315results about How to "Reduce nitrite levels" patented technology

A composite microbial preparation is prepared from hay bacillus (35-45%) lichen bacillus (25-35%) and thermofat bacillus (25-35%) through inclulating, culturing, proportional mixing, and culturing again. A microbial leaven is prepared from said composite microbial preparation through adsorption, press filter, breaking and baking. A microbial fertilizer is prepared from said composite microbial preparation, mud, peet, dung and dropping of chicken and livestock, distiller's grain, powered coal ash, straw or stalk, and city refuse through fermenting.

The invention provides a production process of a biological-organic-inorganic ternary compound fertilizer which is prepared by the following steps: mixing crop stalks, such organic components as livestock manures and active biological agents, regulating the carbon nitrogen ratio from 26 to 35, PH from 5.5-8.2 and moisture from 40% to 65% according to the organic matter contents of the crop stalksand the livestock manures, fermenting the mixture at minus15-75 DEG C for 20-50 days and ensuring the living bacteria count to be 0.03-0.2 billion/g, carrying out turning and oxygenating, fermenting in deep tanks and grinding on the mixture to prepare the biological organic fertilizers, mixing the biological organic fertilizers with the inorganic fertilizers and trace elements and simultaneously adopting the low-temperature drying process after extruding granulation and the biological agent spraying and cooling technology. The method can greatly shorten the decay period, ensure little nutrientloss and little generating capacity of sour gases in the processes of fermentation and decay and complete decay and fermentation, can enhance the stress resistance of the crops, ensure obvious disease-resistant effects and high survival rates of specific functional bacteria and has wide application. Through field contrast tests, both the production and income are increased by 10-25% by applying the biological organic fertilizer.

The invention provides a microbial preparation for improving freshwater aquaculture water body. The microbial preparation comprises the following raw materials by weight percentage: 25-30 wt% of bacillus subtilis, 25-30 wt% of bacillus licheniformis and 15-20 wt% of rhodopseudomonas palustris. The invention also provides a method for preparing the microbial preparation, which comprises the following steps of: sequentially inoculating the seed culture liquids of the bacillus subtilis, the bacillus licheniformis and the rhodopseudomonas palustris into a culture medium, fermenting to obtain a bacteria liquid, and mixing the obtained bacteria liquid with a carrier and nutrient substances to obtain the microbial preparation. The microbial preparation provided by the invention can significantly improve the water quality of the aquaculture water body and can also improve the meat quality of bred animals.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention provides a compound microorganism preparation used for freshwater aquiculture water body improvement, which comprises the raw materials by weight percentage: 25-30wt% of bacillus subtilis, 25-30wt% of bacillus amyloliquefaciens and 15-20wt% of thiobacillus denitrificans. The invention further provides a preparation method of the microorganism preparation, which comprises the steps that bacillus subtilis, bacillus amyloliquefaciens and thiobacillus denitrificans seed culture fluids are sequentially inoculated into a culture medium and fermented; an obtained bacterium fluid is mixed with a carrier and a nutritional substance; and the microorganism preparation is obtained. The microorganism preparation can obviously improve the water quality of an aquiculture water body, and can improve the meat quality of an aquiculture animal.

This invention relates to a microbe that can degrade nitrite with a high efficiency, which is B. megaterium MPF-906 (CGMCC No.1627). This invention also discloses a method for separating and culturing B. megaterium MPF-906. This invention also discloses the application of B. megaterium MPF-906 in degrading nitrite. B. megaterium MPF-906 can reduce the content of nitrite in water, soil and tobacco, thus can reduce the damage of nitrite to human bodies and environment.

The invention discloses bacillus subtilis and an application thereof to aquaculture, and belongs to the technical field of aquatic microorganisms. The bacillus subtilis NC108 is preserved on April 10, 2017 with the preservation number being CGMCC NO: 14010 at China General Microbiological Culture Collection Center, which is located at No.3 No.1 yard Beichenxilu Chaoyang District, Beijing, andthe preservation is required by Qingdao Agricultural University. The bacillus subtilis NC108 can fast efficiently reduce the content of ammoniacal nitrogen and nitrite in the water body, degrades alga, and has certain antagonism on the skin ulcer syndrome of apostichopus japonicas. The consumption of chemical pesticides and accumulation of chemical pesticides in the water body are reduces, so thatenvironmental pollution is prevented. The bacillus subtilis NC108 is beneficial for improving the quality and yield of aquatic animals and has remarkable economic benefit and social benefit.

The invention provides a microbial preparation for improvement of a freshwater aquaculture water body. Raw materials of the microbial preparation comprise, by weight, 15-40% of bacillus subtilis, 15-40% of bacillus amyloliquefaciens and 10-20% of rhodopseudomonas palustris. The invention also provides a method for preparing the above microbial preparation, comprising the following steps: successively inoculating bacillus subtilis, bacillus amyloliquefaciens and rhodopseudomonas palustris to a medium, fermenting and mixing a fermented liquid obtained with a carrier and nutrients so as to obtain the microbial preparation. By the use of the microbial preparation provided by the invention, water quality of an aquaculture water body can obviously be improved, and meat quality of farmed animals also can be raised.

The invention discloses a processing process for quickly-frozen toona sinensis buds. According to the processing process, methods of selecting raw materials, blanching, cooling, hardening and keeping brittleness, dehydrating, bagging and quickly freezing, freezing and storing and the like are optimized and used for enabling the color and the luster, the aroma and the mouth feel to be close to those of fresh toona sinensis when a quickly-frozen toona sinensis processed product is thawed; the processed product keeps original flavor and mouth feel of the fresh toona sinensis, the content of nitrate is reduced and the quality of products which are frozen and stored for a long time is improved; the defects that the content of the nitrate is high, the brittleness is lost, the mouth feel is not good and the like, which are easy to appear in an existing toona sinensis processed product, are solved effectively.

Provided is a radish pickle. The radish pickle employs radishes as a main raw material. The production method is as follows. Radishes are cleaned, drained, cut into radish strips, dried in the sun, put into a fermentation tank, and subjected to fermentation after addition of salt and a bacterium liquid. The fermentation tank is then sealed. The radish strips after fermentation are taken out, drained and fried. The fried radish strips and obtained seasoners after processing are mixed and bottled. The radish pickle prepared by the above four methods has lower nitrite content than pickles prepared by traditional methods. The radish pickle can guarantee health of eaters better compared to traditional pickles.

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

The invention provides an over-saturated omidazole injection which comprises 1 g of omidazole, 0.7-1.1 g of propylene glycol and alcohol added to 4ml. Content of propylene glycol is 0.7-1.02g preferably, 0.78-0.91g further preferably and 0.78g optimally. The over-saturated omidazole injection is high in combining stability and low in content of nitrite in the process of storage.

The invention discloses a method for making leaf vegetable pickled vegetable by a dry ice quick-frozen forward/back high pressure broth repeated penetration process. The method is characterized in that a process of separation and air drying of stalk and leaves and a dry ice quick-frozen process are employed for pretreating the leaf vegetable raw material, the leaf vegetable raw material is stored in a freezer at the temperature of -18 DEG C, after a broth is prepared, the forward/back high pressure repeated penetration process is employed for rapidly making the Szechwan leaf vegetable pickled vegetable having a traditional fermentation local flavor. According to the process provided in the invention, the leaf vegetable pickled vegetable raw material can reach the purpose of long-term storage without high salinity pickling, salt amount is reduced by 30%-35%, the content of nitrite is reduced by 90%-95%, no high salinity waste water is discharged, the production efficiency is increased by more than 300%, the serialization, automation, standardization and large scale production of Szechwan pickled vegetable can be realized, and the method provided in the invention has a landmark innovation revolution to a traditional production mode to the Szechwan pickled vegetable.

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

The invention discloses a method for preparing tuber pickled vegetables through a three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology. The method comprises the following steps: performing three-stage air-drying on tuber vegetables; storing dehydrated tuber vegetables in a freezer of -18 DEG C for 10-12 months; during production, performing repeated permeation on the frozen tuber vegetables and a pickled vegetable fermenting solution under the positive-negative high-pressure condition, and performing permeation under the multi-section ultra-high-pressure condition to obtain the tuber pickled vegetables. According to the method, the usage amount of salt is reduced, the dehydrating time is greatly shortened, and the storage time of the dehydrated vegetables is prolonged.

The invention discloses a method for making sauce-flavor sword beans. The method comprises the following steps: selecting materials, rectifying, airing, washing, salting, pickling, saucing and the like. In a processing process, no chemical ingredient additive is added, so that the safety of a food is ensured. A unique method for pickling once and saucing once is adopted, so that the content (less than 3.5mg per kilogram) of nitrite in finished sword beans can be reduced, and the sword beans are good in color and taste better.

The invention discloses a pond sediment improving effervescing agent and a preparation method and application thereof. The pond sediment improving effervescing agent comprises a chemical sediment improving effervescing agent and a biological sediment improving effervescing agent. The chemical sediment improving effervescing agent comprises, by weight, 10-45 parts of potassium hydrogen persulfate,5-15 parts of calcium peroxide, 1-5 parts of ethylenediamine tetraacetic acid disodium salt, 1-20 parts of zeolite powder, 0-10 parts of activated carbon, 1-30 parts of baking soda, 1-20 parts of tartaric acid, 1-5 parts of talcum powder, and 1-3 parts of polyvinylpyrrolidone; the biological sediment improving effervescing agent comprises, by weight, 1-40 parts of humic acid, 1-20 parts of a microbial agent, 1-15 parts of kaolin, 1-30 parts of baking soda, 1-15 parts of tartaric acid, 1-3 parts of polyvinylpyrrolidone, and 1-5 parts of talcum powder. The pond sediment improving effervescing agent takes advantage of high acting speed and slow release to form, at the bed of a pond, a relatively long-term steady small environment, providing a beneficial environment for the reproduction of microbes.

The invention provides a culture water quality regulating and controlling method of a penaeus vannamei boone freshwater pond. The culture water quality regulating and controlling method comprises the following steps in sequence: (1) carrying out anaerobic nitrification; (2) carrying out aerobic nitrification; (3) purifying photosynthetic bacteria; (4) carrying out microalgae cultivation and purification. Water pumped out from the freshwater pond for culturing penaeus vannamei boone is subjected to the anaerobic nitrification, the aerobic nitrification, the photosynthetic bacterium purification and the microalgae cultivation and purification in sequence, and then the water is reflowed back to the freshwater pond for culturing penaeus vannamei boone. According to the culture water quality regulating and controlling method, organic matters in the pond water can be decomposed into small molecular substances and the small molecular substances are cultured and absorbed by the photosynthetic bacteria and mixotrophic microalgae, and are converted into a microalgae organism; the treated and qualified water and cultured beneficial microalgae are discharged into the pond for cyclic utilization; after the beneficial microalgae enter the pond, population advantage is formed and a culture biological environment is improved; the water quality treatment effect is good, and a whole water treatment process does not utilize a culture water body and normal growth of the penaeus vannamei boone is not influenced; the method is high in operability and low in operation cost, and is safe and reliable to the cultured penaeus vannamei boone.

The invention discloses a method for preparing pickled guncus through fermentation of direct vat composite lactic acid bacteria. The method comprises the steps of taking guncus as a principal raw material, cleaning, cutting, drying and mixing guncus, garlic flakes, tender ginger and chile in mass proportion, adding aseptic cured fermentation water containing table salt and sucrose, and adding a pure direct vat composite lactic acid bacterium fermentation agent for fermentation for 5-15 days at 15-30 DEG C to form the pickled guncus which is good in color, stable in tissue state, sour, tender and crisp in taste and nutrient-rich. The method employs a direct vat composite lactic acid bacterium fermentation technology; a fermentation culture is a pure lactic acid bacterium composite culture and is definite; enlarged cultivation of the culture is not required; culture degradation and other bacterium contamination are avoided; a production technology is simplified; the fermentation time is shortened; the cost is lowered; standard production of pickles is facilitated; stable product quality is kept; and a nitrite content is much lower than that of old water fermentation and natural fermentation.