424results about How to "Guaranteed food safety" patented technology

The invention relates to pig concentrated feed which does not contain antibiotic and hormone. The pig concentrated feed is mainly prepared from the following materials: protein materials, calcium hydrogen phosphate, calcium carbonate, iodinated salt, amino acid, zinc sulfate, sodium selenite, magnesium sulfate and the like. As the pig concentrated feed does not contain the materials such as the antibiotic, the hormone and the like and is added with a proper amount of microelements, the pig concentrated feed can supplement nutrient components of conventional feed, prevent feed quality degradation, improve palatability of the feed, improve the feed utilization rate for pigs, improve disease resistance of the pigs, prompt normal development and quick growth of the pigs, and improve the growth quality of the pigs; and after the pig concentrated feed which serves as an additive is prepared into complete feed, residue of mineral elements in pork and livers of the pigs (the component content is controlled to be within the safety value during the fattening period) is reduced, edible safety of pork products is ensured, the feed cost is lowered, and the environmental pollution of swine waste is reduced on the premise of not influencing growth performance of the pigs.

The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and/or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq/kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

A technology for continuously cooking rice includes such steps as washing rice, immersing, quantitatively loading in boxes, microwave cooking and outputting rice in boxes. Its apparatus is composed of screw conveyer, high-position rice tank, rice washer, redox washer, jet-type sprayer, step impurities remover, rice immersing container, oblique rich dropper, quantitative loaders of rice and water, and continuous microwave cooker. Its advantages are high speed, high utilization rate of heat energy, and high productivity.

The invention relates to a livestock and poultry excrement microbial deodorizing agent, and a preparation method and an application thereof. The invention discloses a composite biological preparation used in public toilet deodorization. The composite biological preparation comprises a lactobacillus strain which is lactobacillus sp with a collection number of CGMCC NO: 5983, a lactobacillus strain which is streptococcus thermophilus with a collection number of CGMCC NO: 5985, and an orange peel extraction liquid. The invention also discloses the preparation method of the composite biological preparation. The method comprises preparation methods of a liquid composite biological preparation and a solid biological preparation. The invention also discloses a purpose of the composite biological preparation.

The invention discloses a bloating processing method for eel. The method is characterized in that: the method comprises the following steps: (1) seasoning and preservation: preparing a salt preserving liquid through edible salt and water, and placing the eel into the salt preserving liquid for seasoning and preservation after cleaning the eel raw material; (2) impregnation smoking: immersing the eel in a smoking liquid for smoking after cleaning the obtained eel through the step (1); (3) drying: drying the obtained eel through the step (2) in the air; (4) spray smoking: carrying out the spray smoking on the obtained eel through the step (3); and (5) cooling: cooling down the eel undergoing the spray smoking. The bloated eel has a good taste and a lower residual quantity of benzopyrene. In addition, the residual quantity of benzopyrene in the smoked eel is lower than 5mu g/k1g , which is lower than the allowable limit of benzopyrene in the smoked eel regulated by Chinese national standard GB7104-94 the Sanitary Standard for the Limited Quantity of Benzopyrene in Food. Therefore, the edibility safety of the smoked eel product is guaranteed.

A detection method simultaneously detects residue of multiple synthetic antibacterial agents in aquatic products by a high performance liquid chromatography. The synthetic antibacterial agents mainly comprise sulfadiazine SD, sulfamerazine SMR, sulfadimidine SDD, sulfadimethoxine SDM, furazolidone FZD, oxolinic acid OXA, nalidixic acid NAA and the like. The multiple synthetic antibacterial agents in an aquatic product sample are extracted by acetonitrile, degreased by normal hexane, concentrated, purified by a solid phase extraction column (alumina neutral) or a C18 solid phase extraction column, analyzed by a liquid chromatograph, detected by an ultraviolet detector, and quantified by an external standard method. The method can quickly, sensitively and accurately detect multiple target compounds to greatly reduce detection cost and shorten detection time.

The invention relates to high-quality fresh-keeping convenient rice flour and a processing method thereof. The processing method for the high-quality fresh-keeping convenient rice flour comprises the following steps of: cleaning out sand from machine-made rice, burdening, grinding powder, humidifying, extruding, gelatinizing, discharging filaments, cooling, ageing, slitting, cooking, dipping, rinsing, packaging once, sterilizing, cooling, testing and packaging. The processing method disclosed by the invention has the advantages of simple technology, small equipment investment and short processing period. The obtained product is convenient to eat and is durable in storage. On the basis of keeping the original taste of wet rice flour, auxiliary materials are added in the raw material rice so as to delay ageing, improve the taste and shorten rehydration time. According to the processing method disclosed by the invention, the shortages of long period and the like of the traditional production technology are broken through, the food eating convenience is realized, and the rice flour which is the traditional food gradually tends to industrial large-scale production.

The invention discloses a middle-early grape culturing method for ensuring extremely early maturity, high quality and disaster avoidance, belonging to the technical field of fruit cultivation. The method comprises the following steps: (1) selecting a variety; (2) releasing the dormancy stage as early as possible; (3) mulching an outer sky film, a ground film and an inner sky film; (4) controlling the temperature and the humidity in a greenhouse; (5) controlling grape diseases; (6) managing flowers and fruits and bagging; (7) girdling; (8) harvesting when grapes are mature, and the like. By using the culturing method, the cold damage in early spring and typhoon damage in July and August can be avoided, fruits can be sufficiently mature before the end of June which is 15-20 days earlier as compared with a grape greenhouse culturing method and 30-45 days earlier as compared with an open field culturing method, the fruits are excellent in quality and safe to eat, and the benefit of grapes per mu can be increased by over 60%. The method can be popularized and applied in grape culturing areas, such as Jiangsu, Zhejiang, Shanghai and the like.

The invention provides a method for preparing a liquid enzyme reagent which is used to fast measure the organophosphorus and carbamate toxicity of pesticide residue and its using method. The agent is formed by choline esterase, buffer solution and stabilizer. The preparing method: 1) preparing the liquid enzyme reagent; 2) placing the liquid enzyme reagent into the On Bei bottle and sealing the port after vacating and preserving it inside the ice-box at 4 degree. The liquid enzyme reagent can be stored at indoor temperature above 15 days so that the activity loss is below 10%, which can fast measure the methylene oxide of the sea foods, the flour, the fried bean milk cream rolls and the dry fruit by matching the bottom object reagent, the color reagent and the buffer solution reagent.

The invention provides an improved edible fungus inoculating machine, and relates to the field of processing machines. The improved edible fungus inoculating machine comprises a machine frame, a conveying mechanism which consists of a conveying belt and conveying troughs, a disinfecting mechanism which is positioned above the conveying belt, an inoculating mechanism and a control unit; the inoculating mechanism is provided with a strain crushing trough, wherein the bottom of the strain crushing trough is communicated with an inoculating pipe, a strain grasping roller and a pushing device which rotate inversely are arranged in the strain crushing trough, and an inclined material inlet is formed in the side wall of the strain crushing trough. Grasping needles are arranged at the upper end of the outer wall of the grasping roller; stirring forks are arranged at the lower end of the grasping roller; the grasping needles are in clearance fit with the inside wall of the strain crushing trough to crush a strain; the strain can be crushed into fine strain particles; the crushing effect of the strain crushing trough is good. According to the improved edible fungi inoculating machine, the inoculating machine integrates feeding, strain crushing and inoculating, so that processing steps and processing devices of an edible fungus inoculating machine are greatly reduced; the edible fungus inoculating machine is more compact and portable, and is convenient to use; meanwhile, the improved edible fungus inoculating machine is provided with the disinfecting machine for disinfecting a fungus bag; cross infection among fungus bags is effectively avoided; normal germination and growth of the strain are ensured.

The invention discloses a compound immunopotentiator for sea cucumber and a preparation method thereof, aims to solve the technical problems that antibiotic is used for preventing and controlling diseases of sea cucumber and the utilization rate of the conventional Chinese herbal medicine fished product is low, and provides a compound immunopotentiator for sea cucumber. In order to solve the problems, the technical scheme is that: the compound immunopotentiator for sea cucumber comprises polysaccharide microcapsules at least consisting of a core material and a wall material, wherein the wall material comprises sodium alginate and chitosan; the weight ratio of the core material to the sodium alginate to the chitosan is 1:(2.8-3.5):(1-2); and the core material is at least one of an astragalus polysaccharide extract and a pachymaran extract. Experiments prove that the immunopotentiator effectively improves the immunoprotection capacity of the sea cucumber, and is safe and high-efficiency.

The invention discloses Chinese herb tea and a preparation method of the Chinese herb tea. The Chinese herb tea is mainly prepared from the following raw materials in parts by weight: 60-100 parts of white granulated sugar, 10-20 parts of grass jelly, 3-10 parts of freeze-dried grosvener siraitia, 1-6 parts of stachyose, 0.5-2 parts of plumeria rubra, 0.5-2 parts of common lophatherum herb, 0.5-2 parts of honeysuckle flower, 0.3-1 part of common self-heal fruit-spike, 0.3-1 part of lalang grass rhizome, 0.2-1 part of coix seed, 0.2-1 part of chrysanthemum, 0.1-0.5 part of microcos leaf and 0.1-0.5 part of indian buead. The preparation method comprises the steps of performing extraction, rough filtration, fine filtration, ultra-filtration, blending, canning and sterilization on the raw materials to prepare the Chinese herb tea. A product disclosed by the invention has the food therapy effects of clearing heat and reducing internal heat, and invigorating the spleen and eliminating dampness, and is faint scent in smell and sweet and refreshing in taste; especially, stachyose is added, and has very significant proliferation effects on effective microbial communities such as bifidobacterium and lactobacillus in the gastrointestinal tract of a human body, promotes the natural proliferation of bifidus factors, rapidly improves the gastrointestinal internal environments of the human body, and regulates the gastrointestinal microflora balancing functions.

The invention discloses a production method of pickled cabbage, comprising the following steps of: carrying out primary fermentation pickling on the harvested cabbage according to a general method; and during secondary fermentation pickling, adding a mixture for anti-blood poisoning acid, citric acid, tea polyphenol and salt for secondary fermentation. According to the invention, the pickled cabbage can be obtained by adopting a two-time fermentation method, so that the content of nitrite in the pickled cabbage can be greatly reduced. By detection, the content of the nitrite as a primary fermenting product is 3.93mg/kg and the content of the nitrite subjected to secondary fermentation is 1.57mg/kg; and in addition, the products can be fully fermented, have better flavor and fully ensure the edible safety of high-salt pickled cabbage.

The invention relates to an oyster smoking processing method, which comprises the following steps: selecting oysters; placing the oysters in a pickling solution for seasoning pickling; then drying the oysters; next, transferring the dried oysters into a smoking solution; carrying out spraying smoking by the smoking solution in a gradient temperature rising mode during smoking, wherein the gradient temperature rising mode adopts the following temperature ranges: 40 to 50 DEG C for 20 to 40 min; 60 to 70 DEG C for 10 to 30 min; and 70 to 80 DEG C for 20 to 40 min; and then, packing the oysters after cooling. The oyster products prepared by the processing method have the advantages of dense smoking flavor, proper texture tenderness and stable quality, good appearance of the oyster products can be ensured, phenomena such as deformation, juice loss and the like caused by nonuniform internal and external heating can not occur, and the added value of oyster processing products is also improved.

The invention belongs to the amino acid fermentation waste liquid processing field and discloses a feed prepared by threonine fermentation waste, the preparation method comprises the steps as follows: 1) filtering the threonine fermentation liquid and decolorizing, 2) separating the crystal and the mother liquor, 3) hydrolyzing, 4) preparing composite medicine powder, 5) preparing the main material, and 6) preparing the feed. The preparation method for the feed is also provided. The feed effectively uses the threonine fermentation waste for greatly reducing the feed preparation cost, improving the nutritional ingredient and turning waste into treasure.

The invention provides a preparation method of a freeze-dried honey lemon slice. The freeze-dried honey lemon slice prepared by the method is rich in vitamins, has the effects of whitening and spot banishing, refreshing and restoring consciousness and appetizing, has the inherent color of lemon, is free of other adverse colors and visible impurities and high in transparency, remains the general taste and flavor of lemon and honey, is fresh in flavor, high in plumpness, proper in sour and sweet and coordinative in flavor, tastes a little bitter of lemon, remains the special color, flavor, taste, appearance and various bioactive nutritional components of fresh lemon, and has the same flavor with the new cut fresh lemon. The freeze-dried honey lemon slice contains 130.77KJ of energy, 0.065g of protein, 0.07g of fat, 10.03g of carbohydrate, 7g of dietary fiber, 8gm of sodium and 250mg of vitamin C. The preparation method has an obvious effect; freezing is performed at three times; the product can be further sterilized, so that the safety of the food can be ensured.

The invention discloses a peanut pesticidal special fertilizer. The fertilizer adopts tobacco waste as botanical pesticide to replace or partially replace the high-efficient, low-toxic and long-acting chemical pesticide, i.e. controlled-release phoxim. The fertilizer consists of the following components in percentage by weight: 15 to 20 percent of tobacco waste, 1.0 to 1.5 percent of controlled-release phoxim, 20 to 50 percent of nitrogenous fertilizer, 13 to 18 percent of phosphatic fertilizer, 9 to 16 percent of calcium superphosphate, 15 to 20 percent of potash fertilizer and 0.5 to 1.0 percent of borax. The produced fertilizer has the advantages of low toxicity, safety, environment-friendliness, simple technique, less investment, good field pesticidal effect and remarkable production and income-increasing effect.