58results about How to "Improve the added value of processing" patented technology

The invention discloses a production process of sesamol-rich fragrant sesame oil. The production process is characterized by comprising the following steps of: cleaning and removing impurities; soaking and washing; naturally draining and germinating; frying seeds at a high temperature; cooling; grinding into pulp with a stone mill; adding water and stirring; turning oil (shaking oil); skimming oil; and standing and settling to obtain a finished product. The production process has the advantages that the defects of high probability of getting burnt during direct roasting of dry sesame and high probability of producing 3,4-benzopyrene after burning are avoided by soaking the sesame with water, draining and then roasting at the high temperature, the sesame seeds are germinated during washing, soaking and drainage of the sesame, the germinated sesame seeds are roasted at the high temperature and then grease is extracted, the sesamol content in the sesame oil is higher than that of the sesame oil extracted from the ungerminated sesame, sesame pulp has high water absorbing speed and high oil yield speed, the obtained sesame oil has better flavor, the content of vitamin E in the sesame oil extracted from the germinated sesame, which is washed and soaked with water and drained, is higher than that of the sesame oil extracted from the ungerminated sesame, and the oil yield is improved by 1-2 percent compared with that in the prior art.

The invention relates to a method for extracting auricularia auricula polysaccharides, which comprises the following processes: soaking; adding complex enzyme and prolease, and extracting; taking supernate through centrifuging; obtaining a crude product through ethanol precipiration; refining the crude product, and the like. The extracting method is simple and convenient; and the extracted auricularia auricula polysaccharides contain three polysaccharides, namely crude polysaccharide (FA), acid polysaccharide (FA-A) and neutral polysaccharide (FA-N). The extracted auricularia auricula polysaccharides are prepared into proper medicaments for resisting ischemic cardiovascular and cerebrovascular diseases clinically, are favorable for further developing medicaments and foods related to the auricularia auricula polysaccharides, improve processing added value of black fungus and greatly improve the economic benefit of the black fungus.

The invention discloses a preparation method of clam nutrition health care condiment which is convenient to eat, is favorable to be absorbed and combines nutrition health care with seasoning. The method comprises the following specific steps: taking clam meat, and cobbing the clam meat by a waring blender to obtain clam meat paste product; after mixing and stirring the clam meat paste product and deionized water according to the weight ratio of 1:1-4, homogenizing to obtain clam meat paste slurry; adding alkali protease or composite protease into the clam meat paste slurry; carrying out enzymolysis for 1-5 hours to obtain clam meat enzymolysis initial solution; then, adding flavor enzyme into the clam meat enzymolysis initial solution; carrying out enzymolysis for 0.5-3 hours to obtain clam meat enzymolysis final solution; heating the clam meat enzymolysis final solution to 90-98 DEG C to keep 10-15 minutes to obtain clam meat enzyme killing liquid; decentring the clam meat enzyme killing liquid at 3000-8000 turns / minute for 10-30 minutes to obtain supernatant fluid; and concentrating or drying supernatant fluid to obtain the clam nutrition health care condiment.

The invention relates to a method for preparing bone paste by using Ictalurus punctatus bone, pertaining to the technical field of the comprehensive utilization of the Ictalurus punctatus. The method takes frost fishbone as a raw material to prepare the finished bone paste product through thawing, rinsing, draining, enzymolysis meat removing, smashing, grinding, packaging, sealing and sterilizing. The calcium content of the Ictalurus punctatus bone can reach 4150mg / 100g. The Ictalurus punctatus bone is utilized to produce the bone paste, thus increasing the processing added value and promoting the comprehensive utilization rate of freshwater fish.

The invention relates to compound beauty-maintaining jerusalem artichoke aloe skin chewable tablets and a preparation method thereof, belonging to the technical field of food processing. The chewable tablets are prepared by the following steps: taking jerusalem artichoke powder, aloe skin powder and rose petal powder as main raw materials, xylitol, mannitol, citric acid and the like as auxiliary materials and magnesium stearate as a lubricant according to a certain mass ratio, grinding, mixing, adding a wetting agent to prepare a soft material, pelleting, drying, granulating, tabletting, sterilizing, packaging and the like. The prepared chewable tablets are rich in various bioactive substances such as aloe-emodin, aloin, flavonoids compounds, active polysaccharides, dietary fiber, rose anthocyanins and jerusalem artichoke fructosan, uniform in color, palatable in sourness and sweetness and convenient to carry, have the aroma of roses and the clean aromas of aloes and jerusalem artichoke, have the effects of promoting digestion, diminishing inflammation, preventing decayed teeth and obesity, calming the nerves, activating blood, relieving hypertension, hyperlipidemia and hyperglycemia, resisting oxidation and ageing and improving immunity after being eaten often, and have remarkable beauty-maintaining health-care effects.

The invention discloses a method for producing fully expanded whole-grain corn, comprising the following steps: (1) shelling the core, drying the picked raw waxy corn embryos, dipping in alkali liquid, taking outside and draining, washing, draining, starting a peeler, putting the corn which is drained to the peeler, washing the corn after being peeled, and dipping in acidic liquid for one night, wherein the concentration of the alkali liquid is 2%-9%, the pH value of the acidic liquid is 2-5; (2) boiling and drying the corn, taking the corn outside the acidic liquid, putting in water to boil for 1-2 hours, taking outsides, washing with clean water, flatly paving in a refrigerated storage at 2-4 degrees centigrade to age, and drying after being aged at constant temperature; and (3) frying,wrapping with powder, and packaging. The invention changes the traditional technology which is to firstly fry, then peel and expand, or firstly boil, then peel and fry; and the invention firstly peels, then pasting, and finally frying. The corn has beautiful appearance after being fried and expanded, has crisp taste, obviously improves the additional value of the process, and enlarges the consumer market.

The invention discloses a preparation method of a fried chicken fillet, which comprises the steps of: (1) preparing stuffing, curing for 2-3h, (2) forming, (3) wrapping with pulp, (4) wrapping with crumbs: wrapping a chicken piece with a layer of crumbs via a chaff charger after the chicken piece is wrapped with the flour pulp, (5) frying: frying the chicken piece wrapped with the crumbs via a frying machine at the oil temperature of 175-185 DEG C for 30s, and (6) quickly freezing: quickly freezing the fried chicken piece, namely a finish product, with a spiral single instant freezer at the set temperature of -35 DEG C for 30-40min. The preparation method takes ground chicken as a raw material; the additional processing value is high; materials such as salt, phosphate, carrageenan, seasoners, soy isolate proteins and starch are added during product processing; the ground chicken is recombined, formed, sufficiently cured and tasty; the ground chicken is fresher and tenderer after recombination; and with the adoption of a crumb wrapping-frying technology, the filet is scorched outside, tender inside, fresh and succulent.

The invention discloses a method for continuously extracting flaxseed gum and lignan from flaxseed husks. The method comprises the following steps of 1, crushing flaxseed husks, adding a certain amount of water into the crushed flaxseed husks, stirring with heating until water boiling, and carrying out solid-liquid separation at a water boiling point, 2, concentrating a liquid phase separated by the step 1, adding a certain amount of alcohol into the concentrated solution, stirring and carrying out solid-liquid separation, 3, drying a solid phase separated by the step 2, crushing to obtain flaxseed gum, and recovering alcohol for next treatment, 4, adding alcohol separated by the step 2 into a solid phase separated by the step 1, carrying out dilution, stirring, and carrying out solid-liquid separation, and 5, transferring the alcohol recovered by the step 3 and a liquid phase separated by the step 4 into an alcohol rectifying tower, recycling a distillate of high-concentration alcohol, collecting a rectifying product liquid, adding an inorganic alkali solution into the rectifying product liquid for alkaline hydrolysis, adjusting a pH value of alkaline hydrolysis products to 7 by an inorganic acid, and carrying out concentration, drying and crushing to obtain lignan extract. The method has a high extract yield, a low production cost and no pollution on the environment, and realizes high efficiency, continuous extraction, time saving and labor saving.

The invention provides a giant salamander protein peptide powder product and a preparation method thereof. The preparation method comprises the following steps: carrying out water milling and alcohol precipitation, mixing the obtained precipitate with mulberry leaf filter residues, carrying out enzymatic hydrolysis to obtain a hydrolysate, carrying out thin film evaporation until the hydrolysate is dry, and mixing the dry hydrolysate with mulberry leaf extract to obtain the product. The product makes full use of proteins, polysaccharides and flavonoids in the giant salamander, overcomes the fishy smell produced by the giant salamander in traditional processes, and is very suitable for diabetic people to eat. The method can avoid the degradation of the polysaccharides under high temperature and acid and alkali treatment, can adjust the content of polysaccharides in the product according to different demands, and improves the yield of small peptides through the degeneration and hydrolysis of the proteins.

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

The invention provides a method for comprehensively utilizing sweet sorghum straws. The method comprises the following steps: removing leaves from the sweet sorghum straws, crushing the leaf-removed sweet sorghum straws, grinding to form a slurry, and adding an extractant to obtain tannin; and preparing pectin, ethanol, cellulose and lignin in order to fully use the sweet sorghum straws. The method realizes the friendly processing environment, intensive processing and high processing efficiency of the sweet sorghum straws, fully utilizes useful substances in the sweet sorghum straws, increases the processing added values of the sweet sorghum straws, improves the resource utilization efficiency, realizes the zero emission of pollutants in the production process, is in favor of improving the sweet sorghum planting enthusiasm of peasant household, and powerfully promotes the raw material base construction of sweet sorghum.

A process for preparing the extract of chrysanthemum bud, including volatile oil, chrysanthemum lactone, protein, chlorogenic acid, flavone, etc, includes such steps as immersing, regulating alkalinity, taking supernatant, regulating acidity, and refining. Said extract can be used to prevent and treat hypertension and myocardial infarction.

The invention provides a giant salamander nutrition powder product prepared from rhizoma polygonati odorati. The giant salamander nutrition powder product prepared by the steps of preparing 20-40 parts of rhizoma polygonati odorati rhizome, 10-15 parts of saponin rice and 40-60 parts of giant salamander, carrying out high-temperature water extraction and enzymolysis, blending, and drying for later user. According to the giant salamander nutrition powder product, proteins, polysaccharides and flavonoids in giant salamander, rhizoma polygonati odorati and saponin rice are adequately utilized, and the fishy taste produced by giant salamander in a traditional technical process is overcome, so that the giant salamander nutrition powder product has the efficacies of tonifying spleen, nourishing face and yin and the like. According to a method of the invention, the loss of the protein nutrient of giant salamander is avoided, and the giant salamander is subjected to deep processing treatments such as high-temperature processing and enzymolysis, so that the comprehensive processing of giant salamander is realized, the process is easy to control, the industrial production is convenient, and the processing added value of giant salamander is increased. By virtue of hydrolysis through compound cellulose and protease, rhizoma polygonati odorati polysaccharides are rapidly released, the use efficiency of rhizoma polygonati odorati is improved, and the necessary amino acid content in a product is increased. By virtue of germination of saponin rice, the protein content in the raw materials is effectively increased, and the glucose content in saponin rice is decreased; and by virtue of protease degradation, the amino acid content is increased, and antioxidant substances in germinated saponin rice can be adequately utilized.

The invention discloses a cotton foreign fiber picking process. The cotton foreign fiber picking process comprises the first step of foreign fiber sweeper picking, wherein foreign fibers in seed cotton are picked through the foreign fiber sweeper picking; the second step of manual careful selecting, wherein the seed cotton passing through a foreign fiber sweeper is conveyed to an overflow separator platform so that the seed cotton can be manually and carefully selected, the picking amount is controlled through the overflow separator platform, and a quality controller controls the careful selecting quality; the third step of electronic imaging careful selecting, wherein standard images of ginned cotton are shot through a high-definition and high-speed pick-up lens, related indexes of ginned cotton processing are set on the basis, that is, the ginned cotton only contains the standard image data of fine cotton leaves, and an electronic standard system is formed; then, according to the ginned cotton detection images shot by the lens, and light intensity change of each pixel is converted into an electronic signal through a CCD linear sensor so that the electronic signal can be subjected to high-speed comparison recognition under the electronic environment. The foreign fibers of the cotton are efficiently, precisely and automatically removed.

The invention discloses a production method for co-production of functional sugar by high-durability heavy bamboo boards, and belongs to the technical field of bamboo processing. Cutting, breakage, green removal, yellow removal and rolling are performed on bamboos to obtain bamboo filament bundles; the bamboo filament bundles, water and a functional sugar extracting auxiliary are added in a horizontal cooking boiler for heating and cooking to selectively dissolve out the functional sugar; and desugared and carbonized bamboo filament bundles and functional sugar raw sugar liquid are obtained bysolid-liquid separation. The bamboo filament bundles obtained by the method can be used for producing high-durability outdoor landscape materials and indoor home materials; and the cooking liquid obtained by the method can be used for producing functional oligosaccharide. The defects of easy ignition, generation of waste liquid and smoke and the like in a traditional high-durability bamboo charring process are prevented in the whole production process; and meanwhile, the sugar liquid is changed from wastes to the wealth, so that the bamboo processing additional value is improved. The method also can obtain the bamboo filament bundles with different color systems through adjusting cooking parameters and controlling the charring degree; and in addition, as hydrothermal cooking carbonizationis adopted, the treatment strength is uniform, the chromatic aberration of bamboo chips is reduced, and the board beauty is improved.

The invention relates to the technical field of food processing, and discloses a method for preparing chilli seed oil and chilli seed dietary fibers. The method disclosed by the invention comprises the following steps: putting chilli seeds in hexane; adding alkaline protease and cellulase for ultra high-pressure extraction; carrying out processes of low-temperature centrifugation, desolvation and dewaxing to obtain the chilli seed oil and seed meal; adding distilled water into the seed meal for extraction and low-temperature centrifugation to take supernatant liquid; adding ethanol to carry out precipitation, desolvation and lyophilization to obtain the chilli seed dietary fibers. According to the method disclosed by the invention, by adopting a combined process of an enzyme method and ultrahigh pressure and taking the chilli seeds as raw materials, the chilli seed oil and the chilli seed soluble dietary fibers are prepared; by optimizing production processing parameters and a production technology, the chilli seed oil with high extraction rate (98.21 percent) and high quality and the soluble dietary fibers with high proportions (5.8g / 100g) and good functionality can be obtained, so that the nutrition, the quality and the function of the product can be protected preferably, a comprehensive and profound processing industrial chain of chilli is extended, and processing additional value of the chilli is increased.

The invention discloses a potato processing module of an automatic food processing device. A machining rotary disc is arranged in a circular ring shape. The machining rotary disc rotates on a machining machine body. A plurality of semicircular rotary disc grooves are formed in the machining rotary disc; a semi-circular fixed disc is arranged in each rotary disc groove; wherein a sliding disc capable of sliding is arranged on the machining machine body; the sliding disc drives a fixed disc to swing synchronously; wherein a machine body through hole is formed in the machining machine body; a jacking rotary disc is arranged in a circular shape; a plurality of control end heads corresponding to the fixed discs are arranged on the jacking rotary disc; clamping pieces are respectively arranged on the control end heads; pottery and sweet potatoes can be conveyed into the fixing disc through a conveying belt, the clamping pieces can be driven to ascend and descend by controlling ascending anddescending of the end heads, then the clamping pieces can be inserted into the potato and the sweet potatoes, and therefore the potatoes can be mixed in the sweet potatoes, and the processing value ofthe potato and the sweet potatoes is greatly improved.

The invention discloses a health care product which is prepared taking wood frog head as a raw material and possesses auxiliary blood fat reduction effect, and a preparation method thereof. The preparation method comprises following steps: 1, ultrasonic assisted enzymolysis is adopted for enzymolysis of wood frog bone so as to obtain wood frog head polysaccharides; 2, ostericum sieboldii and purple perilla are dried and smashed so as to obtain ostericum sieboldii powder and purple perilla powder; and 3, the wood frog head polysaccharides, the ostericum sieboldii powder, and the purple perilla powder are uniformly mixed at a mass ratio of 1:2:2 so as to obtain the health care product. The beneficial effects are that: ostericum sieboldii and purple perilla both contains a plurality of nutrients, and are capable of reducing blood pressure and blood fat, combination of ostericum sieboldii and purple perilla with the wood frog head polysaccharides is capable of reducing blood fat. The health care product is capable of reducing blood fat preferably, and effect is obvious.

The invention discloses a kidlet rearing feed for increasing the food consumption and improving the production performance and a preparation method thereof. According to the growth and development requirements of kidlets, the feed takes banana stems and leaves as a main material, is scientific in preparation, simple in technology and low in cost, is not only high in palatability, but also easy to digest and absorb, can properly promote the growth and development of the kidlets, increase the food consumption and improve the production performance, is safe to use, good in rearing effect, ensures that the kidlets are fast to gain weight and get less diseases, and is high in breeding benefit.

The invention discloses a pomegranate seed protein powder feed for accelerating fish growth and weight gain and increasing the feed conversion rate and a preparation method thereof. The pomegranate seed protein powder feed is prepared from the raw materials of, by weight, 1200-1500 parts of pomegranate seeds, 1-1.6 parts of sodium hydroxide, 2-3 parts of hydrochloric acid, 0.1-0.15 part of a compound protease, 3-5 parts of calcium hydrophosphate, 25-27 parts of taro leaves, 17-18 parts of alfalfa, 43-46 parts of soybean meal, 23-25 parts of peanut meal, 7-8 parts of sesame dregs, 3-4 parts of Palmaria palmata, 5-6 parts of scirpus tabernaemontani, 0.1-0.15 part of a lactic acid bacteria starter, 0.3-0.5 part of costustoot powder, 0.1-0.2 part of a sea-buckthorn extract, 0.3-0.5 part of chicken grease, 0.7-0.8 part of tricholoma gambosum powder, 1.2-1.5 parts of kiwi fruit powder, 5-6 parts of red bean protein powder and 2-3 parts of an ox bone extract. By adoption of the pomegranate seed protein powder feed for accelerating fish growth and weight gain and increasing the feed conversion rate, fish growth and weight gain can be accelerated, the feed conversion rate can be increased, the fish culture cost is lowered, and the anti-virus and antibacterial capability of fishes can be improved.

The invention discloses a method for producing bamboo green threads and bamboo curtains. The method is characterized in that phyllostachys pubescens is cut into cut phyllostachys pubescens cylinders through a cylinder cutting saw; the cut phyllostachys pubescens cylinders are cut into bamboo chips equal in width through a ram impact machine; a large slicer is used for dividing the bamboo chips equal in width into bamboo green sheets with the thickness being 1.5 mm and bamboo yellow sheets with the thickness being 1.5 mm after section removal is carried out; a drawbench is used for drawing the bamboo green sheets into the bamboo green threads equal in width, and the bamboo green threads are subjected to coloring antiseptic treatment, dried and packed to be put in storage according to the specification requirement; bottom yellow parts, with the thickens being 0.5 mm, of the bamboo yellow sheets are planed away through a yellow part planning machine; an iron roll strip breaking machine is used for dividing the bamboo yellow sheets into equal-thickness bamboo yellow sheets with the thickness ranging from 3 mm to 4 mm at one to three times; and then a knitter is used for knitting the equal-thickness bamboo yellow sheets into the bamboo curtains, and the bamboo curtains are then dried to be put in storage. The method can be used by bamboo plywood production enterprises, the phyllostachys pubescens processing additional value is improved, and the bamboo curtain production cost is reduced.

The present invention provides a technology of using broken rice noodles to prepare anti-digestion powder and an application of the powder. The technology comprises the following steps: firstly, a rice noodle cutting machine is used to control the lengths of the broken rice noodles within 1-4 cm; then the broken rice noodles are placed into a mechanical crusher to be crushed, broken rice noodle powder is taken to be dispersed into a phosphate buffer solution, then the solution is preheated in a boiling water bath, the preheated solution is cooled, then alpha-amylase and glucoamylase are taken at a ratio of (1:3)-(3:1), the taken two enzymes are added into the solution, a catalytic reaction is conducted for 1-2 h, then, the solution is subjected to an enzyme deactivation at the boiling water bath, the treated solution is cooled, the cooled solution is centrifuged, the centrifuged solution is washed, and the washed solution is dried to obtain the anti-digestion powder, and the anti-digestion powder is subjected to an ultra-fine grinding to be 20-40 [mu]m in particle sizes. The technology solves the problem that in the production process of the rice noodles, the values of the broken rice noodles cannot be effectively used. The technology of using the broken rice noodles to prepare the anti-digestion powder and the application of the powder belong to the field of food processing.

The invention relates to the technical field of food processing, and specifically relates to pepino-melon buffalo-milk sour milk and a preparation method thereof. The pepino-melon buffalo-milk sour milk is prepared from the following raw materials in parts by weight: 10-20 parts of pepino melon juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk, and 7-10 parts of a sour milkfermentation agent. The sour milk fermentation agent is composed of Lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum at a mass ratio of 2:1:1:1; and the lactobacillus plantarum is prepared by performing separation on milk of three-variety hybrid buffaloes which are bred by the inventor himself / herself. Thus, macromolecular substances, including proteins, cellulose, pectin and the like, are conversed into small-molecular substances which can be easily absorbed by the human body; moreover, lactose easy for the human body to digest, including lactase and the like, are produced, so that the pepino-melon buffalo-milk sour milk has the functions of resisting cancer, delaying senility, lowering blood pressure, reducing blood glucose, diminishing inflammation, supplementing calcium and beautifying.

The invention provides a making method of high-juice-yield-rate Hami melon juice by an enzyme method. The method comprises the following steps of (1) performing blanching treatment on Hami melons witha citric acid aqueous solution; and (2) under the condition 30-50 DEG C and pH being 3-6, in the homogenization course of substances obtained in the step (1), adding 0.05-0.15% of cellulase and 0.01-0.1% of pectinase, and performing enzymolysis. Through adoption of the making method disclosed by the invention, 80% or above of the Hami melon juice yield rate can be obtained, increment of the processing added value of the Hami melon is facilitated, economic returns of mellon growers are increased and development of Hami melon industry is promoted.

The invention provides a preparation method of an asparagus pea instant powder product. The preparation method comprises the following steps: firstly carrying out water milling and alcohol precipitation, carrying out enzymolysis on the obtained hydrolysate, carrying out thin film evaporation to dryness, and then carrying out mixing with a mulberry leaf extract to obtain the product. The asparagus pea instant powder product fully utilizes proteins, polysaccharides and flavonoids in asparagus peas and overcomes the special beany flavor generated by the asparagus peas in traditional technical processes, so that the asparagus pea instant powder product is very suitable for diabetic patients to eat. The method can avoid the degradation of the polysaccharides under the conditions of high temperature and acid and alkali treatment, can adjust the contents of the polysaccharides in the product according to different demands, and can improve the yield of small peptides with high lysine contents by virtue of a mode of carrying out denaturation and then hydrolysis on the proteins.

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

The invention discloses a production method for extracting chitosan oligosaccharide from shrimp shells. The production method sequentially comprises the following steps: mashing, decalcifying, carrying out enzymolysis to remove protein, carrying out enzymolysis to extract sugar, concentrating, freeze-drying and the like to prepare the chitosan oligosaccharide. By means of the method, the chitosan oligosaccharide which is similar to commercially available food-grade chitosan oligosaccharide in the aspects of purity and average polymerization degree and higher in antioxidant activity can be obtained. The method not only effectively utilizes leftover shrimp shells and other wastes in shrimp processing, improves the processing added value of shrimp products, but also reduces environmental pollution, the technological process is green and pollution-free, the production equipment is simple, the cost is low, industrial production is easy to realize, and the method has very important significance for healthy development of the shrimp industry.

The invention discloses a preparation method of bamboo fungus healthcare vinegar. The preparation method includes following steps: using bamboo fungus fruiting body and culture residue thereof and glutinous rice as main materials, adding amylase and saccharifying enzyme for pre-fermentation after high-temperature boiling, and adding yeast and yellow wine stillage for alcohol fermentation to obtain bamboo fungus fermentation liquid; adding acetic bacteria into the bamboo fungus fermentation liquid for fermentation to obtain bamboo original vinegar; subjecting the bamboo original vinegar to aging, blending, canning and sterilizing to obtain the bamboo fungus healthcare vinegar, and labeling and casing to obtain a bamboo fungus healthcare vinegar product. The bamboo fungus healthcare vinegar prepared according to the method is rich in various nutritional factors like bamboo fungus polysaccharide, phenols and peptides, has healthcare effects of resisting oxidation, improving immunity and resisting aging, is strong in aroma and soft in taste and is ideal natural green healthcare vinegar.

The invention discloses a catalyst and a method for heavy oil methanation modification and low-carbon aromatic hydrocarbon rich production simultaneously. The catalyst for heavy oil methanation modification and low-carbon aromatic hydrocarbon rich production comprises, by weight, 60%-70% of a molecular sieve, 30%-40% of a binder and the balance being active metal, wherein the active metal comprises one or more of silver, gallium, zinc, cobalt and molybdenum. The method solves the problems of complex process, high energy consumption, low yield of high-value light oil, high yield of low-value by-products and the like in the existing heavy oil processing process, and meanwhile, the heavy oil methanation modification technology can produce low-carbon aromatic hydrocarbon in a rich way, so thatthe added value of heavy oil processing is increased, and the method is a proper methane comprehensive utilization way.