3results about How to "Lower water activity" patented technology

The invention discloses a spicy beef paste and a preparation method thereof, and belongs to the technical field of food processing, the beef paste comprises the following raw materials: soybean oil, diced beef or beef stuffing, high-alcohol-content white spirit, sweet soybean paste, spicy crushed dry chili powder, pepper paste, cooked white sesame, soft white sugar, fistular onion stalk and the like. The preparation method comprises the steps of high-temperature fragrance excitation, dehydration and fishy smell removal, medium-temperature material frying, low-temperature long-time boiling, post-seasoning and the like, and by accurately controlling the oil temperatures (180-200 DEG C, 80-90 DEG C and 50-60 DEG C) of different stages and the material adding sequence, the technical problems that traditional beef paste is dry and astringent in beef, not thick in sauce flavor, spicy but not fragrant and short in shelf life are effectively solved. The prepared beef paste is mellow in meat quality, spicy, fresh and fragrant, strong in layering sense and relatively good in storage stability.

The application relates to the field of welding technology, and particularly discloses a water-soluble flux and a preparation method thereof. The water-soluble flux comprises the following raw materials in parts by weight: 6-12 parts of a borate ester covalent activator; 3-8 parts of cucurbituril hydrate; 0.01-2 parts of an inhibitor; 1-3 parts of a modified graphene quantum dot solution; 1-5 parts of a cyclic ether solvent; 0.5-2 parts of a metal-organic framework material containing mercapto groups; and 68-88.5 parts of deionized water. The modified graphene quantum dot solution is obtained by modifying graphene quantum dots with dioctadecyldimethylammonium chloride. The flux of the application can effectively solve the problem of water residue in the later stage after the activator is decomposed and volatilized in the early stage of welding by combining the water-soluble flux with the cyclic ether solvent, thereby reducing the problems of virtual welding, bubble defects and the like of the welding points, and effectively improving the strength and reliability of the welding points.

This invention belongs to the field of dairy goat feed technology, specifically relating to a total mixed ration (TMR) for dairy goats containing fresh oat hay, its preparation method, and its application. The invention involves chopping fresh oat hay, sequentially spraying it with a functional oil-based compound emulsion and an organic acid salt compound preservative solution, followed by static adsorption and mixing treatment, and then gradient mixing with dry-based raw materials to obtain the TMR. This invention is the first to achieve the direct use of high-moisture fresh oat hay in TMR without fermentation. It utilizes the cell wall fiber network of fresh oat hay as a natural carrier for functional oils, allowing the oils to penetrate into the fiber pores through static adsorption, forming a stable physical encapsulation structure and effectively reducing the rumen hydrogenation rate of polyunsaturated fatty acids. The invention employs a low-starch, high-slow-release fiber gradient energy supply design, combined with the organic acid salt compound preservative solution, to achieve synergistic effects in feed preservation, oil protection, and rumen health regulation.