2results about How to "Reduce rancidity" patented technology

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

This invention, entitled "A Camellia Seed Oil Microcapsule Emulsion and Its Preparation Method and Application," belongs to the field of cosmetic technology. The technical problem it aims to solve is the deficiency in existing technologies where camellia seed oil is prone to rancidity, leading to reduced stability and bioavailability of formulations. This invention provides a camellia seed oil microcapsule emulsion system that can slow down the rancidity process, thus achieving a transition from oil-soluble to water-soluble camellia seed oil. The key technical solution is a camellia seed oil microcapsule emulsion, the raw materials of which consist of camellia seed oil, sodium caseinate, chitosan hydrochloride, PE9010, and a solvent.