51results about How to "Reduce food safety risks" patented technology

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and / or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

The invention provides a Chinese medicine residue humic acid organic / inorganic biological compound fertilizer which comprises the following active ingredients: Chinese medicine residues, humic acid, chicken manure and biological bacteria. According to the compound fertilizer disclosed by the invention, the hardened soil can be effectively improved, the raising soil fertility is improved, the content of organic matters is improved, the soil permeability is improved, the water and fertilizer retention capacity of the soil is improved, available active nutrients of the crops are converted, the activities of pathogenic bacteria are resisted by using special actions and effects of the traditional Chinese medicines, the antibacterial property of the crops is improved, the use amount of pesticides is reduced, and the food safety risk is reduced.

An apparatus that is an adjustable and selective dispensing system for dispensing at least two flowable materials, and into which can be inserted a set of cartridges containing the flowable materials. Each cartridge has a piston end and a metering end. Each cartridge includes a moveable piston at its piston end driven by compressed air pressure created by actuating a pump assembly also resident in the dispensing system. The dispensing system also contains a set of metering discs, one of which adjoins each of the cartridges at the metering end thereof, for selectively dispensing the flowable materials from the cartridges. There are a set of conduits adjacent each of the metering discs for providing a predetermined amount of the flowable materials to be dispensed. A metering control mechanism rotationally actuating the metering discs for controlling the flow of the flowable materials from each of the cartridges is also provided.

The invention discloses a compound curing seasoning and a preparation method thereof and specifically discloses the compound curing seasoning. The compound curing seasoning comprises a basic curing seasoning component which is composed of white granulated sugar, salt, monosodium glutamate, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, silicon dioxide and capsanthin. The compound curing seasoning provided by the invention can obviously prolong the shelf life of curing products and can effectively reduce the food safety risk. The chicken cured with the compound curing seasoning disclosed by the invention has soft color and natural flavor, has unique and tender taste after being cooked, has pleasant natural herb flavor and tastes salty and fragrant.

The invention provides a method and equipment for producing high-fat glycoprotein feed. Air is blown to a fin heater via an air blower; after being subjected to heat exchange, the air enters a roller dryer; after steam is condensed, the steam is conveyed to a condensate water pipeline via a pump-type drain valve; wet material is fed into the roller dryer via a scraper conveyor to instantly finishheat exchange; the material is driven by a shovel plate of the roller dryer to be rotated and suspended and is discharged from a rotary valve on the bottom of the roller dryer; after being screened, the material below a sieve enters a storage bin to be packaged; an unloading cyclone separator enters a bag filter against the stream for dedusting; the material on the sieve is returned back to the scraper conveyor; after hot air and small-particle materials in the roller dryer are separated by a tail gas cyclone separator, the small-particle materials are fed back to the scraper conveyor to serve as returned powder to enter the roller dryer; the hot air of the tail gas cyclone separator enters the bag filter for dedusting; and tail gas is discharged from an induced draft fan. According to the method and the equipment for producing high-fat glycoprotein feed, the problems that reducing sugar in the material is blackened due to being carbonized, and protein and sugar are subjected to Maillard brown reaction are effectively solved, the content of carbonized substance is lowered from 3% to 0.05%, and the Maillard reaction between protein and sugar is eliminated.

The invention relates to a food safety information back-tracing supervision device based on RFID. The food safety information back-tracing supervision device comprises a cloud platform server, a food safety information collection terminal and a food safety information back-tracing query terminal. The cloud platform server is respectively connected with the food safety information collection terminal and the food safety information back-tracing query terminal through a mobile network, a wireless network or a wired network. The food safety information collection terminal and the food safety information back-tracing query terminal respectively comprise a microprocessor, and an image display module, an RFID read-write module, a physical key operation module, a bar code scanning module, a fingerprint identification module, a wireless communication module, a wired communication module, a power supply management module, an image transmission module, an audio transmission module, a printing output module, a storage module, and a USB module which are respectively in connection with the microprocessor. Compared with prior art, the food safety information back-tracing supervision device is advantageous.

An edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish. Chinese traditional smelly foods, such as the smelly mandarin fish, the smelly fermented bean curd, smelly wax gourd, smelly preserved eggs and the like, are prepared through the edible smelly marinate, which includes one or more components selected from following raw materials comprising: amaranth, bamboo shoots, salty fermented soybean, pickled cabbage, durian, pomegranate, purple perilla, mint, coriander, acacia pennata, houttuynia cordata, toona sinensis sprouts, astragalus sinicus, stem and leaves of sesame, water after rice washing and asparagus. The raw materials are wide in sources, namely, amaranth stalks can be replaced by the sesame plants to prepare the smelly brine, and the durian is used for generating the smelly taste directly. The marinade is directly injected into abdomen of mandarin fish to prepare the smelly mandarin fish. The marinade is controllable in process and is excellent in sanitary safety, and has important positive significance in the technical field of the smelly fermented bean curd and the smelly mandarin fish.

The invention discloses a method for constructing a food safety risk early warning system. The method includes the following steps of developing software, conducting statistic analysis and detecting representative products. According to the method, a food safety dynamic risk management and dynamic supervision mode is established, accurate data support is supplied to relevant food organizations to conduct supervision, for food safety monitoring projects, response can be quickly made to various food hazards which constantly occur, corresponding effective measures are taken, life health safety of people is protected, indirect economic benefits are complementary, therefore, the food safety risks of enterprises are reduced, the fraction defective is reduced, production of distinctive agricultural products is standardized, and the method has very important economic and social benefits.

The invention relates to a food safety information acquisition terminal based on RFID. The food safety information acquisition terminal is respectively connected with an environment information acquisition apparatus, a could platform server and an expansion apparatus, and comprises a microprocessor and an image display, an RFID reader-writer, a physical key operation module, a bar code scanner, a fingerprint recognizer, a humiture sensor, a wireless communication module, a wired communication module, a power supply management module, an image transmission module, an audio transmission module, a printing output module, a storage module, a bluetooth module and a USB interface respectively connected with the microprocessor. Compared with the prior art, the food safety information acquisition terminal has the advantages of comprehensive data acquisition, convenient operation, high security, high work efficiency, high reliability and wide application scope.

The invention relates to a fruit and vegetable fresh-keeping method, a fruit and vegetable fresh-keeping agent and an application. The fruit and vegetable fresh-keeping method comprises treating fruits and vegetables to be refrigerated by using the fresh-keeping agent, wherein the fresh-keeping agent contains arachidonic acid. The fruit and vegetable fresh-keeping method, the fruit and vegetable fresh-keeping agent or the application provided by the invention relates to arachidonic acid, and has the effects of obviously reducing chilling injury indexes of the fruits and vegetables, inhibitingthe increase of cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, relieving the occurrence of chilling injuries of the fruits and vegetables, delaying the decline of the content of soluble solids in the fruits and vegetables, inhibiting the increase of the content of titratable acid, and thus improving the quality of the fruits and vegetables under low-temperature storage.

The invention discloses a spicy marinade and a preparing method thereof, and particularly discloses the spicy marinade. The spicy marinade comprises a basis marinade component, wherein the basis marinade component comprises white granulated sugar, salt, aginomoto, spice, chilli powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, ethyl maltol, silica and paprika red pigment. By means of the spicy marinade, the shelf life of a pickled product can be remarkably prolonged, and the safety risk of a product is effectively reduced. Chicken pickled with the composite spicy marinade is mild in color and natural in fragrance, and after the chicken is processed into cooked food, the taste is unique, soft and tender, has the pleasant natural herbal-medicine fragrance, and is tasty, spicy, salty and fragrant in taste.

The invention discloses a high-purity EPA glyceride and DHA glyceride preparation method. The method includes steps: (1) performing fish oil enzyme catalytic hydrolysis, to be specific, adding water, fish oil and glyceryl ester hydrolase into a reactor, enabling reactants to be in an emulsified state under the condition of stirring, and adjusting pH, wherein final reaction products are fatty acid and glycerin aqueous solution; (2) separating and purifying fish oil fatty oil by a film evaporator and a rectifying tower to obtain high-purity EPA and DHA; (3) synthesizing EPA glyceride from EPA and glycerin through lipase; (4) synthesizing DHA glyceride from DHA and glycerin through lipase. The method is free of chemicals such as ethyl alcohol and urea, and a production process is simple; a multistage molecular distillation separation method which fails to realize large-scale production is substituted by a rectifying tower separation method which is easy to implement large-scale production, so that production efficiency is improved, and industrial environmental pollution is abated.

The invention provides a high-expression-activity rice non-seed expression promoter SAFES4 and application thereof. The invention also provides an expression box and a crop expression vector, wherein the expression box contains the promoter. Concretely, the promoter SAFES4 provided by the invention can be used for regulation and control by aiming at the defect that foreign genes can realize the concentrated expression in the plants but cannot express in embryon and endosperm. The promoter is used for performing gene modification on the crop varieties; the integral growth features and the mechanism of the rice can be improved; the partial foreign gene expression of the eating part cannot be caused, so that the practical and effective transgene plant varieties can be cultured; the influence on the human eating part can be reduced; the misdoubt of people on the transgene food can be reduced or even eliminated. The promoter provided by the invention can specially drive the foreign genes to be expressed in roots / flowers / green tissues / non-seed tissues; the defect that the green tissue specific expression promoter cannot generally meet the root expression requirements is effectively overcome; great competitive power is realized in the biological stress resistance property improvement.

The invention discloses a honey-stewed pickling material and a preparation method thereof, in particular the honey-stewed pickling material. The honey-stewed pickling material comprises basic pickling material components, wherein the basic pickling material components comprise white granulated sugar, table salt, gourmet powder, tripolyphosphate, spice, disodium 5'-ribonucleotide, D-sodium erythorbate, silicon dioxide and capsanthin pigment. The honey-stewed pickling material disclosed by the invention can significantly prolong the shelf life of pickled products, and effectively reduce the safety risk of foods. The chicken met pickled by the composite honey-stewed pickling material disclosed by the invention is gentle in color and natural in fragrance, after the chicken meat is processed into cooked foods, the mouth feel is unique and delicate, and the cooked food has pleasant fragrance of natural herbs and delicate fruity fragrance.

The invention provides a rice non-endosperm expression promoter SAFES3 and application thereof. The invention further provides an expression cassette and crop expression vector containing the promoter. Specifically, the invention provides application of the promoter in crop gene engineering. The promoter provided by the invention can be used for specifically driving the expression of exogenous genes in rice non-endosperm tissue, and advantages of transgenic breeding are brought into full play by using characteristics of the non-endosperm expression promoter, so as to breed more and better new varieties. Verified by experiments, the promoter provided by the invention can be used for driving the expression of the exogenous genes in non-edible (non-endosperm) parts of rice and cannot result in the expression in edible parts. Once the promoter is extensively used, popularization is very convenient, and the quality of rice can be protected from transgenic influence as much as possible, so that the elimination of people's doubt about transgenic products is better facilitated.

The invention provides a processing method for intelligent manufacturing of instant vermicelli. The method comprises the following steps of: preparing auxiliary materials, adding water and stirring, distributing slurry, self-ripening and extruding, automatically and continuously pre-aging, conveying vermicelli bundles, automatically and continuously freezing, hanging and aging, automatically unfreezing, cutting off and conveying, pneumatically washing vermicelli, filtering water and conveying, automatically weighing and boxing, shaping, continuously and automatically drying, pneumatically dropping into boxes, conveying, packaging and obtaining finished products. The method is continuous, automatic and high in intelligent degree, the defect that instant vermicelli production workers are intensive, personal subjective control is multiple, and complete continuity and intelligence cannot be achieved is overcome, standardized production is achieved, information tracing and quality control are facilitated, and cost is reduced.

The invention provides a cake-shaped material preparation device and food processing equipment. The material preparation device comprises a rack, storage barrels, trays and jacking assemblies; the storage barrels are detachably connected with the rack, the storage barrels are provided with transparent storage spaces, and the storage spaces are used for stacking and storage of cake-shaped materials; the trays are arranged in the storage spaces, and are in sliding connection with barrel walls of the storage barrels; and the jacking assemblies are arranged under the storage barrels, and are used for pushing the trays to move in the height directions of the storage barrels, and the cake-shaped materials are sent out from the tops of the storage barrels. According to the cake-shaped material preparation device, automatic feeding in material preparation processes can be achieved, the automation degree of material preparation is improved, the efficiency is higher, the production continuity is better, and improvement of the productivity is facilitated; and in the processes, human participation is reduced so that the risk of artificial contamination can be reduced, and the risk to the food safety is reduced.

The invention relates to a separated non-expressed promoter SAFES6 in endosperm and application of the separated non-expressed promoter SAFES6. Particularly, the invention provides the promoter SAFES6 which can transcribe a heterogenous nucleic acid sequence in tissue rather than in the endosperm of a vegetable life, and methods for preparing and using the promoter. The invention also relates to an expression cassette containing the promoter, a recombinant expression vector and a method for obtaining a corresponding transgenic vegetable life. The promoter SAFES6 for paddy rice, which is provided by the invention, can adjust and control genes to be intensively expressed in a non-endosperm part of a plant, but not to be expressed in the endosperm. The separated non-expressed promoter SAFES6 in the endosperm and the application of the separated non-expressed promoter SAFES6 utilize the promoter to modify growth characteristics of the vegetable life in the condition that characters of the endosperm of the vegetable life are not changed, improve the growth performance of the paddy rice, meanwhile, decease edible safety risks of the paddy rice, further, can obtain an ideal transgenic plant, and contribute to the commercial popularization of transgenic paddy rice.

The invention discloses a method for improving the gelling performance of Tilapia mossambica products. In the method, minced Tilapia mossambica and minced Nibea albiflora are used as raw materials and are mixed in a certain proportion to prepare mixed minced fish. The gelling performance of the minced fish products made of the mixed minced fish is higher than that of a minced fish product (fish ham sausages, fried fish balls and fish cakes) made of the Tilapia mossambica or Nibea albiflora alone. The method provided by the invention can be used for making minced fish products such as the fishham sausages, fried fish balls and fish cakes.

The invention discloses a fermentation agent, a direct vat set fermentation method of stinky tofu marinade and the stinky tofu marinade. The fermentation agent is obtained by compounding four lactic acid bacteria. The direct vat set fermentation method of the stinky tofu marinade comprises the following steps: inoculating the the fermentation agent into a marinade stock solution, wherein the initial total concentration of the fermentation agent in the marinade stock solution is 10<3-6> CFU / mL; and performing culturing for 10-15 hours at 30-45 DEG C, then adding a fermentation nitrogen source according to a volume ratio of 1-5%, and continuously fermenting for 10-15 hours to obtain the stinky tofu marinade. According to the method, the four specific lactic acid bacteria are compounded to carry out mixed fermentation on the marinade stock solution, the raw materials and the lactic acid bacteria are directly added according to a proportion, the stinky tofu marinade with unified quality and flavor can be obtained through fermentation under specific fermentation conditions, and the fermentation period is short.

The invention belongs to the technical field of coffee pulp processing and discloses a processing technology for ice cream containing coffee pulp pigment powder. The technology comprises the followingsteps: selecting fresh coffee pulp and peeling, thereby acquiring the coffee pulp; placing the coffee pulp into a vacuum freeze dryer for performing vacuum freeze drying; utilizing a crushing machinefor crushing the dry coffee pulp, thereby acquiring coffee pulp powder; dissolving the coffee pulp powder with alcohol, concentrating, extracting and separating pigment and then freeze-drying into powder; ultrasonically sterilizing the coffee pulp pigment powder solution; preparing a mixed solution of saccharose and additive; ageing and cooling for 5h. The damage of the ultrasonic sterilization to the active ingredients of the coffee pulp powder solution is ultra-less, so that the acquired coffee pulp pigment ice cream has more healthcare functions; the coffee pulp is rich in organic nutrient, mineral nutrient and anthocyanin; the anthocyanin has various healthcare effects, such as, skincare, anti-ageing effect, prevention for cardiovascular diseases and cancers; the processing technologyhas great promoting and boosting functions for the research and application of the coffee pulp.

The invention discloses a production method of yeast soy sauce flavor type high ester seasoning spirit. The production method comprises the following steps: sand discharging, sand coarsening and fermenting to yield spirit. The sand discharging comprises saccharifying twice to pile, stirring and paving to cool when the inner temperature of the saccharifying pile is raised to 30-38 DEG C for the first time, and carrying out saccharifying piling again; adding yeast powder which accounts for 8-9% of total mass of raw materials before saccharifying piling for the first time, and adding after-run which accounts for 1-2% of total mass of the raw materials after primary saccharifying piling, wherein the alcohol content of the after-run is 10-12%, and the raw materials are sticky sorghum. Accordingto the production method of yeast soy sauce flavor type high ester seasoning spirit, the oxygen content of the saccharifying pile is increased effectively by stirring and spreading to cool, so that growth and breeding of ester yielding yeast is promoted, the type content in the seasoning spirit is improved further, and the taste is more coordinated.

The invention provides a set of RPA primers and probes for detecting oil fish, and the set of primers and probes is designed based on Cytb gene of the oil fish. The forward primer, the reverse primerand the probe are as follows: (1) an upstream primer SEQ ID No.1: 5 '-CCCCCTCCAATATCTCAGTATGGTGAAATTTTGGG-3' (2) a downstream primer SEQ ID No.2: 5'-GACAGATGTGGGCTACGGAGGCAAAGGCTGATCCT- 3', and (3) the probe SEQ ID No.3: 5 '-GGTGAAATTTTGGGTCCCTACTAGGCCTCTGCCTAATTTCCCAAATCCTTAC-3'. Compared with the prior art, the detection method disclosed by the invention has the advantages that the detection iscompleted within 15 to 20 minutes; according to the method, whether the oil fish exists in the sample or not can be rapidly detected, so that production enterprises can monitor and detect incoming materials through the method, the benefits of the enterprises are maintained, the food safety risk of the enterprises is reduced, and the loss of the benefits of the enterprises is reduced. Meanwhile, on-site law enforcement rapid detection is facilitated, and technical support is provided for government supervision.

The invention provides a method for reducing cadmium pollution risk for rape. According to the method, clay mineral sepiolite or montmorillonite and organic fertilizer chicken manure are applied to middle-level and mild cadmium pollution vegetable fields and are fully evenly mixed; cadmium-rejecting rape breed Hualv Number Two is planted after stabilization for 10-30 days so as to remarkably reduce the cadmium pollution risk for the rape. According to the method, the cadmium-rejecting rape breed and a soil passivator having high passivation capability on cadmium pollution are combined, the cadmium-rejecting rape breed has the advantage of low cadmium accumulation amount; the clay mineral and the organic fertilizer can remarkably reduce content of effective state cadmium of the soil by adsorption, ion exchange and complex reaction, and soil self-cleaning capability and soil fertility conditions are improved simultaneously. By combining the cadmium-rejecting rape breed, the soil passivator, the clay mineral and the organic fertilizer, bio-availability of cadmium can be remarkably reduced, accumulation of cadmium in the rape is further reduced, and the popularization application range of the cadmium-rejecting breed is expanded. The method has the advantages of being good in effect, wide in raw sources, low in cost and wide in applied range.

The invention discloses a starter, a direct-injection fermentation method for stinky tofu brine, and stinky tofu brine. The starter is a compound of 4 strains of lactic acid bacteria. The stinky tofu brine direct-throwing fermentation method includes the following steps: inoculating a starter in the brine stock solution, and the initial total concentration of the starter in the brine stock solution is 10 3‑6 CFU / mL, and cultured at 30-45 DEG C for 10-15 hours, then put into the fermentation nitrogen source at a volume ratio of 1-5%, and continued to ferment for 10-15 hours to obtain stinky tofu brine. The above method is mixed and fermented by the specific 4 kinds of lactic acid bacteria to the brine liquid stock solution, each raw material and the lactic acid bacteria are directly injected according to the proportion, and the stinky tofu brine with uniform quality and flavor can be obtained by fermentation under specific fermentation conditions, and the fermentation period is short. .

The invention relates to a snap-fastener type rotating seal cup lid. The cup lid is formed by assembling a lid body and a rotating clamping piece. A drinking opening is formed in the outer side of theupper surface of the lid body, an upward protruding male rotating snap fastener is arranged in the middle, a beverage opening is formed in the outer side of the rotating clamping piece, a female rotating snap fastener cooperatively connected with the male rotating snap fastener is arranged in the middle, and the female rotating snap fastener rotationally sleeving the male rotating snap fastener controls combination or separation of the drinking opening and the beverage opening. Compared with the prior art, the cup lid has the technical advantages of being convenient for a user to install, improving the food safety and the like, and has the good heat preservation effect.

The invention relates to an Antistaling agent based on cedar oleyl alcohol and a preparation method thereof; the preparation method comprises the following steps: under the condition of rapid stirring, dissolving the cedar oil alcohol and magnolia officinalis polyphenol in ethanol with the temperature of 50-70 DEG C, and stirring until the cedar oil alcohol and the magnolia officinalis polyphenolare completely dissolved, so as to prepare an alcohol solution of the cedar oleyl alcohol and the magnolia officinalis polyphenol; adding a thickening agent and a film-forming agent into deionized water, heating to 70-90 DEG C, and quickly stirring until the thickening agent and the film-forming agent are completely dissolved; adding an alcoholic solution of the cedar oil alcohol and the magnoliaofficinalis polyphenol into an aqueous solution of the thickening agent and the film-forming agent, and rapidly stirring until the alcoholic solution of the cedar oil alcohol and the magnolia officinalis polyphenol is uniformly dispersed in the aqueous solution of the thickening agent and the film-forming agent, so as to prepare the preservative based on the cedar oleyl alcohol. The broad-spectrumantibacterial agent cedar oleyl alcohol and magnolia officinalis polyphenol are compounded, so that the prepared preservative can inhibit invasion of most exogenous pathogenic bacteria, and the commercialization period of fruits and vegetables is prolonged; meanwhile, loss of fruit and vegetable moisture and abrasion caused by collision in the transportation process are effectively reduced.