136results about How to "Reduce the total number of colonies" patented technology

The invention discloses bactericidal antiviral incense and a preparation method thereof, wherein the incense body comprises a substrate incense body which is prepared by mixing elm bark powder, an air freshening substance, and a bactericidal antiviral substance; the air freshening substance comprises one or more of clove, agilawood, agastache rugosus, sandalwood, and rhizoma cyperi; the bactericidal antiviral substance comprises one or more of radix angelicae, rhizoma atractylodis, and tarragon. The bactericidal antiviral incense comprises the following components by weight: 20-35 parts of elm bark powder, 10-30 parts of clove, 10-30 parts of agilawood, 10-30 parts of agastache rugosus, 10-30 parts of sandalwood, 10-30 parts of rhizoma cyperi, 10-35 parts of radix angelicae, 10-35 parts of rhizoma atractylodis, and 10-35 parts of tarragon. The incense has the characteristics of cold prevention, sterilization and disinfection, immunity improvement, pollution elimination, air purification, dehumidification and turbidity reduction, no western components, no harm to human body, and the like.

The invention discloses a preparation method of a lotus root pickled vegetable. The preparation method comprises the following steps: (1) cleaning up fresh lotus roots, removing rhizoma nelumbinis, peeling and cutting into slices; (2) carrying out color protecting on the lotus root slices; (3) placing into boiling water for blanching; (4) carrying out hardening treatment; (5) cooling the hardened lotus root slices at normal temperature and draining; (6) adding seasoner liquid, wherein the seasoner liquid is prepared by adding white sugar calcium chloride, ginger, peppers and pickled peppers into salt water with the mass fraction of 2-8%; the mass ratio of the lotus root slices to the seasoner liquid is 1:(0.3-0.9); (7) carrying out ultrahigh pressure sterilization treatment after filling, namely after filling the lotus root slices with the seasoner liquid, placing in an ultrahigh-pressure container with 300-400MPa, standing for 10-30 minutes; and (8) refrigerating after the filled lotus root slices which are subjected to external packing are air-dried. The lotus root slice pickled vegetable prepared by adopting the preparation method is good in taste, health, safe, complete in color, aroma and taste, scientific and reliable in production process and beneficial to large-scale production.

The invention discloses a fence preservation method for prolonging shelf life of cold fresh poultry. The fence preservation method for prolonging the shelf life of the cold fresh poultry comprises the following steps of: placing fresh poultry which is obtained by slaughtering, washed completely and cut into a refrigeration storage at the temperature of between 2 and 5 DEG C and precooling the poultry for 1 to 2 hours, so that the surface temperature of the poultry is reduced below 5 DEG C and the internal temperature of the poultry is reduced below 10 DEG C; transferring the precooled poultry to a purification room and performing surface sterilization on the poultry through ozone or ozone solution of an ozone generator; immersing the poultry subjected to ozone sterilization into chitosan glutamate solution to retain freshness; taking out and draining the poultry; placing the poultry after corrosion prevention and freshness preservation into a food plastic packaging box; introducing carbon dioxide (CO2) and nitrogen (N2) into the food plastic packaging box and performing sealing package; and storing the packaged poultry into a cold chain at the temperature of between 2 and 5 DEG C. The fence preservation method for prolonging the shelf life of the cold fresh poultry has good effect and is suitable for retaining freshness of the fresh cut poultry.

The invention provides a method for preparing a degradable dry beancurd preservation packaging film. The method comprises the following steps: adding soybean protein isolates to deionized water, adjusting the pH value and stirring the materials to obtain soybean protein solution; adding pectin to deionized water and stirring the materials to obtain pectin solution; blending the soybean protein solution with the pectin solution, adding a plasticizer and essential oil and carrying out ultrasonic emulsification to obtain film liquid; and pouring the film liquid into an organic glass tank to be formed, drying the formed product in the hot air environment and tearing off the film, thus obtaining the preservation packaging film. The method has the following advantages that 1) interaction between polysaccharides and protein molecules is fused, thus enhancing the moisture resistance and mechanical performances of the preservation packaging film; 2) time is saved by ultrasonic emulsification, the energy consumption is lower than that in the high pressure homogenization method and the emulsion is stable; 3) the loaded essential oil can endow the film material with excellent bacteriostasis performance; and 4) the total number of colonies of the dry beancurd is effectively reduced by utilizing the preservation film to package the dry beancurd.

The invention relates to a food processing method and particularly relates to a preparation method of air-preserved yak meat. The method comprises the six steps of tenderization, fungi-reduced immersion, saline injection, vacuum tumbling, low-temperature pickling and hot air drying, wherein the tenderization treatment can be used for destroying muscle fiber structures and improving the pickling quality; by virtue of the fungi-reduced immersion on raw beef, the initial sanitation level of the raw beef can be greatly improved; the saline injection enables part of water-soluble pickling materials to enter into the deep layer of muscles rapidly so as to improve the pickling quality; the vacuum tumbling enables the pickling materials to enter into the deep layer of the muscles rapidly so as to improve the pickling quality, enables the meat to be tender, and can prevent oxidation; the low-temperature pickling can be used for restraining the growth and procreation of microorganisms, enables the yak meat to fully absorb various seasonings and nutrient components, can be used for effectively extracting proteins, and realizes thorough color development; and the hot air drying can be used for rapidly removing excess moisture in the meat, and enables the meat to be partially mature, fresh in taste, proper in salty, lingering in aftertaste, complete in color, aroma and taste, and rich in nutrition.

The invention discloses a method for testing the antibacterial performance of a probiotics antibacterial home textile. The method includes the following steps of culture and preparation of a staphylococcus aureus (ATCC 6538) solution and an escherichia coli (8099) solution; sample preparation; sample sterilization; sample bottling; 0-contact-time oscillation contact, dilution culture and colony count determination; result calculation. According to the method, a test sample and a control sample are put in a buffer solution containing an inoculant solution, bacteria are starved to death based on the action mechanism of a culture sample for cutting off the food chain of the bacteria, and thus the colony count is reduced; under the specified temperature and humidity conditions, the bacteriostasis rate obtained after 3 days of culture of escherichia coli and 6 days of culture of staphylococcus aureus is used for testing the antibacterial performance of the test sample.

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention discloses a preparation method of a freshness-retaining packaging film with an antibacterial and antioxidant function. The preparation method comprises the followings steps: (1) dissolving 5-10 parts by mass of zein into 70-90 parts by mass of 80% alcohol and stirring for sufficiently dissolving so as to obtain a zein liquid; (2) adding a small amount of water into 5-25 parts by mass of active calcium to obtain an active calcium hydrate; (3) mixing the zein liquid with the active calcium hydrate to obtain a mixed liquid, adding 1-2 parts by mass of a plasticizer and 0.2-2 parts by mass of plant essential oil into the mixed liquid to obtain a film liquid; (4) ultrasonically homogenizing and refining; (5) degassing; (6) performing tape casting; and (7) drying and uncovering the film. The freshness-retaining packaging film prepared by the preparation method has excellent antibacterial property and antioxidant property, strong mechanical performance and high barrier property, and is easily available in raw materials, simple and easy in processing process, low in cost, free of toxicity and good in safety.

The invention belongs to the field of food freshness keeping, and particularly relates to a special composite preservative for walnut cake. The special composite preservative comprises antioxidant of bamboo leaves, tea polyphenol, water-soluble chitosan, modified starch, food gum, functional sweeteners, an emulsifying agent, a chelating agent, natamycin and a rosemary extract. The application method comprises the steps that the walnut preprocessed by the preservative prepared by a component A is used as the walnut raw material of the walnut cake, a component B is fully mixed with revived powder of the walnut cake and then stewed into cake, 0.5 to 1% of alcohol by mass percentage in a component C is sprayed on the surface of the walnut cake after the sewing or before slicing or packaging, and then the walnut cake is stored for 60 days at natural room temperature. Compared with a reference substance, Hechuan walnut cake has the advantages that more than 85% of peroxide value is reduced, more than 85% of acid value is reduced, more than 90% of total clump count is reduced, and less than 15% of water loss ratio is achieved.

The invention discloses a silver ion sterilizing dispersible tablet which comprises the following components by weight percent: 10-40% of main materials, 0.5-5% of bonding agent, 15-45% of filling agent, 10-40% of disintegrating agent, 0-35% of effervescing agent, 0.1-3% of flow aid and 0.5-5% of lubricating agent, wherein the main materials comprise one or combination of two of nanometer silver particles and complex silver ions, as well as gamma-aminobutyric acid, inositol hexaphosphate and glutathione. The silver ion sterilizing dispersible tablet enters into a single-cell bacterial body by utilizing the silver ions to interfere metabolism of the single-cell bacterial body and damage protein capsid and DNA (deoxyribonucleic acid) molecules of the single-cell bacterial body so as to kill the single-cell bacterial body. When the bacterial body is inactivated, the silver ions drift away for re-sterilizing, so that the anti-bacterial effect is lasting. Meanwhile, the sterilizing effect of the silver ions is not influenced by drug resistance, so that the killing effect of pathogenic bacteria with drug resistance is good and new drug resistance is not produced at the same time due to mechanism of action.

The invention discloses a rural domestic sewage treatment device and a sewage treatment method. The device comprises a tank body, wherein the tank body is sequentially separated into a vertical-flow constructed wetland tank and an AAO (Anodic Aluminum Oxide) filtering tank, which are communicated with each other, through a first partition wall; the AAO filtering tank is separated into an anaerobiczone, an anoxic zone and an aerobic zone in sequence along the horizontal direction; the anaerobic zone and the anoxic zone are separated through a second partition wall; a flow guide wall is arranged between the anoxic zone and the aerobic zone; a water passing hole capable of controlling opening and closing is formed in the bottom of the second partition wall; a communication hole communicatedwith the anaerobic zone is formed in a bottom side wall of the vertical-flow constructed wetland tank; a water outlet is formed in a part, located on the aerobic zone, of a tank wall of the AAO filtering tank. According to the treatment device and the treatment method, provided by the invention, the technical problem that total nitrogen and ammonia nitrogen in rural domestic sewage cannot be removed at the same time through an existing constructed wetland system is solved based on no increase of operation cost and occupied area and efficient removal of the total nitrogen and the ammonia nitrogen in the rural domestic sewage is realized.

The invention discloses nano high-glaze tipping paper UV (Ultraviolet) ink, which is prepared by blending and grinding 8 percent of pigment, 24 percent of urethane acrylate, 12 percent of epoxy acrylate, 11 percent of diluent, 7 percent of benzophenone, 15 percent of resin liquid, 3.5 percent of calcium carbonate, 8 percent of nano silicon dioxide, 8 percent of bentonite and 3.5 percent of addition agent and momentarily irradiating with UV and curing. The ink has the advantages of fine texture, bright and uniform surface ink layers, high color dispersity, high flexibility, high wear resistance and high levelling property, and is convenient for tipping paper printing.

The invention relates to the technical field of microbial polysaccharide extraction, and particularly discloses a method for extracting Sanzan gum from fermentation liquor and a product thereof. The method for extracting Sanzan gum from the fermentation liquor comprises the following steps: treating the fermentation liquor with neutral soluble salt, adding ethanol to enable the concentration of ethanol in the system to reach 30-40%, adjusting the pH value of the system to 1.0-3.0, carrying out separation operation, soaking the obtained crude product with ethanol to obtain a material system with the ethanol concentration of 72-85%, and then adjusting the pH value of the material system to 6.0-8.0, ensuring that the concentration of ethanol in the material system is 70-82%, and separating again. The product obtained by the invention has the advantages of high gel strength, high product viscosity, low total number of bacterial colonies, high product percent of pass and the like. Meanwhile, the obtained mother liquor can be recovered and reused after being distilled, so that the method has very high practicability and is beneficial to industrial production.

The invention discloses a method for producing soybean isolate protein by a high-temperature acid precipitation method. The method comprises the following steps: (1) mixing low-temperature defatted soybean meal as a raw material and water with the temperature of 35-45 DEG C according to a weight ratio of 1:(5 to 15), regulating a pH value to 6.8-7.5, crushing and sterilizing after stirring, and separating to obtain primary soybean residue and primary soybean milk; (2) regulating the pH value of the soybean milk obtained in the step (1) to 4.3-4.8, and carrying out sedimentation; (3) heating protein suspension after sedimentation, then carrying out flash evaporation for degassing, cooling, and separating to obtain acid solid-phase protein slurry; (4) adding water into the acid solid-phase protein slurry, mixing and then regulating the pH to 6.5-7.5; (5) carrying out sterilization, flash evaporation for degassing, drying and recovery on neutralized feed liquid obtained in the step (4) toobtain a soybean isolate protein product. The method for producing the soybean isolate protein by the high-temperature acid precipitation method, disclosed by the invention, has the beneficial effects that the content of protein in whey waste water can be reduced, the acid-precipitation loss of the protein can be reduced, the recovery rate of the soybean protein can be increased, the treating difficulty of the whey waste water can be reduced, the use amount of polymeric aluminium chloride can be reduced, and the environmental pollution and the danger control can be reduced.

The invention belongs to the technical field of pet bath products, and particularly relates to a pet body wash and a preparation process thereof. The pet body wash takes radix sophorae flavescentis, neem tree roots, macleaya cordata, radix angelicae, radix stemonae, realgar, cactus, indigo, cortex phellodendri, rhubarb and rosemary as medicinal materials and has reasonable compatibility; the prepared body wash has higher detergency, is easy to clean and rinse and has no irritation to the skin, cleaned skin hair is smooth and soft, cool and refreshing, elastic and fragrant. The pet body wash also has the effects of anti-itch, anti-inflammatory, and promotes skin renewal and has particularly remarkable skin cleaning and nursing effects. At the same time, the pet body wash can significantly reduce the number of colonies on the surface of the skin, has a good sterilization effect, has effects of astringing wounds and nourishing the skin, and can make the skin dry and clean and the hair shiny by long-term use.

An indoor air purification sterilizing agent comprises the following raw materials in parts by weight: 1 to 5 parts of a lemon-grass extracting solution, 0.05 to 0.1 part of laurate dihydroxyethylamide, 0.5 to 1 part of sodium carboxymethylcellulose and 200 to 250 parts of water. Through the compatibility of the safe and nontoxic lemon-grass extracting solution with laurate dihydroxyethylamide and sodium carboxymethylcellulose, indoor air can be effectively purified, the colony number in the air is reduced, the indoor air quality is improved, the sterilizing rate can reach 99.13%, and besides, the lemon-grass has cool and refreshing fragrance, and can enable the mind and body of a person to be comfortable; side effects on a human body and pollution to environment, which are caused by a conventional chemical disinfection cleaning agent can be effectively avoided, and the indoor air purification sterilizing agent is an environment-friendly and effective indoor air cleaning agent.

The invention discloses a production method for alkenyl succinic acid aluminum starch applied to the field of skin care products for daily use. The method includes the following steps: (1) mixing corn starch and water evenly in a reaction tank to obtain starch milk; (2) adjusting pH of the starch milk to alkalinity; (3) adding octenyl succinic anhydride into the reaction tank to undergo esterification; (4) adding aluminum sulfate into the reaction tank to continue reacting; (5) adjusting the pH of the starch milk obtained through the reaction in the step (4) to faintly acid or neutral; (6) after the pH of the starch milk in the step (5) is stable, washing through a swirler, entering a refine milk tank after washing, and leading in ozone to sterilize; and (7) dehydrating, drying, sieving and packaging the sterilized starch milk sequentially to obtain alkenyl succinic acid aluminum starch. The corn starch is used as the main raw material to produce the alkenyl succinic acid aluminum starch, hydrophobicity, dispersibility and emulsion stability of the alkenyl succinic acid aluminum starch are good, total quantity of bacterial colony is low, and the alkenyl succinic acid aluminum starch can be applied to the field of skin care products for daily use.

The invention discloses a method for freezing prawns by adopting ultrasonic and high hydrostatic pressure. The method comprises the following steps: (1), preparing vacuum-packed prawn samples; (2), impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C, carrying out high hydrostatic pressure treatment by increasing the pressure to 100-600 MPa and maintaining the pressure for 25-35 min, and carrying out ultrasonic treatment in the high hydrostatic pressure treatment process; (3), carrying out compression release operation, continuously impregnating the prawn samples with a refrigerant medium of minus 18 to minus 20 DEG C for 3-5 min after compression release operation, and carrying out ultrasonic treatment in the impregnating process; (4), long-time storing the prawn samples in a refrigeration storage of minus 18 to minus 20 DEG C. According to the method for freezing prawns by adopting ultrasonic synergistic high hydrostatic pressure, heat treatment steps necessary for the conventional frozen prawn production process are not needed, protein denaturation due to heat treatment is avoided, an enzymatic inactivation sterilizing effect produced by heat treatment can be achieved, and the fresh quality of quick-freeze prawns is fundamentally ensured.

The invention provides a composite probiotic composting agent as well as a preparation method and application thereof. The composite probiotic composting agent is prepared from a lactobacillus plantarum P-8 bacterium, a lactobacillus plantarum C2 bacterium, a bacillus subtilis HM-66 bacterium, a bacillus licheniformis BL-S bacterium and a dilution carrier which are mixed and compounded, the numberof viable bacteria of the two lactobacillus plantarum bacteria is greater than or equal to 2*10<11>CFU / g, and the numbers of viable bacteria of the two bacillus subtilis bacteria are both greater than 1*10<11>CFU / g. The composite probiotic composting agent of which the viable bacterium number is 16 billion CFU / g is adopted to compost 200 tons of an excrement fertilizer with sheep manure as a mainraw material for 60 days, the harmless treatment effect of the excrement fertilizer is improved, the heating speed of the fertilizer can be increased, and the heat preservation capability of the fertilizer is improved; the odor of the excrement fertilizer is rapidly lightened, and the color and the texture of the excrement fertilizer are improved; the contents of organic matters and nutrients such as nitrogen, phosphorus and potassium in the excrement fertilizer are increased; the seed sprouting rate of the excrement fertilizer is increased; and the contents of lactic acid bacteria and probiotic bacillus subtilis in the excrement fertilizer in the composting process are increased, and the total bacterial colony number can be reduced.

The invention discloses a processing method of fresh and crispy freeze-dried jujubes and jujube slices. By adopting acidic electrolyzed water and sterilization and enzyme deactivation treatment and freeze-drying technologies, the dried jujube products have the advantages of intact shape, bright color, high nutrient content, aromatic flavor and good taste. The total number of bacterial colonies ofthe prepared finished products are less than 1000 CFU / g, the number of coliform bacteria of the finished products is less than 30 MPN / 100g, the cross sections of the finished products show vivid verdant color, and the finished products have no band-shaped brown stripes which are usually shown in common freeze-dried products; by adjusting a freeze-drying curve, the moisture content of the productsis controlled to be 4%-10%, the products have rich fresh and aromatic flavor, and the taste of the products is similar to the taste of fresh jujubes; the finished products have crispy taste similar tothe taste of vacuum puffed products and low-temperature fried products and have no greasy feeling; and nutrients are better kept, and the retention rate of vitamin C is higher than 90%.

The ageing method of edible vinegar includes the following steps: high-pressure homogenizing the edible vinegar at above 12 MPa, microwave irradiating it in microwave reactor and heating it to 55-98 deg.C, making it flow into cooling device, cooling, decompressing and collecting product. Its equipment for implementing said method includes high-pressure homogenerating machine, microwave oven, microwave reactor and cooling device.

The invention discloses a sterilization preservation method for fresh-cut pumpkin using ultrahigh pressure. In the sterilization preservation method, the raw material, fresh pumpkin, is subjected to dicing and sealed packaging; after sterilization treatment by ultrahigh-pressure equipment, the pumpkin blocks are stored in cold so as to finally obtain a fresh pumpkin product of which the texture iskept well, little nutrition is lost and the expected storage period can be reached.

The embodiment of the invention relates to the technical field of food processing and in particular relates to a preparation method of leisure flavored squids. The preparation method of the leisure flavored squids, provided by the invention, comprises the following steps: carrying out raw material treatment on squids; disinfecting the squids subjected to the raw material treatment; carrying out pickling treatment: pickling the unfrozen squids with pickling materials by way of rolling and rubbing; carrying out blanching treatment: blanching the pickled squids; soaking with seasoning liquid: rapidly putting the blanched squids into low-temperature seasoning liquid, cooling and soaking; packaging: bagging the cooled and soaked squids; vacuumizing and sealing; sterilizing to obtain squid bags;preparing condiments and bagging the condiments to obtain condiment bags; commonly putting the squid bags and the condiment bags into a container; and sealing. The preparation method provided by theinvention can realize standardized and industrial production and the prepared leisure flavored squids have a stable flavor and a good mouthfeel; and the quality guarantee period can reach 30 days or more at room temperature, the leisure flavored squids can be supplied for catering and retail and are suitable for being sold in a vending machine.

The invention discloses a processing method of red date grains. The processing method of the red date grains comprises the following steps: preparing an anti-sticking antibacterial liquid, carrying out pre-treatments, carrying out soaking, carrying out grinding, carrying out grading, and carrying out drying. According to the processing method, the anti-sticking antibacterial liquid is adopted so as to reduce the cohesive force of the sugar in the red dates, so that shearing and crushing are facilitated, and bacteria and fungi are inhibited to a certain degree. A nitrogen-filled variable-frequency grinder is adopted, so that the contact points of the red dates with the blades can be maintained at an environment of 0-5 DEG C during the grinding processes, so that temperature rise of shear-type grinder is fundamentally suppressed, and automatic continuous low-temperature shearing is realized. Frequency control is adopted for controlling the rotate speed of the grinding machine, so that the frequency can be adjusted according to different raw materials, and the qualified rates of the grinded red date grains are thereby maximized. Vacuum microwave drying is adopted, so that the water contents in the red date grains can be rapidly reduced to lower than 15% after a short period of low-temperature drying; thus, re-bonding of the red date grains is avoided, and damages to the nutritional ingredients and browning of the red date grains are effectively inhibited.

The invention discloses a method for reducing allergenicity of casein in cow milk through high hydrostatic pressure. The cow milk is packaged in a PA / CPP (polyamide composite film-polypropylene) plastic bag under a sterile operation condition and subjected to vacuum package; the vacuum package bag is put in high hydrostatic pressure equipment, and high hydrostatic pressure processing is performed at the processing temperature of 23-27 DEG C under the processing pressure of 200-600 MPa, the high hydrostatic pressure boosting rate is 8.0-8.5 MPa / min, and the high hydrostatic pressure reduction time is shorter than or equal to 4s. The high hydrostatic pressure technique is applied to reduction of allergenicity of casein in the cow milk, can effectively reduce allergenicity of casein in the cow milk, has a remarkable sterilization effect on the cow milk and can maintain the sensory quality of the cow milk. The sectional type circulating high hydrostatic pressure processing has the remarkable advantages of simple process, safety in operation, high efficiency, energy conservation, suitability for large-scale processing and production and the like, and a theoretical support is provided for production of the cow milk.

The invention puts forward a high-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods. After instant dry fruits are packaged, the instant dry fruits are put between two electrode plates of a high-voltage electric field dielectric barrier discharge (DBD) low-temperature plasma generator and are subjected to intermittent multi-time cyclic sterilization under the conditions of the room temperature and humidity of 50-80% RH, wherein single-time sterilization processing time is 30-180s, interval time is 30-180s, repeated processing is carried out for 3-5 times, voltage intensity is 10-35kV / cm, power density is 5-40w / cm<3>, and a processing frequency range is 50-150Hz. By use of the method disclosed by the invention, after the dry-fruit foods are packaged, high-voltage electric field low-temperature plasma cold sterilization processing is carried out, short time-interval-multi-time sterilization is adopted to effectively avoid secondary pollution, meanwhile, utilization of food additives is reduced, a total number of bacterial colonies and pathogenic bacteria on the surfaces of the dry-fruit foods are effectively reduced, and the expiration date is prolonged.

The invention belongs to the technical field of microorganism application, and provides a fresh-cut fruit and vegetable preservative compounded by antibacterial substances produced through bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens. The bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens with strong antibacterial activity are sifted out from the vinegar grain of Shanxi aged vinegar and preserved in the China General Microbiological Culture Collection Center, wherein the numbers of the bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens are CGMCC 16909, 16911 and 15732 respectively. A culture fermentation liquid supernatant is prepared into a 1.0 mg / mL compound preservative after being subjected to ammonium sulfate precipitation, dialysis and freeze drying, and the compound preservative is applied to preservation of fresh-cut apples and lettuce. As is shown by the result, compared with a control group, after the fresh-cut apples and lettuce to which a pathogenic bacterial mixed liquor is sprayed are treated by the compound preservative, the antibacterial effect is obvious, the colony numbers of staphylococcus aureus, escherichia coli, salmonella enteritidis, shigella flexneri and listeria monocytogenes are all significantly lowered, and the rotting rate of the fresh-cut apples and lettuce is reduced.

The invention discloses a making method of a soft yak meat can. The method comprises the following steps: cutting yak meat into pieces, removing fascia and grease, cleaning the processed yak meat pieces, and tenderizing the cleaned yak meat pieces; soaking the tenderized yak meat pieces in bacterium-reducing liquid, and injecting salt water into the soaked yak meat pieces; mixing the injected yak meat pieces with seasoning powder for curing meat, rolling and kneading the mixture in vacuum, discharging the obtained yak meat pieces after rolling and kneading to a curing barrel, covering the curing barrel and curing the yak meat pieces at a low temperature of 0-4 DEG C until the center of each meat piece is brightly rosy in color and the surfaces of the yak meat pieces are slightly sticky; heating spice water in a saucepan to boiling, adding the cured yak meat pieces into the boiled spice water, firstly stewing the meat with big fire, then braising the yak meat pieces with slow fire to maintain a slightly boiling state; taking the yak meat pieces out when bloodshot spots in the centers of the yak meat pieces disappear; cutting the cooked yak meat pieces into granules at normal temperature, adding auxiliary materials, stir-frying the meat granules, packaging the stir-fried meat granules and performing sterilization. The bacterium-reducing processing effectively ensures the initial sanitary level of the product; the tenderizing processing can damage the muscular organization, which is helpful in extraction of salt soluble proteins; the injection of salt water can quicken the curing speed and enables the curing to be more uniform; stir-frying again enables the product to have a good taste; and sterilization can greatly prolong the shelf life of the product.

The invention discloses a preservative formula for preserving soft boiled eggs at normal temperature and a preparation process, and belongs to the technical field of food preservation. The fresh-keeping agent comprises 1.5% of a composite extract (containing 9-12% of a corn extract, 13-16% of a mushroom extract, 5-9% of a lemon extract, 12-20% of a chrysanthemum extract, 10-15% of a rice extract and 40-55% of a crab shell extract), 1% of nisin and 1% of polylysine hydrochloride, and after the fresh-keeping agent is used, water on the surfaces of eggshells is dried at the temperature of 50 DEG C. The preservative disclosed by the invention has a synergistic effect in the aspect of bacteriostasis, and the natural bacteriostasis capability can be improved. When the preservative is applied to the soft boiled eggs, the water outlet condition and the yolk black heart rate of the packaged soft boiled eggs can be remarkably reduced, and the total number of bacterial colonies and the number of coliforms in the storage process of the egg contents can be remarkably inhibited, so that the product has a relatively long shelf life at normal temperature, and meanwhile, the egg white is relatively elastic and not turbid.