269results about How to "Prevent rancidity" patented technology

The invention discloses a method for treating landfill leachate, which orderly comprises flocculation precipitation pretreatment, hydrolysis pre-acidification treatment, anaerobic treatment, aerobic treatment comprising shortcut nitrification-denitrification and secondary nitrification-denitrification, membrane separation treatment and oxidation flocculation treatment. The method has the advantages of having higher removal rate of ammonia nitrogen and lower energy consumption, realizing the up-to-standard discharge of leachate concentrated solution, ensuring sound operation of the whole system, greatly lowering the oxidation-reduction potential in the anaerobic reaction, and improving the anaerobic treatment effect, thereby making the landfill leachate fully meet the first-level discharge standard of the Integrated Wastewater Discharge Standard.

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The present invention relates to oat deeply processing technology, and is especially technological process of producing oat dietary fiber and nutritious powder with oat bran. The technological process includes microwave enzyme deactivation of oat bran, enzymolysis, centrifugal separation, drying the precipitate and superfine crushing to obtain oat dietary fiber powder, vacuum concentrating the separated supernatant and spray drying to obtain nutritious powder. The present invention extracts the nutritious matters from oat bran effectively, the product has high purity and the production process is environment friendly.

The invention relates to a method for improving quality of frozen freshwater fish surimi. The method comprises the following steps: pretreating a raw material fish, and collecting meat; alternatively bleaching the meat with a sodium carbonate solution and clean water; adding 2.5% of a low sodium salt mixture for blending; adding the following components in percentage by weight in chopping and stirring processes: 60-70% of fish meat, 10-15% of starch, 5-8% of a fishbone enzymatic product, 0.4-0.7% of a composite antifreeze agent, 0.08-0.12% of a composite antibacterial agent, 0.02-0.04% of tea polyphenol, 0.01-0.012% of TBHQ, 0.015-0.02% of L-sodium ascorbate and 10-18% of icy water; subsequently forming; and freezing, thereby obtaining a frozen fish surimi product with improved quality. By adopting the method, not only are the water retention property, oxidation resistance and antibacterial activity of the fish surimi in the machining process improved, but also the nutrient value of the fish surimi can be increased, so that the fish surimi product can be relatively applicable to industrial production and preservation.

The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.

The invention discloses a method for recycling of soybean whey wastewater by a membrane separation technology. The method includes: sterilization pretreatment; flocculation and centrifugal separation for impurity removal; whey protein recovery by ultrafiltration membrane continuous separation; whey protein powder recovery; oligosaccharide syrup recovery by nanofiltration membrane continuous concentration; oligosaccharide recovery; and dialysis water recovery by reverse osmosis membrane continuous concentration. The method provided in the invention can avoid whey wastewater rancidity and ultrafiltration membrane pollution and plugging, and improves the product quality. Employment of the continuous separation concentration mode reduces stay of intercepted objects or protein, impurity concentrated liquors in a membrane assembly to the utmost, and back-and-forth circulation between a membrane liquid inlet tank and a membrane system no longer exists. Meanwhile, the membrane surface flow speed is controlled, so that the problems of membrane pollution and low separation efficiency are solved. An osmosis filtration membrane washing process is adopted, and water is added automatically for filter wash, so that the membrane pollution and plugging problems are solved, and the product quality is improved. The selection of high temperature resistant hydrophilic membrane materials guarantee a high water flux and help to reduce membrane pollution.

The invention discloses a fast degradation on-site treatment process for kitchen garbage. The process comprises the following steps: domestic garbage and a percolate in the kitchen garbage are sortedand separated, and the separated domestic garbage is crushed into particles with diameter of 10-30 mm; the particles are stirred, and the stirred particles are squeezed and dewatered, so that the water content is 40%-60%; various enzymes are produced by microbial degradation bacteria so as to biodegrade kitchen waste in the squeezed and dewatered particles and produce organic fertilizer for recycling; the sorted and separated percolate, dilution water produced by crushing and liquid produced by squeezing and dewatering are mixed into a mixed solution, electrolysis, air floatation, hydrolytic acidification and biochemical process treatment are performed on the mixed solution for oil-water separation of the mixed solution, so that waste water produced by oil-water separation meets the discharge standard, and oil produced by oil-water separation is recycled. Residual value of the kitchen garbage can be fully utilized, the transportation cost is saved, and the kitchen garbage is rapidly degraded in time.

The invention provides a method for continuously producing whey soy proteins through soy whey water. The method comprises the following steps: adjusting the pH (Potential Of Hydrogen) value of the soy whey water to 5.0 to 10.0; removing insoluble suspended solids by a separator, so as to obtain the clear soy whey water, thereby meeting the requirement of feeding the soy whey water to an ultrafiltration membrane or a nanofiltration membrane, and ensuring that an ultrafiltration membrane or nanofiltration membrane separating system runs normally; concentrating the clear soy whey water by the ultrafiltration membrane or the nanofiltration membrane to obtain the membrane concentrate solution; heating the membrane concentrate solution to reach 80 to 155 DEG C; sterilizing; and then carrying out spray-drying, so as to obtain the whey soy protein powder. The method provided by the invention is low in energy consumption and high in product yield, avoids the batch-type long-term settling of the feed liquid, can be carried out to continuously preprocess the feed liquid, effectively prevents the feed liquid from rancidity and prevents the membrane from polluting, reduces the production period and improves the production efficiency.

The invention discloses a rapid degradation and recycling system for kitchen waste. The rapid degradation and recycling system comprises an automatic feeding subsystem, a sorting subsystem, a crushingsubsystem, a mixing and dehydrating subsystem, a biodegrading subsystem, an oil-water separation subsystem, a deodorizing sterilization subsystem and a detection system. The sorting subsystem is usedfor sorting and separating domestic garbage and leachate from the kitchen waste. The crushing subsystem is used for breaking up the domestic garbage and breaking the domestic garbage into particleswith the diameters ranging from 10 mm to 30 mm. The mixing and dehydrating subsystem is used for mixing particulate matter and conducting extrusion dehydration on the mixed particulate matter. The biodegrading subsystem is used for biodegrading the kitchen waste in the particulate matter obtained after extrusion dehydration. The oil-water separation subsystem is used for receiving mixed solutionsformed by the leachate, dilution water generated by breaking by the crushing subsystem and liquid produced by extrusion dehydration of the mixing and dehydrating subsystem, conducting oil-water separation on the mixed solutions, and obtaining waste water and grease which meet the standard through separation. By means of the rapid degradation and recycling system, the residual value of the kitchenwaste can be sufficiently used.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention discloses a production method of a za wine. The production method is characterized in that by adopting a yeast three-putting technology, a yellow wine modification technology, a grain saccharification liquid subsection adding technology and a novel mixing technology, cooking, starter addition mixing, saccharification, primary fermentation, secondary fermentation, squeezing and clarifying, color control, fine filtration, index allocation, sterilization and filling and the like are carried out on raw materials, namely 6-8 parts of highland barley and 4-2 parts of rice, so as to prepare the za wine finished product. The property indexes of the za wine are as follows: the content of total sugar is 40-80g / L, the alcohol degree is 12-16%, the content of total acid is 5-9g / L, the pH value is 3.5-4.6, the content of volatilized ester is 0.18-0.26g / L, the content of amino acid state nitrogen is 0.31-0.52g / L, the content of total phenol is 130-200mu g / ml, and the yield of the za wine is 200%-230%. The sanitation requirement of the za wine meets the provision of the fermented wine sanitation standard namely GB 2758; and the za wine has amber wine liquid and good quality, is clear and bright and has no precipitation and muddy phenomena after being naturally placed for 10-13 months.

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 relates to the field of electric cooker, and discloses an intelligent feeding electric cooker and working method thereof, when a user in advance makes an appointment to cook food, the electric cooker can solve the problem of cooking food with multiple kinds of food materials and with a good mouthfeel. The intelligent feeding electric cooker, includes a pot lid and a pot body, the pot lid includes a feeding device, a control system and a human-machine interaction module, the pot body includes an inner gallbladder, a heating device and a sensing device; the feeding device includes a main material feeding box, an assisting material feeding box and a rotating part, the control system includes an MCU, a communication module and a storage device; the MCU is connected with the heating device, the sensing device, the rotating part, the communication module and the storage device, the communication module and the human-machine interaction module are connected. The electric cooker is suitable for people with busy lives and having difficulties to cook food in advance.

The invention discloses a preparation and application of ganoderma lucidum spore oil, ganoderma lucidum spore oil fat emulsion. The ganoderma lucidum spore oil is obtained by being directly prepared by two stage separation after wall-breaking, granulation, drying and supercritical CO2 extraction of the ganoderma lucidum spore. Conventional refining processes including deacidification and deodorization are not needed. The ganoderma lucidum spore oil is rich in monounsaturated fatty acid mainly comprising oleic acid, keeps the functional components of triterpene acid, ergosterol and fat-soluble vitamin peculiar to ganoderma lucidum and has good antitumor activity. Hygienic indexes of product acid value, peroxide value and the like meet cooking oil hygienic standards. The fat emulsion prepared from ganoderma lucidum spore oil by homogenization technique is convenient to take and has good effects of antitumor and effect-enhancing and toxicity-reducing, and active ingredients are more beneficial for human body absorption, and the bioavailability is high.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention provides a production method for processing total-nutrient germinated brown rice and germinated milled rice. The production method includes the steps that new unhusked rice with the water content being below 15% is selected as raw materials and then put into an open container after being sieved and subjected to impurity removal; water is added to immerse the unhusked rice by above 10 cm; ozone with the concentration of 0.5-1.5 mg / L is introduced continuously into the water from the bottom of the container; the water is controlled to be at the constant temperature of 32+ / -1 DEG C for 36-48 hours for seed soaking and pregermination, and the water is not changed halfway; after the germinated rice with the germination length being 0.5-1 mm is obtained, the ozone supply is stopped, steam at the temperature of 80 DEG C is introduced for 4 min, and then rapid inactivation treatment is carried out; and the unhusked rice is then rapidly dried at the temperature of 50-52 DEG C until the water content is below 17%. After the unhusked rice is hulled according to a common method, the germinated brown rice is obtained. Then separation, rice milling, color sorting, polishing and grading are carried out, so that the germinated milled rice is obtained. The production method for processing the total-nutrient germinated brown rice and germinated milled rice is uniform in germination, is high in germination speed and keeps the nutrient in the unhusked rice as much as possible.

The invention discloses a preparation method of fermented rice bran feed and an application thereof. The preparation method of the fermented rice bran feed disclosed by the invention comprises the following steps: adding a complex microbial inoculant and a complex enzyme preparation into a fermentation raw material taking rice bran as a main component to obtain a fermentation system, and fermenting the fermentation system to obtain a fermentation product which is the fermented rice bran feed, wherein the active ingredients of the complex microbial inoculant are bacillus subtilis, bacillus licheniformis, lactobacillus plantarum, lactobacillus casei, enterococcus faecalis, saccharomyces cerevisiae and candida utilis; the active ingredients of the complex enzyme preparation are cellulase, acid protease, amylase, beta-mannase, xylanase and beta-glucanase. The shelf life of the obtained fermented rice bran feed is prolonged, and the production performance of mammals and the yield and quality of produced milk can be further improved by utilizing the obtained rice bran fermented feed.

A processing method of raw material of cultivating black fungus by using corn cob, relates to a processing method of raw material of cultivating black fungus, solves the problem of low output caused by high production pollution rate in the present cultivation of black fungus by using corn cob as raw material. The method comprises the following steps: weighing 44-59.5wt% of saw dust, 30-40wt% of corn cob, 8-12wt% of wheat bran, 1.5-2.5 wt% of bean powder and 1-1.5wt% of lime; then crushing corn cob, adding water and lime with stirring uniformly, mixing with saw dust, wheat bran and bean powder, adjusting water content, then packaging, carrying out a normal pressure sterilization to complete the process. According to the invention, by adding lime in the pretreatment of corn cob, rancidity and contamination are prevented, by utilizing the normal pressure sterilization, production pollution is reduced effectively, and compared with the present method of cultivating black fungus, the yield of black fungus raises by 10%. The method is suitable for cultivating black fungus.

The invention relates to a cereal beverage manufacturing process which comprises the steps of raw material preparation, soaking, cleaning, crushing, gelatinizing, enzymolysis, saccharification, enzyme deactivation, auxiliary material blending, homogeneity, canning, sterilization and cooling, which are performed in sequence, the whole manufacturing process condition is strictly controlled, and the production parameters of all steps are monitored, and as a result, the quality of the cereal beverage is improved. Moreover, the whole manufacturing process is simple and clear, and provides a strong guarantee for the production of cereal beverage which is healthy, environment-friendly, safe, reliable and delicious; the produced finished product is rich in nutrition and complex in flavor, and more meets the high requirements of the modern people for greenness and healthiness.

The invention discloses a processing method for an instant Cantonese style sausage. The processing method includes the following steps: (1) weighing raw materials consisting of lean pork, fat pork, salt, monosodium glutamate, white sugar and sodium nitrite for subsequent usage; (2) respectively grinding lean pork and fat pork, then adding water, salt, sodium nitrite, monosodium glutamate and white sugar and carrying out uniform mixing so as to obtain pork pulp; (3) filling a natural casing with the uniformly mixed pork pulp under vacuum conditions so as to obtain a sausage; (4) baking the obtained sausage until water content in the sausage is 30 to 40% so as to obtain a Cantonese style sausage; (5) cutting the dried Cantonese style sausage into small sausage sections, coating each section with a fragrant spicy seasoning sauce accounting for 5 to 8% of the weight of the sausage and carrying out vacuum packaging; and (6) subjecting the packaged Cantonese style sausage to high temperature back-pressure sterilization and carrying out cooling to normal temperature so as to obtain the instant Cantonese style sausage. The instant Cantonese style sausage inherits the flavor of a traditional Cantonese style sausage, can be eaten as soon as a package bag is opened, mitigates the inconvenience of secondary processing before eating of the traditional Cantonese style sausage and enables variety diversity of leisure meat products to be improved.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a storage and preservation method of raw material for Chinese walnut and belongs to the storage and preservation technology field of agricultural products. The method comprises the following procedures, (1) the raw material is picked and removed bract; (2) the raw material is sorted and cleaned by the ozone water with the concentration of 5 to 10 ppm; (3) the raw material is dried to the water contents of nutlet at 7 to 8 percent; (4) the package and the storage of the raw material is carried out according to the following procedures, the raw material is packaged with the PE film with the thickness of 0.08 to 0.12 millimeters, filled with the nitrogen with the concentration of 98 to 100 percent, and stored in the fresh-preserved storehouse with the temperature of minus 3 DEG C to 0 DEG C. The method has the advantages of low cost, simple and easy operation, no mildewing and rancidity phenomenon after being stored for 12 months, more than 97 percent of good fruit rate, keeping better goods value and realizing the annual storage and the supply of raw material for Chinese jujube. The method is suitable for wide application on fruit growers, firms with large sales and manufacturers.

The invention discloses a method for producing products such as soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soybean saponins and soybean isoflavones by using soybean germs, and relates to the field of deep grain processing. The method comprises the following steps of: performing online stabilization treatment on the soybean germs; performing normal temperature extraction and low temperature desolventizing by taking subcritical fluid as a lytic enzyme to produce the soybean germ oil; extracting polar ingredients such as the soybean oligosaccharides and the like from the defatted soybean germs by taking subcritical liquid ammonia and the like as lytic enzymes, and separating the oligosaccharides, the isoflavones and the saponins from the extract and purifying; and separating the soybean germ protein concentrate from the liquid ammonia extract, namely a low temperature soybean gear meal. When the method is used, five products such as the germ oil, the oligosaccharides, the soybean protein concentrate and the like can be obtained simultaneously, so that the full utilization of the soybean germs is realized, and production cost is low; reextraction canbe completed in different extraction stages of the same leaching equipment, so that investment is saved; and zero emission is realized, so that the method is environmentally-friendly.

The invention discloses a method for increasing organic load of anaerobic fermentation. In a digestive system of which the organic load is gradually increased, charcoal is quantitatively added to an anaerobic digestion system, the addition quantity of a fermentation substrate is gradually increased, and the load is increased. Experiment proves that along with the increment of the load of the anaerobic fermentation, the charcoal has obvious promotion effect on anaerobic fermentation. In a high-load anaerobic system, the charcoal can increase the methane generation rate, the digestion period canbe obviously shortened, the fermentability of the system is effectively improved, system rancidity is avoided, and the method has certain directive function on the engineering application.

The invention belongs to a wine brewing technological process, and particularly relates to hemp beer and a making method thereof. The making method comprises the following steps: mixing 20-30 parts offructus cannabis, 15-20 parts of hemp seed liquid and 100 parts of wort, adding yeast in the mixture and fermenting to obtain the final product. The fructus cannabis is successively peeled, sieved, washed, soaked with hot water, pulped, cooled and finely filtered; hemp seeds are baked and then pulverized into powder, and the hemp seed powder is uniformly mixed with water to obtain the hemp seed liquid; and malt is pulverized, then is soaked in a saccharifying pot and then is saccharified, rice is pulverized, then is fed into a pasting pot and then is pasted, the pasted liquid is added in thesaccharifying pot to be saccharified with the malt, after saccharifying is finished, the saccharifying liquid is filtered, the filtered saccharifying liquid is fed into a boiling pot for boiling, andthe feeding ratio of the malt to the rice is 9: 5. Saponins and alkaloids in hemp inhibit harmful bacteria, the problem of rancidity in a beer fermenting process can be prevented, but saccharomycetesare not affected.

The invention discloses a harvesting and processing method of Carya illinoensis. The method includes the following steps that an ethephon preparation with concentration of 200 mg / kg is sprayed to bearing branches for one time four weeks before harvesting of the Carya illinoensis, and Ca(OH)2 is used for adjusting a power of hydrogen (PH) value to be 7.0; when the ethephon preparation is sprayed for two weeks and 70% of fruit episperm is cracked, the Carya illinoensis is harvested; deadwood and sundries under trees are cleared away, and a black mesh fabric is spread; a machine shakes the bearing branches, fruits falling on the mesh fabric are timely collected, sundries are removed, episperm which is not cracked is removed in a huller, and the fruits are washed by running water; and rinsing, ozone disinfection and drying with a drying machine are performed so that moisture contents of the fruits are lower than 4.3%, and storage is finally performed. By means of the harvesting and processing method, fruit maturity periods of the Carya illinoensis can be unified, natural fruit drop is reduced, a launch date of the fruits is shifted to be earlier, output is improved, fruit cracking and fruit color changing caused by solarization are avoided, and qualities of the fruits are improved so that selling prices of the Carya illinoensis are effectively increased.

The invention provides a method for manufacturing frozen microwave instant food. The main method is to impregnate the ingredients (general shape or broken, finely crushed, muddy) before cooking and cooking. The impregnation solution contains 30-150g / L trehalose and 1- 100g / L aqueous solution of polysaccharide, colloid, phospholipid, starch, polylactic acid, thickener for food or adhesive for food. Use one or more of trehalose and polysaccharides or colloids, phospholipids, starch, polylactic acid, food thickeners, and food adhesives to coat food materials to form a film to increase water retention and slow down escape. It also stabilizes the structure of food materials, inhibits starch aging, protein denaturation, oil rancidity, unsaturated fatty acid decomposition when fish is heated, browning of fruits and vegetables, and tissue protection.

The invention relates to abelmoschus esculentus seed type coffee and a preparation method thereof, and belongs to the technical field of beverage processing. According to the abelmoschus esculentus seed type coffee disclosed by the invention, abelmoschus esculentus seeds are used as main raw materials, auxiliary raw materials of black rice, black beans, perilla leaves, dandelion root powder, milk powder, sugar, table salt, dextrin and the like are added, and the abelmoschus esculentus seed type coffee product is prepared through the steps of performing impurity removal treatment, performing roasting, performing degreasing, performing superfine comminution, performing mixing, performing blending and the like. The abelmoschus esculentus seed type coffee provided by the invention is rich in fragrance, obvious in fat, and fragrant, mellow and refreshing, has the functions of refreshing the mind and alleviating muscle fatigue, and is exactly like coffee; and the abelmoschus esculentus seed type coffee does not need to be cooked, and can be drunk after being brewed with hot water. Abelmoschus esculentus resources are rich, the raw materials are easy to obtain and low in price, the production cost is low, and the abelmoschus esculentus seeds are made into the coffee, so that a coffee substitute can be provided for consumers, and a new way can be opened for development and utilization of the abelmoschus esculentus. The added auxiliary materials such as black rice can have the efficacy of nourishing the kidney, nourishing blood, clearing heat, removing toxicity, relieving exterior syndromes, dispelling cold, promoting the circulation of qi and regulating the function of the stomach, and the health-care effects of the abelmoschus esculentus seed type coffee are strengthened.

The invention provides a blend edible oil of peony seed oil and rice germ oil and a preparation method of the blend edible oil. The blend edible oil comprises 42-65% of peony seed oil, 33-52% of rice germ oil, 1-4% of tomato extractive and 1-2% of catechin; the preparation method of the blend edible oil comprises the following steps: the preparation of the peony seed oil; the mixing of main materials; the formation of an emulsification system, and finally, the formation of the finished product of clarified blend edible oil, wherein a subcritical extraction technology and a molecular distillation technology are adopted and combined to extract the peony seed oil, so that the operating temperature is low, the heating time is short, the grease oxidation and rancidification caused by high-temperature can be avoided, the separation degree and the yield coefficient of the product are relatively high, and the acid value of the peony seed oil can also be reduced by the molecular distillation; meanwhile, the blend edible oil is reasonable in matching, healthy, and balanced in nutrition, so that blend oil with high stability and low oil fume generation volume can be formed, and health of long-term cooks is maintained.

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.