crispy flavor.

The invention discloses a living animal monitoring method, equipment and system based on a thermal imager, and relates to the technical field of food safety. The method comprises the following steps:in the same time interval, collecting a plurality of thermal imaging images in a kitchen by using a thermal imager, and pre-screening the thermal imaging images by using Laplace convolution operationto obtain an optimal image in each time period; preprocessing the optimal image to obtain a preprocessed image; carrying out feature extraction on the preprocessed image by utilizing an SIFT descriptor, and carrying out similarity calculation on the features extracted for two adjacent times based on similarity matching to obtain a similarity calculation result; judging whether a living animal exists in the thermal imaging image or not according to a similarity calculation result. According to the method, it can be guaranteed that the living animals can be rapidly and accurately judged, alarm driving can be conducted in time, the quality of food in a canteen is guaranteed, and the method has positive significance in social food safety.

The invention relates to a control method, device and equipment for storing food in a refrigerator chamber and a refrigerator system. The method comprises the steps that the temperature in a sealing drawer of the refrigerator is controlled to maintain at the precooling temperature for preset precooling duration, the temperature in the sealing drawer of the refrigerator is controlled to maintain atthe overcooling temperature for preset overcooling duration, the temperature in the sealing drawer of the refrigerator is controlled to maintain at the first freezing temperature for preset first freezing duration, and the temperature in the sealing drawer of the refrigerator is maintained as the second freezing temperature. By means of temperature control, it is ensured that the food is frozen after entering the overcooling state, damage to internal cells of the food is reduced, finally, the temperature of the chamber of the refrigerator is maintained at the second freezing temperature higher than the first freezing temperature, and on the premise of storing the food for a long term, it is ensured that the food can be cut conveniently after being taken out. In addition, the exterior of the sealing drawer is refrigerated, the adverse effect that in the refrigerating process, the food in the sealing drawer is dried in air, and freezer burn is generated can be avoided, the quality of the food is ensured, and the food storing effect of the refrigerator is improved.

The invention relates to the field of food processing, in particular to canned mint beef. The canned mint beef is prepared from the following raw materials in parts by weight: 50 to 60 parts of beef, 15 to 20 parts of mint extracting liquid, 5 to 8 parts of auxiliary materials and 2.5 to 3.5 parts of tightness accelerator. By utilizing the medical and edible dual functions of the mint, the beef is combined with the mint, and the mint is sufficiently permeated into the beef, so that the taste of the beef is effectively improved; fruit juice, traditional Chinese medicine liquid, the mint and the beef are sufficiently mixed together, the drug properties of a traditional Chinese medicine and the mint are played, and the problem that beef prepared by a traditional method is low in nutritional value is avoided; and meanwhile, by utilizing the anticorrosive and sterilizing function of the mint, the shelf life of the prepared beef can be effectively prolonged in the case of not adding a preservative, the food quality is effectively ensured, the utilization rate of the raw materials is high, the operation is simple, and the production cost is effectively reduced.

The invention relates to a pot cover special for fried food, comprising two parts, i.e. a transparent pot cover with an operation hole 3, a vent 4 and an adding port 2, and a pot ring with a magnetic strip 6 and a ball slide track 7, wherein the pot ring is attached to the inner wall of an iron pot 9 by the magnetic strip 6, a clip 5 of the pot cover is over against a clamp slot 8 in the pot ring, then the pot cover is covered to enable the pot cover to freely and easily rotate on the pot ring, an operation tool is enabled to extend into the operation hole 3 for operation, and the pot cover can freely rotate on the ball slide track 7 along with the left-and-right moving of the operation tool, so a multi-angle operation effect is realized, food adding and taking are finished in the adding hole 2 so as to avoid the trouble of frequently opening the pot cover, and the vent 4 can effectively remove water steam generated during cooking to guarantee the visibility in the cooking process.

The invention discloses a fast food catering device, which comprises a cabinet body, wherein the cabinet body is internally provided with a catering area, the catering area is provided with a food boxplacement bin, a food placement bin, a conveying belt and a robot, the robot is used for taking the food boxes placed in the food box placement bin to the conveying belt to be conveyed according to orders and taking designated food placed in the food placement bin to the food boxes on the conveying belt, and the conveying belt conveys the food boxes in an order completion state to a food taking position. The device has the advantages of saving the labor cost, improving the catering efficiency, ensuring the food quality, occupying a small area and the like, can be expanded into an automatic selling restaurant, and realizes an unmanned restaurant front desk.

The present invention belongs to the field of fast food and more particularly to a novel stuffed pie and a preparation method thereof. The stuffed pies are prepared by putting stripped dough blocks into plates and pressing the stripped dough blocks in plates to obtain pie-like objects. The stripped dough block is in layered structure and comprises an outer wrapping layer and an inner core layer. The outer wrapping layer is prepared by using edible flour material and the inner core layer is prepared by using edible stuffing. The stuffed pie is novel in structure and the stuffed pie prepared from stuffed dough block in a circle manner is uniform in thickness and formed integrally; the stuffing is distributed evenly, the edible quality of the stuffed pie is ensured, and the consumer's demands are met; and the stuffing is not easy to go through the outer wrapping layer to cause leakage, so that the appearance is clean and beautiful, and the corporate image is enhanced.

The invention discloses a making method of a black fungus leisure food. The making method comprises the following steps of selecting black funguses conforming to production standards, cleaning the selected black funguses, performing high-temperature steaming on the cleaned black funguses, performing wet grinding with a colloid mill, adding seasonings or different vegetable juice to pulp, and performing drying and dehydrating so that the water content of black fungus products is kept to be 30%-55%; and performing compression molding through a hot press, so as to obtain an instant seasoning black fungus food. The instant seasoning black fungus food obtained by the making method disclosed by the invention has the characteristics of being rich in nutrition, changeable in taste, suitable for general consumers, light in weight, convenient to carry, convenient to carry and the like. A novel more convenient leisure edible method is provided for the deep processing of the black funguses.

The invention relates to an intelligent kitchen data acquisition system which is characterized in that the intelligent kitchen data acquisition system comprises a data acquisition module, a data processing terminal module and a server module which realize data exchange in a wireless communication mode; and the data acquisition module, the data processing terminal module and the server module perform coordination, thereby finishing data acquisition and processing of the kitchen. The intelligent kitchen data acquisition system is advantageous in that Internet-of-things technology is utilized ina food-and-drink industry, thereby realizing in-time finding and in-time processing for potential hazard and abnormity of the kitchen, and ensuring high food safety and high food quality.

The invention relates to the technical field of grain processing, and discloses a hose suction device used for grain collection. The hose suction device comprises a suction machine body, the left sideof the suction machine body is fixedly sleeved with a feeding hose, and the top of the suction machine body is fixedly provided with a servo motor. According to the hose suction used for grain collection, through cooperation of a strip-shaped magnetic plate, a linkage device, a discharging and dust removal device, a permanent magnet piece and the servo motor, a guide connection column in the linkage device is driven to cut a magnetic field line formed between the strip-shaped magnetic plate and the permanent magnet piece, induction current is generated, and kinetic energy of the linkage device is conveniently converted into electric energy; the generated electric energy is transmitted to an electrostatic plate through an annular guide pad and a fixedly connected cable, so that dust is combined with negative ions in air, the dust is promoted to float to the surface of an anode of the annular guide pad, adsorbing is conveniently carried out on fine dust in grain, the air quality of a grain suction area is kept while the grain quality is guaranteed; and the health of a human body is protected.

The invention discloses a flour processing technology special for oats. A processing method of the flour processing technology comprises a process flow of grinding and screening, and is characterized in that the process also comprises enzyme deactivation, and comprises the steps of cleaning and sorting raw material oat grains, and then carrying out enzyme deactivation, shelling grinding, screening, reduction grinding, screening, flour blending and packaging; and an enzyme deactivation process is that an infrared high temperature is adopted to carry out enzyme deactivation for 15-23 seconds, partially gelatinize starch, improve the oat flavor, and improve the shelf life of a final product, and the content of beta-glucan of an oat raw material is 5%. The technology disclosed by the invention is advanced, solves the difficult problem that a flour mill is easily blocked during oat milling and the enzyme activity of the oat flour causes oxidative rancidity of fat, and the produced oat flour has a long shelf life and is bright in color. The steamed bread and noodles processed by using the product disclosed by the invention have a unique smooth mouthfeel, and are rich in flavor and high in water absorbency; and an oat flour pastry is soft and is sweet-scented.

The present invention discloses an agastache rugosa seasoning production process, wherein a pharmaceutical and edible plant agastache rugosa in the Changbai Mountain area is adopted as a raw material, and extraction, mixing, emulsifying and other processes are performed to produce the composite seasoning for fish stewing. According to the present invention, the seasoning is a crystal-like, delicate and uniform paste, has characteristics of a certain fluidity, light taste, moderate salty taste, thick taste increasing, unique agastache rugosa fragrance, no fishy odor and no other bad odor, retains the aroma odor produced through the old cooking way, and has effects of nutrition and health, summer heat dispelling, dampness removing, stomach regulating, vomiting stopping, gastric secretion promoting, appetite increasing, digestion promoting and a certain gastrospasm and enterospasm improving effect; and with the process, the new approach is provided for rational and scientific development and utilization of the Northeast agastache rugosa resources, the new method is provided for fish cooking, and the good nutritional health value is provided.

The invention discloses a grain heat dissipation device with temperature detection and alarm functions, and relates to the technical field of grain storage equipment. The grain heat dissipation devicecomprises two support plates and a mounting plate. The mounting plate is erected on the two support plates, an alarm horn LS is arranged on the mounting plate, and a temperature detection module which is electrically connected with the alarm horn LS and is provided with a temperature sensor is arranged at the bottom of the corresponding support plate. The grain heat dissipation device has the advantages that the grain heat dissipation device is simple in circuit structure, the internal temperatures of granaries can be monitored by the grain heat dissipation device in real time, heat inside the granaries can be conveniently dissipated by staffs in first time, and accordingly the quality of grain can be guaranteed.

The invention discloses a method for detecting amylase in oyster oil. The method comprises the following steps that (1) a buffer solution is prepared, specifically, the buffer solution is composed ofa mixed solution of NaCl, KCl, NaHCO3, anhydrous CaCl2 and K2Cr2O7; (2) a blank control is set, specifically, the blank control consists of glucose, the buffer solution and a starch solution; (3) samples to be detected are prepared, specifically, after the selected oyster oil is cooled, the glucose, the buffer solution and the starch solution are added and mixed evenly to obtain at least three parallel samples; (4) culture is performed, specifically, the blank control and the samples to be detected are placed in constant temperature culture equipment for culture; and (5) determination of results is performed, specifically, the blank control and the samples to be detected are separately selected and added with an iodine solution to shake evenly, the blank control shows brown after added with the iodine solution, and if the sample to be detected shows black, it is proved that no amylase exists in the oyster oil; and if the sample to be detected shows orange-yellow, the oyster oil contains the amylase. The method can efficiently and accurately identify whether the amylase appears in the oyster oil production process.

The present invention discloses a processing technology of potato starch and solves the problem that a processing technology of potato starch which is safe and high in quality is still lacked currently. The specific steps of the processing technology are as follows: washing and grinding; screening; launder separating and cleaning; fermenting: starch liquid and secondary starch liquid are introduced into a tank cylinder, then hot water with amount being1 / 3 of the total amount of the starch liquid and at a temperature of 80 DEG C is added, and fermentation is carried out for 25 hours; the fermented starch liquid is taken out, after the starch liquid presents a solid state, clean water is added, precipitation is carried out for 15 hours, then diluting is carried out by adding clean water, and the concentration of the starch liquid is adjusted to be 45-67%; and (5) dehydrating and drying: dry starch with a balanced water content of 23% is obtained. The processed starch is high in quality, green and safe, and suitable for industrial production.

The present invention discloses a chestnut flavor food processing method, wherein the lees-made chestnut flavor food processed through the method has characteristics of maintain of inherent chestnut nutrients, addition of multi-flavor aroma substances, expanding of chestnut product diversity, and improvement of chestnut edible value. According to the present invention, red wine lees, a salty agent, a sweetener, a sour agent, a flavor enhancer and a natural seasoning agent are mixed to prepare a flavor sousing material, the a flavor sousing material and treated chestnut are subjected to a sousing treatment, steaming or frying is performed to achieve a cooked state, and sterilization and packaging are performed to prepare the chestnut flavor food, wherein the steamed product has characteristics of delicate chestnut meat and rich aroma, and is suitable for people with bad teeth and old people, and the fried product has characteristics of crisp and fragrant taste and chewiness, and is suitable for being eaten during leisure time; and the process of the method is simple, and the method is suitable for industrial production, is suitable for local processing at the chestnut-producing areas, and well promotes the economic development of the chestnut farming industry.

The present invention discloses a new processing technology of chicken feet with pickled chilies. By studying quality safety controlling means and supporting technologies and optimizing an radiation processing technology, the processing technology conducts a strict fully automated control of material selection, and irradiation doses, time and irradiation box moving method during the irradiation process, improves processing efficiency and utilization of radioactive sources, reduces the economic costs and the use of preservatives, significantly reduces the microbial content of the products, solves the problem of air producing and inflatable products caused by anaerobic bacteria, so that the product quality is improved and people's body health is ensured.