4results about How to "Reduce fat" patented technology

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

This invention discloses the application of *Lactobacillus plantarum* TWK10 in the preparation of health foods or drugs that enhance exercise motivation. *Lactobacillus plantarum* TWK10, with its Latin name *Lactobacillus plantarum*, was deposited on June 27, 2022, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, with accession number CGMCC NO. 25190. This invention fills a technological gap in the field of probiotics for sports psychology intervention, providing a new strategy for "physiological-psychological" dual-effect intervention in sports nutrition, and can be further applied to weight management.

The application discloses a peony seed protein beverage and a preparation method thereof, and belongs to the technical field of plant protein beverage processing. The application first uses seed kernels of a peony variety "Fengdan" (scientific name: Paeonia ostii) as raw materials, soaks the Fengdan seeds in boiling water, then adds beta-cyclodextrin, performs beating, filtration, food additive blending, homogenization, and pasteurization to prepare a peony seed protein beverage. Through the synergistic effect of the above process, the inherent bitterness of the Fengdan seed raw materials in the beverage is effectively eliminated, the stability of the beverage is improved, and the prepared beverage has the advantages of high protein content, low fat content, rich dietary fiber, delicate taste, and at least 365 days of storage under the condition of 4 DEG C, thereby providing an effective way for high-value utilization of peony seed resources.

The invention discloses a caffeic acid carbon dot / pullulan-chitosan nano composite film for fresh keeping of fresh poultry meat and a preparation method of the caffeic acid carbon dot / pullulan-chitosan nano composite film, and belongs to the technical field of food packaging materials. According to the invention, pullulan and chitosan are used as a composite matrix, and caffeic acid derived carbon dots are used as a nano functional filler to be compounded to form the film. According to the invention, natural caffeic acid is converted into nano carbon dots, and the nano carbon dots are uniformly dispersed in a polysaccharide matrix, so that the problems of easy migration and single function of active components in a traditional active package are solved. The obtained nano composite film not only has high mechanical strength and good moisture resistance, but also has excellent and lasting antioxidant and antibacterial activity. When being applied to packaging of fresh meat products, the preservative can effectively inhibit microbial growth and fat oxidation, significantly delay spoilage and prolong shelf life. The invention provides a new strategy for developing high-performance and environment-friendly active food packaging materials.