1297results about How to "Low in fat" patented technology

The invention relates to an intestinal nutrient preparation, in particular to an intestinal nutrient preparation which is fit for Asian people nutrient support and has balanced medical effect, which comprises carbohydrate, plant protein, fat, vitamin, prandial fiber, emulsifying thickener, sodium nutrition, calcium nutrition, phosphor nutrition, kalium nutrition, magnesium nutrition, ferrum nutrition, zinc nutrition, iodine nutrition, selenium nutrition, cuprum nutrition, chromium nutrition, manganese nutrition, balsam pear powder, etc.

The invention discloses an air frying pan and aims at providing an improved air frying pan. The air frying pan comprises a furnace head and a housing, and is characterized in that a motor and a heating tube cover are arranged in the furnace head; the tail end of a motor shaft is connected with hot air blades in a thread matching manner; the heating tube cover is provided with a heating tube; an object disc is arranged in the housing; the object disc and an inner container are connected; the top and bottom of the inner container are hollow; and a filter screen is arranged inside the inner container. The air frying pan is mainly used for cooking food.

It has been determined that metalloprotease cleavage of a myostatin pro peptide results in activation of a latent inactive myostatin to an active form. Accordingly, methods of identifying agents that modulate metalloprotease mediated activation of myostatin are provided, as are agents identified using such methods. Also provided are methods of modulating muscle growth in an organism by increasing or decreasing metalloprotease mediated cleavage of a myostatin pro peptide.

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

The invention relates to the field of food processing and discloses a method for making a stewed duck with bean sauce. In the invention, injection seasoning technology, vacuum massaging technology and compression marinating technology are integrated into a novel processing technique. The stewed duck with bean sauce made by the invention has the advantages of rich sauce fragrance, tender meat quality, proper elasticity and unique taste. The method overcomes the defects that the traditional stewed ducks with bean sauce cannot be pickled uniformly and the making period is too long, can effectively keep nutrient components in the duck, and can prolong the shelf life of the finished product. The raw materials and making parameters of the method are quantified, so the method can ensure the stable quality of products, facilitates the quality control, and has a prospect for large-scale industrialized production.

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention provides high-protein low-fat yogurt and a preparation method thereof. In the terms of the total weight of the high-protein low-fat yogurt, the yogurt comprises the following raw materials in percentage by weight: 0.01 to 8 percent of gel-type whey protein concentrate, and 0.02 to 10 percent of micro-particulated protein. One of the two kinds of protein has a function of improving the gel performance of yogurt, while the other of the two kinds of protein has a function of improving creamy smooth taste of yogurt, so that the low-fat yogurt prepared by the method has a solid and ropy structure similar to whole-milk yogurt and smooth and fine taste. Furthermore, on the premise of no addition of a stabilizing agent and a thickening agent, the defect of whey precipitation commonly happening in yogurt is overcome successfully, so that the low-fat yogurt manufactured by adopting the method has the characteristic of pure nature.

The invention provides a compound feed capable of improving the fatty liver and body colour of the marine fish. The compound feed comprises a premixed feed, a bile acid, curcumin and betaine, wherein the premixed feed comprises fish meal, soya bean meal, corn gluten meal, high protein flour, corn, shrimp shell meal, monocalcium phosphate, fish oil, liquid phosphatide, vitamin premixes, mineral premixes, and the like. Artificial marine-fish breeding experiments prove that the compound feed provided by the invention can meet the nutritional needs of marine-fish growth, effectively enhance the physique of the marine fish, improve the immunity of the marine fish, reduce the incidence of a fatty liver disease, and improve the body color of the marine fish, so that the body color of the marine fish is bright-colored and close to a wild natural color, thereby enhancing the quality of artificially cultured marine fish.

The present invention relates to compositions and methods for the conversion of lignocellulosic material to fermentable sugars and to products produced therefrom (e.g., ethanol, foodstuffs, etc.). In particular, the invention provides lignocellulose-degrading compositions (e.g., generated via incubation of microbes with lignocellulosic priming feedstock in solid-state fermentation format) and methods of using the same (e.g., in saccharification and/or hydrolysis steps (e.g., on ethanologenic feedstock) and as food or feed additives).

The invention discloses a method for processing high-quality emulsion sausage rich in diary fiber, and belongs to the technical field of meat product processing. Aiming at the problems that the texture is hardened, the storage period is shortened and the like caused by adding diary fiber into the conventional emulsion sausage in the product storage process, the invention provides a method for preparing the high-quality emulsion sausage rich in the diary fiber by pre-emulsification technology. The processing process comprises the following steps of: mincing and mixing raw material meat; mixing the minced and mixed meat, pre-emulsified diary fiber and various seasoners in a ratio; salting; filling; baking; cooking; drying; cooling; and packaging, wherein the diary fiber is rice bran diary fiber or soybean diary fiber; and the pre-emulsification treatment comprises the following steps of: fully moistening stabilized diary fiber powder and a proper amount of water; adding plant oil rich in unsaturated fatty acid, of which the volume is 1 to 5 times that the mixture; and performing the pre-emulsification treatment by utilizing void effect of ultrasonic waves. The emulsion sausage prepared from the pre-emulsified diary fiber has the advantages of low fat content, rich nutrient, good edible quality and safety and health.

The invention relates to a Chinese herb medicinal additive for preventing tilapia fatty liver disease. The Chinese herb medicinal additive is characterized by comprising the following components in part by weight: 8 to 10 parts of mung bean, 1 to 3 parts of liquoric root, 1 to 3 parts of gentian, 1 to 3 parts of raw gardenia, 1 to 3 parts of baical skullcap root, 1 to 3 parts of bupleurum, 2 to 5 parts of rehmannia root, 1 to 3 parts of plantain herb, 1 to 3 parts of virgate wormwood herb, 1 to 3 parts of indigowoad root, 1 to 3 parts of Mongolian dandelion herb, 2 to 5 parts of feverfew, 1 to 3 parts of turmeric root-tuber and 1 to 3 parts of oriental waterplantain rhizome. The Chinese herb medicinal additive has the advantages of capacities of obviously reducing liver weight/body weight and fat content of muscle and liver of the tilapia, reducing glutamic-oxalacetic transaminase activity, glutamic-pyruvic transaminase activity, total cholesterol content and triglycercide content in tilapia serum, protecting liver cells from the damage of factors such as nutritional factors, environmental factors and the like and effectively preventing nutritional fatty liver disease in the breeding process of the tilapia, convenient addition and use, capacity of being added in a commercial feed directly, synergistic effect of the components and other additive components in the commercial feed, improvement on the disease resistance of the tilapia, stable raw material source, low cost, simple production process and easy industrialized production.

Pig feed is disclosed. The feed is prepared from following components by weight: 40-50 parts of corn, 30-40 parts of wheat, 15-25 parts of soybean meal, 20-35 parts of sweet potato residue, 2-6 parts of lactic acid bacteria, 3-10 parts of yeast, 10-15 parts of medical stone, 10-15 parts of eggshell, 10-15 parts of shell powder, 20-30 parts of silene conoidea, 10-20 parts of cottonsedge-like thistle herb, 10-15 parts of sweet potato vine, 10-20 parts of purslane herb, 3-10 parts of composite vitamin, 10-25 parts of vegetable oil, 5-15 parts of isatis root, 5-15 parts of liquorice root, 5-15 parts of milkvetch root, 5-15 parts of medicated leaven, 5-15 parts of malt, 5-15 parts of hawthorn fruit and 5-15 parts of dried tangerine peel. The feed is reasonable in formula, comprehensive in nutrition, good in taste and high in feed absorption rate. By adopting a plurality of the proper raw materials and adopting reasonable using amounts, comprehensive nutrition of the feed is optimized, and three functions, namely functions of regulating feed palatability, increasing the lean meat percentage and boosting pig immunity are achieved.

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention relates to an ecological repairing method of porphyry macroalgae to an eutrophic open sea area, which is mainly characterized by comprising the following steps: firstly, selecting a cultivating area; secondly, fabricating a raft frame and a lace curtain of a cultivating facility; thirdly, pulling seedlings of conchospores cultivated by a seedling net, conveying the seedling net, hanging the lace curtain and managing in a seedling stage; fourthly, managing the cultivation of raped porphyry macroalgae; fifthly, picking the ripe porphyry macroalgae; and sixthly, measuring nitrogen and phosphorus in texture. Purpuralgen is cultivated in the eutrophic open sea area, on the one hand, necessary nutrient substances are provided for the purpuralgen, on the other hand, nutrient substances in sea can be transformed out of a pollution system through the harvest of the purpuralgen, therefore, the application of the ecological repairing method can achieve the purpose of releasing and eliminating eutrophication, and also obtains higher economical value.

The present invention discloses a low-fat emulsion sausage which is characterized by comprising the follow components, by weight, 54.9 parts of pork, 4.7 to 9.4 parts of pork back fat, 19.5 parts of ice water, 14.1 to 18.7 parts of an animal fat substitute, 1.41 to 1.61 parts of salt, 0.1 to 0.5 parts of compound phosphate, 0.1 to 0.5 parts of monosodium glutamate, 0.2 to 0.5 parts of white pepper and 0.0005 to 0.005 parts of sodium nitrite. The animal fat substitute is a high concentration emulsion composed of animal plasma proteins, vegetable oil and water, and is characterized in that the parts by weight of the components are as follows: 0.8 to 1.1 parts of animal plasma proteins, 7.3 to 9.7 parts of vegetable oil, and 6.0 to 8.0 parts of water. In addition, the present invention provides a production method for the low-fat emulsion sausage, wherein pork is used as a main material and plasma protein emulsion is used to substitute a part of animal fat, thus obtaining the low-fat low-energy emulsion sausage with a balanced fatty acid ratio.

Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.

The invention discloses a high-fiber sugarless bean dreg biscuit and a processing method thereof. The invention is characterized in that the bean dreg biscuit is prepared from the following raw materials in portions by weight: 100 portions of flour, 40-60 portions of dry bean dreg powder, 40 portions of corn starch, 25 portions of water, 16 portions of edible vegetable oil, 10 portions of egg, proper amount of swelling agent, proper amount of edible salt and proper amount of flavor. By fully utilizing the abundant proteins and celluloses and low fat content of the bean dregs, the invention can decelerate the absorption of the excess sugar by human bodies, eliminate the hunger sensation and inhibit the lipogenesis, thereby achieving the effect of losing weight.

The invention provides Chinese herbal medicine additive for improving meat quality of java tilapia, containing by weight of: 22-30% of spatholobus stem, 30-40% of black bean, 10-15% of glycyrrhiza, 5-10% of honeysuckle, 5-10% of radix isatidis and 10-15% of hawthorn. The advantages of the invention comprise: (1) having good phagostimulant effect, (2) substantially reducing fat content and cholesterol level in muscles of java tilapia, substantially increasing flavor substance content of inosinic acid in muscles, improving muscles quality of java tilapia, (3), adding and using conveniently, and directly adding in commercial feedstuff, wherein the components can generates synergistic effect with other additive components in commercial feedstuff, and raise weighting rate and disease resistance of java tilapia, and (4) having stabile raw material resource, low price, simple production process and easy for industrialization production.