186results about How to "No loss of nutrition" patented technology

The present invention discloses one kind of fast frozen white delicious fish fillet of spotted forked-tail Leiocassis longirostris and its production process. The production process includes the steps of temporarily raising, killing to eliminate blood, slicing, eliminating skin, trimming, soaking to sterilize, loading into tray and quick freezing, grading, coating with ice, packing, etc. The production process features complete elimination of blood, low temperature of fish fillet in icy water at 0-4 deg.c, soaking fish fillet in ozone icy water and ultralow temperature quick freezing at below -35 deg.c. The production process has high fish fillet yield and less nutrient loss, and the produced fish fillet is white, translucent and delicious.

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 relates to a shelling method for fresh corn kernels and a quickly frozen fresh corn kernel sheller. The invention relates to the shelling method and the sheller. The invention solves the problem that the prior common grain sheller can not shell the fresh corn kernels. The shelling method comprises the following main steps: the fresh corn kernels are selected, stored and shelled in an environment of -40 to -30 DEG C and shelled after enzyme deactivation treatment and threshing; and the temperature in a grind cavity of the quickly frozen fresh corn kernel sheller is kept below -5 DEG C and chaff is removed. A grinding wheel (5) is arranged inside a grinding vessel (6); and at least one cooling air inlet (4) is arranged on a sealing cover (3). The fresh corn shelled through the method has good shelling effects and does not lose the nutrition of the fresh corn; the quickly frozen fresh corn kernel sheller is provided with the cooling air inlet, thereby having good heat dissipation effect, ensuring that the quickly frozen fresh corn kernels are not unfrozen by frictional heat during the process of shelling through mechanical friction, and consequently ensuring the hardness of the quickly frozen fresh corn kernels.

The invention provides flower sauce and a preparation method thereof. The flower sauce is prepared from the following components in parts by weight: 50-52 parts of water, 5-10 parts of flower pedals, 5-6 parts of denaturated starch, 20-26 parts of white granulated sugar, 0.3-0.6 part of citric acid and 0.1 part of salt. The preparation method comprises the following steps: pre-processing flowers, batching, stirring, mixing, and sterilizing. The flower sauce disclosed by the invention is rich in nutrient, and can be used for solving the problem that most of nutrient ingredients are lost due to the withering of the flowers. The prepared flower sauce is high in nutritional value and can be eaten for a long time. In the processing process, no preservative is added, so that the flower sauce is a pure natural health food. The prepared flower sauce is simple in preparation process, and is free of a pickling period. The flower sauce finished product can be stored for one year under the normal temperature, has the strong natural flower flavor, and is sweet in taste.

The invention discloses a processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh. The method comprises the following steps of: receiving and accepting raw material fishes, cultivating temporarily, laying cold with ice, bleeding, sectioning, peeling, buffing, trimming, quick freezing, quantitatively grading, coating an ice coat, vacuum packaging and refrigerating. The method comprises the following specific steps of: laying the fishes cold by using an ice laying machine; sectioning and bleeding in a current form; quickly freezing fillets, wherein the cooling central temperature is up to 18 DEG C below zero during quick freezing; and after machining, and refrigerating the processed fillets by using a scientific refrigerating method. By adopting a quick freezing processing method, Taiwan white sea bream fillets which are subjected to ice laying and current type bleeding can keep high freshness, have white color, high brightness, attractive appearance and good mouthfeel, and are not easy to infect by bacteria; after quick freezing, the nutrition of fillets does not loss and a higher nutritional value is achieved in comparison with the conventional quick freezing method; and a scientific refrigerating method is adopted, causes can be found easily and treatment is performed easily when the fillets are in a poor state.

The invention discloses an intelligent feedback temperature-adjusting drinking water system which is a temperature control system combining frequency modulation and phase modulation. Four temperature-adjusting interruption control buttons are arranged, lower limit temperature values of 20 DEG C, 40 DEG C, 60 DEG C and 80 DEG C at corresponding gears are displayed when the buttons are pressed down; if a rotating coder is not used to tune to needed temperature values within five seconds, the lower limit temperature values at current gears are considered as target temperature values in a default manner; if the rotating coder is used for tuning within five seconds, temperature to which the rotating coder is tuned is considered as target temperature; when the target temperature is higher than actual water temperature by 5 DEG C, phase-modulating heating control which is efficient is performed, and when the target temperature is lower than the actual water temperature by 5 DEG C, PWM frequency-modulating heating control is performed to realize control of stepless temperature adjusting. The intelligent feedback temperature-adjusting drinking water system has the advantages of being higher in safety and reliability, more energy-saving and more convenient to operate.

The invention discloses a freeze-dried truffle slice production method belonging to the field of novel biological products. Aiming at the technical problem, the invention provides a freeze-dried truffle slice production method, according to the method, the original flavor and the appearance can be stored. The method comprises the steps of conducting raw material processing, freezing, and carryingout vacuum drying: controlling the vacuum degree of a vacuum freeze drying machine to be 20-40Pa at drying temperature being minus 25-minus 18 DEG C, and controlling drying time within three to six hours; analytic drying: gradually reducing the vacuum degree of the vacuum freeze drying machine to be 5-10Pa, rising the drying temperature to be 35-50 DEG C, and then drying for 5-15 minutes to obtain freeze-dried truffle; and conducting aseptic packaging.

The invention relates to an energy-saving pine nut opening device and a using method of the energy-saving pine nut opening device. The energy-saving pine nut opening device comprises a pine nut rotary drum, a hollow shaft, a thermal insulation board, a water pump, a water pipe, a lower chamber air outlet, a main air outlet, a fresh air port, a steam filter, a heat exchanger, a draught fan, a side air duct, an auxiliary electric heating tube, a circulating air inlet, an electric heating tube and a baking chamber. The energy-saving pine nut opening device has the advantages that the device is low in cost and automatic to a certain degree, manpower is saved, the opening rate is high, one person can manage multiple devices, and tens of thousands of jin of baked pine nuts can be produced daily; pine nuts opened with the device have no chemical residues and are environmentally friendly, pine nutlets taste good and have strong fragrance, and nutrients cannot run off.

The invention discloses magnetized healthcare rutabaga sauce. The magnetized healthcare rutabaga sauce comprises 90 parts of smashed rutabaga as the main raw material, 1 part of soybean oil, 0.6 part of peanut oil, 0.5 part of rice bran oil, 0.2 part of corn germ oil, 0.3 part of sesame oil, 0.199 part of rutabaga seed oil, 0.001 part of hippophae rhamnoides oil, 0.5 part of colla corii asini powder and 2.7 parts of black-bone chicken soup with six traditional Chinese medicine materials as auxiliary materials, and 1 part of soybean sauce, 0.05 part of gourmet powder, 0.03 part of Chinese prickly ash powder, 0.2 part of chili powder, 1.5 parts of iodized salt, 0.62 part of honey, 0.3 part of Baijiu, 0.2 part of rice vinegar, 0.05 part of fresh ginger juice and 0.05 part of onion juice. A production method of the magnetized healthcare rutabaga sauce includes: pickling with magnetized water, desalting and dewatering, curing, heating oil, making the black-bone chicken soup with six traditional Chinese medicine materials, and making the sauce. The magnetized healthcare rutabaga sauce has the advantages that the sauce is extremely fragrant, slightly pungent and sweet, health-care, fresh, tender and soft in taste, suitable for both the young and the old, rich in nutrition, capable of promoting digestion and appetizing, free of preservatives, low in investment and cost, and evident in economic and social benefits.

The invention discloses a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

The present invention discloses a cold storage method of modified atmosphere packaged carya illinoinensis kernels. The method is characterized by comprising the following steps of carya illinoinensis collecting and picking, sectional drying technology using in an oven, then static irradiation technology conducting, and then modified atmosphere packaging and cold storing. A processing technology of cream flavored carya illinoinensis kernels comprises the following steps of firstly shelling and washing, then pre-cooking to be tasty, then drying and dehydrating, stir-frying, cooling and sterilizing, and N<2> filled modified atmosphere packaging.

The invention discloses a preparation method of instant millet sea cucumber porridge. The preparation process is divided into two parts, one is preparing sea cucumber granules, and the steps are: soaking sea cucumbers; cleaning sea cucumbers; freeze-drying sea cucumbers; The second is to prepare millet porridge granules, the steps of which are: making broth; cooking and freezing the finished millet porridge; crushing the finished millet porridge into granules. Afterwards, the completed sea cucumber granules and millet porridge granules are mixed in proportion, vacuumized and packed with nitrogen in an aluminum box, and stored at room temperature. The invention provides an instant product of millet and sea cucumber porridge, which solves the problems of the existing millet and sea cucumber porridge, which takes a long time to make and seriously loses nutrition in the sea cucumber, and enables consumers to cook the millet and sea cucumber porridge conveniently and quickly without losing the nutrition therein , and has a good taste. Because the packaging is vacuum-filled and filled with nitrogen, it avoids the phenomenon of fat loss in millet and broth.

The invention belongs to a livestock product processing technique and particularly relates to a method for processing fermented yak meat. The method comprises: completely cleaning a fermentation substrate which is highland barley, sticky rice, barley, oat or rice or a mixture of two, three, four or five of the highland barley, sticky rice, barley, oat and rice; completely cooking the fermentationsubstrate, cooling to 25 to 40 DEG C, adding a fermenting agent, adding cold boiled water, uniformly stirring, and placing in a constant-temperature tank to ferment for 24 to 36 hours; and cutting raw yak meat into blocks, placing the yak meat blocks in the fermented fermentation substrate to ferment the yak meat blocks for 60 to 84 hours, taking the yak meat out, and obtaining the fermented yak meat. The fermented yak meat offers a soft mouthfeel, the amino acid content is improved, the palatability of the yak meat is improved, the nutrients are retained, the water content of the fermented yak meat is increased on the basis of original water content, the water content of the unfermented yak meat is 67.4 percent, the water content of the fermented yak meat is 77.4 percent, and the fermented yak meat can be cooked by steaming, frying, boiling and stir-frying.

The invention provides nutritious beef jerky and a preparation method thereof and relates to the technical field of food processing. The nutritious beef jerky is mainly prepared from, by weight, 150-200 parts of beef, 40-60 parts of curing materials, 20-30 parts of passion fruit, 50-80 parts of Fructus Crataegi, 10-15 parts of Flos Jasmini Sambac, 3-9 parts of Fructus Forsythiae, 3-9 parts of Herba Menthae, 5-10 parts of Herba Rabdosiae Serrae, 1-3 parts of dry red pepper, 2-5 parts of garlic, 2-7 parts of ginger, 5-10 parts of olive oil and an appropriate amount of water. The nutritious beef jerky and the preparation method thereof have the advantages that a specific formula is combined with the special preparation method to make the food materials give maximal play to efficacy, and accordingly the prepared beef jerky exudes a mouthwatering aroma, is fluffy with elasticity, smooth, tender with a crispy crust and delicious, cannot make people get inflamed after being eaten, and is free of harmful substances such as pigments and preservatives, thereby being safe and healthy and worthy of popularization and production.

The invention discloses a method for preparing a stone food. The method comprises the following steps of: 1, selecting stones of which a cross section is greater than one yuan coin and do not drop fragments when fried; 2, putting the stones selected in the step 1 into oil for heating to the temperature of the stones of between 150 and 300 DEG C; 3, prepickling the food, such as meat, seafood, shell and mushroom, with two or more seasonings, such as the oil, salt, soy sauce, wine, vinegar, monosodium glutamate, essence of chicken, ginger, spring onion, garlic, chili and the like; 4, preheating a pot for 1 to 3 minutes; and 5, placing the preheated pot on a table, putting the stones heated in the step 2 into the pot, putting the pickled food, such as meat, seafood, shell or mushroom into the pot, and then stirring the food and the stones for 30 to 60 seconds, so the food is well cooked. The method for preparing the stone food can be prepare the pure, fresh and tender, smooth food along with no loss of nutrients, environmental protection, nature and low carbon.

The invention provides a nutritional glutinous rice sausage and a preparation method thereof, and belongs to the technical field of food processing. According to the technical scheme, the nutritional glutinous rice sausage is prepared from glutinous, pearl rice, meat and mushroom. The glutinous rice sausage has unique flavor and rich nutrition, has good taste and certain dietary therapy health effect, does not contain preservatives and additives, is safe and environment-friendly, has low fat content, is convenient to take, and has high nutritional value.