32 results about "Lima beans" patented technology

The invention relates to a thick broad-bean sauce, which is characterized by comprising the following raw materials by weight: 400-500 parts of lima beans, 100-200 parts of flour, 10-30 parts of scallion and garlic, 30-50 parts of pepper, 100-200 parts of salt, 30-50 parts of sesame oil, 20-40 parts of sesame, 20-40 parts of rice wine and the balance of pure water. According to the technical scheme for the thick broad-bean sauce, sesame and sesame oil endow the thick broad-bean sauce with unique flavor and rich taste.

The invention discloses a processing method of multi-flavor lima beans, belonging to the technical field of food processing. The processing method comprises the following steps: treating lima beans taken as main materials and five spice powder, vegetable oil, white sugar, maltose, paprika powder, edible salt, monosodium glutamate, alum and sweet sauce taken as auxiliary materials, frying, seasoning, coating sugar, cooling and packaging. The processing method of the multi-flavor lima beans provided by the invention has the beneficial effects that through the steps of treating the raw materials and auxiliary materials, frying, seasoning, coating sugar, cooling and packaging, the prepared lima beans have plump grains, and beautiful color and luster, are sweet, crisp, fresh and peculiar, are spicy, hot and salty with comfort and freshness, and are special snacks deeply popular with people.

The invention belongs to the field of food processing devices, and particularly discloses a pneumatic separation type peeling device for multi-flavor lima beans. The pneumatic separation type peeling device comprises a machine frame, a peeling part, a screening part and a collecting part, wherein the peeling part comprises a peeling barrel and two stirring shafts; the two stirring shafts are both arranged in the peeling barrel and are hinged to the machine frame; two motors for driving the two stirring shafts to rotate are arranged on the machine frame, and spiral stirring blades are separately arranged on the two stirring shafts; the spiral directions of the stirring blades on the two stirring shafts are opposite, and a discharge opening is formed in the bottom of the peeling barrel; the screening part comprises a conveyor belt and a blower, wherein the conveyor belt is obliquely fixed on the machine frame, and a transmission belt is positioned under the discharge opening; the blower is fixed on a part, above a higher end of the conveyor belt, of the machine frame. The invention aims to provide the pneumatic separation type peeling device for multi-flavor lima beans, which can efficiently break outer shells of bud parts of lima beans, so that the intact rate of petals and granules is increased.

The invention discloses compound feed for treating swine dysentery and a preparation method of the compound feed for treating the swine dysentery. The compound feed is prepared from the following raw materials: corn flour, defective flour, wheat bran, fried soybean meal, bean meal, table salt, bone meal, hay, lima beans, straw powder, peanut cakes, green sugar, mountain flour, an antioxidant, celery, trace elements and lysine. The preparation method of the compound feed comprises the following steps: a raw material crushing step, a raw material mixing step, a feed particle preparing step and a feed drying step. The compound feed disclosed by the invention has the beneficial effects that pharmaceutical compositions contained in the compound feed can be used for clearing heat, cooling blood, removing apthogenic heat, regulating the qi flow, promoting circulation of blood and stopping dysentery, has the advantages and characteristics of being high in quality and low in price for treating the swine dysentery, safe, efficient, easy and convenient to operate, low in toxicity, free of medicine residues and parasite scruple, and the like, and can be used for well increasing the body weight of pigs while being used for treating.

The invention belongs to the field of food processing devices, and specifically discloses a water separation type peeling device for strange-taste lima beans. The water separation type peeling device for strange-taste lima beans comprises a rack, a peeling part, a screening part and a collection barrel, wherein the peeling part comprises a peeling barrel and two stirring shafts; both the two stirring shafts are arranged in the peeling barrel and hinged on the rack; two motors which respectively drive the two stirring shafts to rotate are arranged on the rack; the two stirring shafts are respectively provided with one spiral stirring vane; the spiral directions of the stirring vanes on the two stirring shafts are opposite; a discharging port is formed in the bottom of the peeling barrel; the screening part comprises a water channel, a separation plate and a conveyer belt; the water channel is arranged below the discharging port; the conveyer belt comprises a driving wheel and a driven wheel; the driving wheel of the conveyer belt is arranged on the side wall of one end of the water channel; the driven wheel of the conveyer belt is arranged at the bottom of the middle end of the water channel; and the separation plate is arranged in the water channel. The water separation type peeling device for strange-taste lima beans is capable of efficiently breaking the peels at the sprout parts of the lima beans and improving the segment integrity and used for production of lima beans.

The invention belongs to the technical field of processing of agricultural and sideline products, and particularly relates to a preparation method of a thick broad-bean sauce. The preparation method comprises the following steps of A, performing screening out to obtain broad bean segments free from mechanical damage and lima beans free from mechanical damage, uniformly mixing the broad bean segments free from mechanical damage with the lima beans free from mechanical damage, removing dust, and performing hulling so as to obtain a pretreated broad bean segment and lima bean mixture; B, adding the pretreated broad bean segment and lima bean mixture obtained in step A into water, performing boiling over, fishing out the boiled broad bean segment and lima bean mixture, performing draining, adding the drained broad bean segment and lima bean mixture into a crushing stirrer, and performing stirring and crushing at the same time, so as to obtain powder crushed substances; C, adding wheat flour to the crushed substances obtained in step B, performing uniform mixing to obtain a new mixture, uniformly spreading the new mixture in a winnowing fan, putting the winnowing fan in a fermenting room, performing fermentation, and when yellow mildew grows in the winnowing fan after observation, obtaining primary fermentation substances; and D, putting the primary fermentation substances obtainedin step C in an earthenware vat, adding salt and water, performing uniform mixing, putting the earthenware vat in a sealed fermenter, putting edible oil, hot peppers and pepper fruits, which are uniformly mixed, in the sealed fermenter, and performing fermentation so as to obtain fermentation substances namely the thick broad-bean sauce. The thick broad-bean sauce is unique in flavor and rich in mouth feel.

The invention relates to a high-performance plant-based preservative which is prepared from the following raw materials in parts by weight: 3-6 parts of fumed silica, 0.5-2 parts of a thickener, 4-9 parts of sodium benzoate, 7-14 parts of folium forsythia extract, 8-13 parts of pawpaw, 7-9 parts of lima beans, 3-6 parts of tea polyphenol, 1-4 parts of protamine, 2-6 parts of propylene glycol, 6-8 parts of polygonum cuspidatum, 8-13 parts of a fresh ginger powder extraction liquid, 6-11 parts of an anise powder ethanol extraction liquid, 16-22 parts of Chinese cinnamon, 8-11 parts of clove and 4-7 parts of diatomite. The preservative provided by the invention has the benefits that the plant-based preservative provided by the invention can be used for prolonging the fresh-keeping time well and maintaining the taste fresh, does not affect the quality of the food and is safe and non-toxic.

The invention discloses a method for detecting the sensitivity of phytophthora parasitica var nicotianae to a bactericide. The method comprises the following steps of diluting dimethomorph by using a lima bean liquid culture medium or an oat liquid culture medium to prepare agents with various mass concentrations; culturing the phytophthora parasitica var nicotianae on a lima bean solid culture medium plate, inducing by using a V8 liquid culture medium to obtain a zoospore suspension liquid, regulating the concentration of the zoospore suspension liquid to be 1+10<4>/mL; placing a 96-hole micropore plate in a monitoring culture box, culturing in the dark at a temperature of 28 DEG C for 72h, reading data of a phytophthora parasitica var nicotianae growth curve of 0-72h by adopting growth curve monitoring software; and when culturing for 0 and 72h, determining an OD value of the phytophthora parasitica var nicotianae in each pore of 590nm by adopting turbidity determination software, calculating an inhibition rate of phytophthora parasitica var nicotianae spore germination and mycelial growth of the bactericide according to a formula (1), and calculating an EC50 value of the bactericide to a strain. According to the method, the sensitivity of the phytophthora parasitica var nicotianae to the bactericide can be detected conveniently, simply, rapidly, efficiently and accurately.

The invention discloses seven-color porridge which is prepared by the following steps: on the basis of 10 as the base rate, weighing main materials, namely white rice, white corns, white lotus seeds, red rice, red peanuts, red dates, red barbary wolfberry fruits, black rice, black soya beans, black sesames, soybeans, yellow corns, lima beans, Chinese olive, mung beans and graptopetalum pachyphyllum in the ratio of (5-3) to (3-5) to (0.5-0.3) to (2-4) to (0.4-0.2) to (0.3-0.2) to (0.2-0.3) to (3-2) to (0.5-0.4) to (0.2-0.1) to (0.3-0.2) to (2-3) to (3-2) to (0.2-0.1) to (2-4) to (1-2); weighing auxiliary materials mint juice, sucrose, small mushrooms and a preservative in the ratio of (0.3-0.2) to (0.2-0.1) to (0.5-0.4) to (0.2-0.3), and evenly stirring to form mixed main materials and mixed auxiliary materials; on the basis of 100 as the base rate, weighing the mixed main materials, the mixed auxiliary materials and the mineral water in the ratio of (8-7) to (2-3) to (5-4); cooking, and sealing for safekeeping, so as to obtain the seven-color porridge which is good in color, aroma and taste.

The invention discloses special flavored lima bean dried pork slices and a preparation method thereof. The method comprises the following steps: with pork and special flavored lima beans as main raw materials, adding auxiliary materials such as white granulated sugar, edible glycerol, glucose, common salt, sauce, soybean oil, chili powder, cumin powder, pepper powder, sesame oil and zanthoxylum oil, and flavoring to prepare the special flavored lima bean dried pork slices. Compared with the prior art, the method has the advantages that the pork is cut into particles and is boiled, fried and roasted into a dried pork slice product, and then the crispness and the special nutrition of the special flavored lima bean are rationally matched with the pork. The special flavored lima bean dried pork slice product has not only the crispness of the special flavored lima beans but also the natural mellowness of the pork, the crispness of the lima beans is matched with the fragrance of the dried pork slices to produce wonderful smell and rich chewing feeling, and the interestingness and the fashionability for people during eating are increased. Meanwhile, the lima beans and the dried pork slices are harmonized, and the advantages are brought into full play, so that the product has the mellow feeling when fed into mouth and chewed, a non-inflaming and non-greasy feeling is achieved, and the product is a novel fashionable leisure meat product.

The invention discloses a high-pressure soaking device for lima bean production and processing, and relates to the technical field of lima bean production and processing. The high-pressure soaking device for lima bean production and processing comprises a soaking cylinder, a pneumatic mechanism, a turning mechanism, a collecting mechanism, a traction mechanism and a discharging mechanism are arranged on the soaking cylinder, a feeding cover and a mechanical sealing seat are fixedly mounted at the top of the soaking cylinder, a speed reducer is fixedly mounted on the mechanical sealing seat, and a driving motor is fixedly mounted on the speed reducer; an output shaft of the driving motor is fixedly connected with an input shaft of the speed reducer. According to the high-pressure type soaking device for lima bean production and processing, lima beans in soaking are turned over in a pneumatic mode, and compared with a device adopting a stirring component to make direct contact with the lima beans for forced turning over, damage to the lima beans is reduced, completeness of the lima beans is guaranteed, and guarantee is provided for the soaking quality of the device; and the driving motor also achieves the effect of multiple purposes, so that the manufacturing and operating costs of the device are reduced.

The invention discloses a preparation method of a feed for red-eared sliders, comprising the following ingredients by weight percentage: fresh lima beans, fresh corn kernels, fresh beanstalk stems, diced fresh carrot, fresh potato chips, fresh white gourd pieces, fresh pumpkin pieces, diced fresh cactus, fresh rose stems, fresh water hyacinth, soybean protein powder, bone meal, cod-liver oil, milk, a plurality of vitamins, salt, kanamycins, Schisandra chinensis powder, licorice powder, Momordica grosvenori, and chicken's gizzard membrane. The feed for red-eared sliders has the advantages of low cost of manufacture, easy obtainment of raw materials, simple formula and preparation method, and good feeding effect, and the red-eared sliders raised by using the feed have the characteristics of fast growth and development, strong mobility, strong appetite, and healthy and graceful shape.

The invention discloses a production process of strange-flavor lima bean food, which comprises the following steps: selecting complete and full lima beans from lima bean raw materials, separating theselected lima beans from the raw materials, and carrying out notch treatment on the lima beans; and preparing a sealed container, placing selected lima beans in the sealed container, and meanwhile placing a partition plate in the sealed container. According to the production process for the strange-flavor lima bean food, in the soaking link, the partition plate is arranged in a sealing tank in thesealing container structure, the interior of the sealing tank is divided into an upper-layer area and a lower-layer area by the partition plate, and meanwhile, lima beans are fixed in the lower-layerarea, so that the lima beans bear higher water pressure, so that the permeation rate of water is increased, and the soaking time is shortened. In addition, the water pressure of 0.2mpa-0.5mpa is keptin the sealing tank, so that the lima beans bear higher water pressure, the permeation rate of water is increased, the soaking time is greatly shortened, the overall production and working efficiencyis improved, and greater economic benefits are brought to manufacturers.

The invention discloses liver-clearing and cholagogue flour and a preparation method thereof. The liver-clearing and cholagogue flour is composed of the raw materials of flour, mini-type Chinese cabbage, lima beans, field pennycress, selfheal, radix gentianae, maple sugar, club bottle gourd fruits, burdock leaves, black brin, Japanese banana flowers, peach kernel powder, licorice powder, gorgon fruit powder, lemon juice, grifola frondosa flowers, garlic powder, cordyceps flowers, Chinese torreya, peach gum, and the like. The liver-clearing and cholagogue flour has the beneficial effects that Chinese herbal medicine ingredients of the field pennycress, the selfheal, the radix gentianae and the like in the flour have the effects of clearing internal heat, improving eyesight, removing heat from the liver, protecting the liver and benefiting bile, and have the very good health efficacy when being added into the flour, and the liver-clearing and cholagogue flour is suitable for being eaten by crowd having strong liver fires and drinking too much.

The invention discloses walnut powder high in dietary fiber and capable of balancing blood glucose. The walnut powder is prepared from, by weight, 280-300 parts of walnut kernels, 55-60 parts of pumpkin seeds, 100-120 parts of lima beans, 2-3 parts of lactobacillus bulgaricus, 3-4 parts of streptococcus thermophilus, 1-2 parts of sodium selenite, 10-15 parts of powered cane sugar, 30-35 parts of fresh milk, 120-130 parts of coix seeds, 8-10 parts of rutin tea, 5-6 parts of ginseng, 6-8 parts of kudzu vine root and 6-7 parts of rhizoma anemarrhenae. According to the walnut powder high in dietary fiber and capable of balancing blood glucose, walnuts are peeled and degreased so that powder can be finer and cannot go bad easily, selenium-rich fermentation broth is added so that the walnut powder can be rich in organic selenium and can have a good health-care effect, the added lima beans contain rich dietary fiber to help gastrointestinal peristalsis and enterotoxin discharge, coix seed powder, rutin tea, ginseng, kudzu vine root, rhizoma anemarrhenae and other extracts are added so that the blood glucose content can be reduced, and the walnut powder can be eaten by people suffering from hyperglycemia.

The invention discloses Laba porridge which comprises the following raw materials: white glutinous rice, wheat kernels, red beans, lima beans, colored kidney beans, white kidney beans, chickpeas, hollow white lotus seeds, arillus longan, red jujubes, rhizoma dioscoreae and sugar. The Laba porridge is perfect in color, aroma and taste, fragrant and sweet in taste, and capable of nourishing yin and tonifying blood, and has effects of supplementing blood and iron, and conditioning hypertension and hyperlipidemia. The invention also discloses a preparation method of the Laba porridge, which is simple and easy to operate.

The invention discloses a flour for moistening lungs and relieving asthma. The flour is characterized in that the flour is prepared from the following raw materials in parts by weight: 500-550 parts of flour, 1-2 part of gorgon Euryale seed, 1.2-1.3 parts of polygonatum kingianum, 2-3 parts of mulberry leaves, 4-5 parts of radix puerariae, 2-4 parts of wild syzygium fruits, 7-8 parts of balsam pears, 10-12 parts of niblet, 9-11 parts of black rice, 10-13 parts of sorghum rice, 2-4 parts of lotus seeds, 7-8 parts of apple cream, 11-13 parts of lima beans, 20-21 parts of asparagus, 5-7 parts of purple cabbages, 4-6 parts of fructus lycii, 8-9 parts of sunflower seeds, 13-15 parts of wheatgrass and 65-70 parts of nutrition additives. According to the invention, the flour has the functions of moistening lungs and relieving asthma and is rich in vegetable fiber and nutrition.