3942 results about "Lotus root" patented technology

The invention relates to an aquatic vegetable preservative, which comprises citric acid, calcium chloride, sodium tripolyphosphate and vitamin C solution; the quality percentage concentration of the components are that: citric acid accounts for 0.15 percent to 0.2 percent; calcium chloride accounts for 0.5 percent; sodium tripolyphosphate accounts for 0.3 percent to 0.5 percent ; and vitamin C occupies 0.15 percent to 0.2 percent. The invention can be used in the refreshment of fresh lotus seeds, fresh water bamboo and fresh lotus root. The preservation methods are that: firstly, after the processing of sterilization, the fresh lotus seeds, fresh water bamboo and fresh lotus root are soaked for 15 minutes by the chlorine dioxide in a certain concentration; secondly, the dried fresh lotus seeds, fresh water bamboo and fresh lotus root are soaked and sterilized for 2 hours by the preservative in a certain percentage, and then the free water on which is drained; thirdly, a vacuum packaging or modified atmosphere packaging can be implemented for the materials, and then is arranged in the environment under 0 DEG C to 5 DEG C for storage; the shelf life for the aquatic vegetable is more than or equal to 60 days. After the toxicity test, the preservative is in a relative non-toxic level. The invention has the advantages of safety and high efficiency without sulfite components.

A series of 16 kinds of nutritive health-care instant noodles is prepared from wheat flour and 16 health-care materials including rose flower, chrysanthemum flower, yam, lotus root powder, etc. Each kind of them is prepared from wheat flour and one of 16 health-care materials. Their preparing process is also disclosed.

The invention relates to a radish peeling and forming machine, which includes a frame, and is characterized in that a peeling device, a feeding device and a power device are sequentially arranged on the frame from front to back, and a sliding device is installed on the feeding device. Push plate, the output end of the power unit is connected with the push plate to promote the movement of the push plate towards the peeling device. The present invention adopts the ring knife, the discharge rack, and the push plate on the discharge rack to remove the batches of radishes under the promotion of the cylinder. Push to the circular knife for peeling and forming, reduce labor and improve efficiency, and the invention is suitable for peeling and forming of all root vegetables such as cucumber, carrot, white radish, yam, lotus root, etc.

The invention discloses an enzyme kinase drink. The enzyme kinase drink is prepared by the following steps: cleaning and crushing mandarin oranges, mulberry fruits, blueberries, apples, peaches, plums, apricots, pears, red pomelos, red jujubes, persimmons, figs, Chinese wolfberries, hawthorn, pineapples, bananas, pomegranates, sweet potatoes, lotus roots, fresh ginger, carrots, iron stick yams, fresh lentinus edodes, black beans, red beans and black rice, adding probiotics and fermenting for three times. The enzyme kinase drink has the advantages of high nutritional value, comprehensive probiotics required for a human body, easy absorption by the human body and capability of playing an important role in reactivating the autoimmunity of the human body.

The invention belongs to the technical field of food processing and particularly relates to blood-replenishing and qi-tonifying jelly. The blood-replenishing and qi-tonifying jelly is prepared from suberect spatholobus stem, lotus root, barbary wolfberry fruit, strawberries, raisin, spinach, day lily, motherwort, dried lichee, vegetable and fruit grains, a thickener and a sweetening agent. Due to the addition of a plurality of natural fruits and Chinese herbal medicines with homology of medicine and food, the jelly disclosed by the invention has the health effects of clearing away heat to decrease internal heat, replenishing blood, tonifying qi, invigorating the circulation of blood to relax tendons, nourishing blood for regulating menstruation, nourishing liver and kidney, replenishing vital essence to improve eyesight, enhancing the immunity of a human body and the like; a new variety of the jelly with multiple health effects is added and the jelly disclosed by the invention is capable of meeting demands of different markets and people.

The invention discloses a floating barrel duckbilled lotus root digging machine, which comprises a chassis frame (14), a power water pump room (9), a pump fixing frame (10), a water inlet pipe (7), a high-pressure tube (8) and a high-pressure nozzle (3), and is characterized in that: the lotus root digging machine is provided with left and right sealed floating barrels (1); a working bin (11) is arranged between the left and right sealed floating barrels (1); bottom, front-back and top filtering nets (2, 4 and 16) are welded outside the working bin (11) and between the left and right sealed floating barrels (1); and the chassis frame (14) is welded with the left and right sealed floating barrels (1), the working bin (11), the pump fixing frame (10), an operating frame (6) and a lifting lever (15) into a whole. The lotus root digging machine is novel in structure, light and flexible in complete machine, low in manufacturing cost, easy to operate, high in efficiency, low in fault rate, easy to maintain, convenient to transfer and wide in application.

The invention discloses a processing method of an instant seasoning lotus root, which comprises the steps that a fresh lotus root is cleaned, peeled, sliced, then subjected to primary color protection and crisp keeping, rinsed, seasoned, subjected to secondary color protection and crisp keeping, seasoned, packaged and sterilized at a high temperature, and the instant seasoning lotus root is obtained. The processing method is simple and efficient; the color protection and crisp keeping are conducted simultaneously in the primary color protection and crisp keeping step; the secondary color protection and crisp keeping step is merged into the seasoning step, so that the time is saved and the effect is good. As a vacuum curing method is adopted, the curing time is saved; the appearance of an obtained lotus root sheet is creamy white; and the lotus root sheet has luster and a delicious and crisp taste. Compared with the prior art, the delicious and crisp taste is improved, and the lustrousness is better.

The invention relates to nonalcoholic nutritious drink for moistening lung and arresting cough, and a method for preparing the same. The nutritious drink is prepared from the following main raw materials in percentage by weight: 30 to 40 percent of common coltsfoot flower fried with honey, lily fried with honey, momordica grosvenori fruits and aqueous extract solution of liquoric root, 30 to 40 percent of lotus root, snow pears, pomelos and rock candy juice and 5 to 15 percent of honey, along with 0.05 to 0.25 percent of a stabilizer, 0.05 to 0.30 percent of edible organic acid, and water by mixing, homogenizing, filling and sterilizing. The nutritious drink is sour and sweet, tasty, unique in flavor and rich in nutrition, and has the functions of supplementing qi, promoting the production of body fluid, moistening the lung, arresting the cough, clearing heat, removing toxicity, reducing phlegm and reducing internal heat. The method for preparing the nutritious drink is advanced in technology, reasonable in process, scientific in raw material selection and high in operability and is suitable for large-scale production.

A lotus root simple and laborsaving cultivation and loach intercropping method completes simple and laborsaving cultivation of lotus roots by the steps of plot design, selection of lotus root species, fixed planting in good time, field management, pest prevention and control, harvesting in good time and the like, and includes the loach intercropping steps: putting loaches in fields when more than 10 lotus root floating leaves and vertical leaves grow and the average height of the vertical leaves is more than 0.5 meter; breeding 5000-10000 loaches per mu; and putting special feed for the loaches at four corners of the fields in a fixed point manner. The method has the advantages that 40-mesh nylon gauze laid on the bottom layer is low in cost, economic and durable and can enable fibrils of the lotus roots to be connected with the stratum so that permeable and breathable performances are good, and soil fertilizers are high in utilization ratio; and the lotus roots are white naturally, good in quality, convenient to harvest and high in economic benefit. Besides, the loaches are intercropped by taking full advantages of water fertilizers of the lotus roots, the feed and fertilizer water for breeding the loaches promote growth and yield increase of the lotus roots, comprehensive development is carried out, and more than 6000 RMB production value per mu can be increased if more than 5000 loach fries are bred per mu.

The invention discloses a food composition suitable for a hypertension hyperlipidemia hyperglycemia population, which comprises rice, millet, black rice, yam, lotus roots, oat, tartary buckwheat, lotus seeds, pearl barley, yellow corns, potatoes, hazelnuts, Chinese chestnuts, konjak, black sesame, shiitake mushrooms, lycium barbarum, dried mulberries, dried seedless grapes, dates, salt black beans of soybeans, hawthorn powder, carrot powder, tomato powder, puerarin powder, concentrated whey protein, soy isolate protein, camellia oil, purple perilla seed oil, maltodextrin, L-malic acid, L-carnitine and milk calcium. The invention further discloses a preparation method of the food composition suitable for the hypertension hyperlipidemia hyperglycemia population. After the food composition is taken usually, balanced nutrition can be ensured when effects of effectively reducing a blood pressure, blood fat and blood sugar are achieved; meanwhile, the food composition also has effects of conditioning important organs of a human body, such as livers, kidneys, spleen, stomach, large intestine and the like, protecting the heart, improving blood vessel elasticity, reducing the blood viscosity and preventing the Alzheimer disease.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

The invention discloses a mulberry jelly which is prepared from raw materials including mulberry juice, lotus root powder, wild jujube seed, white sugar, isoascorbic acid, lotus seed powder and coagulant. The jelly is sour, sweet, tasty, delicate, soft and tender, and has faint scent and abundant nutrition. The jelly is very effective for treating insomnia caused by various reasons and solves the problem of insomnia of people in relaxing time so that people do not need to take medicines. The jelly has no any toxic or side effect, and has the effects of tonifying the blood to nourish yin, promoting the production of the body fluid to quench thirst, clearing away heat and toxic material, preventing cancers and prolonging life.

The invention discloses boiled lotus root slice processing technology and a product thereof, and belongs to the technical field of food processing. The technology is characterized by comprising the following steps of: soaking a lotus root in solution consisting of citric acid and kojic acid for 0.5 to 2 hours after washing, selecting and peeling; pickling the lotus root in the solution of salt at 18 to 22 degree Be' for 5 to 10 days; cutting and desalting the lotus root after pickling; boiling the cut lotus root in 0.3 to 0.5 mass percent of calcium lactate solution at the temperature of between 80 and 85 DEG C for 12 to 15 minutes; sorting, packaging and adding decoction which is formed by mixing the citric acid, malic acid, lactic acid, and ascorbic acid and contains 0.3 to 0.5 mass percent of the calcium lactate; and obtaining the product by vacuumizing, sealing, sterilizing and cooling. Boiled lotus root slices prepared by the technology have the characteristics of milky color and luster, tender and crisp texture, safety and sanitation, and convenient eating.

The invention relates to the field of liquid milk, in particular relating to a fermented milk beverage containing peanut, lotus root and pawpaw and a production method thereof. On the basis of 100 parts of fermented milk beverage by weight, the fermented milk beverage containing peanut, lotus root and pawpaw comprises: 30-80 parts of liquid milk by weight, 0.004-0.007 part of leaven by weight, 3.5-8.0 parts of sweet substance by weight, 0.2-0.7 part of acidity regulator by weight, 0.1-1.5 parts of stabilizing agent by weight, 1-30 parts of peanut paste by weight, 1-10 parts of lotus root powder by weight, 1-5 parts of pawpaw primary paste by weight and the balance water, wherein the stabilizing agent is composed of thickening agent and/ or emulsifier, and the thickening agent contains 0.1-0.25 part of high acyl pectin and propylene glycol alginate. The product of the invention has refreshing and smooth taste when being drunk and contains special fragrance of peanut, lotus root and pawpaw products. Tests prove that the product has no layering phenomenon or severe fat flotation in the storage and placement process within the 6-month quality guarantee period. Thus, the product of theinvention has favorable stability.

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

The invention relates to a fresh-keeping method for lotus root, and especially relates to a fresh-keeping method for performing fresh-keeping processing on fresh-cut lotus root slices by using a composite fresh-keeping agent prepared from multiple reagents. The method comprises: selecting onion, squeezing juice, mixing with phytic acid, disodium ethylene diamine tetraacetate, ascorbic acid, L-cysteine and the like, adjusting pH value with citric acid to obtain the composite fresh-keeping agent; immersing the pre-processed lotus root slices in the composite fresh-keeping agent for fresh-keeping processing; and finally employing vacuum package, and placing at appropriate conditions for refrigeration. Due to the fact that the composite fresh-keeping agent prepared from the multiple reagents is utilized as the fresh-keeping agent of the fresh-cut lotus root slices, the fresh-keeping effect is good, and the fresh-keeping period reaches five months or more, so that the problems such as browning, hardness reducing, weight decreasing and the like during storage of the fresh lotus root slices are solved. Additionally, the fresh-keeping method has the advantages of being simple in processing, low in cost, green, environment-friendly, convenient and the like.

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

The invention discloses a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.

The invention relates to a health-care food, and specifically relates to corn nutrition powder which is composed of corn powder, lobed kudzuvine root, and lotus root starch. According to a total weight of the corn nutrition powder, the powder comprises 97-98% of corn, 1-1.5% of lobed kudzuvine root, and 0.8-1.5% of lotus root starch. With the corn nutrition powder, diseases such as hyperlipemia, hypertension, myocardial infarction, arteriosclerosis, and the like can be prevented. With the unique formula, the product also has a liver protecting and kidney protecting function, and a hangover-relieving and detoxifying special function. When the powder is eaten for a long time, diseases such as senile dementia and poor memory can be prevented. Kudzuvine root flavone has an anticancer function. When the powder is taken for a long time, breast enhancing and beautifying functions can be provided for women. The corn nutrition powder has substantial beautifying and health-care functions for middle-aged women and postmenopausal women.

The invention discloses an agricultural product lotus root slice processing automatic production line which comprises a lotus root section feeding device, a lotus root section slicing mechanism, a lotus root slice cleaning device, a turning device, a blanching device, a critic acid solution tank, a lotus root slice stirring device and a lotus root slice sequencing and sorting device. According tothe agricultural product lotus root slice processing automatic production line disclosed by the invention, only lotus root sections are manually put into the lotus root section feeding device, primarily cleaning and sequentially feeding lotus root sections can be automatically finished by equipment, the lotus root sections can be automatically sliced and automatically conveyed into lotus root slice cleaning equipment, cleaning of the lotus root slices can be automatically finished by equipment, the lotus root slices are automatically conveyed to the blanching device for blanching, the lotus root slices after blenching are automatically conveyed to the critic acid solution tank, the lotus root slices are automatically conveyed to the lotus root slice stirring device, complete lotus root slices can be automatically screened out later, and the lotus root slices can be automatically separated according to size; thus, the lotus root slices can be conveniently packaged in a concentrated mode; furthermore, labor is saved, and a production efficiency is improved.

The invention discloses a reciprocating vertical lotus root washing device. The reciprocating vertical lotus root washing device comprises a housing, a servo motor and a rotating motor, wherein a rotating disk is arranged in the housing; clamping grooves which are distributed in the periphery are formed in the edge of the outer side of the rotating disk; vertical rods which are distributed in theperiphery are fixedly connected to the inner sides of the clamping grooves, of the bottom of the rotating disk; arc-shaped clamping plates are fixedly connected to the outer side of each vertical rod;a first moving disk is arranged under the rotating disk; and brush hairs are uniformly distributed on the outer wall of the periphery of the first moving disk. According to the reciprocating verticallotus root washing device disclosed by the invention, the first moving disk, a second moving disk, the brush hairs and water spraying heads driven by a screw rod are arranged, so that the up-and-downreciprocating brushing and washing of lotus roots can be realized, and the washing effect and the washing speed are improved. The rotating disk driven by a Malta cross transmission device is arranged, so that the intermittent feeding and intermittent discharging of the lotus roots are realized, the operation continuity and the washing effect are guaranteed, and the washing efficiency of the lotusroots is improved.

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgo nut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.