100results about How to "Improve Edibility" patented technology

Apparatus and methods for applying treatment fluids, such as disinfectants, flavoring agents, and tenderizing agents, to foodstuff surfaces to, for example, reduce populations of microorganisms or fungi, alter taste, or alter texture. In representative embodiments, the apparatus includes a housing, a fluid delivery system, and a shaft with a protruding surface, the latter adapted to rotatably convey, while agitating and tumbling, the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system applies a treatment fluid to the foodstuffs. In more specific embodiments, the protruding surface may be paddles, or paddles interconnected by a solid web and having angled distal surfaces, or a spiral blade with radial protrusions, or such a spiral blade along a first longitudinal portion of the shaft and paddles along a second longitudinal portion of the shaft.

The invention discloses a method for accelerating fish curing and flavor ripeness and belongs to the technical field of application of combination of physical and biological processing technologies in food processing. The raw material of the method adopts fresh fish or frozen fish, the raw material of fish is made into cured fish by the steps of pre-processing, curing, biological ripeness, drying, physical ripeness, vacuum packaging and storage, the fish curing is accelerated by adopting the combination of adding trehalose and vacuum curing, the ripeness is accelerated by adopting the combination of flavor enzyme and microwave irradiation, and the physical and biological processing technologies are combined to be applied to the food processing. After the curing, flavor combination in the cured fish product after accelerated ripeness is doubled, and simultaneously, carbonyl compound and aroma compound esters which play important roles in cured fish flavor are generated, thus improving the sensory evaluation of the cured fish product obviously, such as sausage flavor, chewy property, taste and the like.

The invention provides grass carp feed and a making method thereof, and relates to the field of fish feed. The grass carp feed comprises, by weight, duckweed, folium isatidis, rice bran, wheat bran, corn flour, bean pulp, vinasse, fish meal, feed yeast, Chinese herbal medicine additives, methionine chelated copper, lysine chelated zinc, arginine chelated magnesium, leucine chelated iron, tryptophan chelate, vitamin E, monocalcium phosphate and water. The grass carp feed is reasonable in matching, the protein content is 30-35%, the carbohydrate content is 38-60%, and the grass carp feed also contains rich vitamins, amino acid and the like, so that the nutritional requirements of crucian carps in the growing period are met, growth of fishes is effectively promoted, the growing speed of crucian carps is increased, the body form becomes much better, meat quality is obviously improved, and high disease resistance and safety are achieved.

The invention provides a film-forming solution. The film-forming solution is characterized by comprising the following components: 5-30wt% of alcohol-soluble protein, 1-5wt% of nano TiO2 particles, 0.1-3wt% of gelatinizing agent, 0.05-3wt% of coagulant aid, 0.1-3wt% of plasticizer, and the balance of ethanol water of which the volume ratio is 45-65%. The invention also provides a method for preparing the film-forming solution. Furthermore, the invention also provides application of the film-forming solution as a food preservation film. According to the film-forming solution provided by the invention, not only are the edibility, the safety and the stability of the preservation film improved due to the alcohol-soluble protein, but also the preservation film is degradable and free of pollution to the environment. The nano TiO2 particles are contained, so that the film-forming solution has unique barrier property and mechanical property after a film is formed, and has an antibacterial effect. In addition, the preparation method of the film-forming solution provided by the invention is simple in process, and low in cost. The preservation film not only is good in moisture resistance, but also does not become tacky after being moistened, is degradable, green and environment-friendly, can well keep the quality of the food, and prolongs the shelf life after being formed on the food surface.

The invention discloses a chilli sauce condiment, chilli sauce and a manufacturing method thereof. The chilli sauce condiment is prepared by the following steps: mixing 2-4 parts of honeysuckle, 2-4 parts of chrysanthemum, 4-6 parts of houttuynia cordata, 1-3 parts of liquorice, 2-5 parts of the root of kudzu vine and 2-5 parts of lophatherum gracile, adding water for soaking, adding water with the weight 10-15 times of the total weight of the Chinese herbal medicine, boiling for 10-20 minutes by using strong fire, boiling for 20-60 minutes by using slow fire, filtering while hot, adding salt, monosodium glutamate and white sugar into the filtered decoction, and stirring uniformly and preparing the chilli sauce condiment. The chilli sauce at least comprises the following raw materials: 200-400 parts of vegetable oil, 100-200 parts of hot pepper, 100-200 parts of chicken, 50-100 parts of fermented soya beans, 4-6 parts of ginger, 14-20 parts of garlic, 10-15 parts of onion, 6-8 parts of chive and 16-20 parts of chilli sauce condiment. The preparation process comprises the following steps: preparing raw materials, preparing the chilli sauce condiment, performing deep frying on the chicken, spraying hot oil on the smashed chilli to prepare hot chili oil, spraying fermented soya beans oil, preparing spice, frying the chilli sauce, preparing the chilli sauce condiment and filling.

The invention discloses a method for efficiently reducing the content of ginkgolic acid in ginkgo, and belongs to the technical field of food processing. Through combination of simple heat treatment, mechanical core-removal treatment and low-concentration alkali liquid soaking treatment, the content of the ginkgolic acid in the ginkgo is reduced to 0-2 [mu]g/g (dry basis) from the original of 280 [mu]g/g (dry basis) and is far lower than addition of reduction effects which can be achieved by single use of any method, and the remarkable effect is achieved. The method has the advantages of simpleness, low cost, convenience in operation and remarkable effect, greatly improves the safety and edibility of the ginkgo, and is favorable for market popularization.

The invention relates to a Chinese herbal medicine micro-ecology feed product. The Chinese herbal medicine micro-ecology feed product is prepared by taking 1-10 parts of hairyvein agrimony, 1-10 partsof honeysuckle leaves, 1-10 parts of oldenlandia diffusa, 1-10 parts of radix ampelopsis, 25-35 parts of radix ophiopogonis, 15-25 parts of dried tangerine peel and 1-10 parts of lysine, adding 200-300 parts of crude starch, mixing the materials with bacillus subtilis after lactobacillus fermentation treatment to form semi-dried particles. Activated lactobacillus and functional components easilylost in Chinese herbal medicines are kept to the maximum extent through an embedding technology, and the air entering paste is consumed through lactobacillus fermentation and the growth of other sundry bacteria is restrained in the later-period feed storage process. It can be effectively avoided that the functional components in feed restrain the rapid growth and reproduction of probiotics, anti-oxidization and anti-virus components in the Chinese herbal medicines are sufficiently used for improving the functions of livestock and poultry, and the aim of improving the meat quality of livestockand poultry is achieved.

The invention relates to the technical field of producing and processing of foods, and discloses gulfweed-cuttlefish sausages and a making method thereof. The gulfweed-cuttlefish sausages provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, cuttlefish is used as a main raw material, gulfweed and pork are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive gulfweed-cuttlefish sausages are made, a food additive is not used completely, and the gulfweed-cuttlefish sausages are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, the gulfweed-cuttlefish sausages are processed through a simple stable technology, and the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, so that the obtained gulfweed-cuttlefish sausages are complete in color, aroma and taste, free from powder and residues when being chewed, and rich in certain elasticity, and besides, have the delicate fragrance of the gulfweed and the delicate freshness of the cuttlefish. The gulfweed-cuttlefish sausages provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.

The invention discloses a mulberry leaf-based high-efficiency yellow catfish feed and a preparation method thereof. The feed comprises, by weight, 10-25 parts of fresh mulberry leaves, 12-24 parts of soybean meal, 25-35 parts of rapeseed meal, 18-25 parts of wheat flour, 8-12 parts of cottonseed meal, 0.01-0.03 part of lysine, 0.03-0.05 part of L-threonine, 0.5-1 part of Bacillus licheniformis, 1-2 parts of Lactobacillus plantarum and 0.02-0.05 part of an immunopotentiator. The feed is prepared through the preparation of mulberry leaf powder, zymophyte activation, fermentation of mulberry leaves, material fermentation, mixing and stirring, granulation and drying. The mulberry leaves and aggregates are fermented separately, and the immunopotentiator is added, so the utilization rate of the mulberry leaves in the feed is increased, the performances of the yellow catfish feed are improved, the survival rate and the disease resistance of the yellow catfish are improved, the feed is natural, and the edibility of the feed is improved.

The invention discloses a film for treating dental ulcer and a preparation method of the film. By taking curdlan as a film forming agent and water or a weak base solution as a dispersing medium, 100mL of water or weak base solution comprises 1-10g of curdlan, 0.4-5g of berberine, 0.5-2g of astaxanthin, 0.5-5g of asiaticoside, 0.02-0.1g of stevioside and 1-8g of vitamin B2. The preparation method comprises the following steps: adding curdlan into the water or a weak base solution and stirring to form a suspension; adding berberine, asiaticoside, astaxanthin, stevioside and vitamin B2 into the curdlan suspension and uniformly stirring and mixing to obtain a dispersion liquid or a colloid; and paving the dispersion liquid or the colloid on a polyfluortetraethylene plate to form a film and drying the film. The oral film is prepared by taking natural macromolecular polysaccharide as the film forming material and compounding various natural active components, has the functions of resisting bacteria, diminishing inflammation, relieving pain, promoting wound healing and the like, and is free of toxic and side effects; the film is simple in preparation process and flow and low in cost.

The invention provides matcha-flavored fish scale jelly rich in carp fish scale collagen and a making method of the matcha-flavored fish scale jelly. The making method of the fish scale jelly comprises the following steps of firstly, thoroughly cleaning carp fish scales, then performing pretreatment and enzymolysis treatment on carp fish scales, mixing the treated carp fish scales with water, sodium chloride and matcha powder in proportion, performing soaking, performing cleaning, performing draining, performing cooking, performing gum extraction, adding the matcha powder and milk for seasoning, and performing congelation. The fish scale jelly is rich in ingredients of purely natural fish scale collagen, the matcha powder, the milk, sugar and the like. In addition, in order to prevent the fish scale jelly from having customary fishy smell, the matcha powder containing tea polyphenols and other ingredients is especially added, so that the fishy smell can be eliminated, the mouth feel of the fish scale jelly can be improved, and the edibility can be enhanced. The carp fish scales are used as a raw material of the fish scale jelly, and are abandoned parts of carps usually, so that the matcha-flavored fish scale jelly and the making method thereof disclosed by the invention have the characteristic that the purposes of utilizing trash, protecting environment resources and the like can be achieved.

The invention relates to feed, in particular to poultry feed capable of effectively improving egg laying efficiency of poultry. The poultry feed is prepared by components of, by weight, 5%-8% of bran, 25%-35% of corn flour, 15%-20% of soybean meal, 8%-10% of oyster shell, 1%-2% of rapeseed oil, 0.5% of salt, 10%-15% of sorghum flour, 0.5%-1% of dandelion powder and the balance eggshell powder. The poultry feed is balanced in nutrition, egg shell powder and oyster shells are added into grain feed such as corn flour, soybean meal and sorghum flour, egg laying efficiency and disease resistance are improved, the oyster shell is added especially for toothless poultry to improve nutrition absorbing effect and quicken digestion, and salt is added to improve edibility of the feed. The poultry feed is balanced in component proportion and rich in nutrition.

The invention provides a method for extracting Chinese yam polypeptide, and belongs to the field of biotechnology, wherein the method particularly comprises the steps: 1) peeling fresh Chinese yam, crushing, grinding into pulp, adding water, heating to 45-55 DEG C, and carrying out ultrasonic extraction to obtain an extract liquid; 2) after the extract liquid in the step 1) is denaturated, heating, adding a compound enzyme A and a compound enzyme B, and carrying out enzymatic hydrolysis; 3) carrying out inactivated treatment on the enzymatic hydrolysate of the step 2), standing, and separatingand purifying to obtain a supernatant; and 4) carrying out molecular weight classification of the supernatant of the step 3), debitterizing, concentrating and drying to obtain the Chinese yam polypeptide. The method has the beneficial effects that the method adopts an interlaced interval treatment method of dual-frequency composite ultrasound and microwave radiation to promote the denaturation ofChinese yam proteins, and greatly improves the hydrolysis efficiency and the yield of the Chinese yam polypeptide; acetic acid can eliminate the bitterness of the Chinese yam polypeptide, improves palatability and edibility, and expand an application range; the Chinese yam polypeptide has great application potential in inhibiting insuloma cells, preventing and treating diabetes, relieving glucosetolerance and lowering blood sugar.

The invention relates to a radix astragali micro-ecological feed product. The radix astragali micro-ecological feed product is prepared through the following steps of taking 25-50 parts of radix astragali, 25-35 parts of radix ophiopogonis, 15-25 parts of dried orange peel and 1-10 parts of lysine, then adding 200-300 parts of coarse starch, performing lactic acid bacteria fermentation treatment,and performing mixing with bacillus subtilis so as to obtain half-dried granules namely the radix astragali micro-ecological feed product. According to the radix astragali micro-ecological feed product disclosed by the invention, an embedding technique is utilized, so that functional ingredients which are easy to lose, in active lactic acid bacteria and Chinese herbal medicines, are reserved to the maximum degree; through fermentation with the bacillus subtilis, air entering gelatinization substances is consumed, and the growth of other infectious microbes is restrained in the preservation process of the feed at the later stage; and the situation that functional components in the feed restrain the quick growth and the quick propagation of probiotics can be effectively avoided, oxidation-resistant antiviral components in the Chinese herbal medicines are fully utilized for improving the functions of livestock and poultry, and the purpose of improving the meat quality of the livestock andthe poultry is achieved.

The invention discloses pueraria lobata feed as well as a preparation method and an application thereof. The pueraria lobata feed is prepared from 55%-70% by weight of pueraria lobata, 20%-30% by weight of fermentation additives and 10%-15% by weight of mixed microorganisms through anaerobic fermentation, wherein the fermentation additives comprise spirulina extract, ginkgo biloba extract, fructuslycii extract, bran, 5%-10% calcium chloride, manganese sulfate and ferrous chloride; the mixed microorganisms comprise cellulose decomposition bacteria, flavobacterium, bacillus subtilis and lactobacillus plantarum. The pueraria lobata feed has the advantages as follows: the obtained pueraria lobata feed not only has acid fragrance, but also has low requirement for storage, feed palatability isimproved, appetite of animals is stimulated, and feed intake is increased.