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Electric pressure cooker
ActiveCN100469289CGuaranteed tasteGuaranteed NutrientsElectric controllersPressure-cookersWork periodElectromagnetic interference
Owner:JOYOUNG CO LTD
Selenium-enriched rice planting method
InactiveCN105052644AResistant to decompositionLong durationBiocideCalcareous fertilisersPaniclePaddy field
The invention discloses a selenium-enriched rice planting method. The method includes the following steps of land selecting, field finishing, seed treatment, sowing and seedling raising, seedling transplant, fertilizer management in the later period, irrigation treatment and selenium-enriched rice harvesting. Before seedlings are transplanted, selenium-enriched base fertilizer in a complex state is applied in the rice field, and a certain selenium source is provided for rice; at the beginning of panicle emergence and flowering of rice and grouting, the selenium-enriched compound fertilizer is applied in the rice field again, the selenium-enriched fertilizer is evenly distributed around roots of the seedlings in the growth process, the selenium in a complex state from soil is absorbed by the roots of the plants and then enters the inner cycle systems of the plants and participates in synthesis of protein through the path from stems to leaves to flowers and fruits, and finally, the selenium in an ionic condition from soil is stored in the seeds in the form of selenoprotein. The selenium-enriched rice tastes good and is high in nutrient matter content, and the content of the selenium of the rice can reach over 0.2 mg / kg and meets the national selenium-enriched standard.
Owner:GUANGXI XIEJI AGRI DEV CO LTD
Probiotic fruit and vegetable enzyme drink and preparation method thereof
PendingCN107348272AHigh activityHigh nutritional valueFood ingredient for microbe protectionNutritive valuesLactobacillus paracasei
The invention provides a probiotic fruit and vegetable enzyme drink and a preparation method thereof. Fruits and vegetables as well as four-in-one PPHR Lactobacillus powder (including Lactobacillus paracasei, L. plantarum, L. helveticus and L. rhamnosus) are mixed and the obtained mixture is fermented, and the obtained fermented product is the probiotic fruit and vegetable enzyme drink. Compared with the prior art, the preparation method has the advantages that the fermentation process can be shortened, the fermentation process can be simplified, the nutritional value of fruit and vegetable juice can be increased, the fruit and vegetable juice is endowed with higher oxidation resistance, and the application range of Lactobacillus in food, particularly drinks, is broadened.
Owner:恒利康生物科技股份有限公司
Method for producing spicy chicken product
A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.
Owner:贵阳南瓜蔬蔬科技有限公司
Instant bagged edible fungus and its making method
InactiveCN1582745AGuaranteed NutrientsNutritional diversityFood preparationBiotechnologyDietary fiber
An instant edible fungus is prepared from raw edible fungus through washing, shaping, scalding, immersing, freezing, vacuum frying in oil, removing oil and flavouring. Its advantages are good color, smell and taste, and rich nutrients.
Owner:KUNMING FUNGUS GARDEN FOOD
Mushroom sauce and preparation method thereof
InactiveCN103689548AGuaranteed delicious tasteGuaranteed NutrientsFood ingredient functionsFood preparationShiitake mushroomsFood consumption
The invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce consists of the following raw materials: dried mushroom, black fungus, fresh chilli, peanut oil, peanut, minced onion, scallion, ginger, minced garlic, spice, salt, white sugar, soybean sauce, white sesame seed, gourmet powder and sesame oil. The preparation method thereof comprises the following steps: treatment of the dried mushroom; treatment of the black fungus; the preparation of the spice; slicing of the fresh chilli; burning of the mushroom sauce; cooling and packaging; sterilization; packaging of finished products. The mushroom sauce has the characteristics that no chemical compositions such as preservatives, pigments and capsaicin are added in the production process, and the mushroom sauce accords with the food consumption concepts of nature, safety and relief; the mushroom sauce is elaborately brewed by utilizing unique mushroom brewing technology, is low in fat and salt, and ensure the original fresh mouthfeel and nutritional ingredients of mushroom; the mushroom sauce is strong in flavor, crispy, fragrant, tasty and refreshing, and is popular for the old and the young; the mushroom sauce can be eaten instantly after a cover is opened, is convenient, and can be used for stirring rice, dishes, noodles and the like; through the utilization of isolation of the sesame oil from external environment, the storage life of the product is prolonged.
Owner:姜莉
Method for processing ready-to-use edible fungi
The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.
Owner:CHONGQING ACAD OF AGRI SCI
Method for direct sowing and seedling of yellow ginger seeds and nutrient solution thereof
InactiveCN101663949AReduce infection rateStrong seedlingsAgriculture gas emission reductionPlant protectionGreenhouseNutrient solution
The invention provides a method which is applied to direct sowing and seedling of yellow ginger seeds in large scale in a greenhouse. The method comprises the following steps of place selection for anursery garden, pretreatment of seeds, uniform sowing in greenhouse surface after dividing the compartment, prophase management after seedling emergence, middle-later period management after seedlingemergence, transplanting after seedling emergence, and the like, wherein three scientific nutrient solution compounding are used in the management after seedling emergence and the transplanting afterseedling emergence, thus providing reasonable nutrition proportion for each growth stage of the seedling and ensuring various nutrition elements required by the growth of the seedling. The method hasthe advantages of reducing the amount of pesticide, easily and conveniently obtaining seedling, having high utilization ratio of fertilizer, few broken roots, little workload, quick growth after transplanting with soil and capability of continuously breeding for more than 3 years by replacement of seedbed substrate and treatment of soil, improving the using efficiency of the greenhouse and reducing the production cost.
Owner:HUNAN AGRICULTURAL UNIV
Blueberry preserved fruits and preparation technique thereof
InactiveCN101356944ASimple preparation processFull of nutritionConfectionerySweetmeatsAdditive ingredientCultivar
The invention relates to a preserved blueberry fruit and is characterized in that the preserved blueberry fruit is translucent and has the color of fresh fruit flesh, the sugar content is 30 to 40 percent, the water content is 20 to 22 percent, and the total acidity is less than 1 percent. The preparing process of the preserved blueberry fruit comprises the following steps: the blueberries are washed in acid liquor to cause faintly acid; the blueberries after acidulation are candied in low temperature; and the candied blueberries are dried. The preserved blueberry fruit has moderate content of sugar and water and is acidulous, thus ensuring the nutrient components and sell-by date of the preserve. The preparation process of the preserved blueberry fruit is simple, and as acidulation and low temperature candy are adopted, the original rich nutrition and taste of blueberries are reserved on the premise of ensuring the appearance of the preserved blueberry fruit, and the low temperature drying causes sour-sweet taste and moderate hardness of the preserved blueberry fruit. The preserved blueberry fruit expands the processed cultivars of blueberries effectively, and the preparation process is beneficial to industrialized production, and the invention provides a good commercial development approach for rich wild and cultivated blueberry resource in our country.
Owner:张仲仪
Production method of readily available and controlled release composite fertilizer containing three nitrogen elements
The invention discloses a production method of a readily available and controlled release composite fertilizer containing three nitrogen elements. The production method is as follows: raw materials containing nitric nitrogen, ammonium nitrogen and amido nitrogen are added in materials; in order to prevent that urea reacts with nitro phosphate fertilizer to generate too much urea nitrate and the production can not performed, ammonia gas is introduced in the granulation process according to different proportions to ammonify nitro phosphate fertilizer, reduce the generation of urea nitrate and increase the neutralization degree of monoammonium phosphate; and powdery fundamental fertilizers containing nitrogen, phosphorous and potassium are added to granulate, and then the composite fertilizer can be obtained through drying, cooling, screening and coating. In the production method of the invention, a lot of heat generated in the thermolysis of the nitro phosphate fertilizer and the neutralization heat of the reaction of ammonia gas and monoammonium phosphate are fully utilized to heat materials and increase the granulation temperature; and the viscosity of urea nitrate is utilized, the solubility of ammonium phosphate salt is increased, the quantity of the liquid phase for granulation can be satisfied, higher granulation rate can be realized without using other adhesive, the cost is reduced, the water content of the granulation material is significantly reduced, the drying energy consumption can be reduced and a large amount of energy consumption can be saved.
Owner:天津芦阳肥业股份有限公司
Dendrobium officinale culture medium
The invention relates to the technical field of agricultural plantation, in particular to a dendrobium officinale culture medium. The medium comprises pine barks and waterweeds; by a special fermentation process of the pine barks, fertility loss along with water when watering is performed after fertilization is avoided, nutrients in the culture medium can be kept in a long time, growth of dendrobium officinale root systems is benefited, and topdressing frequency and usage amount are reduced; after fermentation, the pine barks contain abundant beneficial microorganisms and bioactive substances with a plant growth promotion function and a disease and insect control function. By adoption of the culture medium for transplantation of dendrobium officinale tissue culture seedlings, the survival rate is high after transplantation and reaches above 85%, quickness in growth is realized, and transplanted dendrobium officinale is in good growth conditions in a later stage, measured data of bud amount, plant height, stem thickness and root quantity of dendrobium officinale planted with the culture medium are superior to those of dendrobium officinale planted with other media, and occurrence rate of pest and disease damages is evidently decreased.
Owner:GUANGXI AGRI VOCATIONAL COLLEGE
Dehydrating method with color, shape and taste keeping functions for fruit and vegetable
InactiveCN1663403ADoes not destroy nutrientsImprove processing qualityFruits/vegetable preservation by dehydrationBleachHigh pressure
The present invention relates to a dewater method for fruit and vegetable. The process is that selecting fresh fruit and vegetable, dipping in water contained potassium permanganate 0.1~0.2% or salt 1.0~1.5% for 1~5 minutes; after cleaning with clear water at once and draining, first holding 1~2 hours at 2 deg.C~4 deg.C, then deep freezing to -18 deg.C~-16 deg.C within 30 minutes, continuing to cool down to -24 deg.C~-20 deg.C; dewatering slowly and drying for frozen fruit and vegetable, with rate of heat rise1~3.5 deg.C / h to water content 2~8%, taking vacuum tightness in packets. The entire process adds no antiseptic, and needs no scald, bleach, cooking, coronizing or non-pressure treatment, which makes all keeps color, appear and smell of fruit and vegetable after warehousing more than 10 months, fit to astronauts, army based on sea, special operation staff and as purified nutriments for tourism or leisure, and pioneers new way to make use, storage and deep processing for fruit and vegetable.
Owner:ZHEJIANG UNIV
Special fertilizer for cultivating kiwi
InactiveCN104876676APromote photosynthesisRich in organic matterFertilizer mixturesNutrientChemistry
The invention discloses special fertilizer for cultivating kiwi. The special fertilizer comprises the following ingredients in parts by weight: 50 to 80 parts of urea, 60 to 100 parts of ammonium dihydrogen phosphate, 10 to 35 parts of monopotassium phosphate, 30 to 50 parts of potassium sulfate, 20 to 40 parts of potassium nitrate, 15 to 25 parts of calcium nitrate, 5 to 20 parts of magnesium sulfate, 120 to 200 parts of an organic fertilizer, 0.5 to 1.2 parts of copper sulfate, 0.5 to 2 parts of ferrous sulfate, 0.2 to 1 parts of magnesium sulfate, 5 to 15 parts of sodium borate, 0.6 to 2 parts of zinc sulfate, 0.8 to 1.5 parts of sodium selenate, 0.8 to 2 parts of ammonium molybdate, 10 to 35 parts of astragalus smicus, 5 to 10 parts of amino acid and 1 to 5 parts of soil conditioner. The special fertilizer is scientific in formula, complete in nutrients, capable of improving the growth of kiwi, increasing the yield of the kiwi, improving the quality of kiwi fruits and preventing soil hardening, high in fertilizer utilization rate and capable of protecting the environment.
Owner:广德市箐箐果业专业合作社
Large-scale seedling-culturing method utilizing cassia sophera seeds and nutrient solution thereof
The invention relates to a large-scale seedling-culturing method for cultivating cassia sophera seedlings without bacterial infection by utilizing cassia sophera seeds in a direct seeding mode, which solves the problem that the existing seedling-culturing land has no selecting standard, and seedlings are low in sprouting percentage, high in infective rate of putridity at the seedling stage, dark in root system, small in earthnut, weak, high in death rate and low in survival rate after being transplanted. New sandy soil with good breathability or rice fields are utilized, a shell breaking machine is utilized to carry out partially shell breaking, and seeds are used for cultivating the seedlings in the direct seeding mode by means of prepared matrixes laid on a seed bed to reduce rice field. Mulching films are utilized to keep the temperature and the humidity of the ground. By spraying prepared nutrient solution by stages, needs for nutrient of the seedlings are met, environment is clean, the plant diseases and the insect pests are reduced, the seedlings are robust, root systems are strong and white in color, rhizomes are thick and strong, the infective rate of putridity is low, the survival rate after transplantation is high, operation is simple and convenient, and the seedling-culturing method is suitable for cultivating the cassia sophera seedlings in a large-scale mode. Strong seedlings can be cultivated more than zero point four million per mu, and the survival rate after the transplantation reaches to above 98%.
Owner:湖南省茶叶研究所
Preparation method of nontoxic cotton dreg animal feed
ActiveCN102318737ASolution to detoxificationHigh in nutrientsFood processingAnimal feeding stuffFodderFermentation
The invention relates to a preparation method of a nontoxic cotton dreg animal feed, and aims to provide a preparation method of a nontoxic cotton dreg animal feed, which can be used for solving the problem of detoxication of cotton dregs and increasing nutritional substances in cotton dregs. According to technical key points, the method comprises the following steps of: (1) preparing a primary strain; (2) preparing a secondary strain; (3) preparing a fermentation substrate; and (4) inoculating the fermentation substrate, adjusting the water content to 45-50 percent, mixing uniformly, fermenting for 3-6 days, and drying. The nontoxic cotton dreg animal feed can be taken as a feed for livestock and aquatic livestock, and belongs to the technical field of preparation of feeds.
Owner:XINJIANG XIPU BIOLOGICAL SCI & TECH
Large-scale mappia pittosporoides seedling and cultivation method
InactiveCN104686147AReduce infection rateStrong seedlingsMagnesium fertilisersAlkali orthophosphate fertiliserInfection rateRootstock
The invention provides a large-scale mappia pittosporoides direct seeding and seedling method. The method includes a series of steps such as nursery site requirements for mappia pittosporoides direct seeding and seedling, greenhouse erection and compartment division, seed pretreatment, seeding, management before germination, preliminary management after germination, seedling transplantation, field management after transplantation, etc. Seedlings obtained through the method achieve a low infection rate, high robustness, a high transplantation survival rate, as well as strong rootstocks; the operation is simple and convenient; the method is applicable for propagation technologies for mappia pittosporoides field seedling, and overcomes the limitations of the conventional seedling technologies.
Owner:HUNAN AGRICULTURAL UNIV
Black pudding and the method for making the same
A method to prepare blood sausage relates to a food and the processing method thereof, in particular to the blood sausage and a preparation method thereof. The blood sausage comprises casings and blood fillings fed into the casings; the formula of the blood fillings is: 100 main ingredient blood (containing 60 percent salt water in weight, similarly hereinafter), 5 to 10 assistant meat, and 3 to 6 seasoning, and 0.15 to 0.25 potassium sorbate preservatives can also be added; the ingredient materials are mixed together before the ingredient mixture is ground and stirred evenly by a corresponding machine, then the mixture is filled into casings by sausage filler before the mixture is tied and put into a soup pan to be slaked; then the slaked blood sausage is dragged, drained, cooled, cut, and finally packaged. The product of the invention is nutritious, convenient in use, suitable for both young and old.
Owner:何时海
Preparation method of dried figs
ActiveCN103478627AHigh yieldRegular shapeFood ingredient as antioxidantFood thermal treatmentDried fruitDried fruits
The invention provides a preparation method of dried figs, belonging to the field of preparation methods of dried fruits. Freshly picked pedicled fig fruits are subjected to cleaning, de-enzyming, color protection, drying, sterilizing and packaging to obtain the dried figs. According to the preparation method of the dried figs, provided by the invention, the operation is simple and safe, the automation degree high, and the large-scale industrialized production is facilitated. The prepared dried figs are complete in fruit shapes, golden in color and transparent. No harmful additive is added in the prepared dried figs, and fruits are less in nutritional ingredient loss, and thus the dried figs have natural fragrance of the figs, and are good in mouthfeel.
Owner:四川金四方果业有限责任公司
Wild jujube seed oil soft capsule production technology
InactiveCN104886568AMeeting health care needsReduce moistureFatty-oils/fats refiningLipidic food ingredientsAdditive ingredientBULK ACTIVE INGREDIENT
The present invention relates to a wild jujube seed oil soft capsule production technology. The production technology comprises the following steps: cleaning wild jujube seeds and removing impurities, carrying out microwave treatment, carrying out low-temperature pressing, filtering, melting glue, pressing pellets, washing pellets, de-fatting, low-temperature drying, sorting pellets, and packaging. The wild jujube seed oil soft capsules are rich in nutrients such as unsaturated fatty acids, vitamin E and various trace elements which can regulate blood fat and improve immunity nutrients, and contains special effective ingredients of the wild jujube seeds which have effects of sedative and hypnotic. The production technology in the present invention has a domestic advanced level, is currently the first which adopts the wild jujube seeds as a raw material and uses of modern science and technology and advanced equipment to extract various nutrients and active ingredients of the wild jujube seeds and then produces high-end products with special health care functions. The wild jujube seed oil soft capsule production technology fills the production and processing technology gaps of such a dual function type of health wild jujube seeds soft capsule for the domestic initiative, and fully meet the needs of industrial production.
Owner:CHINA LIGHT IND INT ENG CO LTD
Production method for Chinese chestnut full nutrition powder puffed food
InactiveCN103445237AReduce starch contentImproved starch contentFood shapingFood preparationNutritive valuesFood safety
The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.
Owner:湖北金叶新材料科技有限公司
Large-scale suspension cultivation method of 293 cells
The invention provides a large-scale suspension cultivation method of 293 cells. The method is characterized in that 293 cell seeds are subjected to passage amplification in a T-shaped tissue culture flask, then transferred into an agitating type cell culture flask to be subjected to further passage amplification and finally transferred into a 5L bioreactor to be cultivated; the cultivated cells are transferred and inoculated into a 250L bioreactor to be cultivated, wherein fresh culture mediums are supplemented at a fixed period during the cultivation so as to maintain a cultivation environment suitable for the growth of cells. According to the technical scheme, the large-scale suspension cultivation method of 293 cells fills a gap in 293 cell suspension cultivation technology; the selected cultivation condition is suitable for the growth of 293 cells; the cell cultivation density is maximized; the cell cultivation volume is reduced; the follow-up labor intensity is reduced; unique and stable quality is ensured; the production processes are closely joined and easy to operate and control. According to the large-scale suspension cultivation method of 293 cells, nutrition solutions are supplemented during cell cultivation and viral multiplication, so that nutrient substances are provided for cell multiplication as requirement, the utilization rate of the nutrition solutions is increased, and the cost is saved.
Owner:TIANJIN RINGPU BIO TECH
Food containing chickpea and rhizoma dioscoreae and preparation method thereof
InactiveCN103734625AMellow tasteFull of nutritionFood ingredient functionsFood preparationNutrientHydroxycitric acid
The invention discloses a food containing chickpea and rhizoma dioscoreae and a preparation method thereof. The method prepares the food from chickpea and fresh rhizoma dioscoreae, and white granulated sugar, honey, citric acid and Vc by the steps of sorting of raw and auxiliary materials, pretreatment, color protection, pre-boiling, pulping, negative-pressure blending and filling and sterilizing, wherein the raw and auxiliary materials include 70-80% of chickpea, 10-20% of fresh rhizoma dioscoreae, 1-10% of white granulated sugar, 1-2% of honey, 0.1-1% of citric acid and 0.01-0.1% of Vc. The prepared product of mashed fruits / vegetables maintains the nutrient substances chickpea and rhizoma dioscoreae to the greatest degree, has the unique flavor of natural fruits / vegetables, mellow mouthfeel and abundant nutrients, can be directly swallowed without being chewed, and is particularly suitable for the infants, children and old people and deeply loved by consumers, thereby being a natural, green and healthy food with broad development prospect.
Owner:陈其钢
Nutrient fertilizer of lettuce
The invention relates to a nutrient fertilizer of lettuce. The nutrient fertilizer comprises rabbit manure, potassium dihydrogen phosphate, sulfuric acid, zinc sulfate, sodium molybdate, manganese sulfate, ammonium nitrate, coal slag, tobacco rods, spent mushroom compost, urea, crop straw, paclobutrazol, gibberellin and bentonite. Application of the nutrient fertilizer as a base fertilizer in one time not only can guarantee the nutrient elements necessary for the whole growth period of lettuce, but also can simultaneously kill germs, and can effectively prevent sclerotinia and botrytis infection. Thus, the nutrient fertilizer provided in the invention plays an active promotion role in raising lettuce quality.
Owner:SHANDONG BAOYUAN BIOTECH CO LTD
Fine processing process and production equipment for organic rice
InactiveCN105170222AGuaranteed biological activityGuaranteed NutrientsGrain treatmentsAdditive ingredientEngineering
Provided is a fine processing process for organic rice. Processing time is selected to be from the middle ten days of December to the first ten days of February in the next year, and the outdoor temperature is minus 10 DEG C or lower. The processing process includes the following steps of fine selection, unshelling, whitening, classification, color sorting and polishing, packing, quality inspection, large packing and warehousing; the finished organic rice is stored in the environment with the temperature ranging from 0 DEG C to 5 DEG C, and the storage time is no longer than 240 days since the organic rice is warehoused. As for the organic rice obtained through the method, it can be effectively guaranteed that the water content of the finished rice is controlled to range from 12% to 16%, the biological activity and nutritional ingredients of the organic rice are guaranteed, and nutrient matter loss is reduced to the minimum. The organic rice processed through the fine processing process and production equipment for the organic rice can be stored under the cold storage environment of a refrigerator for 6-8 months without losing activity, and even the unsealed organic rice can still be stored for 2-4 months under the cold storage environment of the refrigerator without losing activity.
Owner:沈阳久兴粮谷加工有限公司
A sausage filled with pig's blood and production method thereof
The invention relates to a pork blood sausage, which comprises sausage package, and inner pork blood stuff. Wherein, said stuff is prepared from providing solid pork blood, slicking the solid blood, breaking, drying, screening to obtain blood powder; mixing the powder, taste adjuster and water to obtain the stuff. The invention can keep former nutriments of pork blood and prolong storage period.
Owner:何时海
Preparation method of lemon vinegar
InactiveCN104560599APromote fermentationGuaranteed NutrientsVinegar preparationPectinaseBiological activation
The invention discloses a preparation method of lemon vinegar. The lemon vinegar is light yellow in color, is transparent and clear, and has sour and thick mouthfeel and intense lemon flavor; and the total acidity by acetometer is 3-5%. The lemon vinegar integrates the nutritional health-care functions of the lemon and vinegar. The preparation method comprises the following steps: expressing juice from lemon, and adding pectinase to perform enzymolysis, thereby obtaining lemon juice; adding a yeast activation solution into the lemon juice, and fermenting to obtain lemon wine; inoculating a vinegar bacteria seed solution into the lemon wine, and fermenting to obtain the lemon vinegar; and mixing the lemon vinegar with chitosan, and carrying out centrifugal separation to obtain the lemon vinegar.
Owner:柯利佳 +2
A kind of production method of high-salt dilute fermented soy sauce
ActiveCN102293398ARich in amino acidsDelicious and mellow tasteFood preparationEthanol contentChemistry
The invention relates to a production method of high-salt diluted state fermentation soy without adding preservatives, which comprises the following steps that: the starter propagation, the fermentation and the raw juice extraction are carried out, the instantaneous sterilization is carried out at high temperature, the sterilization temperature is 115 to 125 DEG C, the sterilization time is 10 to30s, the ethanol content in the sterilized soy is ensured not to be lower than 2 percent, the total bacterial count is lower than 10000CFU / mL, the sterilized soy is filled at 80-DEG C high temperature, artificially synthesized preservatives are not added into products, the shelf life of the products reaches 18 months, the products can not generate bottle expansion and bag expansion phenomena during the shelf life, and in addition, the flavor of the products is not influenced.
Owner:烟台欣和企业食品有限公司 +1
Dendrobium huoshanense special-purpose planting matrix and preparation method thereof
InactiveCN105918085APromotes habitat growthImproves Nutrient AvailabilityGrowth substratesCulture mediaBiogasRoot system
The invention discloses a dendrobium huoshanense special-purpose planting matrix, comprising a matrix A, a matrix B, and a matrix C which are arranged in an overlaying manner from bottom to top in sequence. According to weight part ratio, the matrix A contains 10-20 parts of dry sorghum stalks or 10-20 parts of dry sugarcane leaves, the matrix B is a mixture of 10-15 parts of silkworm excrement, 10-20 parts of mature ethyl alcohol biogas residue, etc., and the matrix C is a mixture of 10-25 parts of modified charcoal, 15-45 parts of rotten wood, 2-5 parts of a trichoderma spp agent. The manufacturing method for the planting matrix comprises: manufacturing the modified charcoal, manufacturing the matrixes A, B, and C, and overlaying to form the planting matrix. The manufacturing method is simple and easy to understand, and the manufactured planting matrix overcomes problems that a matrix is rotted and does not ventilate and does not retain water after long time use. The matrix is low in cost, complete in nutrition, and is beneficial for growth of the dendrobium huoshanense, and promotes stems of the dendrobium huoshanense to grow thicker, and roots to be more developed.
Owner:覃伟
Agrocybe aegerita preservative and preparation method thereof
InactiveCN105265568ANo side effectsExtended shelf lifeFruit and vegetables preservationBiotechnologyPullulan
The invention discloses an Agrocybe aegerita preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable preservation. The Agrocybe aegerita preservative comprises raw materials in parts by weight as follows: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 1-5 parts of tea polyphenol, 3-8 parts of inulin, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides the preparation method of the Agrocybe aegerita preservative. According to the preparation method, the raw materials are mixed, subjected to ultrasonic dispersion and subpackaged. The precooled Agrocybe aegerita is directly soaked in the diluted preservative and can be packaged and stored after being dried in the air naturally; the preservation cost is low, the preservation time is long, the preservation and storage period of the Agrocybe aegerita can be prolonged to 30 days, the quality is controlled well, the freshness and nutrition facts of the Agrocybe aegerita are guaranteed sufficiently, toxic and side effects on a human body are avoided, safety and environmental protection are realized, and diverse requirements for the Agrocybe aegerita are met.
Owner:QINGDAO WINCHANCE TECH
Quinoa porridge suitable for 'three-high' (high blood pressure, high blood glucose, high blood lipids) people and preparation method of quinoa porridge
InactiveCN104382037AValid reservationMeet needsFood ingredient functionsFood preparationDiseaseDioscorea polystachya
The invention belongs to the technical field of foods, and particularly relates to quinoa porridge suitable for 'three-high' (high blood pressure, high blood glucose, high blood lipids) people and a preparation method of the quinoa porridge. The quinoa porridge is prepared from the raw materials including quinoa, millet, pumpkin and Chinese yam by the processes of raw material processing, cooking, volume fixing, and filling. The quinoa porridge is rich in dietary fiber, and balanced and comprehensive in nutrition, can meet the requirements of people in fast-paced life on coarse grain health foods, can be eaten for a long period of time, and is capable of achieving the efficacy of reducing blood pressure and blood lipids. The quinoa porridge is low in total heat, relatively high in dietary fiber content and balanced in nutrition, is capable of fully ensuring various nutrients of a human body, does not cause negative effects on the organism caused by excessive energy, and has the efficacies of supplying nutrition in balance, enhancing the body function, repairing the constitution, adjusting the immunity and internal secretion, improving the stress ability of the organism, preventing diseases, resisting cancers, losing weight, assisting treatment and the like, and is suitable for people suffering from chronic diseases such as high blood glucose, high blood pressure, high blood lipids and heart disease in special constitution.
Owner:晋城市伊健食品股份有限公司 +1
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