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175results about How to "Improve stomach" patented technology
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Chicken feed additive for improving meet quality
InactiveCN102823767AImprove internal and external environmentImprove freshnessFood processingAnimal feeding stuffSodium bicarbonateCodonopsis
The invention relates to a chicken feed additive, especially to a chicken feed additive for improving meet quality. The chicken feed additive for improving the meet quality is prepared from the following components by weight parts: 5 to 15 parts of Radix Astragali, 5 to 15 parts of cumin, 15 to 30 parts of wormwood leaves, 15 to 30 parts of cassia bark, 15 to 30 parts of haw, 15 to 30 parts of Cortex Acanthopanax Radicis, 20 to 30 parts of white peony root, 20 to 30 parts of Radix Peucedani, 20 to 30 parts of dried orange peel, 1 to 5 parts of talcum, 20 to 30 parts of sodium bicarbonate, 1 to 5 parts of salt, 10 to 20 parts of poria peel, 10 to 20 parts of mulberry bark, 10 to 20 parts of ginger peel, 10 to 20 parts of areca peel, 5 to 10 parts of radix codonopsis and 5 to 10 parts of bighead atractylodes rhizome. 1.5 to 3 % by mass percent of the chicken feed additive for improving meet quality is added into a basal feed to feed chicken, so as to substantially improve delicious degree of the meat, increase growth speed, enhance immunity of the chicken, and increase utilization rate of the feed.
Owner:QINGDAO SENYUAN ANIMALS BIRDS CULTURE
Betelnut buccal tablet and preparation method thereof
The invention discloses a betelnut buccal tablet and a preparation method thereof. The betelnut buccal tablet comprises betelnut extractives, starfruit powder, Hainan green orange powder, Hainan green okumquat powder, lemon powder or combination of several lemon powders, a sweetener and magnesium stearate. The preparation method comprises the steps of: crushing and screening dry betelnut; softening the powder at high temperature and high pressure and then carrying out microwave-ultrasonic compound extraction with ethanol; condensing the obtained filtrate in a vacuum state and then drying the product through spray to obtain a betelnut extractive; juicing and filtering fresh starfruits, Hainan green oranges, Hainan green okumquats and lemons; drying through spray to obtain starfruit powder,Hainan green orange powder, Hainan green okumquat powder and lemon powder; pelleting and screening the dried betelnut extractive, the starfruit powder, the Hainan green orange powder, the Hainan green okumquat powder and the lemon powder; and then adding proper sweetener, magnesium stearate and the like for intensive mixing and then tabletting to obtain the betelnut buccal tablet. The invention has the health care effects of refreshing oneself, improving heart and stomach, and the like. The betelnut buccal tablet is eaten as food and health products, and is widely applied to all kinds of people, in particular to fatigue populations such as drivers, and the like. The betelnut buccal tablet is convenient to carry and properly sweet and sour in taste.
Owner:COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
Honey pomelo tea beverage and preparation method thereof
The invention relates to a beverage, in particular to a honey pomelo tea beverage and a preparation method thereof. The tea beverage is characterized by being prepared from the following raw materials by weight: 1200-1500 parts of pomelos, 700-900 parts of hawthorn, 200-500 parts of salt, 200-500 parts of crystal sugar, 400-700 parts of honey, and 2500-3000 parts of water. The honey pomelo tea beverage provided in the invention has the characteristics of being sweet and sour and delicious, as well as nutrient-rich, and frequent drink can achieve the efficacy of promoting appetite and helping digestion, relieving dyspepsia, reducing phlegm and promoting the circulation of qi, softening blood vessels, lowering blood fat, and reducing cholesterol. Being suitable for people of all ages, the honey pomelo tea beverage disclosed in the invention is an ideal green beverage.
Owner:李文杰
Monascus-nata complex and preparation method thereof
The invention discloses monascus-nata complex and a preparation method thereof. The monascus-nata complex is prepared by inoculating gluconacetobacter xylinus seed liquid and red kojic rice into a coconut water culture medium for fermentation, wherein the gluconacetobacter xylinus seed liquid is prepared by adding sucrose, (NH4)2SO4, KH2PO4, MgSO4 and yeast extract into coconut water, and taking gluconacetobacter xylinus as a strain; and the red kojic rice is prepared by soaking and steaming long shaped rice, inoculating amaranthine aspergillus for fermentation, drying and crushing. The invention combines various health care functions of high-fiber nata de coco and red yeast rice together, is beneficial to promoting the development of the nata de coco processing industry and has important application values in the aspects of economic benefits, social benefits, and the like.
Owner:海南椰国热带水果食品加工有限公司 +2
Method for preparing fermentation broth of fruits and vegetables
ActiveUS20130302454A1Improve immunityReduce fatigueBiocideBacteriaMicrobiologyLactobacillus acidophilus
A method for preparing fermentation broth of fruits and vegetables includes steps of mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, and processing fermentation to obtain the fermentation broth of fruits and vegetables. A fermenting course of the method could be controlled, and a fermenting period is reduced to 15 days.
Owner:JILIN ZIXIN PHARMA RES INSTITUTION
Jelly capable of maintaining beauty and keeping young and preparation method thereof
ActiveCN103976203AUnique formulaGreat tasteNatural extract food ingredientsUltra high pressure food processesBiotechnologyPagoda tree
The invention discloses jelly capable of maintaining beauty and keeping young and a preparation method thereof. The jelly is prepared from the raw materials in parts by weight: 100 parts of bone collagen, 10-15 parts of hyaluronic acid, 15-20 parts of royal jelly, 20-25 parts of glucosamine, 15-20 parts of lentinula edodes, 5-10 parts of hericium erinaceus, 5-10 parts of Kwa root, 15-20 parts of chestnut inside peel, 10-15 parts of tuckahoe, 5-10 parts of sesame, 20-25 parts of strawberry, 15-20 parts of celery, 1-5 parts of pagoda tree flower, 5-10 parts of red yeast, 10-15 parts of maize, 5-10 parts of wheat bran, 5-10 parts of red bean, 10-15 parts of seaweed, 1-5 parts of fishbone, 1-5 parts of fishskin, 1-5 parts of fishscale, 1-5 parts of calcium gluconate and 0.1-0.3 part of zinc gluconate. According to the jelly and the preparation method thereof, the formula is unique, and the collagen is prepared into a jelly shape, so that the oral taking and carrying are more convenient; through the synergism of all the ingredients, the jelly has very good effects on maintaining beauty and keeping young and caring health.
Owner:SHANDONG HAIYU BIOLOGICAL CO LTD
Health food capable of improving intestines and stomachs and enhancing immunity function and preparation method of food
ActiveCN104872679AHigh purityEnhance immune functionNatural extract food ingredientsFood preparationBiotechnologyImmunocompetence
The invention provides a composition for preparing health food capable of improving intestines and stomachs and enhancing the immunity function. The composite is mainly composed of, by weight, 8 parts to 27 parts of mushroom extract, 1 part to 18 parts of Grifola frondosa extract, 2 parts to 21 parts of hericium erinaceus extract and 2 parts to 17 parts of Dendrobium officinale extract. The extracts are prepared through the steps of boiling out the raw materials 2 times to 5 times with water and mixing together the boiling liquid to obtain rough extracts, and separating and purifying the rough extracts through macroporous resin. The composite is high in active ingredient component and has the good effects of improving intestines and stomachs and enhancing the immunity function, the health food is joyful in taste and stable in quality, the fat metabolizing is improved from the aspect of effecting a permanent cure, digestion systems are improved, the immunity function of human bodies is remarkably improved, and the good health food can enhance immunity.
Owner:FUHESHOU WUHAN HEALTH MANAGEMENT
Dietary therapy food capable of regulating entire function of human body
InactiveCN105685999ARealize the turbidity reduction functionFunction increaseFood ingredient functionsOligosaccharide food ingredientsBlood sugarHealth food
The invention relates to health care food, in particular to dietary therapy food capable of regulating the entire function of the human body. The dietary therapy food can remarkably improve the situations of blood pressure, blood fat, blood sugar and blood viscosity and the entire physical function. Components selected for the food are all from 'New Resource Food Catalog' and 'Affinal Drug and Diet Catalog' approved by Ministry of Health, China. A patient taking the food evacuates stubborn stool in 24 hours, the intestines and stomach are improved, sleep quality gets better, nocturnal enuresis is reduced, the patient feels vigorous, and 1-2 months later, the situations of blood pressure, blood fat, blood sugar and blood viscosity and the entire physical function are all remarkably improved.
Owner:初建忠
Feed additive for increasing average daily gain of pig herd
InactiveCN105995000AImprove palatabilityHigh nutritional valueFood processingAnimal feeding stuffAntibiotic YLicorice roots
The invention discloses a feed additive for increasing average daily gain of a pig herd. The feed additive is prepared from, by weight, 40-45 parts of red jujubes, 20-30 parts of barley malt, 11-15 parts of black fungi, 30-35 parts of hawthorn fruits, 20-25 parts of celery, 7-9 parts of lily, 10-13 parts of garlic, 30-40 parts of grape skin residues, 4-5 parts of licorice roots, cellulase, xylanase, saccharomycetes and a proper amount of water. The feed additive effectively improves intestines and stomach and metabolism, improves appetite, increases the average daily gain of the pig herd, does not contain antibiotics and avoids the antibiotic residues in pork.
Owner:淮南市志鹏畜牧养殖有限公司
Breeding method for improving constitution and promoting growth of live pigs
InactiveCN107711687AEnhance physical fitnessImprove stomachAnimal feeding stuffAntinoxious agentsAnti stressBOAR
The invention discloses a breeding method for improving constitution and promoting growth of live pigs. The breeding method comprises the following steps: S1, building a pig house, wherein the pig house is divided into a conservation pig house, a fattening pig house, a boar house and a sow house, green plants are planted in the pig house, and the pig house is cleaned and disinfected before new pigs enter the house; S2, managing new pigs entering the pig house: quarantine and disinfection are carried out before the new pigs enter the pig house, and then the new pigs are put into the pig house for breeding; S3, managing newborn suckling pigs: breastfeeding the newborn suckling pigs; S4, managing nursery pigs: feeding the nursery pigs with a nursery period feed for 2-3 times every day, supplying water in time, and adding Chinese medicine liquid A into the water; S5, managing fattening pigs: feeding the fattening pigs with a fattening period feed for 3-5 times every day, supplying water intime, and adding Chinese medicinal liquid B into the water; and S6, performing environmental management. The breeding method for improving constitution and promoting growth of live pigs, provided bythe invention, ensures the live pigs to have fast growth and development, good constitution, good immunity and anti-stress capability, low incidence rate of pig and good meat quality.
Owner:无为县群鑫生态农业有限公司
Alcoholism-relieving liver-protecting composition, beverage and preparation method of beverage
PendingCN110269166ASolve the problem of hangoverPrevent liver damageFood ingredient as taste affecting agentNatural extract food ingredientsAlcoholismsFruit juice
The invention discloses an alcoholism-relieving liver-protecting composition, a beverage and a preparation method of the beverage. The alcoholism-relieving liver-protecting composition is prepared from, by mass, 80-90 parts of curcumin nanocapsules, 40-60 parts of corn oligopeptide powder, 50-70 parts of a kudzu root extract, 30-40 parts of a hovenia dulcis thunb extract, 15-25 parts of lutein, 15-25 parts of lemon juice, 10-20 parts of apple juice, 10-15 parts of a mint extract and 1-6 parts of vitamin B1, 1-10 parts of vitamin B6, 1-8 parts of vitamin B12 and 1-8 parts of acetaldehyde dehydrogenase. The beverage solves the problem of difficulty in alcoholism relieving of people with acetaldehyde dehydrogenase deficiency, and can simultaneously prevent liver injury caused by long-term drinking.
Owner:北京九前健康科技有限公司
Comprehensive enzyme powder with lipolysis function and preparation method of comprehensive enzyme powder with lipolysis function
The invention relates to the technical field of enzyme preparation, in particular to comprehensive enzyme powder with a lipolysis function and a preparation method of the comprehensive enzyme powder with the lipolysis function. The comprehensive enzyme powder is prepared from, by weight, 1-5 parts of compound decomposition enzyme, 10-30 parts of natto, 50-70 parts of vegetables, 80-100 parts of fruits, 10-30 parts of edible fungi, 10-15 parts of medicinal and edible traditional Chinese medicine extracts, 5-10 parts of mushroom extracting liquid and 40-80 parts of pineapple powder by addition of enzyme strains. Compared with the prior art, the comprehensive enzyme powder with the lipolysis function has the advantages of diversity, balance and easiness in absorption. The preparation method has the advantages that fungal polysaccharides are extracted through combination of ultrasonic waves and an enzymolysis method, fungal cell wall crushing effects are enhanced by ultrasonic waves to increase polysaccharide dissolution rate, cell walls are subjected to further enzymolysis by the enzymolysis method to enable intercellular polysaccharides to be released sufficiently, and accordingly the preparation method is efficient, time saving, labor saving, higher in polysaccharide yield and purity and suitable for large-scale production and application.
Owner:上海世道健康科技有限公司
Pharmaceutical composition for strengthening spleen and stomach and preparation method therefor
ActiveUS20130295079A1Easy can be enragedReduce weightDigestive systemUnknown materialsGLYCYRRHIZA EXTRACTSpleen
A pharmaceutical composition for strengthening spleen and stomach and a preparation method therefor. The method includes the step of mixing four substances listed below to obtain a mixture, wherein the mixture is the pharmaceutical composition for strengthening spleen and stomach, and the four substances are (A) ginseng ethanol extract, (B) volatile oil of largehead atractylodes rhizome and tangerine peels, (C) aqueous extract of Indian bread, yamaimo, lotus seeds, tangerine peels, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis; (D) fermentation broth of fruits and vegetables.
Owner:JILIN ZIXIN PHARMA RES INSTITUTION
Chinese medicinal composition for promoting growth of meat chicken and method for preparing same
InactiveCN1879816APromote growthImprove absorption and utilizationDrug compositionsPlant ingredientsLicorice rootsRhizome
The invention relates to a Chinese pharmaceutical composition for promoting chicken grwoth and process for preparation, wherein the composition is prepared from astragalus root 1-8 parts, schisandra fruit 1-8 parts, white atractylodes rhizome 1-6 parts, atractylodes rhizome 1-6 parts, aniseed 1-6 portion, haw 1-6 parts, medicated leaven 1-5 parts, malt 1-5 parts and licorice root 1-4 parts through ultramicro disintegration.
Owner:TIANJIN SHENGJI GRP CO LTD
Method for producing rose-tea vinegar drink
The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.
Owner:侯荣山
Stomach-nourishing healthcare tea
InactiveCN103999969AFragrant tasteImprove stomachPre-extraction tea treatmentDigestive systemMouthfeelStomach
The invention relates to a stomach-nourishing healthcare tea. The stomach-nourishing healthcare tea is prepared from radix paeoniae alba, dark plum, pawpaw, green tea, radix codonopsitis, ginger, lotus leaf, radix aconiti carmichaeli and a proper amount of water. Chinese medicines are combined with tea leaves, so that the healthcare tea has refreshing mouthfeel; besides, the medicine efficacies are promoted mutually due to combination of the Chinese medicines and the tea leaves, the efficacy of the stomach-nourishing healthcare tea is improved and the tea has good conditioning effects on chronic gastritis, bad appetite and chronic dysentery.
Owner:QUANJIAO GONGJUYUAN TEA FACTORY
Breeding method for native chicken
ActiveCN106538457AAvoid lostImprove disease resistanceFood processingAnimal feeding stuffDiseaseAnimal science
The invention relates to the technical field of native chicken breeding, in particular to a breeding method for native chicken. The stocking of the native chicken is treated by a manner of stocking in the morning and closing into a hencoop in the evening, and the native chicken are arranged in a pine forest, so that the loss caused by stormy weather during the stocking process of the native chicken is avoided; by combining the treatment manner of stocking in the morning and closing into the hencoop in the evening with the different growth cycles of the native chicken, different treating manners are adopted, so that the stress ability of the native chicken to the environmental change is enhanced, and the morbidity of the native chicken is reduced; furthermore, different nutrient solutions and feeds are adopted for feeding the native chicken in the different growth cycles, and the laying rate of hens in the native chicken is improved while the disease resistance of the native chicken is enhanced.
Owner:贵州省印江梵净山鼎牛食品有限公司
Production method of Huai Chinese yam yellow rice wine
InactiveCN103981048AEfficient use ofGood nourishing effectMicroorganism based processesAlcoholic beverage preparationBiotechnologyAmylase
A production method of a Huai Chinese yam yellow rice wine comprises the steps: selecting Huai Chinese yam and black glutinous rice with the mass of 2-3 times that of the Huai Chinese yam, and then respectively cooking; adding water into the cooked Huai Chinese yam, breaking up into a pulp, adding alpha-amylase, carrying out heat preservation at the temperature of 80-100 DEG C for 1-2 hours, allowing to carry out liquefaction enzymolysis, and thus obtaining a pulp after enzymolysis; adding the cooked black glutinous rice to the pulp after enzymolysis, and then adding fermentation yeasts and an acidic protease; again uniformly mixing, carrying out primary fermentation and post fermentation, after fermentation is finished, filtering the fermented mash by a plate and frame filter, and thus obtaining a fermented wine liquid; and carrying out pasteurization on the filtered wine liquid at the temperature of 88 DEG C for 25 minutes, and thus obtaining the Huai Chinese yam yellow rice wine. The black glutinous rice and the Huai Chinese yam are used as the raw materials for fermentation, and the prepared Huai Chinese yam yellow rice wine has the ammoniacal nitrogen content of up to 0.7-1.5 g / L, the antioxidant activity equivalent to 0.15-0.3 g / L of vitamin C, the alcohol degree of up to 14% and the sugar content as low as 0.7-2.0 g / L, is clear, transparent and glossy in sensory evaluation, coordinative in wine body and good in taste, and is fresh, brisk and mellow.
Owner:HENAN UNIV OF SCI & TECH
Production method of nutrient health-care spirulina bean curd
InactiveCN101283756APure tasteDelicate tasteClimate change adaptationCheese manufactureGreen yellowCuticle
The invention discloses a method for producing nutritious and health-protecting Spirulina bean curd. The nutritious and health-protecting Spirulina bean curd has good palatability, fine texture, low cost, rich nutrition, resistance to breakage and mildew, and convenience for package, storage, carrying or transport. The method comprises the following steps: soaking soybean, adding Spirulina, blending with water, filtering off residues, boiling, adding a stock, extrusion-molding, demoulding, salting, boiling, sun-drying, sterilizing, bagging and sealing, boiling, and quick-cooking down to room temperature. The Spirulina is pre-treated by soaking, washing and pulverizing with a pulverizer, 1-3 kg of Spirulina is mixed with rehydrated soybean and then blended together with water. The dried soybean is 12 kg. The stock refers to the squeezed liquid of bean curd during the previous production process. In the sun-drying procedure, the water content is controlled in the range of 20-30% and preferably the bean curd is green-yellow in color and has oily appearance. The Spirulina bean curd is vacuum-packaged and sealed.
Owner:孙福莲
Processing method for black tea rich in honey lemon fragrance
InactiveCN106306136AOvercome bitterness and astringencyOvercoming low freshnessPre-extraction tea treatmentBlack teaNatural state
The invention discloses a processing method for black tea rich in honey lemon fragrance. The finished black tea is prepared from the acquisition of fresh leaves, spreading for cooling, natural withering withering, hot air withering, freezing treatment, thawing, natural cold air circulation withering, rolling and preparing honey fragrance, deblocking for fermentation, initial drying and watering, and drying. The fresh leaves adopt fresh leaves with one bud and two leaves along with the symmetry leaves of same tenderness. Spreading for cooling is to keep the tea activity through preading and ventilation and heat dissipation. Natural withering is the slow process of fresh leaf water loss by cell infiltration in the natural state, which will eliminate fresh grass flavor and bring slight orchid fragrane after the withering, with more durable foam resistance. Rolling adds natural honey protein in the process of conversion of polyphenol as cell disruption, which increases the degree of black tea fresh and delicious flavor. The invention can effectively reduce the bitter taste of black tea, improve the quality of tea, fully realizing the features of tea honey fragrance, fresh lemon taste. Since the tea owns durable and fres taste, smells with tea soup fragrance, and tastes mellow, it is suitable for the majority of young consumers.
Owner:YIBIN CHUANHONG TEA IND GRP
Litchi chinensis liquor for invigorating stomach and improving looks and preparation method thereof
InactiveCN104928125AWith Die BloatingReduce dissolved oxygenAlcoholic beverage preparationPectinaseSucrose
The invention discloses a litchi chinensis liquor for invigorating stomach and improving looks and a preparation method thereof. The litchi chinensis liquor is prepared from the following raw materials in parts by weight: 150-160 parts of litchi chinensis, 4-5 parts of green dates, 7-8 parts of baked steamed bun slices, 3-4 parts of salad sauce, 12-15 parts of lemon grass tea water, 1-2 parts of semen raphani, 1-2 parts of bletilla striata, salt, cane sugar, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamic acid, chitosan and a proper amount of water. According to the method, green dates and salad sauce are mixed, so that the taste is fresh and sweet; then the baked steamed bun slices are coated with the mixture and placed into the lemon grass tea water to be pulped, so that the color, aroma and taste are good, and the effects of boosting immunity, invigorating stomach and improving looks are achieved; nitrogen is filled, so that dissolved oxygen in the litchi chinensis liquor is reduced, and browning is delayed to a certain extent; glutamic acid is added into fermentation liquid before fermentation, so that the flavor of the litchi chinensis liquor is improved, the fragrance is improved, and the litchi chinensis liquor is rich in fragrance; the added traditional Chinese medicines have the effects of promoting digestion, removing flatulence, depressing qi and dissipating phlegm.
Owner:ANHUI JINYING AGRI TECH
Ginger tea and preparation method thereof
The invention provides ginger tea and a preparation method of the ginger tea and relates to the technical field of tea. The ginger tea is characterized by being prepared from the following components in parts by weight: 30 to 40 parts of fresh gingers, 200 to 400 parts of water, 5 to 8 parts of tea leaves, 2 to 5 parts of brown sugar, 2 to 5 parts of table salt, 6 to 10 parts of red dates and 3 to 6 parts of honey. The preparation method comprises the following steps: peeling off the fresh gingers, and washing and cleaning the fresh gingers; carrying out slicing treatment on the fresh gingers to obtain ginger slices; tearing the red dates into sections and taking out date pits to obtain red date blocks; mixing the red date blocks and the ginger slices, and adding water and table salt; then boiling the mixture and continuously cooking for 3 to 10 minutes after the mixture is boiled; putting the tea leaves into the boiled mixture and keeping the temperature at 70 DEG C to 90 DEG C to be continuously brewed for 10 to 20 minutes; cooling the mixture brewed by the tea leaves to 30 DEG C to 40 DEG C, and adding the brown sugar and the honey and stirring to obtain the product. The ginger tea provided by the invention has a high nutritional value and good taste and mouth feel, and has relatively good effects of relieving summer heat, invigorating stomach and enhancing immunity.
Owner:ANHUI MINGZHENTANG HEALTH ARTICLE
Production method of high-efficiency keratinase
InactiveCN105567665APromote reproductionPromote growthHydrolasesMicroorganism based processesLeuconostoc mesenteroidesMicrobiology
The invention discloses a production method of high-efficiency keratinase. The method comprises the following steps: inoculating Leuconostoc mesenteroides into a slant culture medium by a coating or scribing process, and carrying out rejuvenation culture at 18-37 DEG C for 18-36 hours to obtain rejuvenated cells; inoculating the rejuvenated cells into a liquid seed culture medium, and culturing at 18-37 DEG C under the condition of 100-300 rpm for 18-36 hours to obtain a fermentation seed; and inoculating the fermentation seed, which accounts for 5-15 vol% of the fermentation culture medium, into a fermentation tank, and fermenting and culturing for 18-60 hours to obtain the high-efficiency keratinase, wherein the tank temperature is 18-37 DEG C, the tank pressure is 0.2-0.8 kg / cm<2>, the stirring rate is 100-300 rpm and the ventilatory capacity is 1:(0.3-2.0). The prepared keratinase is widely used in the fields of tanning unhairing and keratin hydrolysis.
Owner:SHENZHEN XIANKANGDA BIOTECH CO LTD
Digestible feed for enhancing market pig constitution
InactiveCN107712350AHigh metabolismEnhance physical fitnessFood processingAnimal feeding stuffWeight gainingPrawn
The invention discloses a digestible feed for enhancing market pig constitution. The feed comprises the following raw materials: corn flour, soybean meal, malt powder, wheat bran, fermented soybean meal, shrimp shell powder, earthworm powder, apple pomace, citrus pomace, xylitol residues, pumpkin powder, cocoa powder, organic acid, a sweetener, plant essential oil, microcrystalline cellulose, bamboo vinegar, Chinese herbal medicine powder, a mineral additive, a microbial preparation, and rare earth. The digestible feed for enhancing market pig constitution provided by the invention is reasonable in formula, rich in nutrients, easy to absorb and digest for market pigs, low in feed coefficient, good in flavor, and free from antibiotic and hormone substance, and can effectively improve intestines and stomach of the market pigs, enhance market pig constitution, facilitate fast weight gain of the market pigs, facilitate good pork quality, and effectively raise economic benefits of market pig culturing.
Owner:合肥申仁养殖有限公司
Wheat-flavor chili sauce and preparation method thereof
InactiveCN105831698ANutrients are stable and evenPrevent or reduce direct irritationFood scienceFlavorStomach walls
The invention discloses a wheat-flavored chili sauce, which consists of pigskin, red pepper, konjac gum, lily, sophora japonica, matcha powder, chicken mince, wheat germ oil, inulin, grape seed powder, day lily, peanut kernels, It is made of fennel stems and leaves, roasted Astragalus root, Gynostemma pentaphyllum, persimmon leaves, wild jujube kernels, mulberry wine, table salt and other raw materials. The wheat-flavored chili sauce of the present invention is added by processing pigskin and konjac gum to form a colloidal slurry, which not only makes the sauce more delicate and smooth, but also has more stable and uniform nutritional components, and at the same time forms a coating structure to prevent or reduce the amount of chili sauce. It directly stimulates the stomach wall and protects the gastric mucosa. It not only has a spicy and spicy taste of pepper, but also combines the rich and smooth flavor of pigskin. , enhance metabolic function, detoxify and slim down so as to enhance physical fitness, cooperate with the functional ingredients of traditional Chinese medicine, have the functions of calming the heart and nourishing the kidney, clearing away heat and detoxification, regulating qi and resolving accumulation, etc., eliminating dietary restrictions.
Owner:倪志辉
Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth
InactiveCN108740821AIncrease umamiEliminate fishy smellFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFiberAdditive ingredient
The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.
Owner:TAICANG FEIFENG FOOD
Fat-reducing health-preserving Pu'er tea
ActiveCN100394858CGood for weight lossGood for healthPre-extraction tea treatmentFood preparationWaxGourd
Owner:普洱和聚诚生物科技发展有限公司
Health-care food with functions of tendering skin and whitening and improving stomach function as well as preparation method of health-care food
InactiveCN103082001AImprove developmentImprove circulatory systemMilk preparationFresh coconutSide effect
The invention relates to health-care food with functions of tendering skin and whitening and improving stomach function as well as a preparation method of the health-care food. The preparation method for the health-care food is prepared from the following steps of: cleaning, crushing, juicing, concentrating, spraying, drying and sieving a proper amount of fresh aloe leaves, fresh pawpaw and fresh coconut pulp into corresponding dry powder; and uniformly mixing and blending the dry powder with a proper amount of fresh milk powder. The materials and the fresh milk powder are as follows in percentage by weight: 10%-50% of dry aloe powder, 20%-55% of dry pawpaw powder, 10%-25% of dry coconut powder and 10%-20% of fresh milk powder. The health-care food is sterilized and disinfected by microwave at 120 DEG C, cooled to the normal temperature and then packaged in bags or filled in capsules. The used ingredients are pure natural food, prepared according to a scientific and reasonable proportion, free of any side effect after being taken for a long time, and remarkable in healthcare effects of beautifying the skin and improving the stomach function.
Owner:郭茂祥 +1
Edible mushroom nutrient meat bun and preparation method
The invention relates to the technical field of food, in particular to an edible mushroom nutrient meat bun and a preparation method. The preparation method mainly comprises the following steps: preparing stuffing from 10-35 parts of textured soybean protein, 8-20 parts of a edible mushroom, 8-15 parts of a cordyceps flower material, 5-15 parts of a bean vermicelli material, 5-15 parts of a vegetable material, 5-10 parts of salt and 3-8 parts of sesame oil, and producing the edible mushroom nutrient meat bun. The edible mushroom nutrient meat bun provided by the invention has the characteristics of balance nutrition, unique taste, low fat, and the like.
Owner:FUJIAN AGRI & FORESTRY UNIV
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