108 results about "High food" patented technology

The invention provides a device integrating steaming and baking. The device comprises pot and a cover arranged on the pot and is characterized in that the cover is provided with a heating element, a fan, a steam cavity and a steam generator, the heating element is used for heating surrounding air to generate heated air, the fan is used for blowing the heated air to the pot, the steam generator isused for forming steam in the steam cavity, the steam cavity is provided with one or more steam outlets, the fan can have a sucking effect on the steam cavity through the steam outlets during work toallow the steam in the steam cavity to flow out through the steam outlets, and the steam is blown to the pot through the fan. The device has the advantages that the humidity of baked food is increased, food cooking methods are diversified, high food quality is achieved, and eaters like the taste of the baked food more; in addition, the device is simple in structure and ingenious in design, the effects above are achieved by modifying the necessary parts in the device, and extra cost is avoided.

The cooled pork producing process includes the steps of spray washing pig, electric shocking, killing and eliminating blood, washing, skinning or depilating, chest opening, eliminating internal organs, numbering and sampling, eliminating head and foot, eliminating oil, the first cooling, the second cooling, cutting, packing, etc. Said cooled pork producing process has less investment, high food safety, long preservation period and other advantages.

The invention relates to a natural preservative regarding lotus leaves as a raw material and a preparation method thereof. The natural preservative is prepared by mixing the raw materials in parts by weight: 4-8 parts of a lotus leaf extract, 1-3 parts of citric acid and 1-3 parts of soluble starch, wherein the lotus leaf extract is a powder prepared by drying a lotus leaf extracting solution. By regarding the lotus leaves as the raw material, the natural preservative disclosed by the invention has the advantages of wide resources, low cost, good antibacterial effect and high food safety, has relatively strong antibacterial effect on a plurality of invasive organisms in food, especially has a significant antibacterial effect on escherichia coli and staphylococcus aureus, and has the advantages of being simple and easy in preparation process as well as low in production cost, so that the natural preservative is widely used for food anticorrosion.

The invention discloses a fluid supplementary food weighing and metering control device, which comprises a supplementary food cup, a valve system, a fermentation tank and a supplementary food tank, and is characterized by also comprising a weighing system and an electronic monitoring system, wherein the weighing system comprises a weighting sensor, a suspension arm, a fixed bracket and a weighing cup, the supplementary food cup is connected with the weighting sensor to weigh the supplementary food in the supplementary food cup, the electronic monitoring system comprises an A / D conversion module, an alarming and display module, a keyboard, a mouse, a touch screen, a comparator, a setter, a CPU and a food supplementation speed controller. As the supplementary food is metered by the weighing device, the device has the advantages of up to 0.5 percent high food supplementation accuracy and providing a reliable guarantee for the optimization and amplification of an industrial fermentation process.

The invention discloses an intelligent dining room. The intelligent dining room comprises a food delivery unit and a dining table service unit, wherein the food delivery unit and the dining table service unit are correspondingly provided with a food delivery tray and a manipulator respectively by virtue of conveying arms; each conveying arm is of a three-section composite structure formed by a conveying arm upper section, a conveying arm middle section and a conveying arm lower section; the conveying arm upper section is arranged on an overhead guide rail in a horizontal moving mode, and a self-walking driving unit is arranged between the conveying arm upper section and the overhead guide rail; the conveying arm middle section is arranged on the conveying arm upper section in an up-and-down moving mode, and a first lifting driving unit is arranged between the conveying arm upper section and the conveying arm middle section; and the conveying arm lower section is arranged on the conveying arm middle section in the up-and-down moving mode, and a second lifting driving unit is arranged between the conveying arm lower section and the conveying arm middle section. The intelligent dining room has the beneficial effects of high food delivery speed, complete service function, high space utilization rate, good service quality, high efficiency, simple structure, compact arrangement, high manufacturing efficiency, low manufacturing and use cost and long service life.

The invention discloses a fish feed which consists of the following components in parts by weight: 25-40 parts of white fish meal, 30-50 parts of soybean meal, 10-15 parts of peanut kernel cake, 3-6 parts of wheat bran, 5-15 parts of corn protein powder and 15-20 parts of casein. The fish feed is proper in proportion, has the characteristics of complete nutritional components and high food calling capability, and can promote quick growth of fish, the feed coefficient and the breeding cost can be reduced; the immunity of fish is enhanced, and the disease resistance of the fish is improved.

The invention provides a processing process of preserved eggs, belonging to the technical field of food processing. The processing process comprises the following steps: selecting fresh eggs, washing, pickling, washing the eggs, coating wax and preserving, and preserving. Sodium hydroxide in a pickling solution is 1.5-2 percentage points higher than alkaline substances in a conventional pickling solution, so that a chemical reaction of the eggs is promoted and a processing period of the preserved eggs is shortened; and meanwhile, liquid paraffin wax is used for carrying out film coating on the produced preserved eggs, and a phenomenon that the preserved eggs and the pickling solution are subjected to reaction to be hardened and go bad is avoided. Meanwhile, material liquid can be circularly utilized, so that the production cost is saved, wastewater emission is also reduced and the environment is protected; the surfaces of the products have no soil and are smooth and clean, and the products are convenient to convey, store and consume; color and luster: egg white is transparent and bright and yolks are yellow, orange, green and dark brown, so that the preserved eggs are colorful and have attractive color and luster; the taste is cool and tasty and refreshing, the aroma is mellow, and the products have no obvious spicy taste and other abnormal tastes; and the processed preserved eggs are lead-free preserved eggs and the products have low salt content and high food safety.

The invention discloses a formula and a preparation process of a food can inner wall coating, and relates to the technical field of can processing. The invention is characterized in that: according to the formula, the coating is prepared by combining four mixtures, namely 700kg of material A, 100kg of material B, 60kg of material C and 140kg of material D; and the preparation process comprises the following steps of: putting the material A into a container, stirring, pouring the material B, the material C and the material D, continuously stirring for 60 minutes, discharging, and filtering. The process is simple, food in a can is quickly taken out, the coating has high food corrosion resistance, the safety of the food is improved, and the storage time of the food is prolonged.

The invention relates to a basic bait formulation for Nibea albiflora. The basic bait formulation for the Nibea albiflora is characterized by comprising fish meal, peanut meal, soybean phospholipid, fish oil, soybean oil, corn starch, vitamin C phosphate, choline, tea polyphenol, composite vitamin, composite amino acid, a composite mineral substance and a bonding agent. Compared with the prior art, the fish meal and the peanut meal are taken as main raw materials and various beneficial components are added, so that the problems that amino acids are unbalanced as well as lysine, methionine and threonine are short in the peanut meal can be effectively solved; the amino acids are balanced by adding synthetic amino acids or other protein feeds, so that all nutritional requirements can be supplied to the Nibea albiflora; multiple effective antibacterial substances including the tea polyphenol are added into the feed to prevent the feed from going mouldy and deteriorating, so that artificial breeding is facilitated; the bait is good in feed attractant effect, has a higher food coefficient than natural bait and is relatively applicable to livestock and aquatic feeds; and the peanut meal is low in cost, so that compared with the feed in the prior art, the bait provided by the invention saves cost and is high in economic benefit.

The invention discloses an acid protease containing compound enzyme of soy sauce. The acid protease containing compound enzyme of the soy sauce is prepared by taking proteases containing high-activity acid proteases and other food-grade enzymic preparations as main materials and scientifically compounding the main materials with high-activity acid proteases, mould cultures, plant extracts containing various plant enzyme systems, spice extracts, novasil, a protective agent, an activating agent, an antioxidant and the like, wherein the mould cultures have functions of inhibition of growth and propagation of aspergillus flavus and escherichia coli and decomposition of aflatoxin; the spice extracts are effective in inhibition of aspergillus flavus, bacillus subtilis, staphylococcus aureus and escherichia coli and not effective in inhibition of aspergillus niger and aspergillus oryzae and have functions of aroma enhancement and flavoring; the protective agent is capable of evidently improving storage stability of the compound enzyme of the soy sauce. The prepared compound enzyme of the soy sauce has the advantages of complete enzyme system, high enzyme activity, high stability, high potency and high food safety. The soy sauce yield can be remarkably increased by 24%, and a total nitrogen utilization rate and an amino acid generation rate of brew sauce are increased by 16.5% and 18.4% respectively.

The invention relates to a quick water fertilization method for adding fermented pigeon dung to cultivate food organisms for ornamental shrimps, which includes the steps: well mixing dry pigeon dung, auxiliary material and BGB (brilliant green bile broth) microbial inoculants with added water to obtain mixed fermented stock, wherein the auxiliary material is one or mixed two of wheat bran, corn starch and rice husk; hermetically placing the mixed fermented stock in the shade at the ambient temperature of 15-28 DEG C for viable microbial fermentation, and obtaining fermented pigeon manure when the surface of the mixed fermented stock is covered with white filiform mycelia; cleaning and disinfecting a breeding pond for ornamental shrimps, applying 75-150g of the fermented pigeon manure into the pond per square meter of water in the breeding pond for ornamental shrimps, and placing young ornamental shrimps into the pond for cultivation 3-5 days after application of the fermented pigeon manure. The water fertilization method has the advantages of short fermentation time, fast water fertilization speed, low fertilizer consumption, high food organism cultivating efficiency and the like.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention discloses a dietary supplement with a bacteriostatic action and a preparation method and application thereof. The method for preparing the dietary supplement with the bacteriostatic action comprises the following steps: (1) inoculating Paenibacillus (Paenibacillus sp.) in a tomato juice culture medium, shaking and performing fermentation culturing, thereby obtaining the fermentation liquor; and (2) centrifuging the fermentation liquor obtained in the step (1), taking the supernatant, and performing freeze drying, thereby obtaining the product. According to the dietary supplement with the bacteriostatic action disclosed by the invention, the adopted raw material refer to tomato juice during preparation, and the source is natural, so the dietary supplement has high food safety. Moreover, the preparation method of the dietary supplement is simple in process, and only three steps, namely fermenting, centrifuging and freeze drying are needed so as to finish the method, and the possible pollution problem brought by the traditional complicated process is greatly reduced. The obtained dietary supplement is obvious in bacteriostatic effect and stable in bacteriostatic action.

The present invention discloses a fructan-rich fruit and vegetable juice beverage and a preparation method thereof. The fruit and vegetable juice beverage preparation method is as follows: Leuconostoc citreum fermentation stran is fermented and cultured in a tomato juice sucrose medium. The used leuconostoc citreum is a lactic acid bacteria and the fermentation product has a higher food safety. The preparation method greatly simplifies the production steps, saves the cost of production, and at the same time reduces the contamination risk caused by non-continuous operation. The used fermentation medium in the preparation process is wide in a variety of sources and low in cost, is natural and safe, reduces material costs, and at the same time improves the safety of food.

The invention discloses a bacteriocin crude extract with bacteriostatic action, and a preparation method and application thereof. The preparation method of the bacteriocin crude extract comprises the following steps: (1) inoculating Paenibacillus sp. into a culture medium for culturing Paenibacillus sp., and carrying out shake fermentation and culture to obtain a fermentation liquid; and (2) centrifuging the fermentation liquid obtained in the step (1), taking the precipitate, adding acetone, evenly mixing, leaching, centrifuging, taking the supernatant, and removing acetone. The method solves the problem of narrow bacteriocin sources at present. Compared with the traditional bacteriocin, the bacteriocin crude extract prepared by the method has stabler properties, and thus, has higher food safety. The bacteriocin crude extract can be directly used for food production, thereby achieving the goals of inhibiting putrefying bacteria and prolonging the shelf life of food, and further lowering the application cost.

The invention relates to a processing method of sauced mushrooms, which belongs to the field of food fermentation. The processing method of the sauced mushrooms comprises the steps of mixing soybean powder and wheat powder according to the weight ratio of 6 to 4, adding yeast and kneading dough, fermenting, dicing, steaming and completely cooling, cutting into pieces, inoculating Aspergillus oryzae spores, and cultivating to obtain sauce yeast; crushing the sauce yeast, adding salt water, fermenting at 48 DEG C to 50 DEG C for 48 hours; fermenting at 45 DEG C for 3 days; adding D110 glutamic acid bacterial liquid, lactic acid bacteria and sorbierite and fermenting at 38-40 DEG C for 12 days to obtain primary mushroom sauce; and taking mushroom slices, deactivating the mushroom slices with salt water, thoroughly airing to obtain deactivated mushrooms, mixing deactivated water, the primary mushroom sauce and salt to prepare sauce, soaking the deactivated mushrooms into the sauce for saucing, fermenting for 10 to 15 days to produce sauced mushrooms, adding flavorings into the sauced mushrooms to obtain the finished product. The sauced mushrooms have the advantages of strong flavor, abundant nutrition, higher food therapy value, low salt content, and low sugar content, and are of green and healthy food. By means of the processing method, the fermentation time is shortened, and the amino-acid-state nitrogen content is enhanced to more than 43%.

The invention discloses a powdery compound feed for turbots. The feed is suitable for feeding the turbots and is a mixture prepared by processing various components by a method for processing powdery feeds. The feed comprises the following components in percentage by weight: 50 to 60 percent of fish meal, 22 to 24 percent of pregelatinized starch, 0 to 3 percent of puffed soybean, 6 to 10 percent of fermented bean pulp, 1 to 2 percent of fish oil, 3 to 5 percent of Saccharomyces cerevisiae, 1 to 2 percent of soybean oil, 1 to 3 percent of mineral substance, 0.2 to 0.5 percent of choline chloride and 1 to 2 percent of monocalcium phosphate. The feed has the advantages that: compared with other compound feeds, the powdery compound feed for the turbots are low in cost, have high food attraction, viscoelasticity and stability in water, and have good economic benefit and a good breeding effect, and the turbots can grow quickly.

The invention relates to a preparation method of a natural food preservative and belongs to the technical field of food preservatives. The preparation method comprises the steps that firstly, chrysanthemum flowers, cinnamon and the like are smashed and then are put in a cooking tank for cooking, the pH of a cooked mixture is regulated through citric acid, the cooked mixture is mixed and fermented with dog cystolith and is mixed with an ethanol solution for extraction, the mixture is put in an extraction instrument for extraction, extract liquor is collected, then freezing treatment and filtration are conducted on filtrate, the filtrate is collected and is mixed and discolored with activated carbon, finally rotary evaporation is performed to remove ethyl alcohol, the leftover is concentrated and then is sterilized and disinfected, and then the natural food preservative can be obtained. The used raw materials are natural and toxic, has higher food safety and does not hurt a human body. The prepared natural food preservative has the better preservation effect on foods and can prolong an expiration date of the foods and improve the taste, quality and value of the foods.

The invention relates to the technical field of healthcare food, in particular to healthcare sesame oil with beautifying and blood nourishing efficacy and a preparation method thereof. The healthcare sesame oil is made of raw materials comprising, by weight, 1200-1400 parts of black sesame, 6-12 parts of angelica sinensis, 20-25 parts of wolfberries, 12-15 parts of ligusticum wallichii, 20-25 parts of glossy privet fruit, 15-18 parts of chamomile, 12-15 parts of astragalus, 16-20 parts of lilium brownii, 10-15 parts of polygonum multiflorum, 8-10 parts of eclipta alba and 12-15 parts of roses. The sesame oil is rich in the raw materials and simple and efficient in producing process, a plurality of traditional Chinese medicine components such as the angelica sinensis, the wolfberries and the ligusticum wallichii are combined, efficacy of liver and kidney nourishing, five-organ moistening, beautifying and blood nourishing and the like is achieved, and high food healthcare value is achieved. The sesame oil is obtained by adopting a carbon dioxide subcritical extraction technology, the production process is environment friendly and efficient, extraction temperature is low, bioactive components in the raw materials cannot be destroyed, and a high promotion application value is achieved.

The invention provides a method for preparing deep fried hot pepper capable of being stored for a long term by using fresh hot pepper as a raw material. The method comprises the following steps of: treating raw materials; processing the raw materials for later use; conveying the raw materials to a storage device, mixing the raw materials and accessories uniformly, and standing; ageing the semi-finished product; and filling the hot pepper cooled to normal temperature after the ageing treatment into packing containers, adding sealing oil, performing vacuum sealing and pasteurization, and sorting and boxing according to the color. The product obtained by the treatment of the related process has unique flavor, is difficult to acidify and rot, is difficult to deteriorate after secondary pollution, and has a relatively high food safety level.

The invention discloses a method for enzymatic transesterfication preparation of a cocoa butter equiralent by using 33-DEG C palm oil, and belongs to the technical field of enzymatic transesterfication preparation of cocoa butter equiralent. The 33-DEG C palm oil with high food safety and wide source of raw material is used as a raw material, lipase having the advantages of good Sn-1,3 site selectivity, high catalytic efficiency, broad reaction conditions and low price is adopted for enzymatic transesterfication preparation of the cocoa butter equiralent, especially, a scientific-compounding natural antioxidant is added in an enzyme catalysis process, an acid value of the cocoa butter equiralent can be significantly reduced, and the shelf life of the product is prolonged. The physicochemical properties of the finally prepared cocoa butter equiralent component and product are extremely similar to those of natural cocoa butter, the acid value is low, the ester exchange rate is high, the acyl transfer rate is low, the shelf life is long, and the cost is low. The acid value of the prepared cocoa butter equiralent is 0.5-0.8 mg KOH / g, the ester exchange rate is 82.68-88.76%, and the acyl transfer rate is 4.41-6.61%.

A temperature controller is in a position at a height of 130 cm or more from a base surface settling, of which the refrigerator is settled, on a door of the refrigerator, which position is on an upper side of a handle for opening and closing the door. Further, a minute control depending on a preserving condition of foods, the seasons, a quantity of the foods, and so on is made possible. Further, a quick cooling time can be set; and a heat storage tray is installed inside the refrigerator, whereby a temperature inside the refrigerator and the foods are not affected even though warm or hot foods are stored, whereby checking and setting of the temperature become easy; the temperature controller and a display portion thereof are prevented from destroying; playing with a refrigerator by children and so on are avoidable; the foods can be further stably stored; a labor time for house holding is reduced; an energy saving capability is enhanced; and a food value is maintained to make a person ingest a higher food value.

The invention discloses a production method of tea-seed oil. The production method comprises the following steps: husked camellia seed impurity removing and grading, moisture balance control, temperature-controlled stir-frying, temperature-controlled squeezing, heat preserved adsorption impurity removing, filtering, packaging and sealing. According to the production method of tea-seed oil, the water content of camellia seeds can be well controlled between 7% and 10% before stir-frying and the water content of camellia seed in the same batch is uniform and balanced, thereby preventing the camellia seeds from being over stir-fried, reducing labor intensity and improving oil yield. The prepared tea-seed oil has the advantages of low benzopyrene content, low acid value, low peroxidation value, high food safety, strong fragrance, high vitamin E content, high camellia seed polyphenol content and moderate luster (between the luster of modern refined tea-seed oil and the luster of traditionally extracted tea-seed oil), reaches the grade one to two of the national high-quality edible vegetable oil standards, is convenient to store and even can be stored for 1-2 years at normal temperature at an airtight state.

The invention provides an environment-friendly papermaking coating using biological latex. The coating comprises the following components in percentage by weight: 10 to 20 percent of biological latex, 65 to 80 percent of heavy calcium carbonate and 1 to 15 percent of auxiliary material, wherein the biological latex is nanoscale modified starch, phosphate ester starch or modified soy protein. Paper produced by the environment-friendly papermaking coating using the biological latex has high printing surface intensity, high paper glossiness and printing glossiness and high food contact safety; by the produced environment-friendly papermaking coating, the cost of the papermaking coating is reduced, the quality of the paper can be improved when the coating is coated on the paper, the consumption of petroleum is reduced, the content of harmful substances in the coated paper is reduced, and the application of packaging paper is enlarged; and the coating is a real low-carbon environment-friendly papermaking coating.

The invention belongs to the technical field of fruit and vegetable agricultural fruit storage and preservation, and particularly relates to application of p-coumaric acid ester in a fruit and vegetable sterilization preservative and the p-coumaric acid ester containing fruit and vegetable sterilization preservative. The fruit and vegetable sterilization preservative is prepared from the followingcomponents in parts by mass: 0.01-2 parts of p-coumaric acid ester, 0-50 parts of co-solvent, 0.1-10 parts of surfactant, 1-10 parts of solvent and 1000 parts of water. The fruit and vegetable sterilization preservative can be used for effectively inhibiting invasion of pathogenic bacteria, inhibiting postharvest diseases of fruits and vegetables and reducing rot loss, has high food safety sincethe main ingredient which is p-coumaric acid ester is healthy and harmless for human bodies and cannot cause environmental pollution, and can be used as a substitute product of traditional synthesizedbactericides and chemical preservatives.

The invention discloses a dried bean curd protein product. The dried bean curd protein product is prepared from the following raw materials in parts by weight: 5 to 15 parts of soybean isolate protein, 4 to 10 parts of salad oil, 2 to 3.6 parts of cassava modified starch, 0.1 to 0.3 part of a TG enzyme, 0.5 to 1.5 parts of a condiment and 55 to 60 parts of ice water. The invention further discloses a preparation method of the bean curd protein product; the preparation method comprises the following steps: chopping and emulsifying at a low speed; chopping and emulsifying at a high speed; addingthe salad oil and the condiment; adding the TG enzyme; adding the cassava modified starch; traying; and standing for solidification. According to the dried bean curd protein product, a raw material source is wide and no pollution is caused; the dried bean curd protein product produced by the invention has high nutrient value and high food safety and meets the requirements of the market; a whole processing process is a stirring process, and air bubbles in the product can be sufficiently discharged; produced dried bean curds are tight and thick and have a good mouthfeel; meanwhile, only a chopper mixer is needed in the whole processing process and the transferring of the dried bean curd protein product in a production process is avoided; and furthermore, pollution, caused by the external environment, to the dried bean curd protein product is reduced, and the cost of a manufacturing machine is also reduced.

The invention discloses a feed additive for a yellow catfish. The feed additive is prepared from the following raw materials in parts by weight: 10-30 parts of seaweed extract powder, 3-8 parts of an adenosine composition, 3-10 parts of fennel powder, 2-7 parts of pericarpium citri reticulatae powder, 2-3 parts of garlic powder, 2-3 parts of spirulina powder, and 0.1-1 part of mineral. The feed additive disclosed by the invention has the benefits that the feed additive is rich in food-calling components; the seaweed extract powder which has the special taste of seaweeds has the strong effect of ingestion stimulation for the yellow catfish, so that the seaweed extract powder is a stimulant for the olfactory nerve of the yellow catfish; adenosine diphosphate, adenosine triphosphate and 5'-adenosine phosphate have a high food-calling effect, so that the feeding frequency of the yellow catfish is increased, and the biting force of the yellow catfish is enhanced; the garlicin which is a natural plant phagostimulant has the high food-calling effect on the yellow catfish, so that the feeding rate of the yellow catfish is increased; the fennel powder and the pericarpium citri reticulatae which are Chinese herbal medicine powder can enhance the immunity of the yellow catfish and have the food-calling effect; the spirulina powder can quickly promote the color increase of the body color of the yellow catfish.

The invention relates to fermented boar feed with cassava residues and apple residues as main materials as well as a preparation process thereof. The feed employs wooden fiber as a main material and has nutrient composition which accords with requirements and low cost, Bacillus coagulans is added into the ingredients, and the product has the advantages of gastric acid resistance, high stability and digestion promotion. During preparation of the feed, fermentation technology is employed for carrying out treatment, the prepared feed has strong fermentation fragrance, the feed has high food calling effects for pigling and sow, and the fermented feed reserves value components of the raw materials with easy digestion and absorption.

The invention discloses a winter jujube preservative and a preparation method and application thereof. The winter jujube preservative includes natamycin, chitosan or chitosan derivatives and solvents.According to experiments, the chitosan or the derivatives have a very good wetting and suspending effect on natamycin, and the chitosan has a synergistic effect on the natamycin, that is, the natamycin can significantly enhance the inhibition of the mold activity after mixed with the chitosan, and has a good preservation effect on winter jujubes. Therefore, the preservative can be used for winterjujube preservation. The product is prepared from food additives, has high food safety and is suitable for production and storage of dairy products, meat, beverages, fruit and other food.

The invention relates to an anti-ultraviolet high-barrier transparent packaging film and a production method thereof. The packaging film sequentially comprises a co-extrusion PE (Polyethylene) film layer, an oil ink layer, a solvent-free adhesive layer and a co-extrusion high-barrier film layer from outside to inside. According to the anti-ultraviolet high-barrier transparent packaging film disclosed by the invention, by selecting formulas of all film layers and controlling the layer thickness, a liquid packaging film with excellent performance is obtained. The packaging film disclosed by theinvention is low in production cost, has less equipment investment, simple in process, good in transparency and convenient for showing packaging contents. In addition, the packaging film disclosed bythe invention has the advantages of high barrier property, high ultraviolet resistance, strong compounding fastness, easiness for packaging molding, high food security and the like.