696results about How to "Guaranteed nutritional value" patented technology

The invention provides a novel edible biological film-coating antistaling agent with good preserving effect as well as good water solubility and oxygen insulation simultaneously by adopting a novel biological safe food additive which has no toxic and side effect on a human body. The biological film-coating antistaling agent can form a layer of extremely thin film on the surface of fruit, vegetables and edible fungi, can effectively prevent gas exchange between the fruit, the vegetables and the edible fungi and the ambient environment, reduce water evaporation in food, prevent oxidation between oxygen in the air and the food, and better maintain the nutritive value of the fruit, the vegetables and the edible fungi. The coated film has good transparency so as to be capable of increasing the luster of the fruit, the vegetables and the edible fungi, and has good solubility so as to be easy to clean. Simultaneously, the coated film contains a biological antiseptic which can well inhibit and kill bacteria and fungi on the surface of the fruit, the vegetable and the edible fungi and in the ambient environment, so that the preservation period of fresh fruit and vegetables and the edible fungi can be effectively prolonged. Moreover, the novel film-coating antistaling agent adopts the biological additive, can be safely eaten, and has no toxic and side effect on the human body.

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

The invention discloses a technology for the steam explosion treatment of a yellow wood fruit and the comprehensive utilization of grease and flavone thereof, and the like. In the method, the yellow wood fruit is firstly arranged in a steam explosion reactor and is pumped with saturated steam for treatment for 3 to 10 minutes under the pressure condition of 1.4MPa to 2.0MPa; then the mixture is quickly discharged from the reactor for explosion; a blank obtained through the steam explosion is naturally dried or arranged in a drying box for drying; an organic solvent is added for reflux extraction; a rotary evaporator is used for decompressing and evaporation; the solvent is recycled, thus obtaining the oil of the yellow wood fruit. An ethanol liquid is added into the oil meal and then a flavone liquid is obtained through reflux extraction. The remainder after extracting the grease and the flavone are manufactured into active carbon through thermal treatment, thus realizing the comprehensive utilization of the yellow wood fruit.

The invention discloses a compound raspberry wine provided with a biological effect and a production method thereof. The compound raspberry wine is prepared from the following berries by weight: 30%-35% of red raspberries, 20%-25% of black raspberries, 30%-35% of black mulberries, 5%-10% of black currants and 4%-7% of wolfberries. The production method comprises the following steps: weighing and cleaning the berries; mixing the berries and freezing the berries at a low temperature; filling a fermentation tank with carbon dioxide; heating and coldly soaking the burst mixed berries; fermenting and mixing with sugar; terminating fermentation; naturally subsiding and separating; feeding clarifying agents and separating; removing particle impurities in clarified wine, regulating the concentration of sulfur dioxide and obtaining qualified wine products through a membrane filtering machine. According to the invention, the berry raw materials and weight ratio thereof are reasonably combined, so that not only are the compositions of functional ingredients in the wine products enriched, and the taste characters of the products are improved, but also fermentation berries and wine can be protected from being infected by aerobic bacteria, therefore, the safety of fruits and wine is ensured.

The invention relates to a home-use food processing device and a method for producing soybean milk. The home-use food processing device comprises a machine cover, a machine body, a food cup, a crushing motor, a crushing knife, an electrothermal tube, a circuit device and the like. The home-use food processing device is characterized in that the machine body comprises a water barrel, wherein the electrothermal tube is arranged in the water barrel; and when the device is used, the food cup is placed in the water barrel, and the electrothermal tube is isolated from the food cup by clear water. When heated, the electrothermal tube heats the clear water; then heat water heats the food cup and food materials in the food cup; and combined with food crushing, different processings can be carried out on different food materials. When the device is used to stew, steam or warm up the food by isolating water, water boiling temperature is the highest temperature, so as to ensure that nutrition loss is minimized, and burned pot and eschar are impossible to be produced, let alone stinks and carcinogen. The home-use food processing device can not only solve the problem of false boiling when the soybean milk is boiled, but also realize high efficiency and energy conservation. For example, the boiling of 1.2 liters of soybean milk consumes 0.2 kilowatt of electricity and takes 8 minutes.

The invention discloses a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, relating to the technical field of adding flavour and feed to cigarettes. The technical proposal of the invention is a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, comprising extracting the tomatoes in three steps: the first step, extracting the tomatoes with water to obtain tomato water-soluble components used as cigarette feed; the second step, extracting with alcohol to obtain tomato semi-polar components used as cigarette feed; and the third step, extracting by supercritical extraction method to obtain tomato non-polar components used as cigarette feed. The invention applies the tomatoes to the cigarettes for the first time, makes full use of the tomatoes, and has simple technique and devices and no pollution. Each component applied to the cigarettes has obvious effect.

The invention relates to a method for processing dried goose. Through technological processes of early cooking, pickling, tumbling, cooking, brushing a surface material, dehydrating and the like, goose products with Chinese flavor and high nutritional value are produced. The unique characteristics of the method are as follows: measures of pickling the inside and the outside of goose simultaneously, tumbling sectionally and dehydrating sectionally and the like are adopted, so that the products produced according to the method have unique taste as well as freshness and tenderness for meat quality; traditional Chinese medicine products, such as ginseng, wolfberry fruit and the like, are added in the production process, so that the products have higher nutritional value. The products producedaccording to the method provided by the invention have the advantages of high added value and wide market prospect.

The invention discloses a portable tea cup which is composed of a cup barrel, a tea box, an adjusting disc and a base. An inner cavity of the cup barrel is partitioned by a transverse partition plate, the lower side of the transverse partition plate is provided with a first boss, and the first boss is provided with a first eccentric hole; an inner cavity of the tea box is partitioned into a plurality of tea brewing chambers through vertical partition plates, and the tea box and the cup barrel are coaxial and can rotate relative to each other; the adjusting disc is located between the tea box and the first boss and rotates synchronously with the tea box, the upper side of the adjusting disc is provided with a second boss, a plurality of second eccentric holes communicated with and corresponding to the tea brewing chambers one by one are formed in the second boss, and the second eccentric holes are internally provided with filter meshes; the base is connected with the lower end of the cup barrel through a thread, a jacking spring is arranged between the base and the tea box and drives the tea box to conduct synchronous rotation. When the tea cup is carried for going out, the tedious operation of replacing tea leaves is simplified, the tea leaves are prevented from being brewed many times, and the fresh quality of tea soup is guaranteed; it is avoided that beneficial ingredients in the tea are damaged due to excessively high water temperature, and the nutritional value and taste of the tea soup are guaranteed.

The invention provides a process for preparing purely natural fiber fruit powder by using fresh fruits as the principal raw material and soluble dietary fiber as the auxiliary material, the preparing process comprises the steps of main ingredient and auxiliary material preparation, fiber fruit powder formulation and treatment. The auxiliary material is prepared from fresh konjak, and the prepared fiber fruit powder comprises (by weight ratio) fruit powder 50-80%, soluble dietary fiber 10-40%, dispersing agent 4-8% and flavoring agent 2-4%.

The invention discloses fermented fiber feed for pigs and a preparation method thereof. The fermented fiber feed for the pigs takes bran and the like as raw materials, and yeasts, bacillus subtilis, bacillus licheniformis, lactobacillus plantarum, lactobacillus reuteri, and other probiotics are selected for compatibility as fermentation bacteria, and a multi-strain mixed fermentation process is adopted. Catabolism of microorganisms can reduce toxin content in fiber materials, increase protein content in fiber materials, and increase nutritional value of fiber materials. Secondly, various kindsof probiotics for compatibility are selected as fermentation bacteria. After solid-state fermentation of bran and other raw materials, the biological feed contains a large number of probiotics capable of improving intestinal health of animals, and the biological feed can improve micro-ecological environment of a gastrointestinal tract after animals are fed. Body's immunity is improved. In addition, the biological feed is rich in lactic acid and very mellow, palatability of the feed can be significantly improved, animal feed intake is increased, rapid growth of animals is promoted, and production capacity of an aquaculture industry is increased.

The invention relates to a konjak beverage and a preparation method thereof, and belongs to the field of beverages. The konjak beverage comprises the following components of water, fruit juice, konjak raw material and auxiliary material, wherein the usage amount of fruit juice is equal to 0.01-1 percent of weight of water; the usage amount of konjak raw material is equal to 0.1-8% of weight of water; the usage amount of auxiliary material is equal to 0.3-10% of weight of water; the raw material of konjak is selected from one or multiple of sulfur-free dry konjak refined flour, konjak gel prepared by the sulfur-free dry konjak refined flour, and konjak gel particles; the auxiliary material comprises one or multiple of sweetening agent, flavoring agent, acidulant and antioxidant; the konjak beverage is prepared by mixing the konjak refined flour, the derived product of the konjak refined flour, the water, the fruit juice and the auxiliary material. The konjak beverage has the advantage that the konjak refined flour is prepared by the physical technology, so that the beneficial ingredients in thekonjak are not destroyed, and the medical value of the konjak beverage is improved.

The invention discloses a production method of a Litsea coreana insect tea. With Litsea coreana leaves as the food of tea-producing insects, the method is characterized by comprising the steps of: (1) artificially cultivating tea-producing insects; (2) treating Litsea coreana leaves; (3) feeding the tea-producing insects with the Litsea coreana leaves; (4) collecting secretions of tea-producing insects; (5) conducting primary processing on the secretions to obtain crude insect tea; (6) subjecting the crude insect tea to fine processing so as to obtain refined insect tea; and (7) carrying out packaging, thus obtaining a finished product. The method disclosed in the invention carries out artificial cultivation to obtain high quality tea-producing insects, treats the Litsea coreana leaves and then feeds the tea-producing insects with the leaves, so that the obtained secretions have better guaranteed nutritional value. In addition, fine processing is performed on the crude insect tea, so that the appearance is more beautiful, and also the quality and output of the Litsea coreana insect tea are fully ensured. In conclusion, by means of the method provided in the invention, unified standards of the Litsea coreana insect tea are formed in terms of appearance and quality, so that large-scale industrial production of the Litsea coreana insect tea comes true. Thus, the method is in favor of promoting the Litsea coreana insect tea in the society and benefiting the people.

The invention discloses a beef stick and a preparation method thereof. The beef stick is prepared from the components of: beef, spice, ice water, refined salt, a chromogenic reagent, an antioxidant, a water-retaining agent, a freshening agent, white sugar, a rose flavoring agent, a meat-flavor flavoring agent, a coloring agent, and an antiseptic. The preparation method of the beef stick comprises the technical steps of: (1) raw material beef acceptance; (2) moderating; (3) trimming; (4) beef mincing; (5) stirring and salting; (6) filling; (7) drying before steaming; (8) steaming; (9) drying after steaming; (10) separating; (11) blending; and (12) packaging, such that finished products are obtained. The beef stick and the preparation method provided by the invention are advantaged in that: no starch or fat lining is added into the beef stick, such that a fat content is greatly reduced; the beef stick provided by the invention has a unique rose flavor; the beef stick is easy to chew and easy to digest and absorb; and the beef stick is suitable for all populations, and has a wide consumption region range.

The invention discloses a solid preparation of fruit vinegar effervescent tablets. Raw materials which are used to prepare the preparation comprises fermentation fruit vinegar powder and sodium bicarbonate, and the fermentation fruit vinegar powder is prepared through condensation, embedding and drying with fermentation fruit vinegar as a raw material. The preparation adopts a dosage form of effervescent tablets, so products are easy to preserve and carry, fermentation fruit vinegar can be drunk in a great quatity at anytime and anywhere, thereby nutrition and health care of the fermentation fruit vinegar required by people are satisfied. The technologies of condensation, embedding and drying allow the irritation of the fermentation fruit vinegar to be reduced, and yucky taste caused by direct drinking and intestines and stomach discomfort caused by drinking too much to be improved. Natural fermentation fruit vinegar allows the health care and nutrition value of products to be guaranteed. The advanced drying technology allows the concentration of the fermentation fruit vinegar to be improved, so requirements of nutrition and health care can be satisfied through drinking a small quantity. The health care effect is further improved because functional substances are increased. The invention also discloses a processing technology of the solid preparation of the fruit vinegar effervescent tablets.

The invention discloses a preparation method of broad bean puffed foods. The preparation method is characterized by comprising the following steps of: (1) weighing dry broad beans, pulverizing, adding an auxiliary material accounting for 20-30 percent of the weight of raw materials and uniformly mixing to obtain the raw materials; (2) respectively measuring the water contents of the broad beans and the auxiliary material; (3) adding water to the raw materials to ensure that the total water content is 20 percent and stirring to obtain a blank; (4) putting a mould into a discharge hole of single-screw extrusion puffing equipment and heating the discharge hole to 120 DEG C; (5) uniformly stirring the blank and feeding the blank from the feed inlet of the single-screw extrusion puffing equipment; (6) cutting and shaping broad bean products extruded from the port of the mould by using a rotating cutter; and (7) frying the broad bean products prepared in the step (6) by using palm oil, fishing out, uniformly spraying a prepared seasoning and cooling to room temperature to obtain a finished product. The broad bean puffed foods prepared by using the method are crisp and palatable and have simple and convenient process and low cost.

The invention discloses a method for processing thunberg fritillary bulb, which comprises the following steps of: cleaning the picked fresh thunberg fritillary bulb; airing the surface of the thunberg fritillary bulb; slicing the aired thunberg fritillary bulb; performing microwave drying on the sliced thunberg fritillary bulb by adopting microwave drying equipment; spreading the thunberg fritillary bulb subjected to microwave drying; drying the thunberg fritillary bulb which is spread for a certain period of time in a drying oven; cooling the dried thunberg fritillary bulb to normal temperature; and performing vacuum packaging. The method for processing the thunberg fritillary bulb has the advantages of no toxin or pollution, capacity of maintaining original flavor of the thunberg fritillary bulb without consuming plenty of water for soaking, capacity of maintaining nutrient components of the thunberg fritillary bulb to the greatest degree, complete dryness, long quality guarantee period, difficult deterioration, and short production cycle.

The invention belongs to the aquatic food processing field, and in particular relates to a processing method of sliced freeze-dried abalone. The processing method aims at keeping the nutritional value of abalone to the maximum extent and improving the appearance of freeze-dried abalone. According to the technical scheme, the processing method comprises the steps of: (1) cleaning and shelling off abalone; (2) performing dipping treatment on abalone meat obtained after the abalone is shelled off by virtue of a water retention agent, precooling to below 15 DEG C, placing into a mold and freezing quickly; (3) slicing the abalone meat when the abalone meat in the step (2) is quickly frozen to be at -4 to 0 DEG C at the center; and (4) performing dipping treatment on the sliced abalone meat by virtue of a freeze-drying protective additive, panning, and freeze-drying until the abalone meat has constant weight, thus obtaining the sliced freeze-dried abalone. The method can be used for keeping the nutritional value of the abalone to the maximum extent and improving the appearance of the freeze-dried abalone; besides, the freeze-drying efficiency is improved, and energy is saved; therefore, the method has great application and popularization values.

The invention discloses sleeve-fish slide and a preparation method thereof. The preparation method comprises the following steps: taking sleeve-fish meat and frozen fresh water fish surimi as raw materials, adding an appropriate amount of auxiliary materials, and performing the steps of sleeve-fish peeling, cutting, acid discharge, pulping, fresh water fish surimi adding, pulping, auxiliary material adding, stirring, pulping, ice adding, pulping, sleeve-fish dice mixing, stirring, packaging, quick-freezing and the like to obtain the sleeve-fish slide product. The preparation method is simple in working process and convenient to operate, the working process and manpower are simplified, the sleeve-fish slide is convenient to eat ( a consumer automatically selects the amount of the sleeve-fish slide and change the shape of the sleeve-fish slide according to favors during eating), the practicability is high, and a direction of deep processing of fresh water fish surimi products is explored. The sleeve-fish slide prepared through the method has the advantages of special flavor, rich nutrition, delicious mouthfeel, high safety, health, high convenience in carrying and the like, and is easily accepted by consumers.

The invention discloses a garlic leisure food processing method, which comprises the following steps: sorting, cutting base, separating garlic flakes, peeling, deodorizing, drying, dehydrating, frying in oil, removing oil, seasoning, cooling and packaging. As the processing method adopts the technical scheme, the odor and peppery taste of raw garlic are removed; and various auxiliary materials are added, so leisure foods with various flavors for all people can be made according to the needs of customers while the nutritional value of the garlic is retained.

The invention discloses a culture method of shiitake. The method comprises steps as follows: 1, preparation of a culture medium; 2, packing; 3, sterilization; 4, cooling; 5, inoculation; 6, bacterium culture; 7, shiitake induction; 8, shiitake growth; 9, harvesting, 10, re-harvesting. According to the culture method of the shiitake, adopted raw materials are free of pollution and rich in nutrition, and chemical agents such as fertilizers, pesticides, sanitizers and the like are not used during culture, so that harm caused by the chemical agents to human bodies is avoided, the problem of environmental pollution is solved while the human health is guaranteed, the nutritional value of the shiitake is guaranteed, the fruiting conversion rate is obviously increased, and the fruiting amount is further increased.

The invention discloses a processing method of a Cornus officinalis pulp beverage. The method is as below: using dried Cornus officinalis and white sugar as main raw materials; immersing, scalding and beating the dried Cornus officinalis; adding 0.03% of beta-cyclodextrin to obtain a certain amount of a Cornus officinalis original slurry; filtering the original slurry; blending the original slurry according to the following weight to volume ratio: 12% of Cornus officinalis pulp, 6% of white sugar, 0.04% of citric acid and 0.15% of a composite stabilizing agent; mixing, homogenizing, degassing, filling and disinfecting to obtain the Cornus officinalis pulp beverage. Usage of the beta-cyclodextrin facilitates reduction of tannin-caused astringent taste of the product; the processing is scientific and reasonable; the beverage produced according to the optimum formula has good color and mouthfeel, maintains original nutrition value of the raw materials, not only has unique flavor and mouthfeel but also can utilize the Cornus officinalis to the maximum.