124results about How to "Maintain sensory quality" patented technology

The invention discloses a method for producing instant straw mushroom chips by adopting a vacuum low-temperature dehydration technology, and belongs to the technical field of deep processing of agricultural products. The method for producing the instant straw mushroom chips comprises the following main processes of: performing pretreatments such as conventional picking, cleaning, segmenting, blanching, non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and the like on fresh straw mushrooms, and then, performing hot air and vacuum frying combined dehydrating, centrifugal oil removing, seasoning and packing. By adopting the new processes of non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and hot air and vacuum fryingcombined dehydrating, the oil content of the product is remarkably reduced while the sensory quality of the product is improved and the impregnating efficiency is increased. In the method, necessary freezing treatment in the conventional fruit and vegetable chip frying process is not needed, so that the processing time is greatly reduced, and the production period of the product is effectively shortened. The product obtained by using the method has the characteristics of high puffing rate, low oil content, good sensory quality and the like; and a feasible new path is provided for deep processing utilization of the straw mushrooms.

The invention relates to a smoked sheet re-drying method and a special device thereof, and is characterized in that the smoked sheet re-drying method comprises the steps as follows: smoked sheets to be re-dried pass through three series drying areas of an airflow drying cavity in an airflow-typed smoked sheet re-drying device in sequence under the control of a feeding machine; the fluidized smoked sheets are heated by utilizing the convection heating of the hot air; the three drying areas of the airflow drying cavity respectively realize the heating up, the rapid dehydration and the water balance of leaves, so as to lead the moisture content of the smoked sheets to directly reach the technological requirements of 11 percent to 13 percent without cooling and dampening. The device comprises the feeding machine, a belt scale (3) which is arranged at a discharge hole of the feeding machine, a belt conveyor (4) which is connected with the discharge hole of the belt scale, and the airflow-typed smoked sheet re-drying device which is connected with a discharge end of the belt conveyor; wherein, the airflow-typed smoked sheet re-drying device comprises a first drying area (5), a second drying area (6) and a third drying area (7) which are formed by three unattached drying apparatuses that are combined in series.

The invention relates to a plasma protein concentrating and drying technology, in particular to a method for preparing pig plasma protein powder with low ash content. In the invention, waste, namely pig blood left after pigs are killed is used as a raw material, and novel plasma protein powder is prepared by centrifugal separation, ultrafiltration concentration and spray drying technologies. The plasma protein powder prepared by using the method has low ash content, low volatile basic nitrogen content, high immune globulin content, high digestion rate, good solubility, good palatability, highsafety, balance nutrients and remarkable effects for promoting weaned pigs to grow, and can be used as a supplement source of feed protein. Through the effective utilization on the pig blood, not only the waste is turned into a valuable thing and benefits are brought to the society, but also the environments can be protected and the current green development tendency is met.

The invention provides an edible composite film, and a preparing method and application thereof. The edible composite film comprises the following steps that 1, a chitosan film solution is prepared, specifically, chitosan is taken to be added into an acetum, a plasticizer is added, after even mixing, oxidized ferulic acid is added, active substances continue to be added, and the chitosan film solution is obtained after mixing and stirring; 2, a sodium alga acid film solution is prepared, specifically, sodium alga acid is taken to be added into deionized water, the plasticizer continues to be added, and the sodium alga acid film solution is obtained after mixing and stirring; and 3, the edible composite film is prepared through a layer-by-layer self-assembly method. The edible composite film adopts combination of a ferulic acid crosslinking method and the layer-by-layer self-assembly method, the composite film prepared through the methods is smooth and uniform in film surface and fine and smooth in section, the water resistance is improved remarkably, meanwhile, a preservative film prepared by a composite method is softer, ductility is enhanced, brittleness is greatly reduced, the preservation effect is the best, the fruit firmness can be maintained best, and the contents of nutrient substances such as VC, organic acid and SSC are maintained.

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg / cm<2> and 11.0 kg / cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg / L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

The invention relates to the field of foods, and in particular relates to boil-resisting alums-free sweet potato vermicelli and a making method thereof. The boil-resisting alums-free sweet potato vermicelli takes 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 1-4 parts of refined konjac powder as raw materials. The making method comprises the following steps: mixing the sweet potato starch with the pea starch, performing alkekengi pretreatment, then adding the refined konjac powder into the mixed starch, stirring, and making the vermicelli according to ordinary vermicelli making procedures. As only are three making raw materials, namely, the sweet potato starch, the pea starch and the refined konjac powder, adopted to make the vermicelli, and the sweet potato starch and the pea starch are subjected to alkekengi pretreatment when being mixed, and only does a small amount of refined konjac powder need to be added into the obtained pretreated starch to take the place of alums to make the alums-free vermicelli; the obtained alums-free vermicelli cannot be broken, is smooth and chewable, resistant to boiling and clear in soup, and good in viscoelasticity, and has a wide market prospect as the sensory quality can be comparable with that of conventional sweet potato vermicelli (without other starch or refined konjac powder) and both the sensory quality of the sweet potato vermicelli and the properties of boil resistance and no alums are ensured.

The invention provides an IP voice steganography method based on speed modulation, and belongs to the field of safety communication. The IP voice steganography method is suitable for covert communication with IP voice (voice over IP, VoIP) as the carrier, and the purpose is that under the premise that any changes do not make to the content of voice streams, covert information is hidden into the voice streams with dynamically adjusted speed to achieve transparent covert communication. The method comprises the steps of (1) making an appointment in advance, (2) embedding covert information and (3) extracting covert information. According to the method, the character that in IP voice communication, a variable speed voice coder can dynamically switch speeds according to actual needs on any frame boundary is used, and hiding of the covert information is achieved through modulation of the voice frame speed. The hiding process does not make any change to the content of the voice stream, and therefore the sensory quality of the IP voice is effectively maintained. In addition, the IP voice steganography method is not related to the specific voice coder, is suitable for voice coders with the variable speed coding function, and has good universality.

The invention relates to a physical preservative and fresh-keeping method for fruits and vegetables. The physical preservative and fresh-keeping method is characterized in that: fruits and vegetables, and fresh-cut fruits and vegetables are sterilized by adopting a pulsed high-light sterilizing method; and the physical preservative and fresh-keeping method includes steps of (1) packaging the fruits and vegetables with preservative film, a preservation bag or a preservation box which are good in light transmission and specially used for foods before irradiation; (2) during irradiation, putting the fruits and vegetables vertically under a pulse device, and irradiating the reverse side under the same conditions after the right side is irradiated; and (3) after irradiation, selecting proper storage conditions according to storage physiological properties or consumption demands of different fruits and vegetables. The physical preservative and fresh-keeping method effectively inhibits storage diseases of the fruits and vegetables, prolongs the shelf life and low-temperature storage time for the fruits and vegetables, maintains the original quality of the fruits and vegetables well, ensures the commercial value and edible value of the fruits and vegetables, and is an efficient, safe, economical and convenient method.

The invention discloses a preservation method of fresh-cut edible fungi. The preservation method mainly includes following steps: using brassinolide to pretreat edible fungi, pre-cooling, and slicing to obtain fungus pieces; sinking the fungus pieces in electrolysis water for ultrasonic cleaning for 3-5 min, wherein pH value of the electrolysis water is 5-6.5, and effective chlorine concentration is 10-30 mg / g; using ultraviolet rays to irradiate the surfaces of the fungus pieces after being cleaned, wherein wavelength of the ultraviolet rays is 240-260 nm, and irradiation dosage is 1-3 kJ / m2; encapsulating, and refrigerating. The fresh-cut edible fungi are subjected to electrolysis water, ultrasonic and ultraviolet ray combined preservation treatment, surface microorganisms can be killed more thoroughly, rotting rate of the fresh-cut edible fungi is lowered effectively, browning degree is reduced, nutritional quality and sensory quality of the fresh-cut edible fungi are better maintained, shelf life of the fresh-cut edible fungi is prolonged effectively, and especially for fresh-cut Agaricus bisporus, the shelf life can be prolonged from 1-2 days to 10-12 days at normal temperature.

The invention discloses a grape eco-friendly precise preservation fresh-keeping method and an application thereof. The method comprises spraying an eco-friendly preservation agent to grapes, carryingout sugar-degree non-injurious classification, fast pre-cooling the grapes for 6-10h in 3-5h after harvest, pre-cooling the grapes at 0+ / -0.5 DEG C for 4-8h, carrying out 0.5-1.5 microliters per liter1-MCP treatment, sealing a small basket through a minimal modified atmosphere anti-fog fresh-keeping bag with thickness of 15-30 micrometers, carrying out low temperature domestication at -1.5 to -1.2 DEG C for 6-10h, carrying out storage under precise control of a temperature of -1.5 to -1.2 DEG C or -2.3 to -2.0 DEG C for 3-5 months, adjusting a warehouse temperature to 0 to 0.5 DEG C, carryingout recovery for 48 to 72 hours, carrying out recovery again at 10 + / -0.5 DEG C for 24 to 36 hours, removing the outer package, carrying out high concentration 1-MCP treatment and carrying out commercial packaging. Through combination of the above technology and process parameters, the rot percentage of grapes is significantly reduced and the quality is improved.

The invention relates to a method for improving the reheated texture of frozen prepared tuberous vegetables, belonging to the technical field of agricultural product processing. The whole reheated texture improvement process of the frozen prepared tuberous vegetables is completed by combining raw material pretreatment and low-frequency ultrasonic-assisted osmotic dehydration with blanching, quick-freezing, glass state freezing storage and reheating. By adopting the low-frequency ultrasonic-assisted osmotic dehydration, the method increases the glass-transition temperature of the tuberous fruits and vegetables, reduces the damage of ice crystal formation to cell structures in a freezing process, can be used for freezing at the glass-transition temperature, and maintains the sensory quality and nutritional ingredients of the vegetables to a greater extent. Furthermore, multiple methods are adopted for cooperative reheating at the later period, so that the materials can be rapidly and stably reheated, and the change of the reheated texture and nutritional quality of the vegetables can be improved.

The invention discloses an ice temperature combined freshness protection method for modified atmosphere storage of fruits and vegetables, so as to provide a method capable of improving the storage quality of fruits and vegetables and prolonging the refreshing time of fruits and vegetables. The method includes the following steps: performing ultraviolet treatment to harvested fruits and vegetables; performing two-stage cold acclimation for harvested fruits and vegetables placed in a refrigeration house within 12 hours, wherein the temperature of the first-stage cold acclimation for 24 hours is controlled to be within 4.5-5.5 DEG C, and the temperature of the second-stage cold acclimation for 24 hours is controlled to be within minus 0.5-0.5 DEG C; fruits and vegetables subjected to acclimation are placed in a freshness protection bag, tightening the bag opening, placing the bag in an ice-temperature refrigeration house and storing at the temperature of minus 1.2- minus 0.2 DEG C, wherein the thickness of the freshness protection bag is 0.03-0.05 mm. The freshness protection method provided by the invention adopts the ultraviolet treatment, two-stage cold acclimation for adaptation and then packaging through the freshness protection bag for ice-temperature freshness protection in sequence, and keeps the original sensory quality and physicochemical quality of fruits and vegetables and has long storage refreshing time through the combination of the technologies and all technological parameters.

The invention relates to a method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolonged by 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.

The invention discloses a green-protecting and brittleness-keeping production process of cress. The cress is prepared by mixing cress, salt, monosodium glutamate, a spice mixture, plant oil, sesame oil seasoning, citric acid, zinc acetate, calcium chloride, disodium hydrogen phosphate, sodium dihydrogen phosphate, hydrogen peroxide, guaiacol, nitric acid and hydrochloric acid according to a certain ratio. Equipment and instruments used in the production process comprise an ultraviolet and visible spectrophotometer, a texture analyzer, a color difference meter, a freezing centrifuge, a pulping machine, a pH meter and an electronic balance. By taking the corresponding technical measures, ideal green-protecting and brittleness-keeping effects can be achieved; by taking reasonable technical measures, various negative factors are effectively controlled, the nutritional value and sensory quality of a product are kept to the maximum extent, and healthy and delicious fruit and vegetable products are provided for customers.

The invention discloses a preparation method of instant millet congee, relating to a preparation method of an instant congee. The preparation method solves the problems that the existing instant millet congee is high in processing cost, long in rehydration time, large in nutrient loss and poor in sense quality. The method comprises the following steps: firstly, screening and washing millets, then soaking, and adding glycerel monostearte and beta-cyclodextrin; secondly, cooking and pasting and dispersing, and then rinsing with water; thirdly, draining; and fourthly, freeze-drying with hot air, and then carrying microwave drying, thus completing the preparation of the instant millet congee. By adding a pasting agent, a drying method is improved, and the rehydration time is shortened; the degree of damaging the sense quality of the millet congee can be reduced; the cost is lowered due to no use of high-pressure cooking, and the cooking time is short; the prepared instant millet congee is short in rehydration time, high in rehydration rate, and good in rehydration effect; millets are good in shape, excellent in color, and high in sense quality; the instant millet congee is good in mouthfeeling after taste, the sweet smell loss is less, and the viscosity is proper; and more nutrients can be kept by using the preparation method, and the preparation method is suitable for promotion and use.

The invention belongs to the technical field of dried fruit processing and relates to a processing method of red dates, wherein the red dates in the method are naturally dried or dried red dates with water contents of 18-23%, and the processing method comprises the following specific steps: (1) a cleaning step; (2) a polysaccharide converting, softening and processing step; (3) a cooling and conditioning step; and 4) a grading, sterilizing and packaging step, wherein the polysaccharide converting, softening and processing step is as follows: performing the softening treatment on the red datesunder a certain temperature and humidity environment, wherein the treating temperature is 20-70 DEG C, the relative processing humidity is 20-70%, and the treating time is 3.0-7.5 hours, and the stepis performed in stages. The processing method disclosed by the invention can be used for reducing the browning degree in the red date processing so as to maintain the original luster of the red dates; the polysaccharide converting, softening and processing procedure can be sued for reinforcing the polysaccharide conversion effect of the dry and hard red dates during the softening process, and thetypes and proportions of the carbohydrates in the red dates are changed so as to improve the product quality; and the non-soaking type rehydration softening technique is used for effectively preventing the nutrient loss and prolonging the storage periods of the red dates.

The invention provides a VoIP steganography method based on optimum similarity matching, and belongs to the technical field of safety communication. The VoIP steganography method is suitable for covert communication with VoIP serving as a carrier. The method includes the pre-agreement step, the covert information embedding step and the covert information extracting step. Based on the basic principle that the larger the similarity between the embedded covert information and the carrier is, the smaller the distortion generated in the steganography process is, multiple heuristic modulation is conducted on covert information in advance with the increase of the similarity as guide, a covert information mode with the optimum similarity to the carrier is finally selected for information hiding, the variation of the carrier is greatly reduced, and the sensory quality of the VoIP is effectively maintained; in addition, the method is unrelated to a specific voice encoder, suitable for all encoders capable of being applied to the VoIP and good in universality.

The invention discloses an ultraviolet-visible illumination fruit and vegetable fresh-keeping device and application of the ultraviolet-visible illumination fruit. The ultraviolet-visible illumination fruit and vegetable fresh-keeping device comprises an illumination control system and an illumination internal environment, wherein the illumination control system is arranged on a control platform outside a box body, the illumination control system comprises a control keyboard, a high-precision dimming measuring and control instrument, an illuminance measuring and control instrument, a relative humidity measuring and control instrument and a temperature measuring and control instrument; and the illumination internal environment comprises an ultraviolet light source, an LED (Light Emitting Diode)(red, yellow, blue and green) and other monochromatic sources, and a matched sensor. According to the ultraviolet-visible illumination fruit and vegetable fresh-keeping device, by using an ultraviolet sterilization function and a specific visible light physiological accommodation function, rotting and ageing processes of fruits and vegetables are controlled from two aspects including pathology and physiology, microorganisms carried in the surfaces of the fruits and the vegetables are killed, and the quality and functional ingredients of the fruits and the vegetables are kept, and thus an ideal refreshing effect is achieved.

The invention belongs to the technical field of fresh agricultural product freshness keeping, relates to postharvest physiology of bamboo shoots, and especially relates to a bamboo shoot freshness keeping method for inhibiting postharvest wound respiration. According to the invention, a physical method of liquid nitrogen refrigeration is utilized to process cuts, and a wound coating liquid containing an antioxidant and a food antiseptic is combined to coat the cuts in order to inhibit the wound respiration intensity, inhibit the evaporation of a large amount of water from the cuts, and inhibit the intrusion of microbes from the cuts, so the fresh state of bamboo shoots is maintained within a certain period of time, thereby the transportation of the bamboo shoots is convenient, and the lowand peak seasonality of the market is adjusted. The method effectively reduces the consumption of nutrient substances in the bamboo shoots and the loss of water in the bamboo shoots through inhibiting the postharvest wound respiration, maintains the nutrition quality and the sensation quality of stored bamboo shoots and improves the eating value and the commodity value of the bamboo shoots. The method provided by the invention has the advantages of easy grasping, easy operation and low investment cost.

The invention discloses a coating and partial freezing preservation method for hairtail. The method comprises the following steps of (1) carrying out pretreatment; (2) carrying out sterilization; (3)carrying out surface dewatering; (4) carrying out dipping and coating; (5) carrying out vacuum cooling and drying; (6) carrying out low-temperature quick-freezing; and (7) carrying out partial freezing cold storage. The coating and partial freezing preservation method for the hairtail has the advantages that the hairtail is preserved through a combined coating and partial freezing preservation technology, the steps are simple, the operability is high, the juice loss rate in the unfreezing process of the hairtail can be decreased, the physicochemical properties and the sensory quality of the hairtail can be well maintained, and the shelf life of storage and sale of the hairtail in the partial freezing state can be obviously prolonged.

A method for treating food is disclosed. The method comprises placing the food in a treatment container maintained at an ambient process temperature and pressure. Next, the gas mixture is injected into the treatment container. The gas mixture comprises about one percent oxygen and about 0.2 to 99 percent of a second gas comprising one gas selected from the group consisting of NO, N2O, He, H2, CO, CO2, N2, and Noble Gas (e.g., Ar, Kr, Xe, and Ne). The gas mixture is subjected to a treatment temperature and treatment pressure of the gas mixture in the container at a level sufficiently great that at least one gas in the gas mixture is maintained in the supercritical state. The treatment temperature and treatment pressure are maintained for a duration. The food is then ready for packaging.

The invention provides a low-oxygen low-pressure drum type cut tobacco drying machine. The cut tobacco drying machine comprises a support frame, an electric heating cut tobacco drying drum and a drum transmission mechanism, and is characterized in that a feed gas lock is arranged at a feed port of a feed chamber of the cut tobacco drying drum, a discharge gas lock is arranged at a discharge port of a discharge chamber of the cut tobacco drying drum, an air extracting pipe for connecting with an air extracting device is arranged on the discharge chamber, an air extracting end of the air extracting pipe leads to an inner cavity of the cut tobacco drying drum, and an air pressure detection device is arranged on the air extracting pipe; and the air extracting device and the air extracting pipe are used for performing air extraction on the interior of the electric heating cut tobacco drying drum, and an electric heating control system is used for controlling and keeping the air pressure in the electric heating cut tobacco drying drum to be 0.2-0.5 standard atmospheric pressure, and the drum wall temperature of the heating drum to be 60-90 DEG C. The low-oxygen low-pressure drum type cut tobacco drying machine provided by the invention is simple in structure and convenient in operation and can achieve drying of cut tobaccos under relatively low strength; and meanwhile, the loss caused by an oxidation reaction of small-molecule aroma components during cut tobacco drying is reduced, and the small-molecule aroma components inside tobacco leaves are maintained to the maximum extent.

The invention relates to a preparation method of a nanometer preservative containing composite extracts and the corrosion resistance application of the nanometer preservative. According to the method disclosed by the invention, on the basis that composite clove / cinnamon / fresh ginger extracts (1:1-2:1-2) are extracted and compounded, the nanometer preservative containing the composite extracts is compounded, and the particle diameter can reach 8.69nm. The combination of the added 0.5g / kg of the nanometer preservative with the condition of disinfection for 15-20 minutes at the temperature of 85 DEG C can be applied to corrosion resistance and bacteriostasis of sauce products, so that the products can have the storage shelf life of one year. The nanometer preservative containing the composite clove / cinnamon / fresh ginger extracts, disclosed by the invention, has extensive bacteriostasis scopes, and has high safety, waster solubility and stability. The combination of the composite natural agent for corrosion resistance and bacteriostasis with flexible disinfection conditions can well maintain the nutrient substances and the flavor characteristics of products, and wide application prospects.

The invention discloses a shellfish fresh-keeping method. The shellfish fresh-keeping method comprises 1, modified nanometer SiO2 preparation, 2, fresh-keeping agent preparation, 3, pre-cooling, 4, immersion film forming and 5, quick-freezing and refrigeration. Through optimization and improvement, the shellfish fresh-keeping method solves problems of the existing shellfish fresh-keeping method. The invention provides a preparation method of the fresh-keeping agent. Through pre-cooling, immersion film forming, quick-freezing and low-temperature refrigeration, browning, drying loss and deterioration of shellfish in refrigeration are prevented and a juice loss in unfreezing is reduced. The shellfish fresh-keeping method has simple processes, high efficiency, safety and a low cost, retains original appearance and quality of shellfish meat, prolongs a refrigeration period and has great practical significance for shellfish economic value improvement.

The invention relates to a preparing method of poultry grains. The preparing method comprises pretreatment of raw materials, marinating, frying, bonding, mold pressing, grain-sized dicing, drying, packaging and sterilization. The bonding, mold pressing and grain-sized dicing steps are as follows: adding 5.0% of soy protein and 1.5% of konjac flour to poultry meat floss, evenly stirring the mixture, evenly mixing, spreading and compacting a binder and the poultry meat floss in a mold, compacting the mixture with a molding press for 5-10 min, and sending the compacted material into a grain-sized dicing machine to dice the material into square grains. The poultry grains are non-fried, free of grease and any flavor enhancer and preservative and conform to the modern diet health concept. Besides, cobalt-60 gamma ray radiation cold sterilization is adopted to replace traditional high temperature, high pressure or preservatives to prolong shelf lives of the poultry grains, original sensory quality of the poultry grains is guaranteed to the greatest extent, and meanwhile, the poultry grains have higher hardness and better chewiness.

The invention discloses a method for making Salicornia bigelovii Torr capsules. The method comprises the following steps of: (1) harvesting tender stems of Salicornia bigelovii Torr; (2) cleaning; (3) blanching; (4) performing composite desalting, namely performing vacuum penetration treatment, and desalting by using ultrasonic waves; (5) draining water; (6) performing combined drying, namely performing vacuum freeze-drying, and drying by using hot air; (7) performing metal detection and X-ray detection; (8) performing superfine comminution; and (9) packaging. A composite desalting technology is adopted, so that the desalting efficiency is improved, and the Salicornia bigelovii Torr well maintains chlorophyll, vitamin C (VC) and sensory quality; by the combined drying, the production cycle is shortened, the production cost is reduced, the nutrition, sensory quality and functional characteristics of the product are improved, and particularly the loss of heat-sensitive nutrient components and biological active functional components is greatly reduced; and by the mutual synergistic cooperation of the composite desalting, the combined drying and the superfine comminution, the prepared capsules are favorable for the absorption of human bodies, the quality guarantee period of the product is long after the product is packaged into the capsules, and the product is convenient to carry and eat.

The invention provides a method capable of prolonging the shelf life of a potato salad and the potato salad prepared through the method. The method comprises the following steps: soaking carrot dices, cucumber dices and onion dices with a pectin solution separately, draining water on the dice surfaces, and uniformly mixing to obtain mixed vegetable dices; cleaning potatoes, baking, cooling through blowing, adding concentrated lemon juice, smashing to obtain a pulpy mixture, adding salad dressing into the pulpy mixture, and uniformly mixing to obtain a potato salad dressing; uniformly mixing the mixed vegetable dices and the potato salad dressing to obtain the potato salad; carrying out vacuum packing; performing ultrahigh pressure processing and cryopreservation. According to the method, the vegetable dices are soaked with the pectin solution, and the low-temperature ultrahigh pressure technology is adopted in a combined manner to process the potato salad, so that the vegetable quality as well as the nutritional value and sensory quality of the potato salad can be maintained to the maximum extent, and the prepared potato salad is long in storage period and excellent in stability. In addition, the fat-free salad dressing is applied to the production of the potato salad, so that the fat-free potato salad is prepared to better conform to consumers' diet concept.

The invention discloses a green accurate preserving and fresh-keeping method for blueberries and an application thereof. The method comprises the following steps: spraying treatment is carried out forblueberries with a before-harvest biological antistaling agent, fruits are nondestructively graded according to sizes, the fruits are harvested and placed in a precooling refrigerator in 3-5 hours, rapid precooling is carried out for 6-10 hours, precooling is carried out for 4-8 hours at 0+ / -0.5 DEG C, and then an antifog fresh-keeping bag whose thickness is 20-35[mu]m for slightly controlled atmosphere is used as an outer lining of a small basket for sealing; low temperature domestication is carried out at -1.6 to -1.2 DEG C for 6-8 hours, storage is carried out for 60-70 days with accuratetemperature control at -0.8 to -0.5 DEG C or -0.5 to -0.2 DEG C, the temperature of the refrigerator is adjusted to 0-0.5 DEG C, awaking time is 48-72 hours, awaking is carried out again at 10+ / -0.5 DEG C for 24-36 hours, external packing is removed in order to carry out high-concentration 1-MCP fumigating treatment, and commercial package of blueberries is carried out. Combination of technology and technological parameter is used, in order to substantially maintain original quality of blueberries and improve quality of blueberries.

The invention relates to a smoked sheet re-drying method and a special device thereof, and is characterized in that the smoked sheet re-drying method comprises the steps as follows: smoked sheets to be re-dried pass through three series drying areas of an airflow drying cavity in an airflow-typed smoked sheet re-drying device in sequence under the control of a feeding machine; the fluidized smokedsheets are heated by utilizing the convection heating of the hot air; the three drying areas of the airflow drying cavity respectively realize the heating up, the rapid dehydration and the water balance of leaves, so as to lead the moisture content of the smoked sheets to directly reach the technological requirements of 11 percent to 13 percent without cooling and dampening. The device comprisesthe feeding machine, a belt scale (3) which is arranged at a discharge hole of the feeding machine, a belt conveyor (4) which is connected with the discharge hole of the belt scale, and the airflow-typed smoked sheet re-drying device which is connected with a discharge end of the belt conveyor; wherein, the airflow-typed smoked sheet re-drying device comprises a first drying area (5), a second drying area (6) and a third drying area (7) which are formed by three unattached drying apparatuses that are combined in series.

The invention discloses an apple juice processing method for suppressing enzymatic browning. The apple juice processing method comprises the following steps: adding 0.002 to 0.008 g / ml of beta-cyclodextrin into apple juice, putting the mixture into an ultrasonic treatment kettle, and performing ultrasonic treatment at the ultrasonic power density of 40 to 100 W / cm2 for 5 to 20 min. According to the processing method, the activity of enzyme can be passivated under relatively lower temperature to suppress the enzymatic browning and avoid the influence caused by thermal processing on the physical and chemical properties of the apple juice, so that the nutritional components and the sensory quality of the apple juice can be better retained.