40results about How to "Inhibit spoilage bacteria" patented technology

The invention discloses a biological deodorant for animal feeding and belongs to the field of feed additives. The biological deodorant for animal feeding is composed of an active ingredient and an auxiliary protection carrier, wherein the active ingredient comprises synbiotics, the weight proportion of the synbiotics to the auxiliary protection carrier is (25-35): (50-65), the synbiotics are compounds of probiotics and prebiotics, and the mass fractions of the probiotics and the prebiotics are 65-80% and 20-35% respectively. After the biological deodorant for the animal feeding is used for feeding animals, all the active ingredients are synergistic in animal intestinal tracts, and finally the aim of reducing or eliminating odour of animal excrements is foundationally achieved, so that the biological deodorant for the animal feeding has good popularization and application values.

The invention belongs to the food processing field, in particular relates to a method for preparing an acidic drink from the main raw material of burdock by means of the fermentation of a few compound bacteria including lactobacillus rhamnose, lactobacillus acidophilus, lactobacillus plantarum and bifidobacteria. A method for preparing an immunity-enhancing burdock lactic acid bacteria drink is a fermentation process of lactic acid bacteria by taking burdock juice, brown sugar, stabilizer and water as raw materials and the compound bacteria of the lactobacillus rhamnose, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacteria as strains. The method disclosed by the invention has the advantages that the drink which is prepared according to the method for preparing the burdock lactic acid bacteria drink from the raw material of the burdock juice by means of the fermentation of the compound bacteria contains the active ingredient of burdock and accordingly, is favorable for the health of a human body and capable of enhancing the immunity of the human body; the product obtained from the process for preparing the burdock lactic acid bacteria drink is stable in performances, pure and smooth in taste and abundant in nutrients.

The invention discloses a processing process of high-elasticity high-brittleness beef balls. The processing process mainly comprises the following steps: soaking beef, performing ultrasonic pickling, performing gradient freezing and packaging. The processing process has the beneficial effects that the fresh beef is pretreated by combining soaking, ultrasonic treatment, pickling and gradient freezing technologies and a packaging method, so the requirements of people on beef taste, appearance, flavor, nutritional components, shelf life and the like are met.

The invention relates to pig feed with a high utilization rate and a drug additive. The pig feed comprises a feed main material, wherein the feed main material comprises components as follows: corn flour, DDGS (distiller's dried grains with solubles), fish meal, molasses, a liquid enzyme preparation, a 10% yellow mealworm premix and probiotics. Drug raw materials added to the pig feed comprise poria cocos, dried ginger, astragalus membranaceus, liquorice and garlic. The pig feed with the high utilization rate is reasonable in formula and palatable and can be digested and absorbed quickly, and the utilization rate of the feed is high.

The invention discloses a processing technology of beef granules. According to the processing technology disclosed by the invention, through combination of soaking, ultrasonic treatment and pickling, fresh beef is pretreated, then through the method of injection, superfine comminution, mixing and the like, zinc and docosahexaenoic acid are uniformly added to beef seasonings, through the usage amount of the beef seasoning, the total intake amount of the zinc and the docosahexaenoic acid by human bodies is accurately calculated and controlled, finally, through combining the technologies of a gradient freezing technique, a packing method and the like, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized finally, and besides, the requirements of people for various respects of mouth feel, appearance, flavor, nutrient components, quality guarantee period and the like of the beef granules are met.

The invention discloses a white radish freshly brewed ferment, and preparation and a fermented strain thereof. The special fermented strain for the white radish ferment, namely Leuconostoc mesenteroides YZ18 is screened by taking naturally fermented white radish ferment as a start and fermentation efficiency and product flavor as main indexes, and is collected by General Microbiological Culture Collection Center of China Committee for Culture Collections of Microorganisms on November 22nd, 2016, with the collection number of CGMCC No.13332. The white radish freshly brewed ferment is produced by inoculating and fermenting the strain, beneficial bacteria can be rapidly proliferated and fermented under advantage maintenance, mixed fungi pollution and the occurrence of harmful substances can be effectively inhibited, and the obtained ferment is proper in sour and sweet mouthfeel, and sour and fragrant in smell, and the flavor is greatly improved.

The invention discloses a preparation process of an instant freeze-dried beef food. The processing technology mainly comprises: beef soaking, ultrasonic sousing, color protection, seasoning cooking, gradient freezing, and packaging. According to the present invention, by combining soaking, synchronal ultrasonic treatment and sousing, Maillard color protection, seasoning cooking, gradient freezingand packaging, the fresh beef is pre-treated and processed into the instant food, such that the eating is convenient, and the requirements of people on the taste, the appearance, the flavor, the nutrients, the shelf life, the freshness of the raw material and the like can be met.

The invention discloses a processing technology of preserved kebabs. The processing technology mainly comprises the following steps: soaking, ultrasonic pickling, color protection, stringing, formingand packaging. The processing technology of the preserved kebabs has the beneficial effects: by combining soaking, ultrasonic treatment and pickling, a Maillard color protection technology and a packaging method, fresh meat is treated, strung and formed, thereby simultaneously meeting the requirements of people in multiple aspects of mouthfeel, appearance, flavor, nutritional components, shelf life, freshness and the like for the kebabs.

The invention relates to the fields of poultry animal nutrition and feed, and in particular relates to a preparation method of a feed additive with functions of improving weight gain and immunity of broiler chickens. The method comprises the following steps: taking 10-15 parts by weight of pine needles and 15-30 parts by weight of echinacea, drying at the temperature of 65 DEG C until the weight is constant, crushing, and screening by a 40-mesh sieve; and taking 30-40 parts by weight of bacillus subtilis, 15-25 parts by weight of enterococcus faecium and 10-15 parts by weight of carrier, evenly mixing the bacillus subtilis, the enterococcus faecium and the carrier with the pine needle powder and the echinacea powder to obtain the feed additive. The feed additive is simple in components, environment-friendly, free from toxic and side effects, less in consumption, low in price, remarkable in effect and simple in production and use methods; the actual feeding test proves that the feed additive is capable of remarkably improving the daily weight ratio of the broiler chickens, reducing the feed conversion ratio, remarkably increasing the number of T-lymphocytes of the chickens and the feed conversion rate, improving the growth performance of the broiler chickens and the immunologic function of the broiler chickens, is free from residue in the bodies of the broiler chickens and does not influence the meat quality of the chickens.

The invention discloses a cooking method of spicy crabs. The cooking method comprises the following steps: (1) immersing crabs in a citric acid water solution and temporarily breeding at room temperature, and washing the crabs with clean water; (2) putting the crabs obtained by step (1) in a boiled water bath and leaching; (3) frying the crabs obtained by step (2) with oil and leaching oil; (4) mixing a fresh-keeping agent, an auxiliary agent and a condiment solution to obtain a pickling solution, wherein the fresh-keeping agent is any one or two of epsilon-polylysine hydrochloride and oreganoessential oil; (5) immersing the crabs obtained by step (3) into the pickling solution obtained by step (4) and pickling at room temperature, and then draining; and (6) putting the crabs obtained bystep (5) into a sterile material and packaging, and sterilizing to obtain the spicy crabs. According to the production method disclosed by the invention, the aim of effectively prolonging the shelf life of spicy crabs is realized by comprehensively utilizing raw material sterilization, the compound fresh-keeping agent and a moderate sterilization manner; and the fresh-keeping agent comprises epsilon-polylysine hydrochloride and the oregano essential oil, which have a cooperatively complementary effect to effectively inhibit spoilage bacteria in spicy crabs.

The invention relates to the technical field of animal feed and discloses compound feed containing selenium-rich dendrobium candidum probiotics and a preparation method of the compound feed. The compound feed is prepared from components in parts by weight as follows: 50-70 parts of the selenium-rich dendrobium candidum probiotics, 10-30 parts of ganoderma lucidum probiotics powder, 10-20 parts of hericium erinaceus probiotics powder and 5-10 parts of degreased pine pollen. The selenium-rich dendrobium candidum probiotics, the ganoderma lucidum probiotics powder, the hericium erinaceus probiotics powder and the degreased pine pollen are sieved respectively and mixed in proportion, and the compound feed is obtained. The compound feed can replace antibiotics, can promote growth of livestock and poultry, the digestion rate, the absorption and utilization rate and the conversion rate of the feed are increased, and the meat yield and the egg laying rate are increased.

The invention discloses a red date probiotics fermented feed additive. The additive is prepared from, by mass, 95% of whole red date powder, 2% of radix astragali, 2% of radix angelicae sinensis and 1% of herba leonuri through fermentation through a beneficial viable bacteria preparation. By sufficiently using the medicine and food homologous functions of tonifying spleen, nourishing stomach and tonifying qi and blood and the advantages of high energy, high sugar content and high vitamins of red dates, the feed palatability, livestock growth rate and immunity are greatly improved. A large amount of metabolisms are generated in the fermentation process, intestinal disorder can be quite well adjusted, and the supplementing of normal flora of intestines or the promoting of the proliferation of beneficial bacteria is realized; the beneficial flora generates hydrogen peroxide, organic acid, bactericidin and the like, so the growth and plantation of aerobic bacteria and foreign pathogens are not facilitated, the remarkable biological antagonism effect is realized on pathogenic bacteria, lots of beneficial flora is provided for the health of animal intestines, and therefore balance is reached.

The invention relates to feed for improving the pig intestinal microenvironment and a preparation method of the feed. The feed comprises a main feed material and a drug additive, the main feed material comprises components including dry corn, DDGS, fish meal, molasses, a liquid enzyme preparation, 10% mealworm premix and probiotics; the added drug comprises raw materials including Chinese thorowax roots, indigowoad leaves, milkvetch roots, liquorice roots and honeysuckle flowers. The feed for improving the pig intestinal microenvironment has a reasonable formula, and is high in palatability, quick to digest and high in effective rate of pig intestinal microenvironment improvement.

The invention provides a fresh-keeping method for pickled bell peppersfermented pepper, and belongs to the technical field of food production. The fresh-keeping method includecomprises the steps of subjecting the pickled bell peppersfermented peppers and fresh-keeping strain suspension liquid to mixed fermentation, bottling the fermented product, spraying a biological preservative, and storing thebottle after sealing. The fresh-keeping method has the advantages that infectious microbes and spoilage bacteria can be effectively inhibited, the pungency degree, color, flavor and nutritional ingredients of the pickled bell peppersfermented peppers can be preserved for a long time, and the shelf life of the pickled bell peppersfermented peppers can be prolonged.

The invention discloses compound chelated iron powder for chickens and capable of improving the immunity. The compound chelated iron powder is prepared from the following raw materials in parts by weight: 30 to 40 parts of semen euryales, 10 to 15 parts of soybean sprout, 20 to 25 parts of maitake mushroom, 4 to 5 parts of camellia seed oil, 10 to 12 parts of radix curcumae longae, 5 to 6 parts of herba moslae, 15 to 20 parts of fructus citri and a proper amount of ferric trichloride, ferrous chloride, trisodium citrate, casein, trypsase, lactic acid bacteria and water. After the semen euryales is fermented through the lactic acid bacteria, the absorption on mineral substances including iron, calcium and the like can be improved; the semen euryales has a synergistic effect with chelated iron powder, and soybean sprout pulp is treated with microwaves to improve the enzymolysis efficiency. The compound chelated iron powder contains various beneficial microorganism viable bacteria, and can be used for improving in vitro and vivo ecological environments and enhancing the immune function of animals; various digestive enzymes can also be produced, the digestive absorption and utilization rate of organisms on feed is improved, and the animals can completely absorb and utilize nutrient components in the feed, so that the parturition performance is improved.

The invention provides a Momordicoside and chitosan oligosaccharide polymer and a preparation method thereof, and the Momordicoside and chitosan oligosaccharide polymer is obtained as follows: chitosan oligosaccharide with a polymerization degree of 2-10, Momordicoside, cycloalliin, propolis and auxiliary materials are matched according to the mass ratio, uniformly mixed, added with water, stirredand dried to obtain the Momordicoside and chitosan oligosaccharide composition. The chitosan oligosaccharide is cooperatively matched with the Momordicoside and the cycloalliin, the symptoms of patients suffering from diabetes and patients suffering from hyperlipidemia can be obviously improved, adverse reactions cannot be caused, meanwhile, the immunity of a human body can be enhanced to a certain extent.

The invention relates to a method for preparing a spice salt for curing low-salt flavored salted preserved duck. The method comprises the following steps: 1) pulverizing a mixed spice of flos caryophylli, star anise, galangal, liquorice root, pepper and netmeg, sieving through a 10-60-mesh sieve, adding an ethanol solution, the weight of which is 10 to 30 times the weight of the spice powder, soaking at 30 to 80 DEG C for 2-5 hours, and carrying out pressure filtration, so as to obtain spice extract liquid; 2) adding the spice extract liquid, the weight of which is 1 to 6 times the weight of salt, into the salt, separately adding beta-cyclodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, and maltodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, into the salt, heating for concentrating, recovering ethanol, and heating while stirring until moisture is totally dried and the material is completely crystallized, so as to obtain a spice salt cocrystallized embedding material; and 3) crushing and sieving through a 30-mesh sieve. The method can effectively prevent the loss of anti-bacteria and antioxidant components in spices, active components can be evenly distributed on the surface of a duck body along with the salt and the salt penetrates into the duck body fast, the surface of the duck body has no fines of spices and doesnot need to be cleaned, and thus the standardized green production of low-salt flavored salted preserved duck is easy to be realized.