61results about How to "Nutritionally complete" patented technology

The invention relates to a method for pickling bean food. The method is characterized in that a main raw material is seeds or soft pods of a leguminous plant and comprises any one or a mixture of more than two of soybean, black bean, horsebean, pea, red bean, mung bean, cowpea and kidney bean; an auxiliary material comprises a composition of ginger, garlic clove, chili, salt, sauce, sugar candy, edible oil, gourmet powder, pepper and aniseed; and the main raw material and the auxiliary material are subjected to screening, cleaning, soaking, pickling, packaging and other processes to prepare the bean food. The bean food pickled through the technical proposal has a simple process, low cost, controllable parameters, full nutritious compositions, and fresh and savory mouthfeel, has the functions of reducing cholesterol, softening blood vessel, nourishing skin and deferring senility, and in particular has great benefits on hypertension, heat disease, liver sclerosis and arteriosclerosis and other senile diseases. The technical proposal can be widely suitable for the pickling of various bean foods.

The invention relates to the technical field of aquatic product processing, and particularly relates to a preparation technology of canned anchovy. The preparation technology of the canned anchovy comprises the following steps: raw material treatment, deep frying, seasoning, canning, exhausting and sealing, sterilizing and cooling and inspection and storage of the finished product. In the preparation technology of canned anchovy provided by the invention, fresh anchovy is treated, and the treated anchovy is deep-fried. The deep-fried anchovy is seasoned and canned and sterilized and cooled to obtain the finished product. The canned anchovy prepared by the technology provided by the invention is deep-fried with sauce so that the nutrition of the anchovy is stored well, the mouthfeel is relatively good and the canned anchovy is suitable for the people of all ages; moreover, the canned anchovy is ready to eat and is a brand new aquatic product with high nutritional value.

The invention discloses a nano grade pearl cream which comprises an oil phase and an aqueous phase with a volumetric ratio 1:0.5-2, the aqueous phase comprises nano pearl liquid having nano level pearl powder with grain diameter less than 100nm, the mass content of the nano pearl powder in the nano pearl liquid is 0.2-20% g/ml.

The invention provides a preparation method of a concentrated honey raisin tree cloudy juice and belongs to the technical field of deep processing of agricultural products. The method can improve the utilization rate of raw materials, and the prepared honey raisin tree juice has high nutrition and honey raisin tree flavor. The preparation method is as below: cleaning mature honey raisin tree fruits and removing stems and seeds of the fruits; soaking the crushed honey raisin tree fruits in water; extracting juice from the soaked honey raisin tree fruits twice; mixing the first extracted juice with the second extracted juice and filtering; sterilizing the filtered juice; and squeezing and grinding the sterilized juice, and concentrating to obtain the concentrated honey raisin tree cloudy juice. The invention provides a beverage processing process by using honey raisin tree as the raw material. The method can take advantage of the unique local resources for processing, improve the income of farmers and drive the enthusiasm of planting, and has increased business promotion space.

The invention provides a method for extracting peanut meal polysaccharide. The method comprises fives steps of pretreatment, protein enzymolysis, enzyme deactivation treatment, polysaccharide extraction from complex phosphoesterasum and separation purification, wherein complex phosphoesterasum is combination of cellulose, lysozyme, beta-glucanase and amylase. By adopting the method, protein in peanut meal polysaccharide can be effectively eliminated, the functional characteristics of polysaccharide is maintained to the maximum extent, contamination of organic solvents is avoided, the extraction rate of polysaccharide is improved, the purity of polysaccharide is improved, and a wide application prospect is achieved.

The invention relates to a production technology of canned bamboo shoots. The production technology comprises the following steps of inspecting raw materials, performing cleaning, performing rinding,performing trimming, performing cutting to obtain slices, performing weighing, performing canning, performing compounding to obtain soup, adding the soup, performing exhausting, performing sealing, performing sterilization, performing cooling, performing warehousing, inspecting finished products, and performing inspecting and packing. The production technology disclosed by the invention has the beneficial effects that cooking with soup is performed, so that specific original taste of fresh bamboo shoots can be maintained, nutrient components of bamboo shoots can be better reserved, the produced canned bamboo shoots are high in nutrient component content, the bamboo shoots can be stored for a long time, the storage time is long, the canned bamboo shoots can be eaten at any time, are extremely convenient to eat, and are good in mouth feel, the sale yield can be increased, the economic benefits of an enterprise can be finally increased, and the canned bamboo shoots are safe, environmental-friendly, good in eating effects and favorable for popularization.

The invention discloses a preparation method of passiflora edulis fruit sauce. The preparation method comprises following steps: 1, passiflora edulis fruits are selected and washed; 2, peeling is carried out, wherein the epicarp of passiflora edulis fruits is removed via a mechanical method; 3, seeds are removed, wherein fruit peel and fruit pulp juice are collected respectively, and seeds in the fruit pulp juice are removed; 4, pulping is carried out, wherein the fruit pulp juice and fruit peel are subjected to pulping so as to obtain fruit pulp; 5, flavoring is carried out, wherein a sweetening agent and/or salt is added into the fruit pulp, and pH value of the fruit pulp is controlled to be 2.0 to 4.0 at the same time; 6, reduced pressure boiling and concentration are carried out, wherein boiling is carried out for 0.5 to 30min at 40 to 100 DEG C under a pressure less than one atmosphere so as to obtain the passiflora edulis fruit sauce. According to the preparation method, the hard passiflora edulis fruit epicarp which is acerb in taste and rough in mouthfeel is removed, the passiflora edulis fruit sauce is prepared from the mesocarp, the endocarp, and pulp which are abundant in nutrients, so that the obtained passiflora edulis fruit sauce is sweet, sour, and delicious, and is abundant in nutrients.

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

The invention provides high-quality strong fragrant peanut oil and a preparation method thereof. The preparation method is characterized by comprising the following steps of cleaning of peanut kernels, baking, squeezing, separation, cooling, filtering and obtaining of strong fragrant peanut oil. The prepared peanut oil contains no aflatoxin and is high in high temperature resistance, nutrient substance ingredients are reserved and not changed, the taste is pure, the fragrance is lasting, the requirement of people for extra virgin peanut oil with original taste and flavor is met, and the application prospect is wide.

The invention provides a series of instant-brewing white-fungus fruit-juice beverage paste and a preparation method thereof. The series of instant-brewing white-fungus fruit-juice beverage paste are prepared from the following raw materials: 20-60 parts fresh white fungi, 200-300 parts of fruits, 5-15 parts of crystal sugar, 4-7 parts of honey, 100-150 parts of sucrose, 1-2 parts of sodium dihydrogen phosphate, 0.1-0.8 part of citric acid, 1.5-2 parts of D-sodium isoascorbate, 0.01-0.02 part of pectinase, 0.05-0.1 part of cellulase, 0.02-0.04 part of glucose oxidase, and 1-2 parts of edible essences. For the white-fungus fruit-juice beverage paste disclosed by the embodiments of the invention, specific raw materials are combined, and through addition of additives including the citric acidwith the effects of protecting color and stabilizing nutrients, addition of compound enzymes, and synergistic compatibility of the raw materials, the effect of convenient and instant eating of the white-fungus fruit-juice beverage paste is achieved.

The invention discloses an oil making method, edible oil and application thereof and belongs to the technical field of food processing. The oil making method comprises the following steps: soaking anoil squeezing raw material with water for 1-2 hours, and frying for 80-100 minutes at 140-170 DEG C; grinding the fried oil squeezing raw material, steaming, caking, and squeezing so as to obtain crude oil; settling the crude oil so as to obtain an oil liquid; adsorbing the oil liquid with an adsorbent at 30-50 DEG C while the liquor ratio is (0.5-1):50, wherein the adsorbent comprises silica gel,sodium calcium based montmorillonite and alkali microcrystalline cellulose in a mass ratio of 1:(1-2):(1-2). By adopting the oil making method, excessive components in oil can be effectively removed,the refining loss can be reduced, nutrient components and good flavor of the oil can be maintained, the oil making method is applicable to popularization, and industrialization can be achieved. The edible oil made by using the oil making method is high in security, complete in nutrient component and good in flavor. The edible oil is applied to food processing, and foods made with the edible oil are high in security and good in flavor.

The invention discloses a compound feed for sows in the gestation period. The compound feed is prepared from the following ingredients according to proportion: 400-450 parts of corns, 100-150 parts of brown rice, 300-450 parts of wheat, 250-300 parts of wheat bran, 200-250 parts of soybean meal, 100-150 parts of bran, 50-80 parts of cottonseed cakes, 50-100 parts of leather meal, 35-50 parts of salvinia natans powder, 20-30 parts of aloe powder, 5-10 parts of salt and 10 parts of microelements.

The invention discloses organic bovine colostrum powder and a preparation method of the organic bovine colostrum powder. According to the preparation method, procedures of low-temperature freezing and drying and high-temperature powder ejection in the ordinary bovine colostrum powder production process are avoided; and in the bovine colostrum powder preparation procedures, ultrafiltration concentration dehydration and gamma-ray radiation sterilization are adopted. By utilizing the production process, both the purpose of dehydration concentration is achieved and the activation of immune globulin is not reduced; and meanwhile the gamma-ray radiation sterilization ensures complete nutrition components and ensures the thoroughness in sterilization. Clinical tests show that when compared with bovine colostrum powder prepared by using the conventional high-temperature powder ejection method, the bovine colostrum powder disclosed by the invention is high in IgG content and excellent in physicochemical indexes of protein, fat, moisture, acidity and various microbiological indicators.

The invention discloses a 3D print material for purple perilla mashed potato foods and a 3D printing method for purple perilla mashed potato foods and in particular relates to the field of 3D food making. The 3D print material contains the following components in parts by weight: 60-80 parts of mashed potato, 0.3-0.6 part of perilla leaf powder, 5-10 parts of white granulated sugar, 0.05-0.1 partof citric acid, 0.15-0.25 part of xanthan gum and 10-20 parts of water. The 3D print material disclosed by the invention has the advantages that 1, the viscosity, moisture and oil of various components are moderate due to a preset proportion, and collapse is avoided in the 3D printing process; and 2, the perilla leaf powder and the mashed potato are mixed together to make the foods, so that effects of harmonizing stomach and helping digestion can be achieved, and digestion of an eater is facilitated. Moreover, after the purple perilla mashed potato food is eaten for a long time, the immunity can be enhanced, and risk of catching a cold is reduced.

The invention discloses a preparation method for dried dendrocalamus brandisii shoots. The preparation method comprises the following steps: a slicing step: cutting the cleaned dendrocalamus brandisii shoots into slices to prepare shoot slices; a green-removing step: steaming the shoot slices in steaming equipment and then cooling to obtain cooked shoot slices; a primary air-drying step: drying the cooked shoot slices until the water content is 50-60%; a secondary air-drying step: turning over the shoot slices after the primary air-drying, and then re-drying until the water content is 15-25%; a tertiary air-drying step: air-drying the shoot slices after the secondary air-drying until the water content is less than 8%, so as to obtain the dried shoots. The preparation method for the dried dendrocalamus brandisii shoots, disclosed by the invention, is simple in process and capable of processing the fresh dendrocalamus brandisii into the dried shoot products, and thus solving the problem of waste caused by that dendrocalamus brandisii cannot be stored for a long time; the dried dendrocalamus brandisii shoots prepared by the method are low in water content, long in storage time, intact in nutritional ingredient maintenance, green and safe, and delicious in taste.

The invention discloses a colorful nutritious noodle and a making method thereof. The making method of the colorful nutritious noodle includes the steps: mixing wheat flour, water and ingredients to form dough; drying the dough in a vacuum drying oven; uniformly adding fruit pulps and/or vegetable pulps into the dried dough, and kneading the dough by the aid of a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by the aid of a noodle cutting machine; steaming the dough sheets in a pressure reducing manner to obtain steamed dough sheets; performing vacuum drying on the steamed dough sheets for 1-4 hours at the temperature of 60-80 DEG C, and enabling the water content of the dried dough sheets to be 20% or less; frying the dried steamed dough sheets to obtain the colorful nutritious noodle. According to the colorful nutritious noodle, the fruit pulps and/or vegetable pulps are added, the noodle is high in nutritive value, colors and tastes of the noodle can be adjusted, and the noodle has excellent effects on diseases of high blood sugar, high blood pressure and high blood fat such as hyperlipemia, diabetes mellitus and fatty liver, particularly hospitalization patients and some patients in the convalescent period.

The invention provides a production process of organic peanut oil. The production process is characterized by comprising the following steps: selection and cleaning of organic peanuts produced in a base, stone removal, grading, color selection, baking, squeezing, crude oil filtration, preliminary cooling, filtration aid adding, secondary cooling, precipitation and filtration to obtain finished product oil. The organic peanut oil does not contain aflatoxin, is high in high-temperature resistance, retains nutritional substance components, tastes pure, has long-lasting flavor, can meet the demand of people for original-juice and original-flavor special-grade initially squeezed peanut oil, and has a wide application prospect.

The invention provides an Oreochromis mossambicus feed, and relates to the field of aquatic product feeds, wherein the Oreochromis mossambicus feed is prepared from, by weight, 30-40 parts of soybeanpowder, 16-24 parts of sweet potato powder, 12-16 parts of barley flour, 37-50 parts of bran, 22-25 parts of fish meal, 3-4.5 parts of bone powder, 8-10 parts of Sophora japonica leaf powder, 4.5-5 parts of Folium Artemisiae Argyi powder, 1-1.5 parts of multivitamin, 11-15 parts of Sanhuang powder composed of Rheum Palmatum L. powder, Scutellaria baicalensis powder and Cortex Phellodendri powder according to a weight ratio of 1:2:1, 3-3.5 parts of dicalcium hydrogen phosphate, and 0.5-1 part of edible salt. According to the present invention, the product has the complete nutrition structure soas to accelerate the growth rate, is added with the traditional Chinese medicine component so as to prevent diseases and improve survival rate, and does not contain additives harmful to human body.

The invention discloses a method for preparing chlorella by high cell density fermentation. The method comprises the following steps: firstly mounting a waterproof and explosion-proof illuminating lamp in a fermentation tank; performing activation and culture on an L tube strain containing 5ml of solid culture medium, then illuminating liquid in a conical flask and shaking the flask for amplification culture; further inoculating the strain after amplification culture into a fermentation culture medium with illumination in a full-automatic liquid fermentation tank for ventilation, fermentation and culture, feeding complementary carbon and feeding complementary nitrogen during the period, always keeping the concentration of glucose in fermentation liquid at 20% and keeping the concentration of NH4NO3 at 15%, fermenting till 60 hours, and stopping material supplementation; enabling the total fermentation time to be 72 hours; and centrifugating a culture solution after the end of fermentation, and abandoning supernatant fluid to get the chlorella. The chlorella is prepared by utilizing an autotrophy and heterotrophy parallel fermentation method disclosed by the invention in a high cell density manner, the process is simple, the fermentation period is short, the chlorella can keep integral nutritional ingredients, and the scale production of the chlorella in the fermentation tank by a heterotrophy method further becomes possible.

The invention relates to a processing technology of salt-free dry apostichopus japonicus selenka, belonging to the field of food processing. The invention is realized by the steps of raw material preprocessing, drying, water washing, desalting, redrying, check, packaging, and the like. The invention has the effects that the operation of the entire process is simple, the colour and the shape of trepang bodies are better, the nutrition is completely preserved, long-term storage can be realized, and eating is convenient.