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174results about How to "Nutrients are not lost" patented technology
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Freeze-dried fermented glutinous rice and preparation method thereof
ActiveCN102304446ARetain nutrientsFull of nutritionAlcoholic beverage preparationAdditive ingredientFreeze-drying
The invention relates to a preparation technique of freeze-dried fermented glutinous rice, which comprises the following steps: elutriating glutinous rice to remove impurities, and soaking; boiling, and cooling to 28-30 DEG C; dispersing, evenly spreading, adding sterilized water, adding distillery yeast, evenly mixing, and fermenting; after finishing fermentation, carrying out solid-liquid separation, pre-freezing the solid part, and carrying out vacuum freeze-drying and vacuum packaging; and carrying out microwave sterilization and vacuum packaging on the liquid part. In the invention, the solid part is subjected to vacuum freeze-drying, so that the original quality of the material is maximally maintained, and the storage time of the freeze-dried fermented glutinous rice is longer. The sweet wine is subjected to microwave sterilization, so that the growth and development of microbes in the sweet wine are postponed, and the microbes can even die, thereby effectively protecting the massive effective constituents in the sweet wine from damage, and maintaining the original shape, color, flavor and nutritional ingredients of the product; and the freeze-dried fermented glutinous rice has the characteristics of energy saving, consumption reduction, no harm to human health, and favorable rehydration property. The technique provided by the invention is simple and convenient to operate; the prepared fermented glutinous rice is free of preservative, has the advantages of no loss of nutritional ingredients, good flavor and long storage time, and is convenient and quick to eat; and the invention is applicable to industrial production.
Owner:HUNAN AGRICULTURAL UNIV
Making method of vacuum-pickled vegetables
The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.
Owner:闫庆忠
Processing and fresh-keeping method for fresh-eating walnut
InactiveCN101209067ACrunchy and sweetGood tasteFood preparationFruits/vegetable preservation by freezing/coolingFreeze thawingBiotechnology
The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.
Owner:SHANDONG INST OF POMOLOGY
Mulberry-ganoderma fruit wine and production method thereof
InactiveCN102965237AImprove immunityElegant tasteMicroorganism based processesAlcoholic beverage preparationAmnesiaPalpitations
The invention relates to a production method of a mulberry-ganoderma fruit wine. The raw materials of the mulberry-ganoderma fruit wine comprises the following components in parts by weight: 100 parts of mulberries, 20-30 parts of monocrystal rock sugar, 1-2 parts of Ganoderma atrum and 0.01-0.05 part of yeast. The production method comprises the following steps: after removing impurities in fresh mulberries, beating the fresh mulberries into pulp by using a beater, and placing the pulp into a fermentation tank; pulverizing Ganoderma atrum into 100-mesh fine powder by using a pulverizing mill, and placing the fine powder into the fermentation tank; placing monocrystal rock sugar ground into powder in a proportion; after carrying out pasteurization on the obtained mixture at a temperature of 70 DEG C, adding yeast fermentation liquor into the fermentation tank to carry out anaerobic fermentation at the temperature of 20-30 DEG C for 8-12 days, wherein the fermentation tank is a wooden cask, a colored glass jar, or a ceramic jar; and after the fermentation is completed, carrying out detection, filtering and filling on the obtained product so as to obtain a fruit wine product, wherein the alcoholic strength of the obtained fruit wine product is 10-12 degrees. The fruit wine product produced by using the method disclosed by the invention has the effects of replenishing qi and blood, enriching the heart blood, soothing the nerves and multiplying intelligence, and is mainly used for treating qi and blood deficiency syndromes such as palpitation, insomnia, amnesia, reduced appetite, tiring and consumptive diseases caused by over-contemplating and internal heart-spleen lesion caused by overexertion.
Owner:广西果醇生物科技股份有限公司
Oral liquid using fruit or fruit extract as raw material
InactiveCN101449790AEasy to eatImprove nutrition and health valueFood preparationNutritive valuesFood products
The invention provides an oral preparation using fruit or fruit extract as raw material, relates to technical field of foodstuff, in particular to a food preparation using fruit or fruit extract as raw material. The oral preparation is prepared by a routine method and using fruit or fruit extract, and auxiliary material or functional factor as raw material, the weight percentage of the raw material is: 2-70% of fruit or fruit extract, and 30-98% of auxiliary material or functional factor. The invention has advantages of convenience for eating, high nutritive value and good taste.
Owner:YUNNAN LONGRUN PHARMA
Biological vacuum freezing and drying method for aweto
InactiveCN101317562AFresh colorStrong fragranceDead plant preservationPlant ingredientsPreservation methodsOphiocordyceps sinensis
The invention relates to aweto biological vacuum freezing and drying method, belonging to the field of preservation method of animals and plants. The aweto biological vacuum freezing and drying method comprises the steps as follows: (1) the aweto absorbs low-temperature atomized water molecular, the water absorption is 75-80%; (2) quick freezing is carried out for 2-5 hours at the temperature of -50-55 DEG C; (3) the vacuum freezing and drying are carried out for 2-20 hours at the temperature of -45-55 DEG C, so as to lead the moisture content of the finished product to achieve 5-9%. The product obtained by the invention can achieve sanitary requirement of edible fungi which can be directly eaten; the product has good water absorption, really achieves the original shape, colour, tastes and nutritive effect of purely wild aweto, improves the real additive values of the aweto and is suitable for long-term storage.
Owner:吕坤秋
Sausage and production process thereof
The invention discloses a Wumu sausage and a production process thereof. Lean meat is used as a main raw material and matched with other accessories after being further processed, and then through a plurality of working procedures, the Wumu sausage is prepared. The Wumu sausage is prepared by mixing and matching fungi, vegetables and meat products, has balanced nutrition and is suitable for all people to eat. The Wumu sausage prepared by the process not only ensures that nutrient ingredients of the sausage cannot lose and the mouth feeling is good, but also guarantees that the nutrient ingredients are kept in a best state.
Owner:JIANGSU CHANGSHOU GRP CO LTD
Making method of soybean milk
InactiveCN102894096ASave plant equipment and labor inputNutrients are not lostMilk substitutesFood scienceNutrient contentSoybean oil
The invention relates to a making method of a bean product and concretely relates to a making method of soybean milk, comprising the following steps of: selecting materials, cleaning, peeling, making bean into powder, making paste, boiling soybean milk, secondarily homogenizing, sterilizing and packaging. The making method has the beneficial effects that the skin of soybean and germs are removed to clear away harmful substances in soybean, so that the produced soybean milk is excellent in color, smell and taste; the links of soybean soaking and soybean milk boiling are omitted, and therefore, a great number of plants, equipment and labor investments are saved; no waste water or sewage is generated so that the environment is not damaged; and no bean dregs are produced, and therefore, the nutritional ingredients are not lost, and then, the yield of the soybean milk is increased.
Owner:SHANDONG KAILE BLACK BEAN PROD
Method for pickling stem and bean kinds of vegetable
InactiveCN1437881AEdible varieties increaseSimple methodFood preparationBiotechnologyPulse vegetables
The present invention relates to a method for pickling root vegetables and bean vegetables, which is aimed at providing new pickling method to prolong the storage period of root vegetables, and bean vegetables. Said pickling method includes: selecting material, drying vegetable in the sun, washing vegetable, pickling and packaging.
Owner:刘长雁
Steak and preparation method thereof
InactiveCN106889485AAvoid the defects of succulentSimple and fast operationFood scienceNutritive valuesSodium bicarbonate
The invention relates to the technical field of food processing, particularly a steak and a preparation method thereof. The steak is prepared from the following raw materials in parts by weight: 95-100 parts of beef, 0.4-0.6 part of table salt, 0.8-1.0 part of white granulated sugar, 0.5-0.66 part of sodium bicarbonate, 1.2-1.69 parts of water retention agent, 1.5-2.01 parts of seasoning, 0.2-0.3 part of beet juice, 0.3-0.5 part of onion powder, 0.025-0.05 part of papain, 0.025-0.05 part of bromelin, 0.025-0.05 part of Aspergillus oryzae proteinase and 30-35 parts of water. Under the synergistic actions of the bromelin, papain and Aspergillus oryzae proteinase with natural elements in beet juice, the fibrin in the beef is hydrolyzed, so that the beef becomes softer, thereby achieving the goal of tenderizing the beef and enhancing the nutritive value of the steak.
Owner:河南尚品食品有限公司
Brewing method of buckwheat wine
InactiveCN103436418AClean entranceNutrients are not lostAlcoholic beverage preparationPolygonum fagopyrumAdditive ingredient
The invention discloses a brewing method of buckwheat wine, belonging to the technical field of food processing. The brewing method of the buckwheat wine is characterized by comprising the following steps: pretreating, distilling, fermenting, mixing, immersing and filtering harvested buckwheat which is taken as the main raw material and finely selected. The brewing method of buckwheat wine provided by the invention has the beneficial effects that the buckwheat wine which is brewed by adopting the harvested buckwheat as the raw material, distilling, fermenting, mixing, immersing and filtering the buckwheat has the light fragrance of buckwheat, is fresh and clean after being tasted, so that nutritional ingredients of buckwheat does not run off.
Owner:夏华
Processing method of instant hot and sour laver
InactiveCN101940344ANutrients are not lostDelicious flavor is not reducedFood preparationFlavorSugar
The invention provides a processing method of instant hot and sour laver, belonging to the edible seaweed food field. The instant hot and sour laver is characterized by being prepared from the following raw materials by weight parts through laver fermentation: 100 parts of the heated laver, 100 parts of salt aqueous solution, 2-4 parts of rice wine, 4-6 parts of sugar, 2-4 parts of dried chilli, a proper amount of garlic and 2-3 parts of lactic acid strain aqueous solution, wherein, percentage concentration by weight of the salt aqueous solution is 3%-5%. The processing method comprises the following steps: a. activating a lactic acid strain and preparing enlarged culture solution; b. preprocessing a laver raw material; c. carrying out sealed fermentation; and d. sterilizing. By adopting the processing method, nutrient components of the laver are not lost, unique delicious flavor is not lowered and delicate flavor is enhanced; and the obtained instant hot and sour laver is crispy, tender and delicious, easy to be absorbed and convenient to be eaten and has high nutritional value, strong healthcare function, simple processing technology and low production cost.
Owner:许家榕
Method for processing instant corn kernels
InactiveCN102461797AEasy to processNutrients are not lostFood preparationEconomic benefitsCooking process
The invention discloses a method for processing instant corn kernels, which comprises the following steps of: selecting full corn kernels which is not bitten by insects; removing impurities in the corn kernels; then removing yellow skin on the outer layers of the corn kernels by a threshing machine; carrying out water cooking for 20 to 30 minutes; and after fishing out the corn kernels, carrying out dehydration drying. Seasonings corresponding to the required taste are placed in the water cooking process. The method has the beneficial effects that the method is simple and convenient to process; and the corn kernels are crispy and tasty and have more excellent taste. The instant corn kernels are popular with people and are easier to sell. The economic benefit is improved.
Owner:袁珍虎
Solar grain air-drying greenhouse
InactiveCN102232338AReduce the use of areaGuaranteed qualityAgriculture tools and machinesClimate change adaptationGreenhouseDrive shaft
The invention discloses a solar grain air-drying greenhouse which comprises a greenhouse, a grain air-drying bin, a heating system and an air generating system, wherein the grain air-drying bin is arranged in the greenhouse; the air generating system consists of two rows of air generating devices which are respectively arranged on the front and rear sides of the grain air-drying bin; each row of air generating devices consists of a fan, a transmission shaft, a bracket, an upper rocking mechanism and a lower rocking mechanism; the fan is fixed on the transmission shaft; the transmission shaft is supported on the bracket through a bearing seat; the upper and lower rocking mechanisms are connected with the transmission shaft; the heating system consists of a solar heat collecting tube and a heat radiating fin; the solar heat collecting tube is mounted outside the greenhouse; and the heat radiating fin is mounted in the greenhouse and connected with an outlet of the solar heat collecting tube through a connecting tube. The solar grain air-drying greenhouse disclosed by the invention is green and environment-friendly, saves energy, occupies small area of land, has high production efficiency, is free from influence of seasons, regions and weather, and can realize quick dehydration and air-drying of grain crops by means of solar heat sources and manually-generated air.
Owner:孙秀海
Sterilization and drying method for pine pollen
The invention relates to a sterilization and drying method for pine pollen. The method comprises the following steps: spraying water vapor on pine pollen; carrying out sterilization with 30-kW to 40-kW high power microwaves; and carrying out drying with 10-kW to 15-kW small power microwaves after sterilization. According to the method, sterilization of pine pollen is carried out by using combined steam heating and humidifying and microwave treatment, and drying of pine pollen is also carried out; therefore, security of sterilization is substantially improved, processing flow is shortened at the same time, production efficiency is enhanced, and an sterilization effect and moisture content satisfying standard requirements are achieved.
Owner:YANTAI NEW ERA HEALTH IND
Vegetable kelp cake and preparation method thereof
ActiveCN102524643AIncrease productivityNutritional balanceFood preparationMonosodium glutamateRaw material
The invention discloses a vegetable kelp cake and a preparation method thereof. The preparation method comprises the following steps of: (1) preparing kelp grains; (2) preparing vegetable grains; (3) chopping: unfreezing fish cake and chicken to be subzero 3 DEG C, adding into a chopper for chopping into muddy flesh, adding starch and water, uniformly mixing, sequentially adding white sugar, spice, garlic bulb, salt and monosodium glutamate, uniformly mixing, finally adding the kelp grains prepared in the step (1) and the vegetable grains prepared in the step (2), and uniformly mixing; (4) forming a crude product and boiling; (5) cutting into slices; (6) cooling and loading on a plate; (7) quickly freezing; and (8) detecting and refrigerating. According to the invention, the fish cake, kelp and vegetables are used as main raw materials to prepare a fish cake product, so that the advantages of the three materials are taken, the nutrition is balanced, and the taste is enriched. The preparation method adopted for preparing the vegetable kelp cake has the advantages of low cost, simple process, and favorable practical value and application prospect.
Owner:福建省天源水产集团有限公司
Method for preparing particle product of highland barley
The invention discloses a process for granulated highland barley product, which consists of raw material screening, removing of impurities, isolating peel with highland barley, softening, deironing, forming, drying, sterilizing, cooling down, packaging, and finally carrying out finished product inspection. The disclosed process can preserve the nourishing constituents of the highland barley particles.
Owner:管新飞
Low-alcohol beer
InactiveCN108865550AHealthy enjoymentMeet needsBeer fermentationMicroorganism based processesAdditive ingredientHumulus lupus
The invention relates to low-alcohol beer, and relates to the technical field of food. The main technical scheme is characterized in that the low-alcohol beer is prepared from the following raw materials in parts by mass: 45 parts of barley malt, 7 to 10 parts of humulus lupulus, 20 parts of wheat malt, 5 parts of burnt malt and 30 parts of rice. A preparation method of the low-alcohol beer comprises the following steps in sequence: mixing the barley malt, the wheat malt and the burnt malt, and smashing by using a smashing machine, thus obtaining a malt mixture; adding the malt mixture in hotwater of which the temperature is 45 DEG C, keeping warm and stirring; gelatinizing the rice, thus obtaining a rice gelatinization fermented solution; saccharifying a malt fermented solution and the rice gelatinization fermented solution; filtering, boiling, and pressurizing for fermenting at a low temperature. According to the low-alcohol beer disclosed by the invention, nutrient ingredients of beer are not lost, the color is uniform, and the low-alcohol beer is cool, astringent, burnt and mellow and is very tasty and refreshing.
Owner:DALIAN NATIONALITIES UNIVERSITY
Preparation method of cumin-flavored roasted black-bone chicken wings
InactiveCN104223165AKeep the tasteNutrients are not lostFood preparationTemperature controlPreservative
The invention discloses a preparation method of cumin-flavored roasted black-bone chicken wings. The preparation method comprises the steps of putting black-bone chicken wings and pickling liquid into a rolling machine for rolling until the pickling liquid is completely absorbed, placing the black-bone chicken wings on a roasting plate, steaming the black-bone chicken wings under a condition that the temperature is 85-95 DEG C for 15-20 minutes, roasting for 10-30 minutes at 175-185 DEG C, then scattering cumin powder on the wings, and roasting the wings until the surfaces of the wings are dry; packaging the roasted black-bone chicken wings with a high-temperature stewing aluminum foil bag which is filled with nitrogen with the purity of 99.98 percent, sealing the bag, and performing multi-stage temperature-control conditioning sterilization. On the basis of a conventional chicken wing roasting technology, a conventional roasting technology and a food engineering technology are organically combined; industrial production is adopted, no preservative is needed, packaging and sealing are executed after the aluminum foil bag is filled with the inert gas nitrogen with the purity of 99.98 percent, and multi-stage temperature-control conditioning sterilization is adopted, so that the taste of the cumin-flavored roasted black-bone chicken wings is retained to the maximum extent, and nutritional components cannot be lost; the cumin-flavored roasted black-bone chicken wings are convenient to carry and can be stored for a long time.
Owner:HEBI YONGDA FOOD
Preparation method of oil-immersed hot pepper
ActiveCN102488154ANutrients are not lostRich tasteFood preparationProcess engineeringMaterial storage
The invention provides a preparation method of oil-immersed hot pepper made from fresh hot pepper. The preparation method comprises the following technical steps: treating the raw material; processing the raw material for later use; conveying the raw material to a material storage device, uniformly mixing the raw material with auxiliary materials and standing still; curing a semi-finished product; and after curing, filling hot pepper which is cooled to normal temperature into a packaging container, adding sealing oil, sealing in vacuum, pasteurizing, and sorting and boxing according to colors. Through the above related process treatment, the obtained product has unique flavor, is not easy to sour and deteriorate, is not easy to deteriorate after secondary pollution, and has higher food security level.
Owner:红河宏斌食品有限公司
Process method for producing traditional Chinese rice-puddings by using secondary steaming method
InactiveCN103099071ANutrients are not lostInsect-resistantFood preparationProcess engineeringSteaming
Owner:SHENYANG TOLY BREAD CO LTD
Asparagus seed oil and preparation method thereof
InactiveCN104194919ARich and mellow original fragrancePreserve the inherent flavorFatty-oils/fats refiningFatty-oils/fats productionSodium bicarbonateFlavor
The invention relates to asparagus seed oil and a preparation method thereof. The method comprises the following steps: (1) cleaning asparagus seeds and drying until the water content of the asparagus seeds is between 6% and 10%; (2) steaming and frying the dried asparagus seeds until a fragrant smell is sent from the asparagus seeds, and then crushing the asparagus seeds; (3) carrying out oil squeezing on the crushed asparagus seeds in an oil press at a low temperature so as to obtain crude asparagus seed oil; (4) adding deionized water which is 50% of the weight of the oil and sodium bicarbonate which is 2% to 3% of the weight of the oil into the crude asparagus seed oil, heating to 60 DEG C to 70 DEG C, stirring for half an hour, standing for precipitating for 5 to 6 hours and filtering the oil so as to remove impurities; (5) adding citric acid which is 1.5% to 2% of the weight of the oil into the oil, dissolving the oil in a water phase, heating to 45 DEG C to 55 DEG C, stirring for half an hour, standing for separating out precipitates and filtering to remove the impurities; then carrying out oil-water separation so as to dehydrate the asparagus seed oil; and (6) decoloring and filtering the asparagus seed oil so as to obtain the asparagus seed oil. According to the prepared asparagus seed oil, the inherent flavor, the fragrant smell and the nutrient substances of the asparagus seed oil are retained to a maximum extent.
Owner:菏泽巨鑫源食品有限公司
Health-care solid beverage and preparation method thereof
InactiveCN104856183AImprove eyesightRelieve fatigueFood ingredient functionsFood preparationFlavorNutrient content
The invention relates to the field of health-care beverages, and particularly provides a health-care solid beverage and a preparation method of the health-care solid beverage. The health-care solid beverage is mainly prepared from the following raw materials in parts by weight: 35-40 parts of black soya bean, 35-40 parts of ormosia and 20-30 parts of black rice. The preparation method of the beverage comprises the steps of weighing the black soya bean, the ormosia and the black rice, mixing, cooking thoroughly with water, then condensing, drying to remove water, and then preparing powder. The beverage has the benefits that the beverage effectively complies with a synergistic effect of the ormosia, the black soya bean and the black rice; the obtained health-care solid beverage has a significant effect in health-care aspects of improving eyesight, activating a heart and blood vessels, alleviating fatigue, boosting essence and the like; at the same time, the solid beverage is sweet and tasty in flavor and is easily accepted by consumers; and the preparation method of the health-care solid beverage has concise operation steps, can reserve nutritional ingredients of raw materials to the greatest extent without loss, and is suitable for industrial popularization and application.
Owner:鄢春艳
Sweet-sour sugared edible bean and producing method thereof
InactiveCN102960637AShort processHigh yieldFruits/vegetable preservation using acidsFood preparationNutritive valuesWater saving
The invention discloses a sweet-sour sugared edible bean and a producing method thereof, relating to the field of treating a sugaring process for edible beans by using a new improved method. The method comprises the following steps of raw material careful selection, washing, cooking (temperature: 105-130 DEG C, time: 15-120 minutes), and sugaring (sugar liquor with concentration of 35-70%, 0.1-4.5% of sour agent, temperature: 60 DEG C, and sugaring time: 4-6 hours). According to the invention, bean soaking and bean cooking steps in the traditional process are combined into a high-pressure bean cooking step, so that the water demand is reduced by about one time. The method is short in production process, high in efficiency, water-saving and energy-saving; no waste liquid of bean soaking and bean cooking is produced basically, the loss of nutrients is less, and the nutritional value of products is higher than that of traditional sugared products; and the sweet-sour sugared edible bean disclosed by the invention is sour, sweet and delicious, and both can be used as a food ingredient and a leisure food, therefore, the sweet-sour sugared edible bean has board market prospects.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
A citrulluslanatus thunb beverage and a production method thereof
The present invention relates to the field of fruit beverage processing, and particularly relates to a citrulluslanatus thunb beverage and a production method thereof. The beverage is made from the following raw materials in parts by weight: citrulluslanatus thunb 110-180 parts, tomatoes 60-90 parts, carrots 30-60 parts, saccharum officinarum juice 5-40 parts, citric acid 2-7 parts and mineral water 200-300 parts. The production method includes the following steps: (1) weighing the raw materials in parts by weight; (2) picking and washing fresh citrulluslanatus thunb, tomatoes and carrots; (3) smashing and juicing: separately smashing and juicing citrulluslanatus thunb, tomatoes and carrots; compounding and filtering the juice, mixing the juice with the mineral water, adjusting pH and sugar degree, degassing the juice, conducting heat sterilization and enzyme inactivation on the juice, cooling, filtering and defecating the juice to obtain raw juice, and then canning the raw juice into sterile tanks. The citrulluslanatus thunb beverage maintains an original flavor of the citrulluslanatus thunb without adding any flavors, preservatives, sweeteners, and other chemical raw materials in the processing and producing process, and is fragrant and mellow in taste and good in mouthfeel.
Owner:邹健
Mint drying method and mint drying equipment
InactiveCN104622956AAvoid damageSimple methodDrying gas arrangementsDrying machines with local agitationAdditive ingredientPulp and paper industry
The invention relates to a mint drying method and mint drying equipment and belongs to the field of drying of products. According to the mint drying method and the mint drying equipment, the method is simple, i.e., the mint is soaked before being dried to remove dirty marks of the mint, and is preheated at the temperature of 25-26 DEG C before being dried at the same time to prevent the damage of the mint caused by non-uniform temperature before the drying of the mint; a controller is arranged in the equipment, the temperature during drying can be controlled well through the detection of a temperature sensor, and the temperature of a drying chamber and the drying time can be gradually controlled by the controller, so that the drying temperature is stable and uniform, the mint drying quality and the mint yield are improved, and the loss of nutritional ingredients in the mint can be avoided; an exhaust fan is arranged on the top of the equipment, so that the constant drying pressure in the drying equipment is guaranteed; meanwhile, the exhaustion speed of the exhaust fan can be adjusted according to the volume, and the drying efficiency and the drying quality are improved.
Owner:TAIHE COUNTY WEISHAN MODERN AGRI
Dateplum persimmon health food and preparation method thereof
The invention provides a dateplum persimmon health food and a preparation method of the dateplum persimmon health food. The health food is a pasty, mushy or clumpy food which is directly prepared by dateplum persimmon, wherein the health food is dark red and sweet; and the dateplum persimmon pasty food is directly drunk, and the dateplum persimmon mushy or clumpy food is directly eaten. The preparation method of the dateplum persimmon health food comprises the following steps of: cleaning, enucleating and soaking the dateplum persimmon; mashing the soaked dateplum persimmon till to be mushy, sieving by adding water, and removing filter residue, so that the dateplum persimmon mushy health food can be obtained; adding hot water or directly heating, and sterilizing by microwave or ultraviolet, so that dateplum persimmon clumpy food can be obtained; and adding water into the dateplum persimmon mushy health food or the dateplum persimmon clumpy food, and levigating the colloid, so that the dateplum persimmon pasty food can be obtained. The prepared dateplum persimmon health food has the functions of drinking and eating, so that the fast-tempo life need of modern people can be met, and the requirement of different crowds can be met.
Owner:张勃 +1
Blueberry vegetable oil soft capsules and production process thereof
The invention discloses blueberry vegetable oil soft capsules and a production process thereof. The health-care food is prepared from effective ingredients of blueberry and vegetable oil, particularly vegetable oil rich in unsaturated fatty acid; the green health-care food is prepared from the raw materials extracted from fresh fruits and seeds of pure natural plants; and the invention also relates to the production process for the blueberry vegetable oil soft capsules. The production process is characterized in that: the filler of the soft capsules is prepared by the following raw material formula in part by weight: 1 to 50 parts of blueberry fruit micro-powder or extract thereof or blueberry anthocyanin, and 50 to 99 parts of nontoxic vegetable oil. The soft capsules can be prepared into soft capsule products of blueberry perilla oil, blueberry evening primrose oil, blueberry pumpkin seed oil and the like rich in unsaturated fatty acid. By frequently eating, the soft capsules can clear harmful free radicals, defer senility, prevent cancers, improve eyesight, protect skin, resist allergy, improve sleeping, regulate blood fat, blood sugar and blood pressure and prevent heart cerebrovascular diseases. The formula is unique and particularly suitable for the middle-aged and old people and the sub-health crowd.
Owner:李占学
Method for manufacturing vermicelli with sweet potato puree
The invention discloses a method for manufacturing vermicelli with sweet potato puree. The method comprises the following steps: 1, selecting fresh sweet potatoes that are not rotten and have no black spots; 2, washing the selected fresh sweet potatoes; 3, manufacturing the clean sweet potatoes into starch milk through a 120-mesh screen stencil; 4, adding 300 to 400 ppm of Alpha-amylase in the starch milk; 5, placing the starch milk added with amylase in a dual-purpose counter-flow evaporator under the conditions of vacuum, minus 0.096 Mpa and 50 DEC C to concentrate the starch milk into sweet potato puree with the Baume density of about 30; 6, placing the sweet potato puree on a conveying belt to form a puree layer of 1.1 to 1.2 mm in thickness; 7, pre-drying sheet jelly formed through steaming for 4 to 5 min under the temperature of 80 to 90 DEG C; 8, ageing the pre-dried sheet jelly for 2 to 3 hours; 9, slicing the aged sheet jelly; and 10, drying the sliced vermicelli for 8 hours under the temperature of 35 to 55 DEG C. The produced vermicelli not only is glittering, translucent, chewy and soft but also retains the original taste, flavour and smell of sweet potatoes.
Owner:河北香道食品有限公司
Extracting method of castor oil
InactiveCN104560356AImprove oil output efficiencySimple processFatty-oils/fats refiningFatty-oils/fats productionSolventPre treatment
The invention discloses an extracting method of castor oil. The extracting method is characterized by comprising the following steps: firstly, castor oil processing, secondly, enzymolysis, thirdly, microwave processing, fourthly, pressing, fifthly, alkali refining, sixthly, hydrating, and seventhly, essential oil preparing. The method preprocesses oil plant seeds through a microwave technology, realizes high-strength uniform heating, improves the oil yield efficiency of cold pressing oil extraction, removes phospholipid through alkali refining and hydration, keeps the appearance of oil, does not contain any chemical solvent residual, ensures that the nutritional ingredients of castor oil do not run off to the greatest extent, and can obtain purely natural full fat castor oil. The method is simple in technology, low in equipment investment, low in energy consumption, safe and efficient, and can be massively popularized.
Owner:刘夏
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