6 results about "Flour corn" patented technology

The invention discloses a sargassum powder-containing compound feed for improving intestinal health of grass carps and a preparation method of the sargassum powder-containing compound feed, and relates to the technical field of aquaculture. The feed comprises the following components in percentage by weight: 15-30% of soybean meal, 18% of rapeseed meal, 7% of cottonseed protein concentrate, 0-17% of sunflower seed meal, 4% of rice bran, 23% of flour, 4% of corn dry vinasse, 0.15-7.32% of microcrystalline cellulose, 0.2% of choline chloride, 3.8% of soybean oil, 1.5% of monocalcium phosphate, 1% of premix, 0-0.21% of lysine hydrochloride, 0-0.04% of methionine, 0.03% of a mildew preventive, 0.01% of an antioxidant and 2-5% of sargassum powder. The feed can promote ingestion of the grass carps under the condition of low soybean meal, improves the average weight, the weight gain rate and the specific growth rate of the grass carps, and improves intestinal health of the grass carps at the same time.

The invention discloses a feed formula suitable for aquaculture, and relates to the technical field of aquaculture. The feed comprises the following components in percentage by weight: 15-30% of soybean meal, 18% of rapeseed meal, 7% of cottonseed protein concentrate, 0-17% of sunflower seed meal, 4% of rice bran, 23% of flour, 4% of corn dry vinasse, 0.15-7.32% of microcrystalline cellulose, 0.2% of choline chloride, 3.8% of soybean oil, 1.5% of monocalcium phosphate, 1% of premix, 0-0.21% of lysine hydrochloride, 0-0.04% of methionine, 0.03% of a mildew preventive, 0.01% of an antioxidant and 2-5% of enteromorpha powder. The formula provided by the invention can promote ingestion of the grass carps under the condition of low soybean meal, improve the average weight, weight gain rate and specific growth rate of the grass carps, and promote absorption and utilization of phosphorus in the feed by the grass carps.

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

The invention relates to the technical field of food processing, in particular to a tremella pregelation treatment method and application thereof. The method comprises the following steps: cooking tremella of which the base is removed after soaking for 20 minutes under the conditions that the pressure is 0.01-0.05 MPa and the temperature is 110-120 DEG C, and then performing crushing treatment for 1-3 minutes by utilizing ultrasonic waves with the power of 70-90W, so as to obtain the tremella slurry. According to the method, through the synergistic effect of specific pressure, temperature and ultrasonic treatment, the gel characteristic of tremella polysaccharide is effectively excited. The obtained tremella slurry is applied to preparation of the tremella cake, and the preferable formula of the cake comprises 20 g of low-gluten flour, 5 g of corn starch, 24 g of white granulated sugar, 5 g of the tremella slurry, 12 g of vegetable oil, 21 g of milk and 55 g of eggs. The processing method is simple in step and clear in condition, and the obtained tremella pulp can remarkably improve the texture of the cake and effectively delay the aging rate of the cake in the storage period.

The invention relates to the field of food industry, namely, to a breading mixture for food products, such as meat, fish, dairy and vegetable semi-finished products subject to heating. The technical result of the claimed invention is an increase in the organoleptic properties of a product prepared by frying or deep-frying while maintaining health benefits. The technical result is achieved with a breading mixture for food products containing the following components, % by weight: flour - 70-90%, corn, potato or tapioca starch - 2-25%, leavening agent - 0.1-5%, salt - 0.5-2%, paprika extract - 0.09-1%, wherein, the flour is selected from the group: amaranth flour or a mixture of amaranth flour with rice and / or wheat flour, wherein the content of amaranth flour in a mixture with rice and / or wheat flour is 40-60% of the weight of the entire mixture.

The application provides a preparation method of an anti-inflammatory factor aquatic diet, and belongs to the technical field of diet, and comprises the following steps: step 1, fresh and live oysters are shelled to obtain pure meat, washed, surface moisture is absorbed by sterile filter paper, and then high-speed homogenization is carried out to prepare uniform meat paste, and the meat paste is temporarily stored in a refrigerator; step 2, the oyster meat paste, medium-strength flour, corn starch, whole egg liquid, turmeric powder, salt and the rest of water are weighed according to the mass percentage, and then uniformly mixed to prepare a meat paste dough; step 3, the meat paste is quantitatively filled into a culture dish, and food silicon oil paper is used as a pad to prepare meat patties, which are used; step 4, the meat patties are placed in a high-speed air circulation device for heating treatment to obtain the aquatic diet; and step 5, the aquatic diet is detected in terms of curcumin retention rate, DPPH free radical scavenging rate and ABTS free radical scavenging rate. The high-speed air circulation technology is applied to the processing of the turmeric oyster cake, the effective balance between the oyster cake cooking requirement and the degradation risk of curcumin is realized, and the problem of low curcumin retention rate is solved.