70results about How to "Reduce rancidity" patented technology

The invention relates to preparation technology for a drenched rice wine yeast, belonging to the field of yellow wine brewing technology. The technology comprises the following steps: (1) rice soaking; (2) rice steaming; (3) water spraying; (4) cylinder feeding and nest building; (5) saccharifying, and water and koji adding; (6) primary fermenting; (7) secondary fermenting; and (8) maturing for further usage. The step (4) comprises that glutinous rice, small koji and pure small koji are fully blended to build a coved nest in an inverted trumpet shape, after which the product temperature of the nest is controlled at 25-28 DEG C. 150-180 g of small koji and pure small koji are added into every 100 kg of glutinous rice, wherein the weight ratio of small koji to pure small koji is 0.5-2:1. The purified small koji is prepared by mixing purified rhizopus bran koji with pure yeast bran koji, wherein yeast cell number is calculated as 400million/g in the mixing process, and the weight ratio of the pure rhizopus bran koji to the pure yeast bran koji is 100:5-7. The drenched rice wine yeast provided in the invention can greatly decrease the acetification rate of yellow wine in traditional processes.

The invention relates to a production method of germinated brown rice type instant rice. The method is characterized by comprising the following steps: germinating brown rice in the presence of a spice mixture under a high-temperature and high-humidity environment; washing, soaking, stewing and braising the germinated brown rice, and then performing ultrasonic wave-alcohol water steam and infrared ray combined drying to obtain the germinated brown rice type instant rice. According to a production process, the nutritional ingredients of the rice are enriched, the hole structure of the instant rice is added, and the rehydration property is improved; meanwhile, lipid components influencing the storage of the instant rice are reduced, the water activity is reduced, and the storage period of a product is prolonged.

The invention discloses a processing method of a low-temperature vacuum fried fragrant and crispy fish oil immersed can. The method comprises the following steps that whitebait is used as ingredients for making fragrant and crispy fish, after the cleaning and the deodorization, low-temperature vacuum frying is adopted, auxiliary ingredients are added for seasoning and oil immersing, vacuum can sealing is carried out, finally, the sterilization is carried out, and finished products are obtained. The method solves the problems that in traditional frying process, the nutrition loss is high, the excessive dewatering is caused, the tissue contraction is serious, the texture is harder, and the color of the finished products is hard. The oxidation deterioration of edible grease can be effectively prevented, the mouth feeling on the product is loose and crispy, and safety and sanitation are realized, so the product quality is more applicable to the modern consumption requirements.

The invention discloses a processing method for flaxseed oil. The processing method comprises the following steps of: (1) squeezing flaxseeds into crude oil; (2) carrying out dephosphorizing treatment on the crude oil; (3) degumming and dewatering to obtain finished oil; and (4) dewaxing the finished oil. The processing method has the advantages that the decoloring and deacidifying are not needed, and the addition of chemical decoloring agent is avoided; the dewaxing process is simple to operate, the crystallization time is short, the industrialization production is easy, the dewaxed faxseed oil is clear and bright in color, no deposition exists during storage, the quality of the oil products can be promoted, the flaxseed oil is easily digested and absorbed after being eaten, and the economic benefits of the product can be increased; and the method is simple in technique, the refining time is shortened, and the production efficiency is improved.

Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

The invention discloses a feed maturation method and a high-temperature maturation device. The feed maturation method includes the following steps that: steam generated by a boiler is delivered to a maturation pot filled with materials; the materials are constantly stirred so that the materials can be fully matured; the matured materials are taken out and dried; and finally, fragmentation is carried out on the resulting materials to obtain a finished product. A novel feed processing technology and a device are provided in the present invention, being characterized in that the raw materials of feed after maturation, can make starch more easily digestible, protein content higher and protein more easily absorbed; and being advantaged in simple operation, energy conservation, low carbon, environmental protection and greatly reduced cost of feed processing.

The invention provides a supercritical extraction method of tea oil. The supercritical extraction method comprises the following steps: S1, pretreating raw materials: removing shells of tea seeds, and after the primary microwave drying and the secondary microwave drying, obtaining dried tea seed kernels; S2, preparing tea oil crude oil: cold squeezing the tea seed kernels, and filtering to obtain the tea oil crude oil; and S3, supercritical CO2 refining: sending the tea oil crude oil into a supercritical CO2 device, and after the primary extraction and the secondary extraction, collecting an extraction residual solution to obtain a finished product tea oil. The supercritical extraction method belongs to the technical field of the processing of the tea oil. By adopting the method, while the oil yield is increased, the occurrence of rancidity is reduced, impurities are removed, the loss of nutrients such as vitamin E is reduced, and the quality stability of the obtained tea oil is good.

The present invention relates to a medicine enteric soft capsule preparation, in particular, it relates to an enteric soft capsule preparation containing brucea fruit oil, its preparation method and application. Its capsule solution is composed of 0.5 portion of brucea fruit oil and 0.075 portion of soya bean lecithin. Said invention is aimed at raising bioavailability of medicine.

The present invention discloses a formula of an antiseptic and preservative agent composition containing ferulic acid butyl ester. The formula comprises 1-2 parts of ferulic acid butyl ester, 1-2 parts of silver carp fish scale collagen peptides, 1-2 parts of EDTA disodium, 0.5-1 part of a jasmine extract and 4-5 parts of pullulan. The present invention also discloses an application of the antiseptic and preservative agent composition formula in food processing, especially the application of the antisepsis and preservation of salmons. The formula effectively solves the problems that the salmons are easy to be spoiled and off-odor, change color and lose water. Besides, the processed salmons are fresh and bright in color, clear in texture, flexible in muscles and firm in flesh in relativelylong time. The developed solid preservative is more convenient to apply and transport. The produced salmons are long in storage period and relatively high in safety, and meet the market demands.

The invention discloses a three-dimensional breeding structure for chickens and eel and belongs to the technical field of agriculture cultivation. The three-dimensional breeding structure comprises a henhouse and an eel culturing pond. The henhouse is built over the eel culturing pond. The henhouse comprises a breeding layer and a manure collecting layer. The eel culturing pond is further provided with a water entering and draining system. The manure collecting layer of the henhouse is of a net structure. A deodorizing exhaust opening is formed in the henhouse. An exhaust fan is arranged at the exhaust opening. The manure collecting layer is provided with a water spraying device. According to the three-dimensional breeding structure, the chicken and the eel are bred in an upper layer and a lower layer respectively on the same land, and therefore the land resource is fully utilized; meanwhile, chicken manure is utilized for breeding maggots, the maggots directly fall onto the lower layer to serve as bait of the eel, the biological resource is fully utilized, and circular production is promoted. The chicken manure is decomposed by the maggots, rancidity of the henhouse can be reduced, chicken manure clearing work is reduced, and labor cost is saved.

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

The invention discloses a method for incidentally breeding eels through a chicken farm, and belongs to the technical field of agricultural breeding. The method comprises the following steps that 1, an eel breeding pool is dug underground; 2, a chicken house is built, and the chicken house is divided into an upper breeding layer and a lower manure collecting layer; 3, the breeding pool is filled with water, and water hyacinth is introduced for planting; 4, chicks are put into the breeding layer of the chicken house for breeding; 5, eel fries are put into the eel breeding pool for breeding; the manure collecting layer can attract part of flies, fly larvae are produced, and fly larva mature, climb out and fall into the eel breeding pool to serve as baits of the eels. According to the method for incidentally breeding the eels through the chicken farm, a three-dimensional breeding method is adopted, the chickens and the eels are bred on the same land on two layers, and the land resource is fully utilized; meanwhile, the fly larvae are bred through the chicken manure, the fly larvae directly fall into the lower layer to serve as the baits of the eels, the biological resource is fully utilized, and recycling production is facilitated.

The invention discloses clean sauce flavored soy sauce and a brewing technology thereof. The clean sauce flavored soy sauce is characterized in that ingredients of the clean sauce flavored soy sauce are composed of, by weight, 40 parts of soybeans and 60 parts of flour, the soybeans are steamed with water and then mixed with part of the flour for brewing of the soy sauce, the rest flour is added with original soy sauce for secondary brewing, the optimal proportion of the soybeans to the flour is 4:6, soy sauce residues in soy source production is reduced by more than 80%, the quality of finished yeast is good, all the original light soy source is added with the flour for secondary fermentation after light soy sauce is brewed, and the obtained light soy sauce is more intense in flavor. The materials in a fermentation tank are mixed evenly by means of ventilating stirring, which is more beneficial to the mixing of the materials than the backleaching process, extraction technology is adopted in secondary brewing of the soy sauce, soy sauce outlet is higher, the integrity of soybean grains is ensured since the soy sauce leaching technology is adopted in the primary soy sauce fermentation, the leached fermented grains can be used in the production of bean paste after secondary solid fermentation, and production cost is saved.

The invention relates to a penis cervi honey bolus and a preparation method thereof. The penis cervi honey bolus is prepared from the following components in parts by weight: 4 to 6 parts of penis cervi powder, 2 to 5 parts of traditional Chinese medicine concentrated extract, 8 to 12 parts of black sesame powder, 18 to 20 parts of powder of rhizoma polygonati, 18 to 23 parts of powder of rhizomadioscoreae, 8 to 12 parts of powder of ginseng radix et rhizome, and 32 to 36 parts of medium honey, wherein the penis cervi powder is formed by processing penis cervi subjected to lipase enzymolysis.A preparation method of the traditional Chinese medicine concentrated extract comprises the following steps of feeding fructus lycii and mulberry fruit according to a weight ratio of 2:1, adding 6 to10 times of water, and extracting for at least two times by heating reflux, wherein the extracting time is 1 to 3h each time; filtering extracting liquids, combining the extracting liquids, heating in a water bath, and concentrating until the water content is 15%, so as to obtain the traditional Chinese medicine concentrated extract. The penis cervi honey bolus has the advantages that the warranty period is long, any side effect is avoided after taking, and the effects of invigorating the kidney and strengthening Yang, relieving physical fatigue, enhancing immunity, recovering body health, replenishing strength, strengthening the body, and avoiding deficiency for long are realized.

The present invention discloses fish roe constitution enhancing film coated walnut kernels. The film coated walnut kernels are prepared from the following raw materials in parts by weight: 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 2-2.4 parts of coelogyne occultata, 30-34 parts of fish roes, 4-5 parts of grape seed oil, 30-32 parts of mulberries, an appropriate amount of whey proteins, an appropriate amount of xylose, an appropriate amount of glycerin and an appropriate amount of water. During the walnut kernel processing processes, the various accessory materials of the fish roes, grape seed oil, mulberries, etc. are added, the raw materials are multiple in raw material types, the film coated walnut kernels contain many nutrient element ingredients, the preparation method increases the whole nutrient values of the walnut kernels, and the consumption of the walnut kernels can enhance constitution. Besides, during the processing and manufacturing process, the anti-oxidations of the tea leaves and the coating films are utilized, and the overall quality of the film coated walnut kernels is also improved.

The present invention discloses potato qi benefiting and middle energizer regulating coated walnut kernels. The coated walnut kernels are prepared from the following raw materials in parts by weight: 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 2-3 parts of folium perillae, 8-10 parts of Guiling jelly, 25-28 parts of loquats, 20-25 parts of potatoes, and an appropriate amount of whey proteins, xylose, glycerol and water. In the processing processes of the walnut kernels, the various accessory materials of the Guiling jelly, loquats, potatoes, etc. are added to increase the whole nutrients of the walnut kernels, so that the coated walnut kernels are high in nutritional values and have efficacies of benefiting qi and regulating middle energizer after being taken. Besides, in the processing and manufacturing process, the oxidation resistance of the tea leaves and the coating films are used to improve the overall quality.

The invention relates to novel rhizoma polygonati wine and a production process thereof. The production process comprises the following steps: performing enzymolysis on traditional Chinese medicinal materials, performing diastatic fermentation, performing base liquor fermentation, adding edible alcohol for soaking, filtering, separating and the like. The wine provided by the invention takes the pure traditional Chinese medicinal materials with homology of medicine and food as raw materials and is safe and harmless to the human body; the wine meets the compatibility of the traditional Chinese medicinal materials, and has the effects of strengthening the spleen and stomach, reinforcing liver and kidney, nourishing yin and blood, regulating deficiency, calming the heart and tranquilizing themind and the like; by virtue of steps of filtration, beta-cyclodextrin debitterization and the like, bitterness is removed, and the taste is optimized. The innovation point is that by utilizing a manner of directly fermenting after performing enzymolysis on the traditional Chinese medicinal materials, the active ingredients in the medicinal materials are efficiently and fully released. Compared with the traditional health medicinal liquor, the novel rhizoma polygonati wine disclosed by the invention has the advantages that the production cycle is greatly shortened, the ingredients of the traditional Chinese medicinal materials are fully utilized, and the losses of nutritional ingredients are greatly reduced.

The invention relates to a processing method of preserved meat. The processing method includes: airing fresh pork; adding spices and salt into the aired pork for pickling; loading the pickled pork into a pig bag or pig bladder, vacuumizing the pig bag or pig bladder, and sealing; using firewood smoke to fumigate the sealed pig bag or pig bladder to obtain the preserved meat. The processing method has the advantages that pork skin is roasted before the pickling so as to remove the residual hair in the pork skin, the surface of the pork is sterilized, the deterioration probability of the pork during the pickling is reduced, the adding amount of the salt during the pickling can be reduced, and the health of people is benefited; in addition, the pork is sealed in the pig bag or pig bladder during the fumigation, the preserved meat can be prevented from being polluted by harmful substances during the fumigation, and the environment friendliness and healthy property of the preserved meat are guaranteed.

The present invention discloses body and brain strengthening film coated walnut kernels. The film coated walnut kernels are prepared from the following raw materials in parts by weight: 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 3-4 parts of lotus flowers, 18-20 parts of white radishes, 10-13 parts of pumpkin seeds, 25-28 parts of egg liquid, an appropriate amount of whey proteins, an appropriate amount of xylose, an appropriate amount of glycerin and an appropriate amount of water. During the walnut kernel processing processes, the various accessory materials of the lotus flowers, white radishes, egg liquid, etc. are added, the whole nutritional components of the walnut kernels are increased, and the walnut kernels are high in nutritional value and beneficial to body health after consumption, and can strengthen body and brain. Besides, the preparation method is unique in technology, improves the antioxidant of processing and storing, and enables the products to maintain good in color, fragrance and tastes.

The present invention discloses memory improving chocolate flavored film coated walnut kernels. The film coated walnut kernels are prepared from the following raw materials in parts by weight: 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 2.5-3 parts of citrus aurantium flowers, 10-13 parts of chocolate powder, 20-23 parts of lactuca sativa, 20-23 parts of radix ophiopogonis juice, an appropriate amount of whey proteins, an appropriate amount of xylose, an appropriate amount of glycerin and an appropriate amount of water. In the processing processes of the walnut kernels, the various accessory materials of the citrus aurantium flowers, chocolate powder, lactuca sativa, etc. are added to increase the whole nutrients of the walnut kernels, so that the walnut kernels are high in nutritional values, have a certain health-care efficacy of preserving health, and can improve memory after consumption. Besides, the technology is unique, improves the antioxidant of processing and storing, and enables the products to maintain good in color, fragrance and tastes.

A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat and the solubilized cyclodextrin in a static mixer mixing system at a temperature of from about 80 to about 120° F. (26.7 to about 48.9° C.) to form a fat/cyclodextrin composition comprising a fat/cyclodextrin complex; and cooling the fat/cyclodextrin composition in an in-line mixing system. The described continuous process is a very efficient manner of complexing fat with cyclodextrin, and provides compositions that exhibit excellent uniformity and homogeneity.