45results about How to "Moderate moisture content" patented technology

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

The invention belongs to the technical field of fertilizer, and particularly relates to biological-envelope organic and inorganic microbial fertilizer and a preparation method thereof. The fertilizer is prepared from, by weight, 10-30% of compound microorganism bacterium agents, 10-50% of major elements, 2-15% of medium trace elements, 5-50% of organic matter, 10-40% of calcium carbonate, 10-40% of kieselguhr and 1-10% of lactate, wherein the organic matter comprises one or more of molasses, polyaspartic acid and humic acid. According to the biological-envelope organic and inorganic microbial fertilizer and the preparation method thereof, the compound microorganism bacterium agents are used, so that the microorganism bacterium agents and the major elements can be applied together and the activity of the major elements cannot be lowered, the strain survival rate is high, the chemical fertilizer applying quantity is reduced, soil is improved, the soil fertility is enhanced, the soil ecology environment is improved, and the crop quality and yield are improved.

The invention discloses konjak snack food and a preparation method thereof, and belongs to the technical field of food processing. The konjak snack food takes konjak powder as an important gel component; and apart from the konjak, the snack food also comprise an auxiliary gel such as carrageenin, agar, sodium alginate, thermal gel, gelatin and the like, a flavoring such as an acidifier, a sweetening agent, common salt, spice and the like and a food additive such as sugar ester, potassium sorbate, maltose syrup and the like. The snack food has a moisture content of 25 to 70 percent and can be enjoyed with rich flavor when opened and therefore is convenience food for supplementing the daily dietary fiber.

The invention relates to a method for using above-critical carbon dioxide to extract Tagetes lutein in the field of chemical, foods and health food process applied technology. It also relates to a new type of green entrainer: vegetable oil which can improve the lutien extracting ratio without the organic solvent residual.

The present invention discloses a preparation method of dried bean curd. The method includes steps of: taking flavoring accessories including salt, ginger, garlic, Chinese prickly ash, hot pepper, anise, cassia bark, fennel, myrcia and vanilla, and traditional Chinese medicine accessories including angelica root, cardamun, bighead atractylodes rhizome, lily, Anemarrhena, Radix Astragali, Codonopsis, Chinese angelica, cloves and cassia twig, so as to obtain marinating raw materials for standby; producing a core material by crushing red beans, mung beans, barley and peas, adding water and boiling to obtain a core material paste for standby; producing a bean curd blank comprising upper and lower layers of dried bean curd, and a middle layer of a core material; and then after cutting, marinating, frying, testing and packaging to obtain a finished product. The invention solves the technical problem by providing a preparation method of dried bean curd with abundant taste and the functions of beautifying, enriching blood and lifting spirit.

The invention discloses a treatment method of poultry manure, which is characterized by comprising the following steps: placing the poultry manure in high-temperature and negative-pressure air flow at 500-650 DEG C, then stirring and crushing the poultry manure; maintaining the poultry manure in the high-temperature and negative-pressure air flow for some time to ensure that the discharged poultry manure is only heated to 95-105 DEG C by the high-temperature and negative-pressure air flow, then separating out and discharging the poultry manure from the high-temperature and negative-pressure air flow; and controlling negative-pressure of the air flow so that moisture in the poultry manure evaporates after reaching a boiling point while the poultry manure reaches the temperature of 70-80 DEG C during the process of crushing the poultry manure and odor molecules in the poultry manure are overflowed from the poultry manure and subject to high-temperature decomposition under the combined action of stirring and pulverizing and the high-temperature and negative-pressure air flow. The treatment method of the invention has the characteristics of high drying efficiency, good deodorization effect, no odor pollution, low bacterial content but high nutritional value of the treated poultry manure.

The invention discloses candied date processing technique, which belongs to a preserved fruit processing technology. A specific process flow comprises the following steps of: material selection, washing, solarization, puncturing, sulfur leaching, cooking, drying, reforming, packaging and the formation of a finished product. The candied date processing technique has the advantages that: candied dates produced by the technique have good mouthfeel, proper moisture content and stable and consistent quality.

The invention discloses a poultry excrement drying device. The device comprises a hot-blast stove, a feeding mechanism, a stirring and grinding device, a separating column, a discharging mechanism, a fan and a dust recovery device, wherein the hot-blast stove is used to provide hot blast; the feeding mechanism is used to feed poultry excrement; the stirring and grinding device can scatter and grind the poultry excrement entering the shell of the device; the separating column is used to separate the poultry excrement from air flow; the discharging mechanism is arranged at a discharge hole on the lower end of the separating column and used for discharging; the fan is arranged in a pipe between the separating column and the dust recovery device and used to generate air flow along the hot-blast stove, the stirring and grinding device, the separating column and the dust recovery device; and the dust recovery device is used for air-out and dust recovery. The poultry excrement drying device has the advantages of fast processing speed, good dewatering effect and deodorizing effect, high nutrient retention capacity, good sterilizing effect, high degree of grinding, uniform fineness, no environmental pollution and the like. The technology is especially suitable for the pretreatment of poultry excrement feed preparation and is especially suitable to be used in the poultry farm.

The invention discloses a preparation process of low-salt chopped peppers, which comprises the following steps of: 1) pre-selecting fresh peppers, removing peels of the fresh peppers, cleaning, and airing; 2) chopping the fresh peppers to obtain crushed peppers; 3) by mass, placing 45-60 parts of the crushed peppers in a mixing container, then adding 4-7 parts of white spirit, and finally uniformly mixing, sealing and placing for 1-2 hours; 4) adding 7-10 parts of salt into the crushed peppers, uniformly stirring, and then adding 30-50 parts of purified water into the crushed peppers for sealing and placing; 5) adding 0.01-0.03 part of composite lactic acid bacteria powder into hot water at 30-40 DEG C, dissolving and adding into the crushed peppers, and mixing uniformly; and 6) placing the crushed peppers in a fermenting jar for sealed fermentation for 20-35 days to obtain peppers. By the adoption of the preparation process of the low-salt chopped peppers, the fermentation process issimple, color of fermented chopped peppers is uniform, the chopped peppers has good taste, the chopped peppers after fermentation do not need to be subjected to secondary seasoning and flavoring, andthe health of the chopped peppers is achieved.

The invention discloses a method for pickling a preserved goose. A ingredient formula of each 1,000 grams of goose blocks comprises the following ingredients: 100 grams of pure colza oil, 40 to 70 grams of goose oil, 60 to 100 grams of chilli, 45 to 85 grams of table salt, 15 to 25 grams of sesame oil and 10 to 25 grams of gourmet powder. The pickling method comprises: killing a goose, discarding intestines and tripe, adding the table salt, placing the goose in a container under a condition of a temperature of no higher than 15 DEG C for pickling for 6 to 8 days, and taking the goose out, drying the goose and cutting the gooses into blocks; and placing the pure colza oil in a saute pan, heating the blocks till the goose blocks is 70 percent cooked, adding the goose blocks into the saute pan to fry the goose blocks for 5 to 10 minutes, turning and frying the goose oil, other ingredients and the goose blocks till the goose blocks turn golden and the water content of the goose blocks is 8 to 10 percent, cooling the goose blocks and packing the goose blocks. The pickled preserved goose has the obvious advantages of proper water content, fresh, fragrant loose and tender goose meat and rich goose oil fragrance.

The invention relates to a method for producing low-temperature soybean meal by the leaching method, belonging to the food industry low-temperature soybean meal production field. The method takes a soybean slice as a raw material and uses pentane as leaching solvent to perform degreasing, and then wet meal is obtained; and the wet meal enters into a desolventizer-toaster for vacuum low-temperature exsolution, and then the low-temperature soybean meal is obtained. The leaching temperature is between 15 and 35 DEG C, the leaching time is between 20 and 35 minutes and the leaching frequency is 3; the residual oil rate of the soybean meal is reduced to below 1 percent; the vacuum degree of exsolution of the wet meal is between 73 and 86 kPa; the exsolution temperature is between 40 and 60 DEG C and the exsolution time is between 0.5 to 1 hour; the residual oil rate of the low-temperature soybean meal produced can reach blow 1 percent and residual solvent is below 200 milligrams per kilogram; and the NSI value of proteins of the soybean meal exceeds 80 percent. The low-temperature soybean meal produced by the method has high protein content, complete shape, white color and no foreign odor.

The invention belongs to the technical field of processing of tea leaves, and particularly relates to a preparation method of wild jujube leaf worm tea. The preparation method comprises the followingsteps of selecting materials, performing pile fermentation, enabling worms to eat tea leaves, performing collection, removing impurities, performing drying and sterilization and performing aroma increasing. According to the made leaf worm tea, through a specific processing technology, the water extraction content of the obtained leaf worm tea is as high as 38%, the content of tea polyphenols is ashigh as 18%, the content of amino acids is as high as 2.0%, and the utilization rate of beneficial components in the raw materials is notably increased. The obtained products are unique in fragrance,are obvious in wood fragrance and medicinal fragrance, pure, smooth and after sweet in taste, have the health-care efficacy of clearing heat, relieving inflammation or internal heat, degreasing, resolving phlegm, invigorating the spleen, nourishing the stomach and the like, and are good in quality.

The invention belongs to the field of agricultural product deep processing, and particularly relates to a production method of protein powder with the high gelling function. The production method comprises the following steps that 1, the raw material egg is selected, washed, broken and pre-cooled; 2, 5-10% of maltodextrin, 0.1-0.3% of sodium sulfite and 0.1-0.2% of drying assistant are added to conduct matching; 3, homogenizing and pasteurization are conducted; 4 spray drying is conducted so as to control the protein powder mesh number; and 5, the powder is sieved and packed. The wettability is improved by adding maltodextrin, the color protection effect is achieved by adding sodium sulfite, the fluidity is good, the dryness and the humidity can be controlled by adding the drying assistant, and accordingly the prepared protein powder has the good dissolubility, does not agglomerate, does not adhere, and is moderate in water content and long in guarantee period.

The invention belongs to the technical field of reducing pungency degree by a biological fermentation method, and discloses low-pungency-degree chopped capsicum chinense and a preparation method thereof. The preparation method comprises the following steps: preparing pickle water, preparing pickle raw materials, pickling and fermenting; preparing pickle fermentation liquor; selecting mature and non-rotten capsicum chinense, cleaning, removing pedicels, slitting, weighing 1000g of the material, and putting the weighed material into a glass fermentation bottle; adding 50-80mL of the pickle fermentation liquor, 50g of white sugar and 70-90g of table salt, wherein 20g of table salt is reserved, uniformly mixing the materials, and spreading 20g of table salt on the surface of the capsicum chinense; and sealing the fermentation bottle, and fermenting the material at 25-28 DEG C for 30 days. The chopped capsicum chinense prepared by the method have the characteristics of low pungency degree,low salinity, low nutrient content in the chilies and the like. According to the invention, capsaicine content is reduced, and safe and low-cost fermentation can be carried out on capsicum chinense; the preparation process is simple, the fermentation stability is good, and the fermented capsicum chinense is rich in fragrance, balanced in nutrition, lasting in flavor and suitable for industrial large-scale capsicum chinense fermentation.

The invention discloses a preparation method of broadleaf holly leaf. The preparation method comprises the following steps of (1) spreading and airing picked tea leaves; 2) steaming the tea leaves with steam until the leaves are semitransparent; 3) airing the tea leaves until 5-20% of water is left in the tea leaves; 4) grinding the tea leaves into powder; 5) continuously grinding the tea leaves at the temperature of 50-200 DEG C and rolling and extruding the tea leaves into paste; and 6) extruding the granular broadleaf holly leaves when 0.5-5% of water is left in the paste. The preparation method has the beneficial effects that the prepared broadleaf holly leaves are not easy to disperse after being soaked for a long time, transparent and bright in soup color, high in water extract and easy to store, and tea components are not easy to volatilize.