56results about How to "Meet food safety requirements" patented technology

The invention discloses a nontoxic environment protection polyvinyl chloride sealing gel and a preparation method thereof. The gel is made of pvc paste resin, dioctyl phthalate, acetyl tri-n-butyl citrate, heavy calcium carbonate, calcium-zinc stabilizer, white foaming agent, titanium dioxide, dimethicone and rapeseed oil. Phthalic ester plasticizer is not comprised. The gel meets the requirements of the food safety, and corresponds with the RoHS instruction. The gel is a foot and environmental friendly sealing gel. The using amount of fillings is added. The production cost is lowered. The nontoxic and environmental friendly sealing gel has the advantages of low price, high temperature resistance, good sealing effect and convenient engagement.

The invention provides a fully closed cold chain logistics terminal distribution system. The system comprises the steps that after a manufacturer receives an order, chilled products are placed into fully closed logistics boxes; a logistics chain takes away the logistics boxes with the products and places the logistics boxes into a chilled distribution car according to distribution information; replaced empty boxes are used by the manufacturer; the logistics chain distributes the logistics boxes to a chilled logistics box position specified for an order customer, and original logistics boxes at the position are removed; the logistics chain sends distribution completing information to an order accepting manufacturer and sends picking information to the order customer; the order accepting manufacturer sends order completing information to the order customer; the order customer opens the logistics boxes to pick the products according to the information of the order accepting manufacturer and the distributor; the logistics boxes are kept in a logistics cabinet; and after the boxes are closed and product picking is confirmed, the client logistics cabinet sends information to the order accepting manufacturer and the logistics distributor to complete the whole logistics process. According to the invention, the problem of chilled logistics distribution is solved; throughout cold chain closed distribution is carried out; the chilled products are isolated in the logistics chain; and throughout product tracing is realized.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The invention relates to the technical field of food storage and discloses a method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily. The method comprises cleaning and sterilizing fresh lily sheets with a white color, a large size and no mechanical injury, immersing the fresh lily sheets in a sulfur-free color protection agent for 0.5-1h according to a mass-volume ratio of 1000: 1g / L, wherein the sulfur-free color protection agent comprises 0.3-1.0g of sodium chloride, 0.2-1.2g of citric acid, 0.4-1.2g of ascorbic acid, 0.002-0.006g of tea polyphenol and 100mL of purified water, taking out the treated fresh lily sheets, carrying out elastic oscillation drainage and overturn air-flow air drying cooling, carrying out UV irradiation sterilization, carrying out vacuum packaging and carrying out storage. The method utilizes the sulfur-free color protection agent to prevent lily browning. The stored fresh edible Lanzhou lily product does not contain sulfur dioxide residues so that food storage safety is improved. The fresh edible Lanzhou lily storage method has excellent color protection effects, a white lily color, a flat surface and a complete taste.

The invention discloses coated kraft paper and a production technology thereof. The coated kraft paper comprises a coated layer, a surface layer, a core layer, a bottom layer and a starch gluing layer, wherein the coated layer, the surface layer, the core layer, the bottom layer and the starch gluing layer are sequentially stacked together; the surface layer is bleached chemical wood pulp; the bleached chemical wood pulp comprises the following ingredients in percentage by weight: 20%-80% of bleached chemical hardwood pulp and 20%-80% of bleached chemical needle pulp; the core layer is mixed pulp; the mixed pulp comprises the following ingredients in percentage by weight: 30%-70% of ecru pulp and 30%-70% of mechanical pulp; and the bottom layer is 100% of ecru pulp. Because the coated kraft paper is manufactured by a three-layered net, 100% of native wood pulp is used, a front surface of the coated draft paper is a coating layer, the back surface of the coated draft paper is the starch gluing layer, the proportion of long fibers and short fibers of the pulp is reasonable, an efficient technological control means is adopted, and the strength of paper and the tenderness of paper surfaces can be guaranteed simultaneously.

The invention discloses a nontoxic environment-friendly tinplate tank lid sealant and a preparation method thereof. The sealant comprises the following components in part by weight: 70 to 110 parts of acetyl tributyl citrate, 3 to 7 parts of calcium-zinc stabilizer, 1 to 5 parts of simethicone, 1 to 5 parts of titanium pigment, 4 to 8 parts of oleamide, 0.5 to 4.5 parts of erucyl amide and 90 to 130 parts of polyvinyl chloride paste resin. The method for preparing the sealant comprises the following steps of: adding the titanium pigment and the calcium-zinc stabilizer into the acetyl tributyl citrate and a plasticizer with stirring, adding the polyvinyl chloride paste resin, oleamide and simethicone into the mixture with stirring, and finally filtering the mixture by using a 120-mesh screen to prepare the nontoxic environment-friendly tinplate tank lid sealant. As the nontoxic environment-friendly tinplate tank lid sealant contains no phthalate plasticizer, the sealant is nontoxic, can meet the requirement of food safety, is friendly to food and environment, and has the advantages of high temperature resistance, low cost, good sealing effect and the like.

The invention provides a potato preservation powder which is characterized by comprising the components by mass percent: 0.5-5.0% of chlorpropham, 0.2-6.0% of Tween and 60-99.3% of filling agent. The invention also provides a preparation method and a using method of the potato preservation powder. The invention is used for preventing potatoes from sprouting and preventing the skin of the potatoes from greening when being irradiated by light, thus having the function of keeping the potatoes to be fresh.

The invention relates to a seasoning for meat canned products. The seasoning consists of dill seeds 2 parts, cinnamon 1 part, amomum fruits 0.5 part, pepper 2 parts, elecampane 1 part, xiang sha 1 part, netmeg 1 part, anise 0.5 part, white pepper 0.5 part, angelica root 0.5 part, tsaoko amomum fruits 0.5 part, clove 1 part, fennel 0.5 part, galangal 1 part and rhizome kaempferiae 0.5 part. The seasoning can be utilized to made pork, beef, chicken and the like into delicious, tasty, nutritional and healthy sausages, ham sausages, blood sausage and other meat canned products.

The invention relates to a column type elastic body which comprises a fixed portion, a bearing portion and a strain portion. The fixed portion and the bearing portion are arranged on two sides of the elastic body, the strain portion is fixed between the fixed portion and the bearing portion and comprises two ring grooves arranged on the elastic body, strain holes arranged between the two ring grooves, and strain pieces fixed in the strain holes, a sleeve is sleeved at the elastic body of the strain portion, two ends of the sleeve are respectively connected with thin walls outside the ring grooves, an overload protection mechanism formed by bent notches is arranged on one side, facing the bearing portion or / and the fixed portion, of the elastic body of the strain portion, clearances between the bent notches are overload clearances beta, outside notches of the bent notches extend to the periphery of the elastic body, inside notches of the bent notches are communicated with deformation holes outside the strain holes, or the inside notches of the bent notches are communicated with the strain holes. The column type elastic body is good in manufacturability and capable of realizing dynamic weighing safety protection.

The invention provides a fruit and vegetable compound enzyme which is characterized by comprising the following components in parts by weight: 1000 parts of fruits and vegetables, 60 parts of red sugar, 15 parts of oligofructose, 10 parts of plant lactic acid bacteria and 10 parts of lactobacillus acidophilus; at the same time, the invention further provides a production method of the fruit and vegetable compound enzyme. According to the invention, the fruits and the vegetables are selected as raw materials for fermentation to replace juice which is used as the raw material for fermentation inthe prior art, and no water, preservatives, pigments and thickeners are added; in the whole process, no sterilization process exists; since strains are implanted in the process for fermentation twice, the efficacy of a product can be effectively improved, and an enzyme product that meets the national food safety requirements can be obtained in the absence of high temperature sterilization; polysaccharide is a nutrient source for probiotics; the plant lactic acid bacteria can ferment carbohydrates into lactic acid; and probiotics can help with digestion and are conducive to human intestinal health.

The invention relates to a method for reducing toxic substances in seabuckthorn oil and the seabuckthorn oil processed by adopting the method; the weighed seabuckthorn oil, in which the content of the toxic substances is heated in vacuum, then a certain amount of absorbent is added into the seabuckthorn oil according to the high or low content of the toxic substances in the seabuckthorn oil, and the obtained mixture is stirred and reacted for a period time with constant temperature; then the seabuckthorn oil is cooled to about 50 DEG C, and filtered so as to separate the seabuckthorn oil and the absorbent and complete the processing work of the toxic substances in the seabuckthorn oil, thus obtaining the finished seabuckthorn oil product; the method provided by the invention has simple operation and high working efficiency; the seabuckthorn oil processed by the method can retain nutrient ingredients and flavor thereof, and can reduce the content of other toxic substances in the seabuckthorn oil when the content of benzopyrene is reduced so as to meet the requirements of the food safety of foods or health foods.

The invention discloses a bean curd preparation system through automatic pulp solidification of fermentation broth of yellow serofluid. The bean curd preparation system comprises a soybean milk storage device and a pulp solidification bucket, wherein the pulp solidification bucket communicates with the soybean milk storage device, and a liquid level controller is arranged in the pulp solidification bucket; and the liquid level controller is connected with a control device arranged outside the pulp solidification bucket, so as to feed back information to the control device when a liquid level in the pulp solidification bucket achieves a set height, and the control device controls the soybean milk storage device to be separated from the pulp solidification bucket according to the feedback information. The bean curd preparation system also comprises a yellow serofluid reusing device, wherein an input end of the yellow serofluid reusing device is connected with the pulp solidification bucket so as to recycle yellow serofluid generated in the production that the soybean milk in the pulp solidification bucket is subjected to pulp solidification to form the bean curds, and the yellow serofluid liquid is turned into a coagulator which is used for pulp solidification of the soybean milk to enable the soybean milk to be coagulated into the bean curds; an output end of the yellow serofluid reusing device is connected with the pulp solidification bucket, so that the coagulator enters the pulp solidification bucket to be used for pulp solidification of the soybean milk; and the yellow serofluid reusing device is also connected with the control device, so that under the control of the control device, according to the liquid level height in the pulp solidification bucket, a corresponding quantity of the coagulator is automatically added to the pulp solidification bucket.

The invention discloses sealing material and carbonated beverage bottle cap sealing gasket produced from the same. The sealing material comprises the following components by weight percent: 30-70 percent of styrene-butadiene-styrene block copolymer and 30-70 percent of the polyolefin resin, wherein the polyolefin resin is prepared by mixing low-density polyethylene and linear low-density polyethylene which are at the mass ratio of 5-13:1. The sealing material is poisonless and tasteless, has good sealing performance, good resilience and good adhesiveness. The carbonated beverage bottle cap sealing gasket is produced with the high-productivity injecting and molding process, has excellent sealing performance, low cost and no peculiar smell, can meet the corresponding food safety requirement and is particularly suitable for the rapid and massive flow-line production. The production process of the invention involves no adhering process and no adhesive, thereby causing no chemical pollution and meeting the environmental protection requirement.

The invention belongs to the field of food processing, and particularly discloses a processing method for sweet-water castanea mollissimas. The processing method comprises the following steps: a. removing the shells and the unsmooth peels of the castanea mollissimas, then, peeling the yellow peels on the surface of the castanea mollissima flesh until the surfaces of the castanea mollissimas are smooth; b. adding sodium hydrosulphite and ethylenediamine tetraacetic acid disodium to the castanea mollissimas, and washing the castanea mollissimas after boiling the castanea mollissimas in water for three to five hours; the additive mount of the sodium hydrosulphite ranges from 0.2 g / kg to 0.4 g / kg and the additive mount of the ethylenediamine tetraacetic acid disodium ranges from 0.1 g / kg to 0.25 g / kg; c. boiling the castanea mollissimas in clear water, and washing the castanea mollissimas; d. draining the washed castanea mollissimas, placing the castanea mollissimas into candy liquid to carry out a candy-boiling process, and cooling the candy-boiled castanea mollissima flesh until the castanea mollissimas are golden yellow; e. adding the candy liquid into the golden yellow castanea mollissimas, processing the castanea mollissimas in a tinning, vacuumizing and germicidal manner, and packaging the castanea mollissimas after the castanea mollissimas are cooled. According to the processing method, the castanea mollissimas which are boiled and washed through additives are boiled in the clear water and washed with the clear water again. Therefore, the softening property of the sweet-water castanea mollissimas is high and the taste of the sweet-water castanea mollissimas is good, and the residual micro-additives in the castanea mollissimas can be removed maximally to meet food safety requirements.

The invention relates to an elastic body of a weighing sensor. The elastic body comprises a fixed part and a strain part. The fixed part comprises a printing plate mounting hole formed in the elastic body. The strain part comprises a strain hole formed in the elastic body and a set of strain pieces fixed in the strain hole. A cross-shaped overload beam is arranged in the strain hole. An upper overload gap on an upper groove opening of a vertical beam of the overload beam is used for balancing an output signal during overloading of a first strain piece and a second strain piece on two sides of the upper groove opening. A lower overload gap on a lower groove opening of the vertical beam of the overload beam is used for balancing an output signal during overloading of a third strain piece and a fourth strain piece on two sides of the lower groove opening. The upper overload gap delta 1 of the upper groove opening is identical to the lower overload gap delta 2 of the lower groove opening. A middle groove opening is formed in a horizontal beam of the overload beam. A middle overload gap lambada of the middle groove opening is used for overload protection. The elastic body of the weighing sensor is compact in structure, an overload part is arranged in the elastic body, good side-loading-resistant capacity and good overload protection performance are achieved, controlling and machining are convenient, and service life can be prolonged.

The invention discloses a preparation method for alum-free vermicelli, and relates to the field of food processing. The preparation method for alum-free vermicelli disclosed by the invention comprises the following processing steps: beating into paste, kneading dough, forming, cooling, hydrolyzing, drying and packaging. The preparation method for alum-free vermicelli, disclosed by the invention, achieves the following beneficial effects: salt and alkali in a certain ratio are mixed to replace alum, and the toughness of the vermicelli is improved by controlling physical parameters such as temperature and humidity, so that the vermicelli is smooth in taste, elastic, glossy and healthy, and achieves the requirements of food safety.

The invention discloses an antitheft bottle lid pressure-controlled injection molding method. The method comprises the following steps: (1) raw materials are prepared according to high-density polyethylene, color master batches, antioxidants, absorbing agents and lubricating agents; and raw material particles are put in a charging barrel; (2) the charging barrel is heated; and the granular raw materials are heated as viscous-state melts; (3) through quick pushing by a screw rod, melt plastic is injected in a mold cavity and fully filled in the cavity; (4) the melt plastic is slowly pushed intoa screw rod for feeding after cooling shrinkage until the mold cavity is fully filled with the cooled melt plastic; (5) bottle lid products are ejected out from the mold cavity to fall on a conveyingbelt, and are cooled to the room temperature; and the surfaces of the bottle lids are sterilized; (6) the spot checking is performed on the bottle lids; and (7) the bottle lids are packed to obtain final bottle lid products. The method has the beneficial effects of simple and efficient operation and excellent product performances.

The invention relates to a biotype cooking type pastry compounding antiseptic antistaling agent. The biotype cooking type pastry compounding antiseptic antistaling agent comprises the following components in percentage by weight: 5.83-34.78 % of lactic acid, 0.86-5.13 % of pimaricin, and the balance of an auxiliary agent and edible alcohol, wherein the auxiliary agent is one or two kinds of epsilon-polylysine or sorbic acid, and dehydroacetic acid, or sodium lactate or edible essence. The biotype cooking type pastry compounding antiseptic antistaling agent is applied for cooking cakes. The antiseptic antistaling agent accounting for 0.1-0.4% of the full weight of foods is added, and the antiseptic antistaling agent and liquid raw materials are added together to be stirred uniformly. The biotype cooking type pastry compounding antiseptic antistaling agent disclosed by the invention is high in antibacterial activity, is few in consumption, is convenient to use, effectively and strongly restrains moulds and bacteria, comprehensively restrains and kills various microorganisms, such as bacteria, moulds and microzymes in cooking type cakes, improves the product quality of the cooking type cakes, prevents the cooking type cakes form mildewing, and meets requirements for corrosion prevention and fresh keeping of the cooking type cakes, and requirements for the safety of foods for people.

The invention relates to the technical field of processing of health-care beverages, in particular to a moringa oleifera fruit juice composite fermented beverage and a preparation method thereof. The fermented beverage is prepared through three-temperature-stage fermentation of main raw materials of horseradish tree leaf powder, fruit juice, acid-producing probiotics, a carbon source and water, wherein first-stage fermentation temperature is 2-4 DEG C, first-stage fermentation time is 24-72 hours, second-stage fermentation temperature is 4-8 DEG C, second-stage fermentation time is 24-72 hours, third-stage fermentation temperature is 8-15 DEG C, and third-stage fermentation time is 24-72 hours. According to the moringa oleifera fruit juice composite fermented beverage and the preparation method thereof disclosed by the invention, three-stage fermentation temperatures are creatively restricted, so that good fermentation effects are guaranteed, besides, the content of effective components is increased, the production of harmful infectious microbes is avoided, high-temperature sterilization is not needed, the inactivation of effective components and the production of bitter substances due to high temperature are avoided, and the moringa oleifera fruit juice composite fermented beverage is guaranteed to have good mouth feel and good flavor.

The invention relates to a construction method and application of oenococcus oeni engineering bacteria. The construction method comprises the following steps: (1) preparing lipase gene lipase; (2) preparing homologous arm genes with lipase genes; (3) preparing plasmid pMG36e-lipase; (4) preparing nisl fragments; (5) preparing a linear fragment without containing an erythromycin sequence; (6) preparing an expression vector pMG36n-lipase; and (7) transforming the expression vector pMG36n-lipase into oenococcus oeni competent cells to obtain the oenococcus oeni engineering bacteria. The oenococcus oeni engineering bacteria with a function of degrading esters obtained by the invention can be applied to production of wine, so that adverse effects on taste, aroma and the like of the wine causedby excessive esters in the current wine brewing process are avoided, the preservation time of the wine is shortened, and the production period of the wine reaching the same taste is shortened.

The invention relates to meat rabbit feed which comprises, by weight percentage, 10-20% of corn, 10-20% of wheat bran, 30-40% of rice bran, 20-30% of bean pulp, 1-3% of bone meal, 2-5% of egg shell meal, 0.5-1% of salt and 0.2-0.5% of additive; and the sum of the components is 100%. A method for preparing the meat rabbit feed comprises the steps of first weighing the corn, the wheat bran, the rice bran and the bean pulp according to the needed use amount and evenly mixing the components, adding salt at a corresponding proportion into the mixed materials; adding an appropriate amount of water to perform full mixing, controlling the water content to be 35-40%, and transferring the materials into a sealed container to perform fermentation for 3-5 days; taking out and mixing the well fermented mixed materials with the bone meal, the egg shell meal and the additive and performing quenching and tempering, finally pelleting the mixed materials, and obtaining the meat rabbit feed. Meat rabbits fed with the feed can greatly improve immunity and prevent diseases such as diarrhea and dyspepsia.

The invention discloses a preparation method of gingko powder. The method comprises the following steps of: providing gingko fruits, firstly, entering into the gingko nut taking step (S110), then sequentially entering into a gingko nut drying step (S1200), a gingko kernel frying step (S1300), the peel removing step (S1400), a gingko kernel drying step (S1500) and a gingko kernel crushing step (S1600), and finally entering into a gingko powder grinding step (S1700). The preparation method of gingko powder provided by the invention has the advantages that the process is simple, the operation is easy, the gingko powder prepared by using the preparation method is pollution-free and reach a food safe requirement.

The invention discloses a ginkgo powder processing method. The method comprises picking, unpeeling, grading, shell breaking, beating, filtration, deposition, crushing, sieving, accessory material addition and packaging. The ginkgo powder obtained by the ginkgo powder processing method is a green and pollution-free food, satisfies food safety requirements, can form various tastes and is rich in nutrients. The processing method can produce ginkgo powder products with tasteless, sweet, acid and salty flavors and satisfy demands of different colonies. The grading process is carried out before the shell breaking process so that a ginkgo utilization rate is high, production efficiency is high, labor and time are saved, energy consumption is low, batch production is easy and a production cost is reduced.

The invention belongs to the technical field of functional food, and discloses a high-load and high-stability protein-based curcumin product as well as a preparation method and application thereof. The protein-based curcumin product is prepared from protein and curcumin. The protein is alkaline protein. According to the invention, the structural characteristics of the protein are utilized, the curcumin is protected in the denatured and folded protein by regulating the pH value and taking the protein as a carrier of the curcumin, and the water solubility, the stability and the bioavailability of the curcumin are greatly improved while the efficient loading of the curcumin is realized.

The invention relates to a production method of a nonstick utensil. The method includes the steps of: conducting surface purification treatment on a base material for manufacturing the nonstick utensil; coating the surface of the base material with a high temperature resistant nonstick paint; and processing the base material into the nonstick utensil. Specifically, the nonstick paint is prepared by: adding modified 609 epoxy resin liquid, organic silicon resin, phenyl amino resin, acetal amino resin and a coupling agent into a paint mixing kettle, starting the little, and controlling the stirring rotation speed at 800-1000RPM; adding a pearlescent matrix, polytetrafluoroethylene powder and epoxy carbon black pulp under stirring, then increasing the dispersion rotation speed to 1000-1500RPMuntil the fineness meets the requirement; after the fineness meets the requirement, controlling the stirring rotation speed at 500-800EPM, adding premixed blended pulp of coating aluminum silver pulpand PMA, and using n-butanol and cyclohexanone to adjust the paint viscosity. The nonstick utensil produced by the method provided by the invention has the advantages of no toxicity, high temperatureresistance and good nonstick performance.

The invention belongs to the technical field of ecological agriculture, and provides a self-cycle unattended fish and vegetable symbiotic system capable of being remotely monitored. The fish and vegetable symbiotic system comprises a fishpond, a reverse sedimentation tank, a multi-stage filter tank, an ecological aeration tank, an ultraviolet sterilization tank and a vegetable culture shelf which are connected in sequence; a water level control device and a water quality detection device are arranged in the fishpond, the water level control device comprises a water level automatic supply control valve, a water level sensor, an electric control valve and an actuator, the electric control valve is connected with the water level automatic supply control valve, and the water level sensor and the electric control valve are respectively connected with the actuator; the water quality detection device comprises a water quality detector and a display, and the water quality detector is connected with the display, is connected with a mobile phone APP through wifi and is used for real-time monitoring; and the vegetable culture shelf is connected with the fishpond through a water pipe and a water return pump. The system can realize ecological cycle treatment, effectively ensures that water is clean and tidy for more than 6 months, does not need water change and manual management, and realizes unattended management.