80results about How to "Prevent fat oxidation" patented technology

The invention discloses a freezing method of fresh shrimp and a freeze protective agent of fresh shrimp. The protective agent comprises the first biological preservative and the second biological preservative; the first biological preservative is tea polyphenol solution; and the second biological preservative is a mixture of chitosan, sodium alginate, calcium chloride, lysozyme, propolis, lactoferritin, xylitol and sorbicolan. The protective agent is utilized for freeze preservation of fresh shrimps. The freeze protective agent of fresh shrimp disclosed by the invention is prepared from natural ingredients; the first biological preservative and the second biological preservative are combined, so that the fresh flavor and the original state of appearance of the aquatic products can be better protected; moreover, the freeze protective agent of fresh shrimp reduces nutrient loss, such as protein loss and the like, while inhibits bacteria production; thus, the freeze protective agent of fresh shrimp is capable of greatly prolonging the shelf life and the storage period of the aquatic products.

The invention relates to an aquatic product low temperature speed freezing liquid with antioxidation and color-protecting functions. The freezing liquid comprises the following substances by weight percent: 5%-8% of sodium chloride, 1%-5% of sorbitol, 0.05%-0.1% of sodium D-isoascorbate, 22%-40% of ethanol and the balance water and the speed freezing liquid can be kept in liquid state at -20 DEG Cto -50 DEG C. when the low temperature speed freezing liquid of the invention is used to perform aquatic product low temperature speed freezing, the cells of the frozen aquatic product can be kept perfectly, the shape can be kept in the original state and the state can be maintained in the refrigeration process of the frige so that the aquatic product can keep the original characteristics of color, flavor, texture and nutrition after unfreezing.

The invention discloses a fresh-keeping method for globefish by using an antistaling agent, comprising the following steps: (1) preparing a biological antistaling agent solution; (2) collecting healthy globefish having uniform size, keeping the globefish alive and carrying back; (3) killing when the globefish is alive, removing head and viscera, cutting into pieces, and washing with sterile water; (4) immersing the processed globefish in the antistaling agent solution; and (5) placing the globefish in a 4 DEG C refrigerator for storing. The antistaling agent comprises 0.8-1.2 wt% of carboxymethyl chitosan, 0.03-0.07 wt% of lysozyme, and the balance consisting of acidic electrolyzed water. The spoilage of globefish caused by fat oxidation and bacteria can be well inhibited, and the shelf life of the globefish can be prolonged to 6 day compared with storage of the globefish at a temperature of 4 DEG C.

A composition for use in cardiovascular therapy includes transfer factor. The transfer factor may be nonmammalian transfer factor, such as that derived from eggs, or mammalian transfer factor, such as that derived from colostrum. The composition may also include one or more of the following: an LDL receptor-binding element; a blood flow-enhancing element; a cholesterol reducing element; a fat oxidation prevention element, and an antioxidant. Treatment methods include enlisting the immune system of a subject receiving therapy to attack pathogens that cause inflammation of blood vessels or to otherwise reduce inflammation of blood vessels.

The present invention belongs to the research field of food processing technology and particularly relates to a natural plant extract dried fish preservative which can extend the storage period of dried fish and a preparation method and an application thereof. The preservative consists of the following components in percentages by mass: 29.00-30.50% of ampelopsis megalophylla extract, 29.00-30.10% of tea extract, 24.00-25.00% of mulberry leaf extract, 1.15-1.25% of dried orange peel essence oil, 1.20-1.30% of clove essence oil, 7.15-8.30% of vitamin C and 5.30-6.50% of vitamin E. The preparation method includes the following steps: according to the above ratio, the ampelopsis megalophylla extract, tea leaf extract, mulberry leaf extract, dried orange peel essence oil, clove essence oil, vitamin C and vitamin E are weighed, the weighed materials are placed into a blending tank to be stirred evenly, and the stirred materials are packed using a compound aluminum bags or canned to obtain the natural plant extract dried fish preservative.

The invention relates to a recombined braised tofu with seafood and a processing method thereof, belonging to the food science and technology field. The method comprises the following steps of: adding accessories, such as soy protein, collagen of fish skin and fish bone, kelp extractives, and the like by using fresh-water minced fillet as a main raw material; and recombining, mixing (chopping in vacuum for 30 min), stewing and forming at a high temperature (for 30 min), frying with oil in vacuum, quickly cooling and packaging in vacuum to make a polymer of protein and amylase and form a tofu-shaped, fresh, tender and smooth product with seafood taste, i.e. the recombined braised tofu with seafood, and storing the finished product in the environment at 0-4 DEG C. The recombined braised tofu with seafood, which is produced by applying the technology, is rich in nutrition, has excellent consistency, white color and luster, great and strong seafood taste and long product shell life, and is widely suitable for Chinese and western foods.

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

A livestock-poultry meat modifier containing lycopene consists of the following components in percent by mass: 5-10 lycopene, 10-20 vitamin E, 0.015-0.03 selenium, 0-0.02 chromium, and the balance of carrier. The meat modifier can be prepared by the following steps: dissolving the lycopene solid powder by a small amount of normal hexane, mixing gelatin and sucrose in mass ratio of 3:7-1:9 to form microcapsule wall material, and conducting homogenization, wherein the mass of the lycopene solid powder accounts for 10-20% mass of the mixture of the gelatin and the sucrose; and mixing the lycopene microcapsule with the vitamin E, the selenium and the chromium in mass ratio, and then adding the blance of carrier. The livestock-poultry meat modifier containing lycopene is added in livestock-poultry complete feed, in 0.05-0.1 percent by weight. Tests prove that the meat modifier can reduce occurrence of PSE meat, effectively inhibit muscle fat oxidation, increase muscle water holding capacity, reduce muscle drip loss, stabilize meat color and improve meat tenderness, maintain meat flavor and prolong the shelf life of meat.

The invention relates to a preparation method of an accompaniment pomelo peel and red jujube health-care dish. The preparation method comprises the following steps: raw material pretreatment: treatingpeanuts and pomelo peel; performing efficient pickling under pulse transformation; then, performing anaerobic fermentation, and adding lactic acid bacteria and a fermentation aid; and finally, performing cooling, post-curing and drying to form the product. The pomelo peel is adopted instead of condiments so as to prevent oxidation among flavor substances. Aroma substances such as limonene, myrcene, beta-pinene, alpha-Panasinsen and germacrene D in the pomelo peel can cover up unpleasant flavor substances and inhibit combination reaction among various smells, so that the dish can keep a fruitysmell for a long term.

The invention discloses a phosphorus-free water-retaining agent for peeled squids and a using method of the phosphorus-free water-retaining agent. The phosphorus-free water-retaining agent comprises the following components in parts by mass: 10-20 parts of sodium citrate, 10-20 parts of tea polyphenol, 5-10 parts of sodium D-isoascorbate, 30-35 parts of sorbitol and 25-30 parts of lactitol. The using method comprises the following steps: treating the squids, preparing a water-retaining agent solution, soaking the peeled squids and freezing and preserving the squids. The water-retaining agent has the characteristics of safety and effectiveness, the water retaining property of the peeled squids in the soaking process can be improved, squid fat oxidation and spoilage of fish can be effectively inhibited, and the storage period of the peeled squids is prolonged. Meanwhile, the water-retaining agent disclosed by the invention belongs to a non-phosphate water-retaining agent, and a series of problems caused by the reason that phosphate exceeds the standard can be effectively solved.

The invention discloses a freshwater fish snack food and a method for preparing the same. The raw materials for preparing the freshwater fish snack food comprise 3-5 parts by weight of fresh or frozen freshwater fish mince, 1-3 parts by weight of auxiliary material 1, 7.5-12.5 parts by weight of dried cooked fish, 2.5-4.5 parts by weight of auxiliary material 2, 0.003-0.005 part by weight of composite additive and mildewproof liquid, wherein 60-80kg of mildewproof liquid is added to prepare every lkg of freshwater fish snack food. The freshwater fish snack food has the characteristics that the fish muscle fiber is effectively retained and strengthened, the forming properties are excellent, the fish nutrients are kept effectively, and the content of high-quality protein is high. The product has a filiform tearing surface, is chewy, has good flavor and good sensory quality and is suitable for children over 3 years old, adults and elderly people to eat.

The invention provides a method for preparing a docosahexaenoic acid (DHA) and eicosatetraenoic acid (ARA) emulsion. The method comprises the following steps of: preparing an aqueous phase solution and preparing an oil phase solution. An oil phase is dissolved in an aqueous phase to prepare the emulsion; the process for preparing the emulsion comprises the following steps of: dissolving an emulsifying agent, dissolving an ARA and DHA oiling agent, and mixing the emulsifying agent and the ARA and DHA oiling agent; and the process for emulsifying an interfacial film comprises the following steps of: shearing and emulsifying materials, and homogenizing circularly to obtain the DHA and ARA oiling agent emulsion. Production equipment is simple, and the method is suitable for large-scale and continuous production, is favorable for popularization and application and is suitable for production enterprises of formula milk powder and the like. The method has the advantages that 1, the stability is high; 2, the trophism is high; 3, according to the originality, the method is initiative; and 4, according to the novelty, the emulsion serving as a third formulation is invented.

The invention discloses high-protein dry type dog food for adult dogs. The high-protein dry type dog food for the adult dogs is prepared from the following components in percentage by mass: 13 to 15 percent of meat, 10 to 12 percent of fruits, 10 to 12 percent of vegetables, 3 to 4 percent of purple sweet potatoes, 3 to 4 percent of potatoes, 3 to 4 percent of salmon, 6 to 8 percent of bone meal, 2 to 3 percent of shrimp meal, 7 to 9 percent of corn flour, 2 to 3 percent of oat bran, 1 to 2 percent of wheat germ flour, 5 to 6 percent of beef tallow, 4 to 5 percent of eggs, 1 to 2 percent of seaweed meal, 1 to 2 percent of NP-2002 plasma protein powder, 1 to 2 percent of hydrolyzed wheat protein powder, 1 to 2 percent of nanometer pearl layer powder, and the balance of antioxidant, se-enriched yeast and milk. The high-protein dry type dog food for the adult dogs provided by the invention is overall and balanced in nutrition, convenient to feed, good in palatability and high in digestibility; the adult dogs fed by the dog food are fast in growth speed, fast in reaction speed, lively and healthy, lustrous in eyes, shiny in color and lustre of fur, and enhanced in disease resistance.

The invention provides a preparation method of low-fishiness salmon skin gelatin, comprising: adding detergent solution to degrease salmon skin; adding sodium hydroxide solution for alkali treatment; adding citric acid solution for calcium removal; adding phosphoric acid solution to treat the skin; adding rosemary extract, extracting with hot water, and cooling and centrifuging to collect supernate that is gelatin solution; lyophilizing the gelatin solution to obtain the low-fishiness salmon skin gelatin. The salmon skin is used as a raw material, the preparation method of low-fishiness salmon skin gelatin is provided, the utilization rate of the byproduct skin from the processing process of waste salmon is increased, and environmental pollution is decreased; the preparation method is simple to perform, operation is easier for workers, processing cost is low, and production efficiency is high.

An apple-core beef ball is disclosed. The beef ball is prepared from 90-110 parts of beef, 20-22 parts of apples, 10-12 parts of potatoes, 5-6 parts of rice wine, 24-28 parts of fat, 3-4 parts of chives, 3-4 parts of table salt, 3-4 parts of trehalose, 11-13 parts of corn starch, 2-3 parts of soybean protein isolates, 2-3 parts of rosmarinus officinalis, 1-2 parts of cassia bark, 1-2 parts of clove, 7-9 parts of beaten egg and a proper amount of ice water. The beef is pickled with salt firstly so that the beef is more flavored. The beef ball containing apple stuffing is prepared so that greasy sense of the beef ball is reduced, and the beef ball contains sweet fruit and wine fragrance and has rich flavor.

The invention discloses a minced fish antifreeze agent of freshwater fish and an application thereof, and relates to a minced fish antifreeze agent and an application thereof in minced fish. The antifreeze agent is prepared from bone protein hydrolysate and konjak, wherein the mass ratio of the bone protein hydrolysate to the konjak is (2-6):(0.3-0.7). The antifreeze agent can be applied to the minced fish of the freshwater fish; 2-6g of bone protein hydrolysate and 0.3-0.7g of konjak are added to each 100g of minced fish. By adopting the minced fish antifreeze agent of the freshwater fish, fat oxidation and protein denaturation of the frozen minced fish in the freezing process can be effectively inhibited after the bone protein hydrolysate and the konjak are compounded; the water-retaining property and the gel property of the minced fish can be effectively improved.

The invention provides an IQF (individual quick freezing) raw head-on prawn preservative and an application thereof. The preservative consists of the following raw materials in parts by weight: 20-25 parts of trehalose, 0.5-0.8 part of antioxidants of bamboo leaves, 1-1.6 parts of citric acid and 72.6-78.5 parts of aqueous extract of tremella. The preservative can effectively maintain the quality of the IQF raw head-on prawn and effectively prevent the problems such as blackening, fat oxidation, drying loss and protein freezing denaturation in the freezing preservation process; and the processing method is applicable to industrial continuous operation.

The invention discloses an aspergillus flavus infection resistance method for xanthan gum composite membrane covered peanuts, comprising the following steps of adding peanut shell powder into a citric acid solution, conducting microwave extraction, leaching and concentrating the solution; adding absolute ethyl alcohol into the solution; standing, centrifuging, precipitating, freezing and drying; smashing to obtain peanut water-soluble dietary fiber; adding the peanut water-soluble dietary fiber into distilled water, and mixing uniformly; adding the xanthan gum under a stirring condition; removing bubble in vacuum to obtain xanthan gum water-soluble dietary fiber composite membrane coating materials; coating the coating materials on peanuts; packaging the peanuts; and storing the peanut at a normal temperature. The xanthan gum composite membrane covered peanuts prepared by the method can resist the aspergillus flavus infection, restrains the growth of the aspergillus flavus, prevents the peanut fat from being oxidized and is stored for a long term and suitable for industrial production.

The invention discloses a potato wafer cake which is made of cake crust and sandwich stuffing. The cake crust is mainly made from mashed potato, wheatmeal, sodium bicarbonate, ammonium bicarbonate, skim milk powder, corn flour, yolk powder, table salt, lecithin, edible fat and oil and water, wherein the content of mashed potato is 50% or above. The making method of the potato wafer cake includes the steps of dough kneading, forming, overheat steaming and baking, sandwich stuffing coating, bonding and forming, segmenting, packaging and the like. The potato wafer cake is rich in dietary fiber, vitamins, mineral substances and other nutritional components, strong and coordinative in potato fragrance, loose and crispy in taste and good in flavor and palatability, has great significance in improving daily dietary nutrition level, is simple in making method, capable of being industrially produced, wide in market prospect, capable of greatly increasing potato consumption after being put into production, and capable of improving the additional value of potato.

The invention discloses a natural oxidation inhibitor containing plant extracts, and a preparation method and application of the natural oxidation inhibitor, as well as a processing method of minced pork. The natural oxidation inhibitor is prepared by directly and uniformly mixing the following raw materials in parts by weight: 10-15 parts of a sesame-send cake meal extract, 40-75 parts of a grape seed meal extract, and 15-45 parts of a Huangshan maofeng tea extract according to a compounding ratio. The natural oxidation inhibitor is added to the processing course of the minced pork, so that the oxidation of fat and protein in the minced pork can be notably restrained.

The invention relates to a natural calcium alginate chitosan three-layered microemulsion compound coating preservative and a preparation method and application thereof. The preservative is prepared from the following substances: sodium alginate, natural antioxidant and antibacterial substances, glycerol, sodium chloride, chitosan, tripolyphosphate and water. The preparation method comprises the following steps: crosslinking a sodium solution where non-toxic pure natural antioxidant and antibacterial substances are dissolved with calcium chloride to form a calcium alginate double-layered microemulsion where the natural antioxidant and antibacterial substances are embedded; adding a tripolyphosphate solution after the microemulsion and the chitosan solution are compounded; and uniformly mixing the solution and ultrasonically crushing the solution to prepare the calcium alginate chitosan three-layered microemulsion compound coating preservative. By taking sodium alginate and chitosan as acarrier, the preservative has a relatively good film forming property on the surface of a meat product and generates antibacterial and antioxidant synergic effects by pure natural plant extract, andthe three-layered emulsion can control the slow release rate of the natural plant extract well. As the preservative is applied to products of stewed ducks in soy sauce and stewed chicken in soy sauce,the shelf lives of the products are prolonged greatly.

The invention belongs to the technical field of animal feeds, and discloses a growth and fattening pig feed for improving composition of fat acids of pork. The feed consists of the following raw materials of corn, wheat, puffed soybean meal, wheat meal, rice bran, wheat bran, fish oil, soybean oil, tea-seed oil, vitamin E, a plant extract, complex vitamins, mineral elements, xylanase, phytase, L-lysine monohydrochloride, threonine, choline chloride, table salt, calcium carbonate, and calcium monohydrogenphosphate, wherein the using ratio of the fish oil to the soybean oil to the tea-seed oil is (1-1.5) to 1 to (1-2). Various functional fat composition application techniques, omega 6 / omega 3 structure balance technique design in polyunsaturated fatty acids, an oxidization stability regulating technique, and a qualified energy raw material, protein raw material, dietary fiber and natural antioxidant application technique are adopted. The content of monounsaturated fatty acids and the content of polyunsaturated fatty acids in white pig pork are increased, so that the ratio of omega 6 to omega 3 in the polyunsaturated fatty acids is increased, and the nutrient value of the pork is notably increased.

The invention discloses a fermented duck meat sausage processing method. The method comprises fermentation liquid preparation, preserving and deodorization, natural air drying and indoor low-temperature fermentation curing. The method can effectively prevent that duck meat is too fast dried because of rapid air drying so that a fermentation degree is low, realize good product flavor and taste, inhibit duck meat odor and prolong a product retention period.

The invention discloses a processing method of dried salted ducks through fermentation and air-drying. According to the method, inoculation liquid made from natural microorganisms through enrichment culture is adopted, and a three-stage technology of fermentation, air-drying and ripening is adopted, so that the defects that duck meat is too fast to dry and the fermentation is insufficient caused by that the duck meat is rapid to air-dry can be effectively overcome, the flavor of products is better, and the fishy taste of the duck meat can be restrained.

The present invention relates to a sausage casing color protecting technology which includes a color protecting agent preparation and a color protecting process. The advantages of the sausage casing color protecting technology are that the technology can scavenge oxygen and free radicals, chelate metal ions, and can effectively inhibit the fat oxidation of sausage casings, reduce the deterioration degree of sausage casing color and luster, and better guarantee the quality of sausage casings. Five antioxidants with functional ingredients which have efficacies of scavenging oxygen and free radicals, chelating metal ions, etc. are used in the sausage casing color protecting technology. At the same time, the synergic functions between antioxidants are taken advantages of, which can effectively inhibit fat oxidation of the sausage casings, thus delaying the fat oxidation of the sausage casings and protecting the color and luster of the sausage casings. The antioxidants are low in cost and are easy for preparation. The technology is low in color and luster deterioration degree during the storage and transport processes of the sausage casings, and can effectively overcome the influence of external environmental conditions on the sausage casings, protect the quality of the sausage casings, reduce the economic losses, and increase production efficiency.

The invention provides a medicine composition capable of preventing Africa swine fever, an extractive thereof, an injection and application. The medicine composition is prepared from, by weight, 10-30parts of lucid ganoderma, 4-12 parts of Drosera burmanii, 4-12 parts of Harrisonia perforata, 30-50 parts of areca nuts, 4-12 parts of Callicarpa nudiflora, 4-12 parts of epigeal srephaia roots and 4-12 parts of common nepenthes. The medicine composition has the efficient prevention effect on Africa swine fever, can be widely applied to preventing Africa swine virus, and solves the major problemof the pork industry.

The invention discloses a pickling method for bacon. The pickling method comprises the following steps: (1) preparing raw material: (1.1) processing meat, and (1.2) preparing auxiliary materials; (2)pickling: (2.1) smearing and rubbing, (2.2) smearing pickling materials, and (2.3) standing, and electrode induction; (3) drying; (4) removing from a shelf for storage to obtain a bacon finished product. The bacon prepared with the pickling method has the advantages of unique scent, tender meat and small damage on human body health, in addition, little nitrite is left in the meat, benzopyrene content is low, and practical eating requirements are met.

The invention discloses a lactating feed for improving the reproductive performance of sows by using dry blasting soybeans and a preparation method for the lactating feed. The feed comprises 30%-55% of corn, 4%-10% of alfalfa grass, 4%-10% of soybean hulls, 15%-25% of soybean meal, 4%-6% of fermented soybean meal, 2%-4% of super fish meal, 0-3% of glucose, 0%-2% of soybean oil, 5%-10% of dry blasting soybeans, 0.3%-0.4% of acidifier, 4% of 4% premixed feed, wherein the dry blasting soybeans are prepared by processing raw soybeans with high temperature through a high-temperature pre-curing processing technique; the dry blasting soybeans can effectively reduce the anti-nutritional factors, antigen protein and unhealthy oligosaccharides in the soybeans; the protein of the dry blasting soybeans wraps fat, so that oil oxidation is reduced, and the utilization rate of the protein and oil is greatly improved; and the dry blasting soybeans have a strong smell. The digestion and absorption rateof the protein and fat of the lactating feed using dry blasting soybeans is effectively improved, and the reproductive performance of the sows during the lactating period is improved.

The invention discloses a making method of anthocyanin instant noodles. Raw materials of instant noodles are sequentially subjected to dough kneading, dough pressing by a roller, noodles making, noodles cutting, steaming, moulding, frying and cooling; and the raw materials of the instant noodles comprise the following components: flour, edible salt accounting for 1-3% of weight of the flour, sodium carbonate accounting for 0.1-0.3% of the weight of the flour, water accounting for 20-40% of the weight of the flour and anthocyanin which contains cyanidin 3-O-glucoside, wherein the cyaniding 3-O-glucoside accounts for 0.01-0.04% of the weight of the flour. The anthocyanin instant noodles made by adopting the making method disclosed by the invention are safer to eat, and shelf life of the instant noodles can be prolonged.

The invention relates to and provides a controlled atmosphere fresh-keeping method for fresh fish. A natural extract compound preservative and the controlled atmosphere fresh-keeping technology are utilized for conducting comprehensive adjustment, and the quality of the fish is improved. Meanwhile, the fish is stored in a controlled atmosphere fresh-keeping box, controlled atmosphere conditions are optimized, the sensory quality of the fish can be better maintained, and shelf life of the fish can also be prolonged; and the comprehensive adjustment preservative can be used for inhibiting bacteria growth, retarding fat oxidation and prolonging the shelf life, the commodity is higher in competitiveness accordingly, and the problems that the fish gravy loss rate is high, and the color-protecting effect is poor are solved.