33results about How to "Meet consumer needs" patented technology

A composite forage for high-quality yellow-feather meat chicken is prepared from 22 raw materials including yellow corn, soybean cake, soybean oil, edible salt, choline chloride, garlicin, etc.

The invention discloses a method for making a crab nutritional instant solid beverage, which is characterized by comprising the following steps of grinding portunid leftovers, drying, degreasing, carrying out composite enzymolysis, centrifuging, concentrating clear liquid, seasoning, homogenizing, spraying, drying, etc., wherein composite enzymolysis adopts neutral protease and flavored protease. The method effectively extracts nutritional components in the portunid leftover to product the solid beverage, which changes waste into valuables, produces considerable economic benefit, can satisfy the consuming needs of people, and can promote human health.

The invention provides a processing method of quick-frozen recuperating double cooked pork slices, and belongs to the technical field of food processing. In the production course of the quick-frozen recuperating double cooked pork slices disclosed by the invention, meat and side dishes are separately treated; the processing course of the meat mainly comprises precooking, slicing and cooking again; the processing course of the side dishes mainly comprises scalding, quick-freezing, packaging and performing frozen storage. After quick-frozen recuperating dishes are quick-frozen, stored in a frozen manner and unfrozen, the organoleptic quality of products during eating is reduced, so that seasoning sauce packets are used for improving the quality of products of the quick-frozen recuperating double cooked pork slices. During eating, vegetables are put under the meat, the meat is put on the vegetables, the seasoning sauce packets are added according to individual tastes, microwave heating is performed so that the soup base and the fragrance of the meat adequately permeates the vegetables, and the delicious and tasty double cooked pork slices are made. The quick-frozen recuperating double cooked pork slices prepared by the processing method disclosed by the invention have the characteristics of being quick to eat, convenient to carry and circulate and the like, and are unique in taste, highly-fragrant and delicious in taste and rich in nutrition. The processing method of the quick-frozen recuperating double cooked pork slices provides possibility for scale management and industrialization of quick-frozen recuperating dishes.

The invention provides a production process of powder special for wafers. The production process includes the following steps of 1, wheat preparation, wherein wheat with the wet gluten content of 30.0%+/-0.5% and the stabilization time of 4.0%+/-1.0 min is subjected to cleaning and impurity removal through the three-sieving, two-beating and two-stone-removal process; 2, wheat wetting, wherein the wheat cleaned in the step 1 is wet; 3, grinding, wherein the wheat wet in the step 2 is ground, sieved and purified, and outgoing powder of following powder tubes of 1B1, 1B2, 1B3, 1B4, 3Bc1, 3Bc2, 3Bc3, 3Bc4, 4Bf1, 4Bf2, D21, D22, D3, D4, 4M and 5M is selected as raw materials of the powder special for the wafers; 4, drying, wherein the raw materials obtained in the step 3 are put in a dryer to be dried to become basic powder; 5, powder preparation, wherein corn starch, wheat starch and MD20 maltodextrin are added into the basic powder obtained in the step 4, the materials are mixed to be uniform, and the powder special for the wafers is made.

The invention discloses a method for enzymatic reaction-based synthesis of maltitol esters in a nonaqueous phase and purification preparation of the maltitol esters. In a nonaqueous phase, maltitol and fatty acids are synthesized into the maltitol esters in the presence of an immobilized lipase as a catalyst and then the maltitol esters are purified and treated by silica gel column chromatography and semi-prepared liquid phase preparation. The maltitol esters obtained by the method mainly are maltitol monoesters and through the purification preparation, the maltitol esters has high purity and comprise 91 to 93% of a maltitol monooctoate, 94 to 97% of a maltitol monolaurate, 93 to 95% of a maltitol monostearate and 90 to 92% of a maltitol monooleate. The method provided by the invention follows the trend that the existing emulsifier will be developed into a natural emulsifier having rich nutrients, multiple functions and low heat, realizes synthesis of the maltitol esters by an environmentally-friendly high-selectivity enzymatic synthesis method, realizes preparation of a series of high-purity maltitol monoester products through silica gel column chromatography and semi-prepared liquid phase preparation, improves the application pertinency of the maltitol esters, and richens emulsifier types.

A drawer panel connecting device comprises a front connecting corner and a connecting mechanism. The front connecting corner is inserted into the connecting mechanism and detachably locked. The connecting mechanism comprises a fixed frame, a main board assembly and a connecting assembly. The connecting assembly comprises an upper sliding block and a lower sliding block which are rotatably arranged on the main board assembly, and a swing rod and a connecting rod are connected between the upper sliding block and the lower sliding block. The upper sliding block and/or lower sliding block elastically rotate/rotates. When the front connecting corner is connected with the connecting mechanism, one connecting pin of the front connecting corner is in contact with the lower sliding block and is locked, the rotation motion of the lower sliding block drives the upper sliding block to rotate through the connecting rod and the swing rod, and the other connecting pin of the front connecting corner is locked. Unlocking rotation of the lower sliding block drives the upper sliding block to perform unlocking rotation through the connecting rod and/or swing rod, and the front connecting corner is unlocked through the upper sliding block and the lower sliding block at the same time. The upper sliding block and the lower sliding block are arranged to lock and unlock the connecting pins of the front connecting corner at the same time, the connecting stability of a high drawer is effectively improved, and the drawer panel connecting device is convenient to operate and reliable in performance.

The invention discloses a formula for roasting pork skin skewers, which is characterized in that the proportion of ingredients in parts by weight is: 1000-1050 parts by weight of refined pigskin; 200-250 parts by weight of pork ribs; 14-18 parts by weight of salt; 7-9 parts by weight, 18-22 parts by weight of monosodium glutamate, 6-10 parts by weight of Chinese prickly ash, 23-27 parts by weight of pepper, 4-6 parts by weight of cinnamon bark and 35-45 parts by weight of cumin powder. In addition, a production method of barbecued pigskin skewers is disclosed. The products produced according to the invention have the following advantages compared with common pigskin food (fried pigskin, skin jelly): 1. No frying, completely avoid oil Various hazards of fried food; 2. The raw materials are real and visible, without adding any food additives; 3. The cooking time is short, and the loss of nutrients in pigskin is small.

The invention provides ice-island red polar trepang intestine egg nutritional jelly with comprehensive nutrition. The nutritional jelly is prepared from active substance polypeptide extracted from ice-island red polar trepang intestine eggs, edible gum, jelly sugar and a water extracting solution of rose tea. The used active substance polypeptide is prepared by the following steps: pretreating ice-island red polar trepang intestine eggs, performing enzymolysis with alkaline protease, performing deodorization treatment on enzymatic hydrolysate, and performing vacuum freeze drying. The functional nutritional jelly disclosed by the invention meets the requirements of current consumers and has good development and utilization potential. According to the ice-island red polar trepang intestine egg nutritional jelly, a method is provided for comprehensive utilization of ice-island red polar trepang processing byproducts, and the nutritional value and functional activity are high.

The invention relates to rice vermicelli with the effect of dispelling dampness and a preparation method thereof. The rice vermicelli comprises the following raw materials in parts by weight: 60-80 parts of rice, 2-6 parts of gordon enryale seeds, 5-20 parts of coix seeds, 5-20 parts of Chinese yams, and 5-20 parts of a rice vermicelli quality modifier. The rice vermicelli quality modifier is a mixture of chitosan and pigeonpea starch with a mass ratio of (2-6):(8-15). According to the invention, the rice vermicelli with the effect of dispelling dampness is prepared by using the raw materials,with a medicine function and a food function, of the gordon enryale seeds, the coix seeds and the Chinese yams, so that the consumption needs of the rice vermicelli staple food can be met, the dampness of human bodies can be removed, diseases are prevented, and the blank of related domestic rice vermicelli products is filled.

The invention provides a processing method and equipment of red jujube slices. The processing method comprises the following steps of S1) performing screening: selecting out intact red jujubes, at thesame time, rejecting mildewy red jujubes, during screening, firstly, pouring the red jujubes to be sorted in a loading conveyer belt, enabling a guiding groove to be formed in the rear end of the loading conveyer belt, enabling the guiding groove to allow only one red jujube to pass through, and when the red jujubes needing to be screened pass through the loading conveyer belt to be transmitted onto a sorting platform, taking a photograph quickly on each red jujube through image collection equipment arranged at the front end of the sorting platform. According to the processing method and equipment of red jujube slices, batch processing of the red jujubes can be realized, the sale of the red jujubes can be effectively increased, and besides, the consumer requirements of different regions and crowds can be met; and based on original jujube products, the red jujube slices are developed, are diversified in flavor, and have good mouth feel and nutrient functions. A sieve plate is arranged,so that the red jujubes needing to be screened can be sequenced; and a suction nozzle is arranged, so that extraction of low-quality red jujubes is convenient.

The invention discloses a preparation method of nostoc commune/red dates compound yogurt, which includes the following steps: raw material treatment, blending, homogenization, sterilization, inoculation, fermentation and refrigeration. By compounding the nostoc commune and red dates, which have functions of affinal drug and diet, for preparing the yogurt, algae-like smell of the nostoc commune isreduced and fragrance of the red dates is enhanced. In addition, the yogurt is not excessive deep in color.

The invention provides a seamless edge milling technology for an integrated wall. The technology comprises the following steps: 1, placing an integrated wall to be processed on a covering machine, performing adjustment according to the width and the thickness of the integrated wall, and fixing the integrated wall by a pinch roller, wherein the roller wheel and the pinch roller of the covering machine rotate to push the integrated wall to travel toward a processing position, and the rotating speed of the roller wheel and the pinch roller of the covering machine is 25-30 r/min; 2, arranging twoengraving machines above the covering machine, respectively arranging a straight knife and a dovetail knife on the engraving machines, adjusting the positions of the engraving machines to make the straight knife and the dovetail knife horizontally enter 0.3-0.7 mm into the middle from the left side and the right side of the integrated wall, and adjusting the positions of the knifes to vertically downward stretch 2.5-4.5 mm into the upper surface of the integrated wall; and 3, arranging dust collectors nearby the knives to adsorb wood chips. Seams visible to naked eyes are avoided after integrated walls produced through the technology are mounted and spliced, so consumers' demands are greatly met; and tools used in the technology are the covering machine and the engraving machines having moderate prices, so the cost is greatly reduced.

The invention relates to a facial cleanser and a preparation method thereof. The raw material formula of the facial cleanser comprises 0.08-0.12 part by weight of soybean hydrolyzed protein, 18-22 parts by weight of well salt, 0.18-0.22 part by weight of guar gum, 0.8-1.2 parts by weight of sodium alginate, 13-14 parts by weight of cocamidopropyl betaine, 2.5-3.5 parts by weight of sodium lauryl ether sulfate, 0.8-1.2 parts by weight of polyquaternary ammonium salt-7, 4-4.4 parts by weight of glycerine, 0.08-0.12 part by weight of rose essential oil, 0.12-0.17 part by weight of 1,3-dimethyloldimethyl 5,5-dimethyl hydantoin, 1.3-1.7 parts by weight of alkyl polyglycoside, 0.8-1.2 parts by weight of lauric acid, 1.3-1.7 parts by weight of palmitic acid, 0.3-0.5 part by weight of a pearling agent and 0.18-0.22 part by weight of tea tree oil. According to the facial cleanser disclosed by the invention, the well salt is applied to the facial cleanser in the emulsifying form, and the comprehensive functions of the salt are fully exerted; and the facial cleanser is safe to use, cheap, easy to obtain and pollution-free to environment, can meet consumer demand and is adapted to the development trend of the resource-saving type society.

The invention discloses a formula of a feed additive for improving the flavor of cultured fish, and the formula comprises the following components in parts by weight: 5-10 parts of glutamic acid, 3-8 parts of alanine, 6-12 parts of glycine, 4-6 parts of lysine, 1-3 parts of histidine, 1-4 parts of tryptophan, 7-13 parts of trimethylamine oxide, 1-2 parts of aspartic acid and 5-10 parts of succinic acid. The additive is mainly compound amino acid and fish flavor substances which are originally and massively existing in wild fishes, the flavor of the cultured fishes is improved and is close to or beyond the flavor of the wild fishes after any aquatic feed is added to the fishes, the taste of the fishes is improved, the requirements of consumers are met, the consumption cost is reduced, and the income of farmers is increased; meanwhile, the national trapping forbidding requirement can be met.

The invention relates to the field of food processing, and discloses distinctive fruit salted vegetables. The distinctive fruit salted vegetables are made from the following raw materials of pineapples, kiwi fruits, papayas, pitayas, Chinese tamarisk twigs, acorus gramineus soland, semen oroxyli, discolorous clinquefoil roots, sedum lineare, rabdosia rubescens, table salt, spice, vegetable oil, Angel flavoring yeast, a centella asiatica extract and phytic acid. The distinctive fruit salted vegetables are rich in nutrition, bright in color, soft and crisp in mouth feel and rich in fruity flavor, and the economic returns of peasant households are increased by 15.3%; the raw materials are dried step by step, so that 92.4% nutrient components of fruits can be reserved, and the flexibility is improved; through fermentation performed twice, the distinctive fruit salted vegetables are soft and crisp, the fragrance is enhanced, and absorption and utilization of nutrients are facilitated; various traditional Chinese medicine extracts are added, so that bodies can keep a healthy state, and any crowds can eat the discloses distinctive fruit salted vegetables; after fermentation, low-temperature storage is performed, the content of nitrite can be reduced, and the mouth feel of the discloses distinctive fruit salted vegetables is full; and the vegetable oil is heated, the heated vegetable oil is cooled, and then the cooled vegetable oil is added, so that the bioactivity of beneficial substances is maintained, the production of infectious microbes in products is restrained, the distinctive fruit salted vegetables are free from additives, and the shelf life is prolonged.