177results about How to "Preserve nutritional value" patented technology

Vending machines for freshly cut and prepared-to-order salads, including containers containing produce products, salad additives and salad dressings. A vending machine can provide a user with a salad of vegetables and/or fruits, that are freshly cut and prepared, and that is made-to-order. Freshly cut and prepared salads preserve their nutritional value, taste and the user selects only items to his liking.

The invention relates to a transport method for freshwater fish kept alive without water, in particular to a transport method for the freshwater fish kept alive without water at ice temperature. The transport method comprises the following steps of: fostering the freshwater fish and carrying out temperature reduction and dormancy on the freshwater fish; transferring the freshwater fish into an inflating bag, oxygenating and sealing; and transporting the inflating bag to a destination and wakening the freshwater fish. The transport method is characterized in that the temperature reduction and dormancy means that gradient temperature reduction is carried out on the freshwater fish to ice temperature; and the wakening for the freshwater fish means that the freshwater fish is wakened by gradient temperature reduction. The invention has the advantages that no chemical agent is used, so that the freshwater has no side effect on a human body, potential safety hazards are reduced and the nutrient value of the freshwater is saved to the maximum extent; the cost is low; and the survival time of the freshwater fish can reach 6-81h and the survival rate of the freshwater fish reaches over 95 percent. The transport method disclosed by the invention is simple and easy for operation, has high automatic degree and can be used for realizing large-batch transportation.

The present invention discloses a cucumber drying method and device with air spray impact belonging to the technical field of food processing. The technical proposal comprises that the viscera of cucumber is removed and the cucumber is put in a steam environment of the relative humidity of 10 to 50 percent, temperature of 90 to 200 Celsius degrees, air speed of 3 to 20m/s for 5 to 40 minutes to thoroughly destroy the autoenzyme; and then the cucumber is dried under an environment of the temperature of 40 to 80 Celsius degrees and air speed of 5 to 20 m/s for 5 to 16 hours. The device comprises a steam generator (1), an automatically controlled box (2), a steam duct (3), an air circulation duct (6), a fan (7), an electric heater (8), an air duct (9), an air distribution chamber (10), a temperature and air speed sensor (11), a humidity sensor (12), a nozzle (13) and a cucumber tray (15). The cucumber dried with the present invention is characterized by no nutrition loss and the properties of saving water, energy and environmental protection and the automatic control is realized in the process.

The invention relates to the field of producing dairy products, more specifically to a method for preparing fermented dairy products with unique flavor. The method for preparing fermented dairy products with unique flavor comprises the steps of adding reducing sugar to milk and heating the obtained product at 90 to 121 DEG C for 1 to 3 hours to perform Maillard reaction. The method has the advantages of overcoming technical prejudice against the Maillard reaction, utilizing the Maillard reaction from a novel perspective so as to improve the flavor and taste of fermented dairy products, givingmilk unique flavor and rich aroma through the Maillard reaction and preserving the nutritional value of milk by designing process parameters.

The invention discloses a production method of a low-salt oyster polypeptide and oligosaccharide nutrition powder. According to the production method, oyster obtained via shell removing is taken as a raw material, is repeatedly immersed in ice water at 4 to 10 DEG C for 2 to 4h; the oyster obtained via immersion desalting is subjected to slurry homogenizing, and is subjected to high temperature treatment for disinfection and protein denaturation; obtained oyster slurry is cooled with normal temperature water; pH value is adjusted to be 7.0 to 9.0, and 0.5 to 1.0wt% of protease is added for protein enzymatic hydrolysis; after high pH protease enzymatic hydrolysis, the temperature is adjusted, and 0.5 to 1% of a weakly acidic protease is added for enzymatic hydrolysis; amylase is added for degradation of glycogen; an obtained product is subjected to high temperature treatment, filtering, and spray drying so as to obtain the oyster polypeptide and oligosaccharide nutrition powder. The production method is simple; cost is low; and the obtained oyster polypeptide and oligosaccharide nutrition powder can be absorbed by human body easily.

The invention discloses a compound antioxidant for animal feeds. The compound antioxidant is prepared from the following components in parts by weight: 10-40 parts of tea polyphenol, 5-15 parts of lactein, 5-20 parts of ethyoxyl quinolone, 1-5 parts of butylated hydroxyanisole, 1-5 parts of propylgallate, 5-20 parts of a synergist, 10-20 parts of an emulgator and 15-40 parts of a carrier. In addition, the invention further discloses a preparation method of the compound antioxidant for the animal feeds. The preparation method comprises the following steps of molecular fusion, homogenization and emulsification, spray drying and the like. The compound antioxidant for the animal feeds, disclosed by the invention, ensures the mixing uniformity of the components, and the oxidation resistance is outstanding.

The invention discloses instant freeze-dried fungus soup which takes pleurotus eryngii, lentinus edodes, pleurotus ostreatus, flammulina velutipes, cordyceps militaris and eggs as main materials, and is prepared by the following steps: washing the pleurotus eryngii, the lentinus edodes, the leurotus ostreatus, the flammulina velutipes and the cordyceps militaris, removing roots, and cutting into sections; preparing hot fungus soup; cooling the hot fungus soup in air and putting the cooled soup into a freezing plate; putting the freezing plate into a quick-freezing tunnel and freezing into a soup ice block; putting the soup ice block into a vacuum bin with the vacuum degree less than 100Pa, and performing dehydrating and drying; when the water content of an entity is less than 3%, obtaining a freeze-dried dehydrated soup ice block, namely the instant freeze-dried fungus soup. The instant freeze-dried fungus soup has the advantages of being rich in nutrition, delicious in taste, convenient and quick to eat and beneficial to health.

The invention belongs to the technical field of fruit processing and relates to a separating device and a preparation method for sweet orange sacs. The separating device comprises a screen type conveyer belt which is driven by a power unit and provided with a feeding hopper at the head, a garbage collecting tank at the tail, a sac collecting tank at the lower portion and high-pressure water pipes which are arranged on the upper side and provided with jet holes and a jet flow angle controllers, wherein the high-pressure water pipes are parallelly connected and converged, then connected in a series with a flow controller, and communicated with a liquid outlet of a high-pressure pump, and the bottom of the sac collecting tank is communicated with a filter, a buffer tank and a liquid inlet of the high-pressure pump. The preparation method for the sweet orange sacs includes the steps of classification, blanching for peeling, sac coating removal, sweet orange juice production, sac separation, mixing filling and the like. According to the device and the method, the separating effect is good, the practicability is high, and the production process is simple; produced sweet orange sac grains are good in completeness and high in nutritive value; and the device and the method are suitable for separation of the sweet orange sacs and preparation of sweet orange sac beverage.

The invention relates to the technical field of food, in particular to quick-freezing Denmark salty dough and a making method thereof. The quick-freezing Denmark salty dough is made from wheat flour, milk powder, yeast, a modifying agent, white granulated sugar, edible salt, margarine, eggs, water, monoglycerides and flaky oil. The making method of the quick-freezing Denmark salty dough comprises the following steps that 1, first mixing is conducted; 2, second mixing is conducted; 3, the dough is divided; 4, quick freezing is conducted; 5, freezer storing is conducted; 6, unfreezing is conducted; 7, flaky oil is wrapped; 8, layer opening is conducted; 9, quantitative dividing and shaping are conducted; 10, quick freezing is conducted. Denmark salty bread made through the quick-freezing Denmark salty dough has the advantages of being salty, not greasy, soft and refreshing. According to the making method of the quick-freezing Denmark salty dough, by means of the order of mixing of all the components and the cooperation of successive operating steps, the finally made quick-freezing Denmark sweet dough can be made to have the advantage of being long in storage life.

The invention relates to the technical field of food, in particular to quick-frozen Danish sweet dough and a preparation method thereof. The quick-frozen Danish sweet dough comprises wheat flour, water, white granulated sugar, eggs, margarine, milk powder, yeast, edible salt, a modifier, flaky oil and 2,3-dihydroxypropyl octadecanoate. The preparation method for the quick-frozen Danish sweet dough comprises the following steps: step 1, primarily mixing; step 2, secondarily mixing; step 3, dividing the dough; step 4, quick-freezing; step 5, storing in a freezer; step 6, thawing; step 7, wrapping the flaky oil; step 8, layering; step 9, quantitatively dividing and shaping; step 10, quick-freezing. The Danish sweet bread prepared from the quick-frozen Danish sweet dough has the advantages of agreeable sweetness, crispness and softness and deliciousness. According to the preparation method for the quick-frozen Danish sweet dough, through synergistic effects of mixing sequences of all components and operation steps, the finally obtained Danish sweet dough is enabled to have the advantage of long storage period.

The invention provides milk goat fermented total mixed ration; after fresh green forage with high water content is mixed with other milk goat feed components, the anaerobic fermentation is implemented to prepare the milk goat fermented total mixed ration, wherein the mass ratio of the fresh green forage with high water content to the other milk goat feed components ensures that the total water content is 40-50% after mixing. The milk goat fermented total mixed ration uses the fresh green forage as the main raw materials to be reasonably matched with such components as energy feed, protein feed and feed additive premix; the proper water content is controlled through regulating the matching ratio of feeds; then the anaerobic fermentation is implemented to prepare the total mixed ration product. The FTMR (Fermented Total Mixed Ration) restrains the breeding of microorganisms mainly through causing the physiologic dry of the microorganisms and the anaerobic fermentation, so that the storage resistance of the FTMR can be improved, the storage time is prolonged, the source of the green forage is widened, the fermentation degree of the high-quality green forage is prominently reduced, and the nutritional value of the green forage is effectively preserved.

The invention discloses an instant spiced Chinese chestnut processing technology which comprises the following steps: 1) sorting; 2) temporarily storing; 3) blanching; 4) cooling; 5) shelling chestnuts; 7) braising: drained Chinese chestnuts and five spices are placed in a jacketed kettle to be braised for 20-25min at 95-105 DEG C; 8) drying: the braised Chinese chestnuts are placed in a dryer to be dried for 25-30min at 65-70 DEG C; 9) vacuum packaging; 10) sterilizing; 11) warehousing. Chinese chestnuts produced by the instant spiced Chinese chestnut processing technology reserve the nutritive value of Chinese chestnuts, taste mellow and have the five-spice flavor; the processing technology provided by the invention can also restrain the metabolic activities of bacteria, mildews and other microorganisms in Chinese chestnuts so as to prolong the storage life of the Chinese chestnuts.

The invention belongs to the technical field of crude maize oil preparation methods, and provides a low-temperature cold-pressing production process for the crude maize oil. The process comprises the steps of the selection, the softening, the flaking, the stoving, the squeezing and the filtering of maize germs. According to the low-temperature cold-pressing process for the crude maize oil, high-temperature processing is not included in the oil pressing process, damages of the high temperature to active constituents of the crude maize oil in the production process are prevented effectively, nutrition values of the crude maize oil are saved furthest, the crude maize oil flavor is saved, the oil extraction rate is high, the production process is environment-friendly and pollution-free, the process is simple, and the production cost is low.

The invention relates to solid sate camellia seed oil rich in polyphenols and a preparation method thereof. The solid state camellia seed oil rich in polyphenols is a milky-white block solid, with oilcontent greater than 90%, hardness of 160-350 g, peroxide value not higher than 3.50 mmol/kg and DPPH free radical scavenging rate not less than 92%. The solid state camellia seed oil is prepared byusing the tea polyphenol palmitate and the monopalmitin as particle emulsifiers, the pectin as a stabilizing agent and a gelling agent and the camellia seed oil as an oil phase. The preparation methodis simple and convenient in process, easy to implement and capable of widening application fields of the tea polyphenol palmitate and the pectin and improving the safety and nutritional value of solid state oils and fats. The solid state camellia seed oil can be directly added in the production of cakes, ice cream and other products, and can bring a unique flavor and health care effects while reducing trans fatty acid contents in the above-mentioned products, thereby improving product quality. The solid state camellia seed oil is capable of maintaining a good solid state at room temperature,convenient for storage and transportation and being directly used after stirring and crushing.

The invention relates to probiotic freeze-drying blocks, a making method of the freeze-drying block, ready-to-eat fruit grain oatmeal based on the freeze-drying blocks and a making method of the oatmeal. The probiotic freeze-drying blocks are made through the following steps of mixing white granulated sugar with maltodextrin and pextin to obtain a mixture, and adding while stirring the mixture toa sugar melting and pectin melting pot loaded with hot water, and conducting stirring until a dissolved state is obtained so as to obtain mixed liquid; performing homogenization on the mixed liquid; adding fruit and vegetable condensed juice of which the mass concentration is diluted to 20-30% into the homogenized mixed liquid, then under room temperature, adding probiotic powder, performing uniform stirring to obtain a new mixture, transferring the new mixture to a mould, performing freezing, and performing freeze drying in a vacuum freeze drier so as to obtain the probiotic freeze-drying blocks. The made ready-to-eat fruit grain oatmeal based on the freeze-drying blocks and containing active probiotics can provide balanced nutrients and active probiotics, and is beautiful in color, and the entire products have favorable color, flavor and stability.

The invention provides a dumpling and a preparation method thereof. The dumpling comprises pine mushroom and beef at a mass ratio of (1-3): (2-3). The preparation method of the dumpling provided by the invention comprises the following steps: unfreezing the pine mushroom at the room temperature of 10 DEG C until the core temperature of the pine mushroom is between minus 2 and 0 DEG C; dicing the unfrozen pine mushroom; adding condiments into the beef, and stirring along the same direction until the mixture has viscosity; then adding the diced pine mushroom, and continuing to stir; and adding water in 4 times and stirring until the forcemeat is formed. The dumpling prepared by the preparation method provided by the invention has the advantages of high nutritive value and good taste.

The invention relates to the technical field of electric pressure cookers, in particular to an electric pressure cooker with full-automatic pressure regulation. The electric pressure cooker structurally comprises a shell, a pot cover, an outer pot, an inner pot, a heating disc, a function control unit, a control circuit plate, a pressure stroke switch and an automatic pressure regulating device, wherein a support device is arranged at the bottom of the outer pot. Compared with the prior art, the electric pressure cooker can realize the intelligently controlled full-automatic pressure regulation according to different foods, thereby preserving the nutritive value of the different foods under the conations of optimal time, temperature and pressure; and in addition, the invention has easy intelligent control operation and convenience for use and is favorable to the popularization and the application of the electric pressure cooker.

The invention discloses a method for debittering and deodorizing rehydrated osmund head. The method for debittering and deodorizing rehydrated osmund head is characterized by comprising the following processing steps of: (1) pretreating a raw material; (2) rehydrating; (3) chopping, moulding and grading; (4) successively soaking the moulded rehydrated osmund head into a debittering agent I and a debittering agent II to be debittered; (5) maintaining the crispness of the moulded rehydrated osmund head, and regulating salinity and pH; and (6) blanching. The method for debittering and deodorizing the rehydrated osmund head has the advantages of high debittering efficiency, good deodorizing effect, no damage to osmund tissues and less functional component loss, stability of product quality is guaranteed, the original crispness of osmund is maintained while debittering and deodorizing are carried out, antiseptic capability of an osmund body is improved, and subsequent processing of the rehydrated osmund head product is facilitated. The method for debittering and deodorizing the rehydrated osmund head is simple and feasible in technology, short in period and low in energy consumption and is beneficial to industrial production.

The invention discloses a processing method of pickled burdocks, and in particular relates to a processing method of pickled burdocks, belonging to the technical field of food processing. The processing method comprises the following steps of cleaning fresh burdocks, removing the peel, pickling for the first time, pickling again, checking, finishing, processing, rinsing, packaging and checking a finished product so as to obtain the pickled burdocks. The processing method, provided by the invention, has the advantages of simple processing process, and easy production and manufacturing, the obtained products can preserve nutrition of the burdocks well, the fresh-keeping shelf life is prolonged, and the obtained products are convenient for eating, good in taste, safe, sanitary and excellent in pickling effect.

The invention relates to canned apple. The canned apple is mainly prepared from 11-26 parts of apple grunt, 5-11 parts of table salt, 5-8 parts of olive oil, 1-3 parts of deep sea fish oil, 12-25 parts of essence of chicken, 3-9 parts of mustard, 6-13 parts of starch, 10-30 parts of water, 11-20 parts of white granulated sugar, 2-15 parts of rapeseed oil and 7-16 parts of vitamin E. The canned apple is applicable to long-term storage, easy to carry and easy to eat; and nutritional value of apples is effectively preserved.

The invention discloses health-care mulberry leaf pickled Chinese cabbage which is prepared from raw material mulberry leaves fermented and pickled with lactic acid bacteria serving as fermentative strain. Accordingly, the inventor also establishes a corresponding preparation method. The health-care mulberry leaf pickled Chinese cabbage prepared by the invention has the advantages that raw materials are not only food but also medicine; during the fermentation and pickling, only lactic acid bacteria is needed, and no any chemical preservative or additive is added. The pickled Chinese cabbage has special flavor, is safe to eat, and beneficial to health, not only preserves the nutritional value of mulberry leaves, but also maintains the original functional components and pharmacological function health care effect of the mulberry leaves. In addition, the pickled Chinese cabbage has storage resistant property, is easy to prepare, not only suitable for being made at home, but also suitable for large-scale production, and has extremely high application value and broad development prospect.