41results about How to "Satisfy to eat" patented technology

The invention discloses a forage grass repetition chopping device for livestock breeding. The device comprises grass chopping boxes, a driving motor, a special gear, a first sliding rail, a lower pressing plate, movable cutting knifes, fixed cutting knifes and an inclined screen plate, the grass chopping boxes are slidably mounted on guide sliding columns, the first sliding rail is fixedly mountedon the left side of a mounting plate through screws, a first rack is slidably mounted on the first sliding rail, a second sliding rail is fixedly mounted on the right side of the mounting plate through screws, a second rack is slidably mounted on the second sliding rail, an output shaft of the driving motor is forward, the special gear is fixedly mounted on the output shaft of the driving motor,the movable cutting knifes are equidistantly arranged on the lower side of the lower pressing plate, and the fixed cutting knifes are connected on the lower side of a horizontal plate in a threaded manner. The device is novel in structure, secondary fine chopping of forage grass can be achieved under the combined action of the movable cutting knifes and the fixed cutting knifes, the forage grass is chopped twice, so that the chopping degree of the forage grass is high, and the forage grass can be cut off once.

The invention discloses compound nutrient lick bricks suitable for the growth of yaks and a production method of the compound nutrient lick bricks. The compound nutrient lick bricks are prepared from wheat bran, rapeseed meal, bentonite, table salt, urea, molasses, gypsum and trace mineral elements including ferrous sulfate, zinc sulfate, copper sulfate, potassium iodide, cobalt chloride, magnesium oxide, copper sulfate and the like. The production method of the compound nutrient lick bricks comprises the following steps: firstly, weighing materials in parts by weight; crushing the wheat bran, the rapeseed meal, the bentonite and the gypsum and sieving; crushing the trace mineral elements and uniformly mixing; melting the molasses; adding water into the urea and dissolving; adding auxiliary materials and uniformly stirring; pressing and airing. According to the compound nutrient lick bricks, an application range of the lick bricks is effectively enlarged and nutrients of the lick bricks is more balanced; the compound nutrient lick bricks can be suitable for the yaks at different development phases to eat; the feed intake of the yaks is more easily improved and the production efficiency of enterprises is improved.

The invention relates to the field of medicinal health products, in particular to a health product for auxiliary reduction of blood sugar. The health product is characterized by comprising the following effective health care and treatment ingredients by mass per dose: 23-27% of an okra extract, 23-27% of a burdock extract, 8-12% of a celery extract, 8-12% of a poria cocos extract, 8-12% of an astragalus membranaceus extract, 8-12% of a gingko extract, 3-7% of a cinnamon extract, 0.03-0.05% of nicotinamide, 0.18-0.22% of vitamin C, 0.0003-0.0007% of beta-carotene, 0.001-0.003% of vitamin B1, 0.001-0.003% of vitamin B2, 0.001-0.003% of vitamin B6, 0.000004-0.000008% of vitamin B12, 0.005-0.015% of folic acid and the balance of starch slurry. The final medicament forms of the health product are powder, tablets and capsules. The health product has the advantages of being simple in compatibility, good in health care effect, safe, reliable, free from toxic or / and side effects, light in medicinal odor, good in tastes and convenient to carry, and can be eaten by general people as daily health food.

The invention discloses a preparation technology of an instant beef product. The preparation process comprises the following steps that beef is washed with clean water, cleaned in water with salt andcut into a required shape after washing, seasonings are added for pickling, the beef is placed in an electric-oil heat-conducting pot, and a proper amount of table salt is added; the fried beef is putinto flavoring in S3, and then the beef is soaked for 80-110 min at 45-60 DEG C; the cubed beef is placed orderly in a baking tray in a single layer after soup is drained, five-spice powder is uniformly sprayed on the surface of the cubed beef, then the cubed beef is placed in an oven to be dried, and the dried cubed beef is subpackaged and bagged. Beef processing is completed in the steps of preprocessing, frying, mixing of the beef and the flavoring and the like, the original flavor of the instant beef can be guaranteed, and residual blood streaks and impurities in the beef can be removed,so that the quality of the beef is guaranteed.

The invention discloses a preparation method of a dry stir-fried hot and spicy giant salamander fast food. The preparation method of the dry stir-fried hot and spicy giant salamander fast food comprises the following steps: S1, taking giant salamanders, dried red chili peppers, Chinese prickly ash, garlic, fresh ginger, scallion and white sesame seeds as food materials; S2, proportioning the foodmaterials as follows: 1.5 kilograms of giant salamander meat chunks, 0.15 kilogram of dried red chili peppers, 0.1 kilogram of Chinese prickly ash, 0.15 kilogram of garlic, 0.15 kilogram of fresh ginger, 0.05 kilogram of scallion, and 0.1 kilogram of white sesame seeds as food materials; and S3, preparing raw materials, including: S31, preparing marinade, namely stir-frying 0.25 kilogram of whitesugar in an iron pan until dark red syrup is obtained, adding 5 kilograms of water, an appropriate amount of edible salt, 0.2 kilogram of dried chili peppers, 0.2 kilogram of Chinese prickly ash and an appropriate amount of spices, including clove, star anise, aniseeds, Chinese cinnamon, dried orange peel and the like, so as to obtain a mixture, stewing the mixture in a pot until hot and spicy smell is produced; and S32, cutting the giant salamanders into meat chunks which are 2-3 cm in sizes, blanching the giant salamander meat chunks, carrying out thorough draining, carrying out stewing in the marinade until the giant salamander meat chunks are hot, and carrying out draining for standby application. The preparation method of the dry stir-fried hot and spicy giant salamander fast food relates to the technical field of fast foods. According to the preparation method of the dry stir-fried hot and spicy giant salamander fast food, the giant salamanders are cooked in hot and spicy flavor,so that the prepared dry stir-fried hot and spicy giant salamander fast food is mellow in hot and spicy taste, salty, palatable and aromatic in flavor, as well as hot but not liable to cause excessive internal heat; and moreover, the prepared dry stir-fried hot and spicy giant salamander fast food has palatable taste, and meets consumption needs of people fond of spicy foods.

The invention discloses canned mutton and a processing method thereof. The canned mutton is composed of mutton, edible oil, Chinese yam, spice seasonings, auxiliary materials, monosodium glutamate, fine salt, coarse salt and fermented soybean paste, wherein the mutton is 20-30 kg. The spice seasonings comprise: 450-550 g of star anise, 250-350 g of fennel, 150-250 g of cloves, 250-350 g of cinnamon, 950-1000 g of raw ginger, 50-70 g of pepper, 80-120 g of Chinese prickly ash, 250-350 g of radix angelicae, 80-120 g of angelica sinensis, 50-80 g of astragalus membranaceus, 20-40 g of mint, 50-70g of rose flower, 20-40 g of dried fruits of mirenhua, 250-350 parts of pericarpium citri reticulatae, 25-35 g of stevia rebaudiana, 50-70 g of licorice roots, 90-110 g of couch grass roots, 900-1100g of radish, 250-350 g of green onion and 250-350 g of garlic. By processing the mutton in cans, people can enjoy mutton in all times; the canned mutton is prolonged in fresh-keeping life, so that imbalance between supply and demand can be effectively balanced, and benefit of sheep breeding farmers is guaranteed; the product can increase the additional value and also drive employment environment.