31results about How to "Nutrient loss" patented technology

The invention belongs to the field of sea cucumber food processing, and particularly relates to a dried sea cucumber fast to soak and a preparation method thereof. The dried sea cucumber fast to soak is directly put in a vacuum cup, is insulated in hot water of 75-100 DEG C and is soaked for 6-12 h. The preparation method comprises the following steps; using fresh sea-cucumbers as raw materials, eviscerating the raw material sea cucumbers, carrying out boiling sizing, salting, completely splitting, removing sandspit, stewing, desalting and cold air drying, packaging and storing. The dried sea-cucumber fast to soak is easy to save and carry, and is convenient and fast to take, the soaked sea-cucumber is good in nutrition taste, and less in nutrition loss, so that the problems that a dried sea-cucumber soaking method is troublesome and the soaking time is long on the market are solved, the troublesome boiling operation is not required, the vacuum cup is used for quickly insulating and soaking, the sea cucumber soaking speed is high and is one tenth of that of the common sea cucumber, a rapid pace of life requirement is met, and the preparation method is simple, suitable for industrial conversion, and wide in market prospect.

The invention discloses a biological bacterial composite organic fertilizer and a preparation method thereof. The composite organic fertilizer comprises following raw materials in percentage by weight: 10 to 60% of turf soil, 5 to 60% of furfural residue, 4 to 40% of humic acid, 0.1 to 10% of fruit enzyme compounded biological bacteria, and 0.1 to 8% of water absorbing resin. The preparation method comprises following steps: (1) mixing raw materials; (2) carrying out composting fermentation; (3) grinding and sieving; and (4) granulating and packaging. The raw materials cooperate with each other to generate a synergistic effect. The fertilizer increases the output of crops, no chemical fertilizer is used, the cost is reduced, and moreover, the physical properties and fertilizing performanceof soil are improved. During the preparation process, fruit enzyme compounded biological bacteria are added, the nitrogen fixing and growth promoting effects are guaranteed, water absorbing resin isadded to maintain the water and fertilizer of soil; due to added turf soil, furfural residues and humic acid, the contents of elements required for the growth of plants such as nitrogen, phosphorus, potassium, and the like are not less than 5%; and the obtained crops are natural and nutritional.

The invention relates to a soup pot with a filter screen rack. When a user cooks soup, firstly, food can be placed in the pot, the filter screen rack can be placed in the pot, then water is poured in the pot, and the water level is located above filter screens of the filter screen rack; when the filter screen rack with multiple layers of filter screens is used, the water level can be located above the bottommost filter screen or above the uppermost filter screen; during soup cooking, if the water level is lower than the bottommost filter screen, a right amount of water can be added so that the water level is located above the bottommost filter screen; meanwhile, foams which are generated in the soup and float on the surface of the soup can be collected in the filter screens of the filter screen rack when the filter screen rack is taken out so that the foams can be removed from the soup with the filter screen rack; if a large quantity of foams are generated in the soup, the filter screen rack can be taken out to be cleaned and then placed back in the pot; when the user finishes cooking the soup, the filter screen rack can be taken out, the user can drink the clean soup, and the filter screen rack can be conveniently cleaned to be reused.

The invention provides a method for producing instant flavor egg curd by a one-step process, belonging to the technical field of food processing. The method sequentially comprises the following steps: checking eggs, washing the eggs, disinfecting the eggs, washing the eggs for the second time, breaking egg shells and agitating. The method is characterized in that after the egg shells are broken, flavor seasonings are directly added into egg liquid and are uniformly mixed to obtain flavor egg liquid; the flavor egg liquid is immediately fills a packaging bag, the packaging bag is vacuumized and sealed, and then the flavor egg liquid is cured to be sterilized, cooled and dehumidified to obtain the instant flavor egg curd. The method combines traditional egg curd processing with marinating and flavor blending and surpasses process technologies of traditional marinated eggs and current egg curd; the method integrates steaming and sterilization and nutrient substances of the instant flavor egg curd are guaranteed to the greatest extent; the safety of the instant flavor egg curd is improved, the cost is reduced, the production rate and the integrated rate of the instant flavor egg curd are improved and the egg curd is convenient and sanitary to eat.

The invention discloses a non-destructive pre-curing method for red beans. The method includes: removing impurities from red beans, performing cleaning, then putting the treated red beans in a constant temperature-humidity box for samming to a red bean moisture content of 50%-80%, putting the product in a raw material tank, performing heating to 60-120DEG C, raising the pressure to a level 0.1-0.3MPa higher than the atmospheric pressure outside the raw material tank, maintaining the temperature and pressure for 3-5h, then lowering the pressure to vacuum, and performing cooling to 40-70DEG C under a vacuum state, maintaining the temperature and pressure for 3-5h, then restoring the pressure to atmospheric pressure, conducting vacuum pumping repeatedly 5-10 times, then performing cooling to20-40DEG C, conducting heat preservation under vacuum for 30-60min, and then releasing the vacuum. The method provided by the invention adopts red beans as the raw materials, utilizes the variable temperature and pressure difference technology to make undamaged pre-cured beans, maximumly preserves the original nutrition, color and shape of the beans, greatly shortens the time of boiling into porridge or rice. In addition, the product can be stored at room temperature for a long time, and is convenient for storage and transportation.

The invention relates to the technical field of catering food and particularly relates to a process for producing quick-fried duck breasts. The process disclosed by the invention is an all-new process which subverts the conventional home style dish production methods in a series of links, such as raw material treatment, production processing, storage, transportation, microwave production and the like. In order to realize the aims, the technical scheme adopted by the invention is as follows: the process comprises the steps: (1) pretreating; (2) frying, packaging and warehousing sauces; (3) mixing; (4) packaging; (5) warehousing and storing; (6) distributing to stores in a refrigerated manner; (7) vending in a microwave manner.

The invention discloses a fruit cookie and a preparation method thereof. The preparation method comprises the steps of squeezing apples, apricots, bananas, blackberries, blueberries, muskmelons and purple grapes into juices, and then, uniformly mixing the juices to prepare a juice mixed solution M1; grinding herba lysimachiae, radix gentianae and wolfberry, squeezing the three components into a medicine juice M2, and uniformly mixing the juice mixed solution M1 and the medicine juice M2 according to the mass ratio of 10:3 to form a mixed solution M3; uniformly mixing wheat flour, corn flour, eggs, a leavening agent and honey, adding 25-35 DEG C warm water, and stirring for 30-45 minutes to prepare a dough M4; standing the dough M4 at the temperature of 25-28 DEG C, then, adding the mixed solution M3 into the dough M4, pouring into a mould after stirring for 30-45 minutes, chopping needle mushroom, spreading the chopped needle mushroom into the mould, and placing the mould into an oven to bake for 10-20 minutes to prepare the fruit cookie. The raw materials of the cookie contain more fruits with weight losing effects, not only can the weighting losing and slimming effects be taken, but also the cookie is sufficient in nutrient substance and extremely good in taste.

The invention provides an electrical heating wok with an automatic vegetable cutting device. The electrical heating wok comprises a base, a heating stove, a wok body, an installing part and the vegetable cutting machine. The middle of the base is in a disc shape, one end of the base is in an L shape, the other end of the base is arc and extends upwards, and a panel used for controlling the heating stove is installed at one end of the base; the heating stove is installed in the middle of the base, a thermal baffle is arranged on the lower portion of the heating stove, a stove body used for generating magnetic field induction vortexes is arranged on the upper portion of the heating stove, a circuit board is installed in the stove body and provided with coils, and the panel is connected with the circuit board through a wire; the wok body is placed on the stove body and divided into a big box and a small box by a partition plate; the vegetable cutting machine comprises a shell, a feed port, a motor, a cover plate, a cutter disc, a switch and a discharge port, and a hollow vegetable cutting chamber is formed in the shell. The electrical heating wok is novel in structure reasonable in design and convenient to use, integrates a wok, a vegetable cutting machine and an electric heating stove to save space and facilitate management, and improves the working efficiency.

An ingredient of sweet and sour pork ribs comprises the following raw materials in parts by weight: 5-9 parts of tomatoes, 7-12 parts of sweet-scented osmanthus honey, 3-6 parts of monosodium glutamate, 5-8 parts of essence of chicken, 6-13 parts of maggi seasoning, 9-20 parts of white vinegar, 11-21 parts of peanut oil, 6-13 parts of onion sections, 2-7 parts of star anise, 9-11 parts of pepper powder, 3-7 parts of chili, 7-10 parts of cooking wine, 6-9 parts of coriander, 11-15 parts of iron stick yam, 7-10 parts sweet soybean paste and 4-9 parts of onions. The ingredient of the sweet and sour pork ribs has the benefits that delicate flavor of the pork ribs is improved, the flavor of the ingredient can penetrate into the meat well, and the nutrients are prevented from loss.

The invention relates to a fertilizing device for pine trees and a fertilizing method. The fertilizing device comprises a container and infusion tubes, wherein one ends of the infusion tubes are connected with the container and the other ends are inserted into the soil nearby the pine tree roots; fillers capable of being wetted with water are filled in the infusion tubes; the container is composed of a container body and a container cover; a plurality of guiding tubes are arranged on the container cover; the infusion tubes are inserted into the nutrient solution in the container through the guiding tubes. According to the invention, the capillary action of the fillers is smartly utilized to transmit the nutrient solution to the pine tree roots through the guiding pipes and the manual or mechanical irrigation is not required; the fertilizing method is simple; the nutrient in the nutrient solution can be completely absorbed by the pine trees and will not lose; the depth of the infusion tubes inserted into the nutrient solution can be adjusted for quantitatively controlling the fertilizing amount, so as to achieve the purpose of accurate fertilizing.

The invention relates to the seedling raising technology in agriculture and forestry and in particular relates to a special compound fertilizer for raising seedlings of CephalotaxusfortuneiHook.f outdoors and an application method thereof. The special compound fertilizer comprises a water retaining and growth promoting rooting agent for transplanting and a special fertilizer for leaf surfaces, wherein the water retaining and growth promoting rooting agent for transplanting is prepared by mixing indolebutyric acid, 2,4-dichlorphenoxyacetic acid, humic acid, potassium nitrate, magnesium sulfate, calcium chloride, 6-BA, sodium polyacrylate and carbendazim; the special fertilizer for leaf surfaces is prepared by mixing compound amino acid, urea, monopotassium phosphate, zinc sulfate, compound sodium nitrophenolate, DA-6 and Tween. The water retaining and growth promoting rooting agent for transplanting and the special fertilizer for leaf surfaces are fully and effectively compounded according to the requirements of CephalotaxusfortuneiHook.f woods for nutrient elements, and then the requirements in the process of transplanting CephalotaxusfortuneiHook.f from greenhouses to outdoor seedling nurseries are met and nutrients are quickly provided for CephalotaxusfortuneiHook.f seedlings to enhance the adaptive capacity of CephalotaxusfortuneiHook.f, thus shortening the rejuvenation period and the nursery coming-out time, increasing the survival rates of the CephalotaxusfortuneiHook.f seedlings and reducing the cost of industrialized production.

The invention provides a brewing method of mulberry wine with low alcohol concentration. The brewing method of the mulberry wine with low alcohol concentration comprises the following steps: (1) selecting raw materials; (2) carrying out squeezing and crushing; (3) carrying out treatment with pectinase; (4) carrying out fermentation, and terminating the fermentation by adding a yeast inhibitor, namely cinnamic acid or potassium cinnamate, at a dosage of 200-880 mg/L or adding the yeast inhibitor in coordination with SO(2); (5) carrying out separating and squeezing; (6) adding gel so as to be subjected to clarification; (7) carrying out freezing; and (8) obtaining a finished product. The brewing method of the mulberry wine with low alcohol concentration is scientific, rational, simple in steps, and easily controllable in conditions. Moreover, a fermentation inhibition technology combining the cinnamic acid or the potassium cinnamate with low temperature is creatively adopted; and fresh mulberry fruits, rather than mulberry fruit concentration, are used without water, so that fermentation is carried out by adopting pure mulberry juice, thereby preserving nutrients, fruit aroma and taste of the mulberry fruits to a maximum extent. In addition, alcohol fermentation is carried out by completely using sugar in the mature mulberry fruits without addition of artificial sugar. The mulberry wine with low alcohol concentration brewed by the method has an alcohol concentration of 1-7% (v/v) and a total acid concentration of 4-10 g/L, and is brighly ruby in color, clear, transparent, free of suspension, free of precipitate, sour-sweet and palatable in taste, mellow in wine texture and suitable for various of populations, including the men, the women, the elderly and the children, todrink.

The invention discloses a preparation method of frozen green and fresh walnuts. The frozen green and fresh walnuts adopt sufficiently ripe and full walnuts in the late ripe period, and the walnuts contain sufficient nutrients and have the flavor of walnuts; the collected green husk walnuts are cleaned with water after green husks are removed, ethephon, bleaching powder and the like are not added,and residue pollution of chemical agents is avoided; and fresh walnut kernels are not subjected to coat removing treatment and are directly soaked twice by water at 0-5 DEG C, so that tannin in walnutkernel coats is dissolved out, bitter and astringent tastes of the walnuts are reduced, and nutrient ingredients of the walnut kernel coats are reserved. High energy electron beam irradiation cold sterilization is adopted for sterilization, protein denaturation caused by high temperature sterilization is avoided, and the refreshing and crisp tastes of the fresh walnuts are kept. The green and fresh walnut commodities keep the flavor of green and fresh walnuts, taste crisp, refreshing and delicious, have the special flavor and taste of the green fresh walnuts and can be refrigerated and sold for a long term by a complete cold chain.

The invention belongs to the field of long-distance transportation, particularly relates to a fixing method for long-distance transportation of trees, and particularly relates to a fixing device for long-distance transportation of trees in fixing of long-distance transportation of trees, and the fixing device for long-distance transportation of trees comprises a positioning block. A rotating cavity with openings in three sides is formed in the positioning block, a fixing mechanism is arranged in the rotating cavity, a positioning mechanism used for being fixed to a carriage is arranged in the side, away from the fixing mechanism, of the positioning block, two locking mechanisms used for preventing the fixing mechanism from rotating at will are further arranged in the positioning block, and a nutrient solution in the water tank is conveyed through the water absorption sponge and the water diversion line; and the nutrient solution is conveyed into the nutrition sponge, so that the tree roots in the fixing cavities absorb the nutrients, and the excessive consumption of the nutrients of the trees in the transportation process is reduced.

The invention discloses a method for interplanting polygonatum sibiricum and fruit trees. The method comprises the steps of fruit tree planting soil management, planting of fruit tree plants, selection of polygonatum sibiricum planting time, polygonatum sibiricum planting, polygonatum sibiricum planting management and polygonatum sibiricum harvesting. According to the method, by improving the quality of soil for planting fruit trees around the polygonatum sibiricum, the fertility, air permeability and water permeability of the fruit tree planting soil are improved, the disease resistance of the fruit trees is improved, and a good soil environment is provided for planting the polygonatum sibiricum; a polygonatum sibiricum planting region is divided into three planting areas according to thespacing of the fruit trees in the polygonatum sibiricum planting region, the shady polygonatum sibiricum is produced more vigorously, batched picking of the polygonatum sibiricum in the later periodaccording to the size of the polygonatum sibiricum is facilitated, and the efficiency of picking the polygonatum sibiricum is improved.

The invention provides a preparation method of bitter buckwheat tea and relates to the technical field of food processing. The preparation method comprises the following steps: (1) thoroughly cookingbitter buckwheat, and then, drying the thoroughly cooked bitter buckwheat with hot dry air at the temperature of 80-100 DEG C until the moisture is 5% or lower for later use; (2) grinding the cooked bitter buckwheat into fine powder; (3) granulating the powder to obtain granulated bitter buckwheat tea; and (4) puffing the granulated bitter buckwheat tea to obtain the product of the bitter buckwheat tea. The bitter buckwheat is processed through a middle and low temperature mode and is subjected to low-temperature curing, so that a lot of nutrients of the processed bitter buckwheat tea cannot be lost and can be easily absorbed by a human body, and the processed bitter buckwheat tea cannot cause the problem of excessive internal heat after being drunk.

The invention relates to a feed additive, in particular to a migration type adult Salmo salar mixed feed additive, and also relates to a preparation method of the migration type adult Salmo salar mixed feed additive. The migration type adult Salmo salar mixed feed additive is prepared from the following components in parts by mass: 10 to 20 parts of dry water earthworm powder, 8 to 12 parts of silkworm chrysalis, 4 to 6 parts of Enteromorpha, 4 to 6 parts of houttuynia cordata, 4 to 6 parts of Malva crispa Linn., 4 to 6 parts of nightshade, 4 to 6 parts of almond powder, 2 to 4 parts of carrot powder, 4 to 6 parts of fish oil, 2 to 4 parts of soya-bean oil, 2 to 4 parts of fresh ginger, 1 to 3 parts of dandelion, 2 to 4 parts of hawthorn, 1 to 3 parts of purslane and 1 to 3 parts of eel grass. The mixed feed is beneficial to the growth of migration type Salmo salar, and can improve the immunity and survival rate of the Salmo salar.