80results about How to "Production method science" patented technology

The invention relates to a feeding addition agent for microorganism viable bacteria and a preparing method thereof. The addition agent consists of 1.5-2.5 parts of bacillus coagulans viable bacteria powder, 0.5-2.0 parts of lactobacillus acidophilus viable bacteria powder, 1.0-2.5 parts of lactobacillus plantarum viable bacteria powder, 0.5-2.5 parts of bacillus natto viable bacteria powder, 0.5-1.5 parts of candida utili viable bacteria powder and 2-4.5 parts of aspergillus niger viable bacteria powder. Each gram of the content of viable bacteria is as follows: bacillus coagulans is not less than 1.0*10cfu/g; lactobacillus acidophilus is not less than 1.0*10cfu/g; lactobacillus plantarum is not less than 1.0-10cfu/g; bacillus natto is not less than 1.0*10cfu/g; aspergillus niger is not less than 1.0*10cfu/g; and candida utili is not less than 1.0*10cfu/g. The invention has the advantages that the composition is reasonable, the preparation method is scientific, the usage scale is wide, the operation is simple and easy to master, and the cost is low. In addition, the invention can be used as the feeding stuff agent for various poultries, thus increasing the use ratio of the feeding stuff addition agent and strengthening the anti-disease ability of the poultries.

The invention relates to fermentation waste vegetables feed and a preparation method. The fermentation waste vegetables feed consists of mixed raw materials and microorganism living bacteria liquid, wherein the mixed raw materials consist of vegetable waste materials, straw and corn powder; and each ton of the mixed raw materials are formed according to the weight ratio (w/w): 70 to 80 percent of waste vegetables, 20 to 25 percent of straw, and 4 to 6 percent of corn powder. Each ton of the mixed raw materials are added with 30 to 40 milliliters of the microorganism living bacteria liquid, and the content of living bacteria for the microorganism living bacteria liquid is between 1.0x10<9>cfu/mL and 1.0x10<11>cfu/mL. The fermentation waste vegetables feed and the preparation method have the advantages of reasonable formulation, scientific production method, wide applicable areas, simple operation, easy master, low cost, reasonable formula design, convenient production, suitability for broad peasant households and livestock breeding plants, safe and no toxity, and great adaptability to fermentation conditions, and can be used as feed of cows, sheep, geese, and so on, make full use of side products in agriculture industry, realize reasonable use of the resources, and provide new techniques for clean and sustainable agricultural industry.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The present invention is microbial fermented feeds, microbe mother liquor for fermented feeds and their production process. Several microbe strains may be used in anaerobic fermentation of various crop stalk powder, husk, bran, bean residue, etc. to produce various kinds of fermented feed. The present invention has reasonable composition, scientific production process, wide application range and other advantages, and the fermented feed has low cost high feeding efficiency and capability of raising animal's resistance.

The invention discloses a curry condiment and a preparation process thereof. The formula of the curry condiment comprises the following components: 1-3% of Schisandra chinensis, 1-3% of anise, 0.5-1.5% of Chinese parsley, 0.5-1.5% of semen brassicae, 0.5-1.5% of celery seed, 0.5-1.5% of cumin, 0.5-1.5% of white pepper, 0.5-1.5% of black pepper, 0.5-1.5% of onion, 0.5-1.5% of pericarpium citri reticulatae, 0.5-1.5% of fenugreek, 0.5-1.5% of myristica fragrans, 0.5-1.5% of cassia bark, 0.5-1.5% of cardamom, 0.5-1.5% of hot pepper, 0.5-1.5% of clove, 0.5-1.5% of rhizoma zingiberis, 0.5-1.5% of Chinese cumin seed, 0.5-1.5% of fennel, 0.5-1.5% of garlic, 0.5-1.5% of allspice, 0.5-1.5% of thyme, 0.5-1.5% of mustard, 1-3% of wild pepper, 0.5-1.5% of radix angelicae, 25-35% of turmeric root, 0.5-1.5% of mushroom, 0.5-1.5% of Hericium erinaceus, 0.5-1.5% of lucid ganoderma, 0.5-1.5% of Chinese-date, 0.5-1.5% of longan, 0.5-1.5% of cistanche, 0.5-1.5% of Morinda meat, 0.5-1.5% of Polygonum multiflorum, 0.5-1.5% of carrot, 0.5-1.5% of the fruit of Chinese wolfberry, 0.5-1.5% of mother chrysanthemum, 0.5-1.5% of Chinese yam, 0.5-1.5% of celery seed, 2.5-3.5% of vegetable oil, 0.5-1.5% of wheatmeal, 0.5-1.5% of disodium 5'-Inosinate, 2-4% of glycerin monostearate, 0.5-1.5% of tryptophan, 0.5-1.5% of dried skim milk, 0.5-1.5% of coconut powder, 0.5-1.5% of honey, 0.5-1.5% of glucose, 0.5-1.5% of apple cream, 0.5-1.5% of hydrolyzed vegetable protein, 0.5-1.5% of L-lysine, 0.5-1.5% of Taurine, 0.5-1.5% of mint, 0.5-1.5% of polybasic high calcium, 0.3-0.7% of ferrous gluconate, 0.3-0.7% of zinc gluconate, 0.5-1.5% of soya bean lecithin, 0.5-1.5% of claret, 0.3-0.7% of tyrosine, 0.3-0.7% of methionine and 0.3-0.7% of glycine.

The invention discloses a Bacillus amyloliquefaciens strain and application thereof. The strain is Bacillus amyloliquefaciens ZTS-06, and the collection number is CGMCC No.11165. The invention also discloses a live strain preparation containing the strain and a preparation method thereof. The live strain preparation is prepared by the following steps: carrying out amplification culture on the Bacillus amyloliquefaciens ZTS-06, inoculating in a fermentation culture medium, culturing to obtain a fermentation liquid, adding propyl gallate, beta-cyclodextrin and soluble starch, and carrying out spray drying to obtain live strain raw powder; and adding abundant soluble starch, and uniformly mixing to obtain the live strain preparation. The strain has favorable degradation effects on phenylallyl propionic acid, para-hydroxybenzoic acid, cinnamic acid and the like, and can relieve succession cropping obstacles caused by phenolic acid and other toxic substances. The living strain preparation has the advantages of short fermentation period, high fermentation liquid bacterium concentration, low live strain loss in the spray drying process, and high stability in the storage process.

The invention provides Puer milk-tea powder. The Puer milk-tea powder comprises dry mixture of the extracts of Puer and milk. The dry mixture is made from Puer tea juice and liquid milk by mixing, homogenization, concentration and drying, wherein, the Puer tea juice is made by mixing 200 to 300 weight portions of dry Puer tea and water, the quantity of the water is at least one times of the dry Puer tea, and decocting at least half an hour, and the liquid milk holds 4300 to 7880 weight portions. The invention has the advantages that the Puer milk-tea powder is not only rich in protein, fat and calcium, but also contains amino acid and trace element supplying for human body, and can rapidly recover physical fitness, relieve fatigue, refresh and reduce fat and weight.

The invention discloses a fruit pie. The fruit pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking after brushing a layer of egg white on the surface of the pie crust, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, vegetable oil and deshelled eggs, raw materials of the pie stuffing consist of fruit, pectin, white granulated sugar at national primary standard, malt syrup with mass percentage concentration of 80%, food-grade glycerin, sixfold concentrated fruit juice and water, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The selected and used raw materials are reasonable in variety collocation, with trophism, palatability and stable quality; the fruit pie is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.

A chilli sauce with mashed garlic is prepared from the following raw materials by weight: 13-35 parts of soybean paste, 20-40 parts of salted chilli sauce, 15-25 parts salty mashed garlic, 1-2 parts of welsh onion, 8-12 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 0.3-0.7 parts of edible glacial acetic acid, 0.3-0.7 parts of caramel, 0.02-0.06 parts of sodium benzoate, 0.01 parts of aniseed powder, 0.01 parts of clove powder, 0.01 parts of cassia powder, and 0.05 parts of licorice powder. The chilli sauce in the invention has the following advantages and positive effects: 1. being low in cost and scientific in preparation method; 2. being reasonable in formula and easy for popularization; 3. being high in nutrition value and easy for human absorption, wherein the chilli sauce maximally maintains nutrient composition of both chilli and garlic; and 4. tasting delicious, spicy and fresh.

the invention relates to a crisp-fried walnut slice producing method and a method for producing walnut slice, comprising: a, manufacture of powdered sugar; b, manufacture of glutinous rice flour; c, manufacture of soya-bean flour; d, manufacture of core material; e, manufacture of surface material of crisp-fried walnut slice; f, manufacture of middle material of crisp-fried walnut slice; g. load in bowl; h. steam; i. slice; j. inspection and package, k, check and package. The crisp-fried walnut slice producing method is scientific, practical, the improvement and innovation of producing method of spiced salt walnut slice, through which the crisp-fried walnut slice, novel type of the walnut slice with much more taste and nutrition than the current sweet walnut slices, has the characteristics of rich colour, flavour, taste, shape, and nutrition, long shelf life, sanitation, and suitability for sale afar.

An assorted vegetable pancake, comprising pastry and stuffing, wherein the pastry is prepared by mixing and kneading flour, baking powder and water; and the stuffing is prepared by blending green vegetable, water fermented vegetable, fried products, soaked bamboo slice, fresh mushroom, shrimp bran, starch, eggs, sauce, edible oil, salt and seasoning; the mass ratio between the pastry and the stuffing is 1: 1-2. The assorted vegetable pancake has reasonable kind arrangement of raw material of the pastry and the stuffing, balanced nutrition, excellent mouth feel, scientific preparation method and mechanical scale production; the assorted vegetable pancake can be enjoyed conveniently like Chinese fast food, and is easily packaged, carried and stored.

A method for making a daylighting board. Firstly, the lower film and the upper film are laid flat on the production line, and the tractor at the end of the production line runs at a constant speed of 6-8 m/min. The raw materials and parts by weight for preparing the daylighting board are : 100 parts of resin, 1.5-2.5 parts of curing agent, 0.5-1.5 parts of accelerator, 0.3 part of thermosetting amino spherical resin powder. finished product. Due to the addition of thermosetting amino spherical resin powder, the invention has unique raw material formula and scientific production method, and the prepared plate has high light transmittance, large haze value and low transparency. At the same time, it also has a certain degree of concealment. It can be widely used in industrial fields, as window glass, indoor or inside the factory building.

A nutritive health-care gruel for nourishing liver and kidney, invigorating function of spleen and delaying senility is prepared from Yanshouguo, flagelliforme, 6 Chinese-medicinal materials including lily bulb, lotus seed, haw, wolfberry fruit, etc. glutinous rice, honey, crystal sugar, starch, ginger, gourment powder and water through immersing in water, boiling, adding honey, crystal sugar, ginger dusts and starch, stirring, and adding gourmet powder and flagelliforme.

The present invention relates to nutritious broad bean powder and its production process. The product contains: broad bean powder 30-50 wt%, soybean powder 5-25 wt%, buckwheat powder 3-20 wt%, rice powder 0-25 wt%, corn powder 0-20 wt% and wheat flour 0-20 wt%. The production process includes milling, stoving, mixing and other steps. The product has comprehensive and rich nutritious components, high biological potency and unique flavor.

A high-efficient operation method of a shore container crane comprises the following steps: (1) understanding the operating duty and working environment on the very day in detail before operation; (2) performing cart operation while looking forwardly at a front arm beam and looking downwardly at a container lorry; (3) slowly and carefully lifting and lowering a container, wherein the operation speed can be properly accelerated during intermediate operational process on the premise of safety, the space between a lifting tool and an object below the lifting tool should be at least kept at 0.5 meter, and speed control of the lifting tool is conducted at a height of 0.5 meter; and (4) completing operation, and repeating from the step (2). The inventive method is suitable for being used at container wharfs, and has the advantages of convenient operation and improved efficiency.

The invention discloses a health preserving cracker and a manufacture method thereof. The health preserving cracker comprises the following raw materials by weight: 53-72% of flour, 7-10% of corsvenor momordica fruit concentrate, 3-7% of honey, 14-18% of shortening, 0.5-0.7% of salt, 2-5% of egg, 1.8-2.2% of water, 1-2% of oliver oil and accessories. The health preserving cracker is manufactured by the corsvenor momordica fruit and the honey which replace white sugar. The health preserving cracker has a natural and pure sweet taste and is suitable for various kinds of customers. Particularly the health preserving cracker can satisfy a requirement of fat reducing purchasing persons, fat persons, middle-aged and old persons and diabetic patients for sweet food.

A house is composed of in-situ cast reinforced concrete columns, large building blocks between two columns, prefabricated ring beams on the top and bottom of the walls made of said large building blocks, roof slabs on the house top, and concrete floor. Each wall is made of 3-5 large building blocks arranged horizontally. Its advantages are simple structure, low cost, and high strength and high anti-earthquake behaviour.

A Chinese medicine in the form of capsule for treating apoplexy is prepared from 13 Chinese-medicinal materials including pilose antler, scorpion, leech, earthworm, etc., soaking with water for 1-hr.decocting, filtering, drying and stirring Its preparing process is also disclosed. Its advantages are high curative effect and low cost.

The invention relates to the technical field of sweet almond oil deep processing, in particular to a sweet almond oil soft capsule and a preparation method thereof. The sweet almond oil is gained by squeezing sweet almonds of common apricots, has rich nutrient constituents, contains nutrient elements such as 94.7% of unsaturated fatty acid, vitamin C, oleic acid, linoleic acid, a-linolenic acid, selenium, carotene, and the like, and has very high health care value. In past, consumers directly eat the sweet almond oil as a health care product, some people are not suitable for the greasy taste in the mouth, and the carrying is not convenient. In the invention, the sweet almond oil is packaged in a capsule shell prepared by gelatin, glycerol and purified water as raw materials, is prepared into soft capsules, is convenient to carry, is convenient to eat, and is more popular in consumers.

The invention discloses saline-alkaline-tolerant Bacillus aerius and a preparation method and application of a living bacteria preparation of the saline-alkaline-tolerant Bacillus aerius. According tothe invention, the saline-alkaline tolerant Bacillus aerius PAPM-14 is separated from rhizosphere soil of corn. The strain is preserved in China General Microbiological Culture Collection Center on June 22, 2020, and the preservation number of the strain is CGMCC No. 20118. The strain has strong salt and alkali tolerance; the strain has strong IAA production, phosphate solubilization and potassium solubilization capabilities, has a strong antagonistic effect on pathogenic bacteria such as corn sheath blight disease, can be used for producing microbial fertilizers, especially microbial fertilizers special for saline-alkali soil corn, is used for biological prevention and control of crop diseases such as corn sheath blight disease, reduces the occurrence of diseases, and improves the yieldand quality.

The invention relates to food which is Astragalus root 'areca' and a production method, with the weight percent: Astragalus root 90-95%, usual supplementary materials 5-10%. The production steps are as follows: cleaning Astragalus root with warm boiled water, dipping in water for 10-30 minutes, causing Astragalus root moist and softening; pressure forming Astragalus root after cutting into segments, putting the formed base materials into spice, dipping in sodium cyclamate soltion for one hour; taking out yellow wine for mixing and stewing; frying in a pan and controlling frying temperature and time; taking out and obtaining wine materials; stewing; putting the wine materials into malt syrup solution, then fishing out; putting the dipped base materials into a vibratory screen filled with gingeli, causing surfaces of the base materials filled with gingeli. The product has good fumet mouth feel and long time glycyrrhizin, which is fresh for mouth, increases the body fluid and quenches thirst.