65results about How to "Stay organized" patented technology

The invention discloses a fresh keeping agent for water bamboo shoots, a production method of the bamboo shoot and a product, aiming at solving the problems that a chemical preservative is required to be added for ensuring the shelf life of products such as water bamboo shoots, the health of consumers can be harmed due to excessive adding and abuse of the chemical preservative, a great amount of sodium sulfite is used for corrosion prevention and decoloring when the bamboo shoot raw material is pre-treated, and long-time desulfuration is also required in a later period. The fresh keeping agent meets the organic product processing standard, and can be used for replacing the chemical preservative and solving the problems of microbial spoilage, sack expanding and the like during organic water bamboo shoot processing. The fresh keeping agent is used for processing bamboo shoots, the product quality is ensured, the environment pollution is reduced, the health of consumers is safeguarded, the economic benefit of farmer households is improved and the fresh keeping agent plays an important role; and besides, the method is simple, the operation is convenient, the equipment investment is low, the production period is short, the fresh keeping agent is suitable for industrial production requirement of small and medium sized bamboo shoot processing enterprises and has wide application prospect.

The invention discloses a method for quickly freezing belt fish and products thereof. According to the invention, the belt fish are preprocessed, cleaned and leached to obtain clean belt fish raw materials, then the belt fish raw materials are processed by the selected quick-freezing technology, wherein the quick-freezing technology comprises temperature reducing or seasoning processing, quick-freezing processing and freezing storage processing. Through the processing method provided by the invention, the freshness and nutritional ingredients of the belt fish and the products thereof are kept favorable, the shelf life is remarkably prolonged, the belt fish harvest period is avoided and the problem of poor quality by conventional freezing storage is solved; and the quickly frozen belt fish and products thereof can be taken as ideal goods for catering or gift giving and the like.

The invention discloses a processing method of instant Chinese chestnuts. The processing method of the instant Chinese chestnuts comprises the following seven steps: pretreating raw materials, immersing the raw materials in a plant preservation solution, rinsing, quickly freezing, steaming, packaging and carrying out pulse highlight sterilization. According to the processing method, the Chinese chestnuts are immersed with an extraction solution of pure natural plant raw materials; the preservation of the Chinese chestnut kernels is realized through natural effective components with the functions of sterilizing, disinfecting and inhibiting microorganisms in Chinese herbal medicines, and the color, aroma and taste and tissue states of the Chinese chestnut kernels are kept; the light natural aroma of the Chinese chestnuts can be increased and the flavor is unique; the nutritional and health value is increased by pure natural plant components, namely medlar, propolis and the like; and other preservatives or chemical additives are not added in a processing process of the product so that the instant Chinese chestnuts are of an environmental friendly and convenient snack food.

The fish flesh re-combining and processing method is to add glutamine transminase (TG) in 0.05-3.0 wt% into fish flesh or fish sheet with fish head, internal organs, fish bone, etc eliminated and react at 0-20 deg.c for 0.5-24 hr to form new combined fish flesh product. The present invention has simple technological process, and the product may be in the fish shape, or be various fish segment, fish block or fish sheet. The fish flesh product may be frozen or heated without shape change and has mouth feeling, flavor and nutritious value the same as fish flesh.

A low-calorie whole-grain coarse-cereal crisp biscuit and a manufacturing method thereof belong to the biscuit manufacturing field. The biscuit comprises, by weight, 300-400 parts of a mixed coarse-cereal flour, 80-120 parts of erythritol, 20-80 parts of galacto-oligosaccharides, 80-150 parts of butter, 100-150 parts of eggs, 80-120 parts of peanut butter, 80-120 parts of milk, 20 to 80 parts of resistant dextrin, 10 to 30 parts of whey protein powder, 10 to 30 parts of white kidney bean extract, 5 to 10 parts of chia seeds, 5 to 10 parts of modified starch, 2 to 10 parts of baking soda, 2 to10 parts of baking powder and 0.2-1.0 parts of selenium-enriched yeast. Aiming at problems that nutrients in existing biscuits are not comprehensive and a high calorie is possessed, the low-calorie whole-grain coarse-cereal crisp biscuit is manufactured. The biscuit is suitable for people with abnormal glucose tolerance and people who need to lose weight.

The invention discloses a color protection preservative solution for a pathological tissue specimen. The color protection preservative solution is prepared by mixing the following raw materials in parts by weight: 1 to 3 parts of laurocapram, 1 to 3 parts of ethylenediaminetetraacetic acid disodiu, 5 to 15 parts of menthol, 0.5 to 1 part of protein cross-linking agents, 1 to 2 parts of penetrating agents, 0.4 to 1 part of potassium sorbate, 10 to 20 parts of glycerol, 10 to 16 parts of sodium hydroxide powder and 80 to 120 parts of water. The color protection preservative solution of the specimen is colorless and transparent liquid without pungent odor; the sterilization, mildewproof and anti-corrosion performance is excellent; the tissue form and color of the original biological specimen are maintained; no volatile substance exists; the effect is durable; the cost can be effectively reduced; toxic and harmful substances are not contained; green and environment-friendly effects are achieved; the environment burden is reduced.

The invention discloses a medicine composition capable of alleviating asthenopia and a preparation method of the medicine composition. The medicine composition is prepared from gingko leaves, cowberry blueberry extract, wolfberry fruits, fructus ligustri lucidi, radix polygoni multiflori, flos chrysanthemi, semen cassiae, taurine, zinc gluconate and vitamin A. The medicine composition has the effects of regulating meridians, nourishing liver and tonifying kidney, and clearing liver and improving eyesight; by relaxing blood vessels and eliminating free radicals in retinas, the generation of retina purpurin is promoted, so that the function of alleviating asthenopia is realized; a relative test shows that the medicine composition is reasonable in medicine compatibility, is safe and effective, and has no toxic and side effects; the medicine composition can be used for alleviating asthenopia and improving the sub-health state of people with asthenopia.

The invention provides a high-efficiency drying method for shepherd's purse. The method is characterized by comprising the following steps: 1, pretreatment: a step of cleaning, draining and segmenting the shepherd's purse and pre-freezing the shepherd's purse at a temperature of -15 to -20 DEG C for no less than 6 h; 2, freeze drying: a step of freezing the prefrozen shepherd's purse, then sublimating the shepherd's purse at a temperature of -3 to -7 DEG C for 3 to 4 h and desorbing the shepherd's purse at a temperature of 3 to 7 DEG C for 2 to 3 h, wherein the processed shepherd's purse has water content of 50 to 60%; 3, vacuum drying: a step of drying the shepherd's purse at a vacuum degree of -0.065 to -0.075 MPa for 50 to 60 min when temperature uniformly rises to 50 DEG C from 30 DEG C so as to allow the water content of the shepherd's purse to drop to 25 to 30% and then drying the shepherd's purse at a vacuum degree of -0.08 to -0.09 MPa for 40 to 50 min when temperature uniformly rises to 70 DEG C from 50 DEG C so as to allow the water content of the shepherd's purse to drop to 15 to 20%; and 4. microwave drying: a step of drying the shepherd's purse at a power of 5 to 10 W/g, wherein overturning is carried out during drying, drying is stopped for 10 to 20 s every 0.8 to 1.2 min, the water content of the shepherd's purse drops to less than 8%, and drying is completed. The method provided by the invention maintains the structural form and nutritional components of the shepherd's purse, enables the dried shepherd's purse to have a good color, a good water regaining characteristic and richer flavor, shortens drying time and improves drying efficiency.

The invention discloses a preparation method of shortening without trans-fatty acids. The preparation method comprises steps as follows: rice bran solid lipid, perhydrogenated soybean oil and coconut oil are melted and proportionally mixed at the mass ratio of 41.6%-63.6% : 27.3%-41.6% : 9.1%-16.8%; 5%-8% of immobilized lipase Lipozyme RMIM catalytic system by mass is added for transesterification at the reaction temperature of 60 DEG C-70 DEG C for 5-7 hours; and molecular distillation deacidification is performed at the distillation temperature of 160 DEG C-200 DEG C and at the cooling water temperature of 10 DEG C-20 DEG C to obtain shortening. The invention provides an application method of the rice bran solid lipid, and the rice bran solid lipid can be sufficiently developed and utilized.

The invention provides a method for preparing dried figs by virtue of a closed loop dehumidification-heat pump technique. The dried figs are prepared through raw material selection, hot ironing, color protection, drying and packaging by virtue of the closed loop dehumidification-heat pump technique. According to the closed loop dehumidification-heat pump technique, the original organizational form, smell, good sensory evaluation and nutrient content of the figs can be furthest preserved, the moisture content of the products is low, the internal cellular structure is undamaged, and the original state, color, smell, flavor and active ingredients of the fresh figs can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the clean production requirements of energy saving, emission reduction and effect enhancement are met.

The invention relates to a preparation method of human homologous tendon, which belongs to the technical field of biomedical materials. The invention mainly solves the technical problems of immunological rejection, bacterial infection, virus infection, complicated operation steps, and the like in the traditional method for transplanting homologous tendon. The preparation method of human homologous tendon comprises the following steps of: (1) cleaning the human homologous tendon; (2) freezing the cleaned human homologous tendon for 30-90 days; (3) trimming loose connective tissues surrounding the tendon; (4) immersing the trimmed tendon material in a mixed solution of peroxyacetic acid, ethanol and water, standing still for inactivation of viruses; (5) cleaning the inactivated tendon with water until the content of the peroxyacetic acid in the cleaning solution reaches a certain value for the last time; (6) trimming the tendon again, dripping the water on the surface of the tendon, vacuumizing the trimmed tendon under an aseptic condition, and packing twice by common packaging; and (7) radiating the packed tendon by using Cobalt-60 for disinfection again. The invention has the advantages of no immunological rejection, no bacterial or virus infection, easiness for operation, no drug residue, and the like.

The invention discloses a heat-dissipating type food stirring device, and relates to the technical field of food processing. The device comprises an outer frame, wherein a feeding port is formed in the top part of the outer frame, and a feeding pipe communicates with the bottom part of the feeding port; a tank body is fixedly connected to the bottom part of the feeding pipe; a cold air circulatingrefrigerating device is fixedly connected to the bottom part of the outer frame; a motor is connected to the inner right side of the outer frame; a first rotating wheel is fixedly connected to an output shaft of the motor through a speed reducer; a second rotating wheel is in transmission connection with the surface of the first rotating wheel through a conveyor belt; and a rotating shaft is fixedly connected to an axis of the second rotating wheel. The heat-dissipating type food stirring device achieves the purposes of circularly cooling air, saving liquid nitrogen source, decreasing primaryinvestment, continuously efficiently dissipating heat, maintaining the color, flavor and structure of foods, and storing well; in addition, continuous feeding is realized through the feeding port; and the device is controlled to run normally through a self-control electric cabinet.

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.

The invention provides quick-freezing liquid for preserving food. The quick-freezing liquid comprises the following components in parts by weight: 30-35 parts of purified water, 8-10 parts of sodium chloride, 25-30 parts of ethyl alcohol, 15-20 parts of chitosan, 0.5-2 parts of acetic acid or 1.5-6 parts of alginic acid and 10-15 parts of active components. The quick-freezing liquid for preserving food provided by the invention has an excellent antibacterial property, is free from toxic and side effects or secondary pollution to food and is high in heat conduction rate in the freezing process of food, so that the ice crystal formed in the food histocyte is small, the cells are prevented from mechanical damage and no drying loss is generated; no nutrient substance is lost in the unfreezing process; the original color, flavor and tissue state of food are kept; after the quick-freezing liquid is regulated with a harmless additive, the freezing speed and the antibacterial property are both kept, so that the quick-freezing liquid is reusable, high in use ratio, low in cost and expected to be widely used in the field of food quick-freezing processing.

The invention discloses a manufacturing method of quick-freeze taros. According to the technology, on the basis of improving the manufacturing safety and continuity, quick-freezing and freshness retaining are performed on taros by applying the methods for earlier-stage decontamination, continuous steam digestion, sterile cold air cooling and monomer quick-freezing, the quality of the quick-freezetaros is improved, the obtained quick-freeze taros are not likely to age or go bad, the texture structure is perfect, and the taros are easily cooked thoroughly.

The invention discloses a preparation method of fruit-vegetable crisps applying trehalose. The method comprises the following steps: performing screening on the raw materials, cleaning, steam de-enzyming and soaking in citric acid cold water to obtain pretreated raw materials; performing centrifugal dehydration on the pretreated raw materials to obtain pre-impregnated raw materials; uniformly mixing the pre-impregnated raw materials with impregnation liquid according to the production requirements, and impregnating in a vacuum impregnation machine for good taste, wherein the impregnation liquid is prepared from trehalose and an emulsifier; sequentially performing pre-cooling, freezing, vacuum oil-bath dehydration and centrifugal oil removal on the impregnated raw materials to obtain the fruit-vegetable crisps. The impregnation technology provided by the invention adopts the trehalose and the emulsifier, maintains original color of the food and avoids shrinking of the raw materials; moreover, rehydration is fast, the tissue structure of original food is maintained, the blood glucose reaction is steady, and the sweetness quality of the food is improved; moreover, the cariogenicity islow. In the treatment of raw materials, a centrifugal dehydration treating technology is added before the impregnation technology, then the yield of semi-finished products is increased by 15%, and the production efficiency is improved.

The invention discloses a sampling device, which comprises a shell, wherein a drive assembly, a drill pin assembly and a discharge assembly are arranged in the shell; the drill pin assembly comprisesa drill pin and a drill pin mounting shaft; the drill pin mounting shaft is connected with the drive assembly and can drive the drill pin to rotate under the drive of the drive assembly; the dischargeassembly comprises a knob and a discharge screw rod; the discharge screw rod is connected with the drill pin assembly; the knob is connected with the discharge screw rod and can drive the discharge screw rod to rotate to discharge materials; and an experimenter operates the sampling device with one hand, clamps a to-be-sampled mother sample on a special freezing table, clamps a special limiting sleeve on a sampling test tube, starts a button and presses the sampling device to carry out sampling work. The sampling work is completed when the sampling quantity meets the original set quantity, and the sampled sample is spun out into a target container. The frozen sample is quantitatively taken out in a targeted manner on the premise of keeping the mother sample in a non-frozen-thawed state, and the original tissue property of an experimental sample is kept to the maximum extent.

The invention relates to a hybridization solution for in-situ hybridization, a preparation method of the solution and an in-situ hybridization detection kit. The hybridization solution for in-situ hybridization comprises the following final concentration components: formamide with the volume percentage concentration not exceeding 2%, fluoride with the weight percentage concentration of 0.1-10%, SSC with the weight percentage concentration of 2-4 times, 1-10mM of EDTA, Denhardts solution with the concentration of 1-5 times, dextran sulfate with the weight percentage concentration of 5-10%, salmon sperm DNA with 0.1-1mg/mL, and 50-100mM of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution or Tris-HCl buffer solution with the pH of 7.0. The hybridization solution for in-situ hybridization can improve hybridization efficiency and shorten hybridization time under the condition of ensuring hybridization signals.

The invention relates to a processing method for improving corrosion resistance of pot stewed meat products. The processing method comprises the following steps: unfreezing raw materials, selecting meat materials, stewing or marinating, cooking at a high temperature, cooling, checking, acquiring end products, and the like. In the step of cooking at a high temperature, lysozyme as a preservative and the meat materials are put into a pot, wherein the mass ratio of lysozyme to meat materials is 1:5000. The processing method for improving corrosion resistance of pot stewed meat products is capableof effectively prolonging the shelf life; the lysozyme as a natural protein is capable of acting in stomach and intestine for absorbing nutrients, is nontoxic to human body, will not remain in body,has an excellent insurance effect and meanwhile will not damage the original flavor and taste of the products and has an excellent effect of enhancing taste; the processed pot stewed meat products arerich in nutrition, taste tender and smooth and have an ideal technical effect.