9results 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.

The invention discloses small protein UFD1s and application of the small protein UFD1s in prevention, treatment and diagnosis of non-alcoholic steatohepatitis, the small protein UFD1s provided by the invention has the effects of regulating energy metabolism and resisting cell stress, and the UFD1s can be used as an auxiliary diagnosis marker of the non-alcoholic steatohepatitis (NASH). Meanwhile, the deletion or low expression quantity of the UFD1s is related to the occurrence and development of the NASH, the UFD1s are expressed in vivo through the constructed expression substance and method, the effect of preventing and / or treating the NASH can be played, and a new thought is provided for preventing and / or treating the NASH.

The invention relates to the technical field of biological fermentation, and particularly discloses a preparation method of enzymolysis oyster juice, which comprises the following steps: mixing oyster meat and water, pulping, and grinding to obtain oyster slurry; then protease is added into the oyster pulp for enzymolysis for 10-14 h; after the enzymolysis is finished, activated carbon is added into the oyster slurry after the enzymolysis for adsorption, stirring and heat preservation are carried out, the heat preservation temperature is 75-85 DEG C, then concentration is carried out, and concentrated oyster slurry is obtained; adding edible salt into the concentrated oyster slurry, cooling to room temperature, and then carrying out filter pressing treatment to obtain the enzymolysis oyster juice. The enzymolysis time of the oyster meat is prolonged, the protein utilization rate of the oyster meat and amino nitrogen of the oyster juice can be increased, the mode of combining medium-temperature concentration with physical deodorization is adopted, the oyster fragrance of the oyster juice can be well reserved, the protein utilization rate of the oyster meat and the yield of the oyster juice are increased, the bitter and scorched taste of the oyster juice is reduced, and the flavor of the oyster juice is improved; and the quality of the oyster sauce is improved by applying the additive to the oyster sauce.

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 invention discloses a seaweed-based edible ice cream crisp cone and a preparation method thereof. The method comprises the following steps: 1) collecting edible sea grass, washing, drying, crushing and sieving the edible sea grass to obtain pretreated sea grass powder; (2) adding the sea grass powder obtained in the step (1) into the egg liquid, then adding white sugar and edible oil, and uniformly mixing; (3) adding starch into the mixed solution obtained in the step (2), and uniformly stirring again; and 4) spreading the mixture obtained in the step 3) on an egg roll machine for hot pressing to obtain the edible ice cream crisp cone. The sea grass is used as a main raw material, so that the ice cream crisp cone is endowed with unique flavor and taste, and an innovative product choice is brought to the food industry.

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.

Disclosed in the present invention are Lactobacillus reuteri for prolonging the lifespan, resisting aging and reducing fat, and a product thereof and the use thereof. The Lactobacillus reuteri is Lactobacillus reuteri A21041, which is taxonomically named Lactobacillus reuteri and deposited on September 23, 2022 in the Guangdong Microbial Culture Collection Center with the deposit number of GDMCC No: 62832. The Lactobacillus reuteri has an excellent tolerance to artificial gastrointestinal fluids and cholates, and also has the excellent effects of prolonging the lifespan, resisting aging, and reducing body weight and fat. Therefore, the related product can be effectively developed on the basis of the strain, and the strain has an extremely high practical value.

The invention belongs to the field of traditional Chinese medicines, and particularly relates to a dampness-resolving fat-reducing formula and application thereof. The dampness-resolving and fat-reducing formula comprises the following main active components in parts by mass: 10-15 parts of radix bupleuri, 5-15 parts of radix curcumae, 10-15 parts of cortex magnoliae officinalis, 5-15 parts of nutmeg, 10-30 parts of coix seeds, 3-10 parts of apricot kernels, 10-15 parts of rhizoma atractylodis and 5-15 parts of dried orange peel. Animal experiments show that the dampness-resolving and fat-reducing formula has the effect of improving the weight of mice with dyslipidemia; the liver lesion degree of a mouse with lipid metabolism disorder can be relieved, the liver cell structure is improved, and the number of lipids and lipid droplets is reduced; the lipid metabolism disorder level of mice induced by high fat diet can be improved; a certain improvement effect is achieved on the liver function of a mouse with lipid metabolism disorder. Therefore, the dampness-resolving and fat-reducing formula disclosed by the invention has a good treatment effect on dyslipidemia.