43results about How to "No loss of nutrients" patented technology

The utility model provides a bee produced health product, which comprises honey, at least two of the royal jelly, bee pollen and propolis. The percent of each material in the total quality is as following: honey 45%-80%, royal jelly 0-50%, bee pollen 0-40%, propolis 0-6%. The making method is as following: firstly, heat the honey with the heating temperature controlled between 50 centigrade and 60 centigrade; secondly, mix each part of the material; thirdly, send the mixed stuffs into a colloid mill to process coarse-isotropic treatment until the mixed stuffs form paste, in which process the temperature of the stuffs should be controlled between 35 centigrade and 60 centigrade and the processing time should be 1-10 seconds; next, send the stuffs that has processed coarse-isotropic treatment into a high-pressure homogenizing machine to process fine-isotropic treatment, in which process the working pressure of the high-pressure homogenizing machine should be controlled between 400 to 500 standard atmospheric pressure, and the processing time should be 3-10 seconds; and lastly pack the finished product. The product is easy to conserve, is convenient to eat, has no allergic reaction, will not loss any nutrition, has a simple technology, and is easy to be operated.

The invention discloses a method for processing non-fried sugar-free sweet walnut meat. The method comprises the steps of sieving fine-quality walnut meat through a multi-stage vibrating sieve; roasting the walnut meat of the same specifications over 20mm for about 30 minutes in a roaster with the temperature of 80-90 DEG C; carrying out skinning after standing to cool, and then carrying out sorting and classification; adding 6-8kg of 60-70% xylitol solution in per 50Kg of walnut meat; in the roaster, carrying out roasting for 5-10 minutes at the temperature of 100-120 DEG C, 10-20 minutes at the temperature of 80-90 DEG C and 40-60 minutes at the temperature of 60-70 DEG C; and quickly cooling the walnut meat to normal temperature and then encapsulating the walnut meat in a sterile metal can in a vacuum way by measurement. The method is simple to operate and stable in quality and saves processing cost; the processed walnut meat does not lose nutritional ingredients, has no reduction of nutrition content and no harmful substances, is suitable to all consumer groups, has a delicious crisp sweet taste and belongs to an excellent green snack food.

The invention discloses a silage feed fine strip kneading machine. The silage feed fine strip kneading machine comprises a machine frame, wherein a conveying device, a feeding device, a crushing device and a power device are arranged on the machine frame; an outlet of the conveying device is connected with an inlet of the feeding device; an outlet of the feeding device is connected with an inlet of the crushing device; the crushing device comprises a crushing supporting frame which is fixed to the machine frame; a main shaft is mounted on the crushing supporting frame; a crushing chamber is arranged under the main shaft; a plurality of toothed plates are fixed to the bottom of the crushing chamber; a plurality of rotor web plates are axially mounted on the main shaft; each of pin shafts isarranged in each rotor web plate; and a plurality of hammer pieces are mounted on each pin shaft in a sleeving manner. According to the silage feed fine strip kneading machine disclosed by the invention, forage is automatically transported to the feeding device through the conveying device; after treatments of extruding, flattening and the like are performed on the forage by the feeding device, the forage is further transported to the crushing device by the feeding device to be subjected to treatments of kneading, crushing and the like, and the kneading effect of the forage is greatly improved; and the forage can be crushed into the fine strip-shaped forage of which the length is 100-250mm, and the fine strip-shaped forage is directly subjected to silage to be eaten by livestock.

This invention relates to a kind of meat bolus and its producing method, that is a kind of fast food obtained by cooling and drying in vacuum and its producing method. It relates to simple food producing industry. The method is: first, produce meat bolus with simple method, that is freezing meat bolus sufficiently under the temperature between minus 30 deg.C --minus 40 deg.C, and then dehydrate the freezing meat bolus in the vacuum dryer with the degree of vacuum of 100-120Pa. Finally, make up to obtain the product. The invention discloses carry-home, and it has a small weight proportion, good taste, color, and smell. The taste and the nutrition of the meat bolus are as well as the original ones. It can be preserved for a long time using the vacuumizing and whenever or wherever you are, you can enjoy it just by using spoiling water to steep it.

The invention aims to provide a preparation method of colored nutritional bean curd. The preparation method mainly comprises the following steps: 1, squeezing fruit and vegetable and taking juice for later use; 2, preparing soybean milk: soaking soybean in 6 Kg of water, pulping the soaked soybean into soybean milk, and adding an antifoaming agent for later use; 3, curdling: adding lactone, edible gypsum, fruit and vegetable juice and rice starch to cold water, pouring the soybean milk into a cylinder, and curdling to form bean curd; 4, packing the soybean milk in form of uncongealed bean curd with cloth and placing in a platform frame; putting a wood plate on the packing cloth, and pressing to obtain the colored bean curd product; and 5, sterilizing and cooling to obtain the colored nutritional bean curd. According to the technical scheme, the raw materials comprise 4,000-5,000 g of soybean milk, 900-1,000 g of fruit and vegetable juice, 24-28 g of lactone, 6-8 g of edible gypsum, 600-700 g of rice starch and 30-35 g of antifoaming agent. The colored nutritional bean curd provided by the invention has diverse colors, meets the requirements of people for various kinds of nutrition and trace elements, and has broad market prospect.

The plant protein rice wine milk is prepared through compounding rice wine 20-80 weight portions, plant protein milk 40-70 weight portions, sugar 2-10 weight portions, suspending agent 0.1-1 weight portions, stabilizer 0.1-1 weight portions, alcohol 1-8 weight portions, and acidifying agent 0.1-0.3 weight portions. The plant protein rice wine milk has the scent of rice wine and high protein content. The present invention also provides the plant protein rice wine milk producing process.

The invention discloses a silage rubbing filament machine, which comprises a rack, a conveying device, a feeding and cutting device, a pulverizing device and a power device. The feeding and cutting device comprises a grass feeding roller upper roller assembly, a grass feeding roller lower roller assembly and a cutting assembly. The grass feeding roller upper roller assembly comprises an upper roller movable support, an upper roller bearing seat and a grass feeding roller upper roller. Since the upper roller movable support is movably mounted on a feeding mechanism rack, the distance between the grass feeding roller upper roller and a grass feeding roller lower roller can be adjusted up and down according to the amount of forage, which avoids the phenomenon of accumulation and jamming during the conveying process. At the same time, a moving blade in the cutting assembly realizes the up and down reciprocating motion under the action of an eccentric wheel and a connecting rod, and the moving blade and a fixed blade are engaged to cut the forage cut into desired short sections before entering the pulverizing device, which can greatly improve the rubbing effect of the forage. In addition, the length of the cut forage can be adjusted by adjusting the rotation speed of a cutting shaft, and the cut forage can be processed into the required short filament forage by the pulverizing device and directly stored for feeding the livestock after silaging.

The invention provides a method for preparing canned spicy hot beef stomach,, lung and liver. In the method, a canned spicy hot beef offal cooked food which is convenient to carry is prepared from the beef stomach,, the beef lung and the beef liver in a ratio of 1 to 1.3 to 1.3; and the method comprises the following steps of: rolling and washing the beef stomach with vinegar and cooking wine, adding common salt, nitrite and water and curing; placing the beef lung in spicy water, boiling, adding the common salt, injecting nitrite and curing; shrinking and performing color development on the beef stomach and beef lung, washing the beef lung, placing in the spicy water and boiling, cutting and forming, forming the cured beef stomach and beef lung, frying the formed beef stomach, beef lung and beef liver in an oil bath; and finally mixing the beef stomach, the beef lung, the beef liver and seasonings, sterilizing and canning. The canned beef stomach, lung and liver food can be produced in batches, has excellent color, smell and taste and spicy hot taste, and is sterilized under vacuum and stored for a long term; and the original nutritive components of the beef stomach, the beef lung and the beef liver are not damaged during processing and the freshness of the beef offal food is kept.

The present invention relates to agricultural cultivation technology, and is especially photosynthesis process of forming text and pattern on honey peach. The process includes the following steps: forming text or pattern in a computer, making plate, printing the text or pattern with the plate on transparent adhesive paper, adhering the paper to the opening of the honey peach bag in the sunlight side before the honey peach matures, forming text or pattern on the honey peach through sun irradiation and taking off the bag. The present invention can raise the decoration value of honey peach greatly while maintaining the nutritious components and taste of honey peach.

A method for preparing mushroom mycelial fermentation broth original drink includes: using sweet potato starch and konjac flour as materials, adding to a fermentation tank, adding diastase, heating, holding the temperature, performing enzymatic hydrolysis, after enzymatic hydrolysis, sterilizing with steam, curing the materials, deactivating the diastase, cooling, inoculating mushroom strain liquid, and cultivating by fermentation; homogenizing, and sterilizing instantaneously at very high temperature to obtain an original drink. The method has the advantages that original pulp produced by the method is free of any artificially synthetic material, is low in sugar and heat and is natural and healthy; carbon-nitrogen ratio of the sweet potato starch and konjac four in proportional mixture is suitable for the growth of most mushroom mycelia, and taste of a product is significantly improved; the fermentation broth contains rich mushroom mycelial extracellular secretion, giving no loss of nutrients; the homogenized mycelia are beneficial dietary fiber supplement; the original pulp of mushrooms such as Cordyceps militaris, Hericium erinaceus and Grifola frondosa is rich in various natural products such as polysaccharides, proteins, glucosides, alkaloids, ketones, terpenes, phenols and quinones and is good for health.

The invention provides a compound clarifying agent, an edible fungus compound beverage and a method for preparing the edible fungus compound beverage. The compound clarifying agent is prepared from 25-45% of polyvinylpyrrolidone, 30-50% of chitosan, 10-30% of gelatin and 1-10% of diatomite. The edible fungus compound beverage is prepared from, by weight, 20-40 parts of bolete leach liquor, 5-25 parts of coprinus comatus leach liquor, 5-25 parts of pleurotus eryngii leach liquor and 1.8-5.4 parts of compound clarifying agent. By the adoption of the compound clarifying agent, protein substances can be clarified remarkably, a remarkable effect can also be generated on pectin, tannin and other polyphenol substances, pigment and flavor are not affected, loss of nutritional ingredients is avoided, usage amount is small, and clarifying effect is remarkable. The edible fungus compound beverage has the advantages of being rich in nutrition, good in taste, capable of improving immunity, triggering appetite, removing fat and reducing blood pressure and enhancing health and the like.

The invention discloses a process for the fresh storage of mushroom plants comprising the steps of, placing the harvested fresh mushrooms into containers, preparing the aqueous solution of the antistaling agent, which is the aqueous solution of 10-25% valerianic acid, spraying the antistaling agent uniformly onto the mushroom plants, and packing into poly bags for sealing. The advantages of the invention are, simple preparation process, low cost and high fresh-keeping effect.

The invention relates to a preparation method of watermelon pap with pure taste and rich nutrition; the preparation method has low preparation cost and does not lose nutrient substances; the technical proposal is as follows: mature common watermelon is selected, the pulp is taken out for stand-by; and then the peel is cleaned, the green peel on the surface is removed; and then the watermelon peel is cut into pieces and put into a grinder to be ground (the aperture of the lag is 5mm to 8mm); sugar is added into the peel and pulp which are ground into grains; and then the treated peel and pulp are cooked and concentrated together with the pulp, onion, citric acid, lemon extract and lemon pigment, put in natural environment to be cooled for 30min, and eaten.

The invention discloses a making method of peony flower bud tea. The making method includes the following steps that 1, collection is conducted, wherein translucent breezing peony flower buds which are about to burst into bloom are collected in the morning and then put into a fresh-keeping container with ice bags; 2, freezing is conducted, wherein in shade places, outer green sepals and redundantpedicels are removed, and the flower buds are stored in a freezer at the temperature of minus 60-minus 25 DEG C to be rapidly frozen until the center temperature of the flower buds reaches minus 25 orbelow; 3, vacuum drying is conducted, the flower buds which are frozen in the second step are placed in drying trays of a vacuum freezing dryer through single layers, vacuum covers rapidly cover thedrying trays, the flower buds are closed tightly, and vacuum drying is conducted until the center temperature of the flower buds reaches 25-30 DEG C; 4, storage is conducted, wherein the flower buds which are treated in the third step are stored in a flower tea container, food additives are placed into the flower tea container, and the flower buds are sealed and kept in a dark place. The shape, color and the flavor of pedals of the obtained peony flower buds are basically kept unchanged, there is no loss of nutrients, drying time is shortened, and the shelf life is prolonged.

The invention discloses a making method of raw frozen steamed buns. The making method comprises the following steps: a, uniformly mixing 500 parts by weight of flour and 5-8 parts by weight of baking powder so as to obtain a mixture, and then putting the mixture into a dough batch; b, putting 5-8 parts by weight of yeast, 6-10 parts by weight of an additive and 240-260 parts by weight of water into the dough batch, stirring the mixture, the yeast, the additive and the water for 8-10 minutes at a low speed, and then stirring the mixture, the yeast, the additive and the water for 10-15 minutes at a high speed so as to obtain dough; c, taking out the dough from the dough batch, repeatedly rolling the dough by a high-speed noodle press so as to obtain a strip, then cutting the strip into blocks, and putting the blocks in the environment of 30-40 DEG C for fermentation for 20-30 minutes; and d, rapidly freezing the fermented blocks in environment under minus 60 DEG C for 15-20 minutes, and then putting the blocks under the condition of the temperature of sub-zero 20 to sub-zero 15 for frozen storage, namely completing the making operation of the raw frozen steamed buns. Compared with the prior art, the making method of the raw frozen steamed buns, disclosed by the invention has the advantages that rapidly freezing the blocks in the environment under minus 60 DEG C can completely reserve the nutrition in the blocks, the raw frozen steamed buns can be eaten after being steamed once, and the flavor, the color and the mouth feel of the steamed raw frozen steamed buns can be compared favorably with those of the fresh steamed buns.

The invention provides a making method of tomato pig intestines. The making method is characterized in that the tomato pig intestines comprise the following materials: 1,500cc of water, 500g of pig intestines, 100g of tomato sauce, 100g of pimientos, 50g of white sugar, 50cc of rice wine, 20g of cooking wine, 15g of zanthoxylum oil and proper amount of salt, monosodium glutamate, minced caraway, sesame oil, cinnamon, minced green onions, minced garlic, bruised ginger, light soy sauce and vinegar. The method comprises the following steps: washing the pig intestines and cutting the pig intestines into blocks; pickling the pig intestines with the cooking wine, the ginger, the salt and the monosodium glutamate; putting the pig intestines into a water boiling pot, adding water, the tomato sauce and the white sugar according to a ratio, and boiling the pig intestines to be 80% cooked; adding base oil into the pot and stir-frying the pimientos with proper amounts of the minced caraway, the cinnamon, the minced green onions, the minced garlic and the bruised ginger; adding proper amounts of the light soy sauce, the vinegar and the sesame oil and putting the pig intestines; and adding the cooking wine and boiling to be 100% cooked, and taking the pig intestines out of the pot. By adopting the making method, the problems that the pig intestines made by a traditional stewing method do not taste sour and delicious, or tender and fresh, nutrition ingredients are lost and the health effect can not be achieved are solved; and the making method is suitable for making foods.

The present invention discloses a preparation technology of diluted clear kiwi fruit juice. The preparation technology comprises the following steps of peeling, block cutting, water adding and slurry beating, coarse filtering by a bag type filter, crude extract obtaining, crude extract pectinase enzymolyzing, microfiltration membrane filtering by a plate frame filter, ultrahigh static pressure treating, and diluted clear kiwi fruit juice obtaining. The clear juice is free of particles, suspended solids, colloids and miscellaneous microorganisms, and clear and transparent, and maximally retains nutrition and flavor of original fruits.

The present invention discloses a natural concentrated bee latex health drink as well as its preparing method. The natural concentrated bee latex health drink contains queen bee breast, egg active liquid, natural grape juice and natural pearl powder, and plays the function of drink, nutrition, health, and keeps natural taste as well as color taste is all better, and meets the requirement of modern nutrition, health.

The invention provides a trout roasting method. The trout roasting method is characterized in that materials comprise 500g of trout, 20g of cream, 10g of sesame oil, 10g of high-degree white wine, and proper amounts of ginger, chopped green onions, onions, ground pepper, salt, monosodium glutamate and minced garlic. The method comprises the following steps: washing the trout and slicing the trout into blocks with the thickness of 1.5cm; uniformly smearing the cream, the salt, the monosodium glutamate and the sesame oil on the trout meat and pickling for 30 minutes; putting aluminum-foil paper on a bake tray and putting proper amounts of the ginger, the chopped green onions, the onions and the minced garlic; putting the trout meat and baking for about 15 minutes; scattering the high-degree white wine and the ground pepper according to a ratio; and baking until the two faces of the trout meat are light brown to obtain the product. By adopting the trout roasting method, the problems that a current traditional trout roasting method is simple, a carbon roasting method is mainly used, the roasted trout tastes common, nutrition ingredients are lost and the roasted trout does not have health effect are solved; and the trout roasting method is suitable for making foods.

The invention discloses a peanut oil preparation method, belonging to the technical field of edible oil preparation. The method is characterized by preparing peanut oil by firstly shelling peanuts and breaking peanut kernels, secondly steaming and squeezing and finally refining. Compared with traditional peanut oil preparation methods, the peanut oil preparation method has the beneficial effects that the peanut oil prepared by the preparation method can not generate plenty of cooking fume due to high temperature of the peanut oil when being used for cooking food while original nutritional ingredients are not lost.

The invention provides a preparation process of pawpaw thick juice clear juice. The process comprises the steps of peeling, seed removal, dicing, water adding pulping, coarse filtering by a bag type filter, coarse extraction liquid obtaining, coarse extraction liquid enzymolysis through pectinase addition, micro-filtration membrane filtering by a plate frame filter press, ultra-high static pressure treatment, and pawpaw thick juice clear juice obtaining. The clear juice has the advantages that fine particles, suspended substances, colloid and sundry fungi are removed; the fruit juice is clear and transparent; the nutrition and the flavor the original fruit are maintained to the maximum degree.