127results about How to "Keep the smell" patented technology

A pressure cooker comprises a body, a lid, a pressure relief valve arranged on the lid and a sealing ring arranged on the lid. Upper fastening threads of the lid are in screw fit with lower fasteningthreads on an opening in the body. The cooker further comprises an inner pot opening up and made of a non-metallic material and a heat conductive material. The body is made of aluminum or aluminum alloy with certain ductility, and comprises a lower wrapping portion, a steam chamber portion and an upper interface portion. The upper interface portion is provided with the lower fastening threads. Theinner pot is embedded in the lower wrapping portion. During use, a food material is located in the inner pot, a high temperature cooking area is formed in the inner pot, a high pressure high temperature heat source area is formed in the steam chamber portion, and a secondary high pressure and high temperature area is formed in the lid. During use, the high temperature cooking area is formed in the inner pot, a high temperature high pressure hot baking area is formed in a steam chamber, and a secondary high temperature high pressure hot baking area is formed in the lid. The inner pot is heatedto emit infrared rays, and the infrared rays break the long starch protein in the food material and achieve a wall-breaking effect. The original flavor of the food material can be effectively maintained, and the taste is effectively improved.

The present invention relates to an electrical household appliance (1) for preparing juice by pressing foods, in particular of plant origin, such as fruits or vegetables, comprising: a housing (2) containing an electric drive motor; a work chamber (3) having a food inlet opening (4) and a first outlet (5) for the juice and a second outlet (6) for the pressing residues; a pressing screw (7) mounted inside the work chamber (3) and coupled mechanically to a drive shaft (M) of the electric motor; and a filtration means (8) mounted coaxially with the pressing screw (7) inside the work chamber (3) to separate the juice from the pressing residues. This appliance is characterized by the presence of a member (9) for cutting the foods located between the inlet opening (4) and the pressing screw (7).

The invention relates to the field of flavor preparation, in particular to a method for preparing cacao flavor, comprising the steps: composite liberation, zymohydrolysis, concentration, and the like, are carried on the cacao powder which is a raw material. The invention also relates to the cacao flavor prepared by the way and the usage of the flavor which is taken as cigarette additive. The preparation method can degrade giant molecule substances, such as starch, protein, pectine and the like, in cacao, improving the quality of the cacao flavor while maintaining the aroma of the cacao.

A preservation method for sauce braised pork products comprises the steps that marinated sauce braised pork products are spread and cooled under 0-4 DEG C, split and subpackaged in an modified atmosphere packaging box made of high-barrier materials with the oxygen permeation coefficient being not larger than 38.9 [ml.micron / (m2.24h.kPa)] at the temperature of 23 DEG C, then a modified atmosphere packaging machine is used for carrying out inflation packaging on the sauce braised pork products, and finally the sauce braised pork products are stored under 0-4 DEG C, wherein the inflation packaging environment contains 70-85% of nitrogen and 15-30% of carbon dioxide. By means of the method for preservation of the sauce braised pork products, the guarantee period is prolonged while the peculiar flavor of the sauce braised pork products is maintained.

The invention discloses a controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps, which comprises the following steps of: soaking caught seawater shrimps with a 4-hexylresorcinol solution with the mass concentration of 1-2% for 2-4min, wherein the volume of the soaking solution is 1.5-2 times as heavy as the weight of the raw material; disinfecting and sterilizing the soaked seawater shrimps for 5-10min by using ozone water with the water temperature lower than 5 DEG C and the ozone concentration of 1-1.5mg / L, fishing out, rinsing with clean water lower than 5 DEG C, draining, putting into controlled-atmosphere packaging bags or boxes, and injecting a gas mixture of 70-80% CO2 and 20-30% N2 for packaging by using a controlled-atmosphere packaging machine, wherein 2-4mL gas is injected for each gram of seawater shrimps; and storing the packaged product at subzero 2.0 to 0 DEG C. The method can remarkably prolong the shelf life of the seawater shrimps to 8-12 days, ensures the eating safety of the product and maintain the good quality of the product.

The present invention discloses a preparation method of raw potato full flour. The preparation method comprises the following steps: step 1, potatoes are sliced and the sliced potatoes are put into clear water to be soaked with a clear water temperature less than 20 DEG C; step 2, the soaked potatoes are put into a hot air dryer to conduct a segment-type temperature variable drying at a wind speed of 3-8 m / s: a first drying stage: a drying temperature is 80-95 DEG C and the diced potatoes are dried until the moisture content is reduced to 40%; a second drying stage: a drying temperature is 60-80 DEG C and the diced potatoes are dried until the moisture content is reduced to 20%; and a third drying stage: a drying temperature is 40-60 DEG C and the diced potatoes are dried until the moisture content is less than 10%; and step 3, the dried diced potatoes are crushed into the raw potato full flour. The prepared raw potato full flour has advantages of being light in color and luster, simple in method, free of color fixative, short in cycle, low in energy consumption, etc.

The invention discloses a method for refrigerating and anti-stalling prawns. The method comprises the following steps: step I, flushing the prawns cleanly with clean water, and performing bactericidal treatment; step II, treating the prawns obtained in the step I with a hair machine, placing the treated prawns in an anti-stalling agent of which the temperature is 40-45 DEG C, soaking the prawns in the anti-stalling agent for 20-30 minutes, taking out the soaked prawns, and rapidly cooling the taken prawns to be lower than 30 DEG C so as to obtain the prawns treated with the anti-stalling agent; and step III, weighing the prawns obtained in the step II according to quantitative requirements, loading the weighed prawns in disks, quickly refrigerating the prawns in the disks, loading the disks with the prawns into boxes, and conveying the boxes into a refrigerating bank for cold storage. The method disclosed by the invention can prevent the prawns from being infected by bacteria, being dehydrated and generating fetor and fishy smell in the process of storage, prolongs the quality guarantee period of the prawns, and ensures the quality of the prawns.

The invention discloses belt type feeding equipment which comprises a bottom groove; a scraping plate is in contact with a conveying belt, and a circulating pipe is arranged in the bottom groove; a driving conveying wheel is arranged in the conveying belt; a hairbrush is fixedly arranged on the mounting plate and is in movable contact with the conveying belt; a threaded section is arranged on thetransverse rod, a cam is movably arranged on the threaded section, and limiting nuts are arranged on two sides of the cam in a threaded mode; a three-way pipe is arranged in an isolation cover shell in a penetrating mode, a first pipeline of the three-way pipe communicates with a spraying plate, a second pipeline of the three-way pipe communicates with a water tank, and a piston plate is movably arranged in a third pipeline of the three-way pipe. According to the belt type feeding equipment provided by the invention, residual feed can be scraped through the scraping plate to be recycled, and cleaning operation combining scrubbing and flushing can be automatically conducted on the conveying belt, so that the conveying belt is kept clean and free of peculiar smells, livestock health is guaranteed, and thus the belt type feeding equipment is convenient to use and quite worthy of popularization.

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and / or sterilization method for food. The bacteriostasis and / or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.

The invention relates to a production method of canned edible mushrooms. The production method comprises the following steps: preprocessing raw mushrooms, protecting colors of the mushrooms, rinsing the mushrooms, precooking, cooling, filling, venting, sealing, a sterilizing, cooling and encapsulating. By the production method of the canned edible mushrooms, fresh and fragrant flavors of freshly-picked edible mushrooms are kept, effective nutritional components of the edible mushrooms are retained, the canned edible mushrooms are environment-friendly and ecological, a requirement on food health and a principle of environmental protection can be fully met, and the production method does not harm to but benefit human health, so that the production method of the canned edible mushrooms is a very good method for refreshing and eating the edible mushrooms and is worth of wide popularization.

The invention relates to a device and method for drying agricultural products. The method comprises the following steps of carrying out stage drying by using microwave energy of a microwave drying mechanism and thermal energy of a thermal energy drying mechanism, and using a vibrating mechanism to allow a material to be in a uniform fluidized state in the drying process. The microwave drying mechanism is respectively provided with first microwave power, second microwave power and third microwave power, and the thermal energy drying mechanism is respectively provided with a first drying temperature, a second drying temperature, a third drying temperature and a fourth drying temperature; a vibrating motor of the vibrating mechanism is respectively provided with a first vibration frequency, a second vibration frequency, a third vibration frequency and a fourth vibration frequency. The device comprises a rack, the microwave drying mechanism, the thermal energy drying mechanism and a material pallet which are arranged on the rack, and also comprises the vibrating mechanism, wherein the material pallet is arranged relative to the microwave drying mechanism and the thermal energy drying mechanism. According to the device and the method provided by the invention, the utilization rate of thermal energy and microwave energy is improved, the drying energy consumption is reduced, the uniformity of microwave drying is effectively improved, and the quality of products is improved.

The invention discloses phyllanthus emblica fine powder containing high-activity superoxide dismutase and a preparation method. The phyllanthus emblica fine powder is prepared by juicing, purifying, concentrating and drying the raw materials, namely phyllanthus emblica fresh fruits, wherein the activity of superoxide dismutase is 0.45-0.55 million U / 100g. The method specifically comprises the following steps of: raw material treatment: selecting decay-free and mildew-free phyllanthus emblica fresh fruits without exogenous impurities which can be seen with naked eyes and grinding the phyllanthus emblica fresh fruits until the grain sizes are 3-5mm after washing the phyllanthus emblica fresh fruits with running water; juicing: juicing the ground phyllanthus emblica and using the juice obtained after removing the fruit residues later; purifying: colating the fruit to remove the fruit residues and other impurities and carrying out high-speed centrifugal separation on the filtrate to obtain separation liquid; concentrating: carrying out vacuum concentration on the separation liquid until the relative density is 1.0-1.3; and drying: drying the concentrates to obtain the phyllanthus emblica fine powder containing high-activity superoxide dismutase. In the steps of concentrating and drying, the lower temperature at 40-50 DEG C is adopted, thus ensuring that the activities of superoxide dismutase and Vc are not easily damaged.

The invention discloses a processing method for radix tetrastigme tea. Coarse radix tetrastigme powder obtained by performing selection, impurity removal, drying, wall breaking and smashing on leaf parts of radix tetrastigme is packaged in vacuum in a sealed manner and then is stored in shade. By a freeze-drying method, the completeness of the biochemical structure and the activity of radix tetrastigme leaves are retained, and the obtained radix tetrastigme tea powder is loose, is high in rehydration capability, smells mellow and is easy to cut and smash; the form, the color and the taste of the radix tetrastigme tea powder are higher than those of the tea powder prepared by the conventional technology. The produced powdered radix tetrastigme tea can be stored for a long time and is convenient to transport, and effective medicinal components of the radix tetrastigme are retained to the maximum extent. The processing method is easy to operate, high in speed and high in efficiency; the medicinal components of the radix tetrastigme can be effectively retained, so that the radix tetrastigme tea can be stored under a natural condition for a long time and has a good application prospect.

The invention provides a passion fruit fresh-keeping agent, as well as a making method and application thereof, and belongs to the field of food processing. The passion fruit fresh-keeping agent is made through the following steps of firstly cutting passion fruit shells into passion fruit shell segments, cutting grapefruit peel into grapefruit peel segments, cutting orange peel into orange peel segments, adding activity fluid, and performing treatment in a superhigh-pressure homogenizing machine to obtain substances a; then crushing perilla leaves, konjak and corn stigma, soaking the crushed perilla leaves, the crushed konjak and the crushed corn stigma, and performing extraction by a subcritical extraction method to obtain substances b; and mixing the substances a with the substances b, and substances c extracted from buckwheat flowers, honeysuckle flowers, common andrographis herbs, heartleaf houttuynia herbs, radix scutellariae, folium isatidis and herba artemisiae scopariae, to obtain a mixture, putting the mixture into a high-pressure micro jet nanometer dispersion machine, and performing dispersion to obtain the fresh-keeping agent. The invention further provides a use method of the fresh-keeping agent. The obtained passion fruit fresh-keeping agent is safe and non-toxic, can prevent passion fruits from producing phenomena of weight losses, shrinkage and the like, can maintain the quality of the appearance and the pulp of the passion fruits, and can prolong the storage life of the passion fruits.

The invention relates to a method for removing sour flavor of tuna can products, which comprises the following steps: preparing fish meat of the tun; preparing a rinsing solution containing 0.20-0.50g / L of tea polyphenol, 0.10-0.30g / L of dipotassium hydrogen phosphate and 0.10-0.30g / L of sodium acid pyrophosphate; placing the fish meat of the tuna in the rinsing solution for rinsing, wherein the proportion of the fish meat to the rinsing solution is 1.0kg tuna fish meat: 1.0-3.0L rinsing solution, rinsing for 1.0-4.0 minutes; during a seasoning process of an oil immersion tuna can and a seasoning tuna can, adding a flavor liquid containing 0.05-0.10g / L of sodium hexametaphosphate and 0.02-0.06g of sodium acid pyrophosphate in the canned fish meat, adding 10-15mL of flavor liquid in 100g of fish meat; during a brine adding process of a steamed tuna can, adding a salt aqueous solution containing 0.05-0.10g / L of sodium hexametaphosphate and 0.02-0.06g / L of sodium acid pyrophosphate in the canned fish meat, and adding 10-15mL of salt aqueous solution in 100g of fish meat. The method for removing sour flavor of tuna can products has the advantages of simple operation, low cost and good depickling effect, the problem of heavy sour flavour of the tuna can product is solved, the taste of the canned tuna product is effectively increased, and the business value of the tuna product is increased.

The invention discloses a method for preparing siwu decoction formula granules and a quality control method thereof. The method for preparing the siwu decoction formula granules comprises steps: prepared rehmannia roots, angelica sinensis, radix paeoniae alba and ligusticum wallichii medicinal slices are added with water which is 5-15 times of the weight of total inventory, are extracted for two times, aromatic water is collected and is combined with two frying filter liquids, are decompressed and concentrated in vacuum, a concentrated solution is added with beta (Beta)-cyclodextrin and silicon dioxide to uniformly stir and obtains a clear paste, and the aromatic water and the aromatic water are sprayed and dried after being uniformly mixed, and are pelletized through a dry method to prepare the siwu decoction formula granules. The quality control method of the siwu decoction formula granules comprises qualitative identification of an infrared fingerprint spectrum and a thin layer and content determination of a high performance liquid chromatography (HPLC). The method for preparing siwu decoction formula granules and the quality control method thereof decoct in a combined mode according to a traditional method, can perfectly take full advantages of drug matching compared with an existing method that various medicinal odours are added when single formula particles are taken, reflects the overall concept of Chinese medicine, guarantees to achieve the purpose of reducing toxicity and enhancing efficacy, supplies novel selection for clinical medication, builds a perfect quality standard, controls quality by combining a power-spectral method and a chromatography, and can effectively control quality of complex granules from the overall to the more specific.

The invention belongs to the health care products field, and particularly relates to compatibility Cordyceps sinensis tablets by stratification molding and a preparation method. The Compatibility Cordyceps sinensis tablets by stratification molding comprises the following 20-30% of Cordyceps sinensis submicron powder, 2-6% of saffron crocus submicron powder and 64-78% of Chinese wolfberry polysaccharide powder. One layer is the Cordyceps sinensis submicron powder, and the other layer is the saffron crocus submicron powder and the Chinese wolfberry polysaccharide powder. The preparation method comprises the following steps: respectively drying the Cordyceps sinensis and saffron crocus to moisture less than or equal to 8%, respectively performing ultramicro crushing to less than or equal to 2000 meshes for standby; then weighting the raw materials according to composition proportion, using a dry method on the Cordyceps sinensis submicron powder for standby; uniformly mixing the saffron crocus submicron powder and the Chinese wolfberry polysaccharide powder, using the dry method for granulation for standby; respectively adding prepared two types of granules in two different hoppers of a layered tablet press, and opening the machine for tabletting to obtain the product. The compatibility Cordyceps sinensis tablets have the efficacy of good immunoloregulation, inhibiting tumor, promoting blood circulation to remove blood stasis and delaying aging. The health care products prepared by the method has the advantages of good curative effect, the cost is low, the process flow is simple, and the operation is simple.

The invention discloses a freeze-dried red date-fruit-cereal biscuit and a processing method thereof. The method comprises the following steps: adding fruits into a double-channel high-speed pulping machine, and carrying out pulping, so as to obtain fine and uniform pulp; adding wheat germs and instant oatmeal into the pulp, and uniformly stirring, so as to obtain slurry; introducing the slurry into a vacuum tank, carrying out degassing, pouring the slurry into a mold, horizontally scraping the slurry by virtue of a scraping plate, and introducing the slurry into a quick-freezing room; freezing at (-35)-(-45) for 2-4 hours in the quick-freezing room, and carrying out manual demolding; putting a biscuit into a freeze-drying bin, cooling the material to -20 DEG C at a vacuum degree of lowerthan 10pa, standing for 30 minutes until the material is frozen, and introducing a drying curve; when the weight of the material is constant, discharging the biscuit out of the freeze-drying bin, andcarrying out demolding, so as to obtain the freeze-dried red date-fruit-cereal biscuit; and carrying out nitrogenization or aluminum foil bag packaging. According to the processing method, the nutrients in food materials are furthest preserved, and the freeze-dried red date-fruit-cereal biscuit has the product characteristics of strong fruit flavor, bright color and crispy taste and can be taken as meal replacement food.

The invention discloses a tobacco piece scattering regionalization dampening system and tobacco piece scattering regionalization dampening process. The tobacco piece scattering regionalization dampening system comprises a vertical splitting machine, a conveyor belt, a natural scattering splitting machine, a vibration type heating dampening scattering machine and a regionalization type polygon dampening drum which are arranged in sequence. The natural scattering splitting machine comprises an annular upper flexure belt, an annular lower flexure belt and rotary rollers arranged in the upper flexure belt and in the lower flexure belt. The vibration type heating dampening scattering machine comprises a vibration groove body, a cover body and a humid airflow device, wherein a grid plate is arranged in the vibration groove body. A drum body of the regionalization type polygon dampening drum is sequentially regionalized into a scattering region, a dispersed region, a humidification dampening region and a feeding region, and independent nozzles with different spraying angles are respectively installed on the regions. The tobacco piece scattering regionalization dampening system and the tobacco piece scattering regionalization dampening process achieve lower-temperature dampening of tobacco pieces, can keep tobacco smoking flavor, reduce smashing, improve the productivity of a tobacco factory and cigarette quality, reduce cigarette weight on the premise that preset cigarette quality standards are maintained, and thus reduce tobacco cost.

The invention discloses a preparation method of a peony pollen effervescent tablet. According to the preparation method, specific to an alcohol extraction technology of peony pollen, water-soluble auxiliary materials are completely adopted in a formula, and a concentrated solution is directly added in main ingredients so that the main ingredients are granulated, and thus a step of preparing a solid by adopting the concentrated solution is saved. The prepared peony pollen effervescent tablet solves the problem of sedimentation of the peony pollen, is transparent and bright during use, and has peony taste and good taste.

The present invention discloses a preparation technology of ultrahigh pressure instant cooked black rice. The ultrahigh pressure instant cooked black rice is prepared by the successively steps of pre-treating, enzyme liquid preparing, soaking, vacuum packaging, ultrahigh pressure treating, high temperature cooking, etc. The instant cooked black rice treated by the processing technology is fee of rehydration, ready-to-use, soft and glutinous in mouthfeel, not easy for retrogradation, and long in storage period. The preparation technology can maximally maintain original color, smell, taste and nutrition of the cooked black rice.

The invention provides a gastrodia elata drying technology, a gastrodia elata powder preparation technology and freeze-dried gastrodia elata and gastrodia elata powder obtained through the gastrodia elata drying technology and the gastrodia elata powder preparation technology. The gastrodia elata drying technology comprises the following step that fresh gastrodia elata is freeze-dried to obtain the freeze-dried gastrodia elata, wherein drying includes three stages; according to process parameters of the first drying stage, the heating temperature is 4-20 DEG C, the heating time is 5-15 h, andthe vacuum degree is 25-35 Pa; according to process parameters of the second drying stage, the heating temperature is 20-40 DEG C, the heating time is 4-12 h, and the vacuum degree is 15-25 Pa; according to process parameters of the third drying stage, the heating temperature is 40-60 DEG C, the heating time is 12-25 h, and the vacuum degree is 2-15 Pa. By means of the gastrodia elata drying technology, the loss of effective components can be reduced, and the gloss, smell and shape of gastrodia elata are maintained. A superfine smashing method is used in the gastrodia elata powder preparationtechnology, the process is simple in operation, and the prepared gastrodia elata powder is high in effective component content and uniform in particle size.

The invention discloses a cicada pupa sauce preparation method and relates to the technical field of sauce preparation. The cicada pupa sauce preparation method comprises material preparation, material stir-frying: 1, mixing 30 parts by weight of chopped capsicum, 10 parts by weight of chopped Chinese prickly ash and table salt for seasoning and pouring boiled oil to fry the mixture, 2, stir-frying 25 parts by weight of chopped cicada pupa and 20 parts by weight of chopped ginger in a pot and adding table salt, monosodium glutamate and white sugar into the materials for seasoning, 3, adding water into the ginger juice, fully mixing the ginger juice and starch, putting the materials obtained by the steps 1 and 2 into the starch pulp, and carrying out full stirring to obtain the chopped cicada pupa coated with the starch pulp with the flavoring materials, 4, putting the chopped cicada pupa obtained by the step 3 into gelatin, and carrying out full stirring so that the outer parts of the chopped cicada pupa are coated with gelatin films and 5, heating to cook 40 parts by weight of colleseed oil, stopping heating, carrying out cooling to a temperature 70% of an oil boiling point, adding 15 parts by weight of sesame and broken peanut into the chopped cicada pupa obtained by the step 4 and carrying out repeating stir-frying for 10min, and package. The cicada pupa sauce preparation method has a lasting flavoring fragrance, a good taste and flavor and a high cicada pupa nutrition value.

The invention aims to provide a dried balsam pear product with a high vitamin C content and its preparation method. Specifically, the invention aims to provide the dried balsam pear product that can maximumly retain the original shape, color, smell and flavor of fresh balsam pears, and contains vitamin C, crude fiber, multiple amino acids and mineral nutrients. The invention also relates to a drying method for improving freshness of fresh balsam pears. The method includes: cooling the fresh balsam pears at a cooling speed of over 20DEG C per minute on average, and carrying out sublimation, thus obtaining the dried balsam pear product.

The invention provides a low-volatility modified polypropylene composite material, a preparation method and an application thereof. The low-volatility modified polypropylene composite material comprises the following components in parts by weight: 35-60 parts of low-flowability polypropylene, 40-60 parts of medium-flowability polypropylene, 0.4-0.8 parts of carbon black, 0-2 parts of an antioxidant, and 0-1 part of a lubricant. The invention provides a low-odor low-volatility environment-friendly product suitable for extrusion rolling production and applied to core layers of a luggage case anda carpet.

The invention provides a pseudo-ginseng drying process and a pseudo-ginseng powder preparation process, as well as lyophilized pseudo-ginseng and pseudo-ginseng powder prepared by the same. The pseudo-ginseng drying process comprises the following steps: lyophilizing fresh pseudo-ginseng to obtain lyophilized pseudo-ginseng; drying in three stages, namely drying at the first stage at a heating temperature of 5-20 DEG C and a vacuum degree of 25-35Pa for 10-20 hours, drying at the second stage at heating temperature of 20-40 DEG C and a vacuum degree of 15-25Pa for 3-12 hours, and drying at thethird stage at heating temperature of 40-60 DEG C and a vacuum degree of 2-15Pa for 15-25 hours. The pseudo-ginseng drying process can be used for reducing loss of effective ingredients and keeping the color, smell and shape of pseudo-ginseng. The pseudo-ginseng preparation process adopts a superfine grinding method, is simple in process operation, and the prepared pseudo-ginseng has high contentof effective ingredients and uniform granularity.

The invention provides a method for preparing dried figs by virtue of a closed loop dehumidification-heat pump technique. The dried figs are prepared through raw material selection, hot ironing, color protection, drying and packaging by virtue of the closed loop dehumidification-heat pump technique. According to the closed loop dehumidification-heat pump technique, the original organizational form, smell, good sensory evaluation and nutrient content of the figs can be furthest preserved, the moisture content of the products is low, the internal cellular structure is undamaged, and the original state, color, smell, flavor and active ingredients of the fresh figs can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the clean production requirements of energy saving, emission reduction and effect enhancement are met.

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.

The invention relates to a fresh chilli sauce and a preparation method thereof. The fresh chilli source is prepared from the following raw materials in percentage by mass: 86.85-89.70 percent of fresh chilli, 10-12 percent of table salt, 0.1-1 percent of an acidity regulator, 0.05-0.1 percent of a preservative and 0.1 percent of lactobacillus. The fresh chilli source is prepared through the four steps of cleaning of raw materials, fermentation, mixation of the raw materials and corrosion prevention, wherein a fermentation process is performed in an enclosed fermentation tank, the temperature in the fermentation process is controlled between 25-37 DEG C, and a fermentation period lasts for 30 days. The fresh chilli sauce is prepared by performing process fermentation on the fresh chilli serving as a raw material, is safe, sanitary, healthy and nutritional, and can be eaten directly or taken as a seasoning; and the original flavor and smell of the fresh chilli are kept, and a production process is simple and is convenient in operation.

The invention discloses a pleurotus eryngii juice and a preparation method thereof. The preparation method of 100% all-natural fresh juice of pleurotus eryngii comprises the steps of: adding 0.1-0.2% of pectinase in all-natural fresh juice of pleurotus eryngii according to the juice weight, and then performing enzymolysis and filtering. In the 100% all-natural fresh juice of the pleurotus eryngii, not only can all the nutrient components of the pleurotus eryngii be remained, but also the original taste and flavor can be remained; the pleurotus eryngii juice can be used as the beverage for direct drinking, so that the effects of reducing blood fat and cholesterol, promoting the gastrointestinal digestion, strengthening the immunocompetence of organism human body and preventing the cardiovascular disease and the like of the pleurotus eryngii can be more widely utilized; and after the pleurotus eryngii juice prepared by the preparation method is stored for three months, no pathogenic bacterium or putrefying bacteria are detected and the sanitation standard is reached.