720 results about "Microwave sterilization" patented technology

The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for 30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU/g, the mould is not more than 50 CFU/G, the escherichia coli is not more than 30 MPN/100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.

The present invention discloses a production process of Feng goose. Said production process includes the following steps: killing live goose, feather dressing, evisceration, rinsing, injection, pickling, drying by airing, pulling feather by tweezers, hanging the pickled and dried goose from rack, cooking, taking the cooked goose from rack, bagging, vacuum packaging, microwave sterilization or high temperature sterilization, cooling, external packaging, sealing, weighing, printing production date and storing in cold storage below-10dec.C.

A dielectric profiler establishes a dielectric profile of microwave characteristics for identifying, sterilizing or inactivating a target material prior to performing a microwave irradiation event to sterilize or inactivate the target material.

The invention discloses a production process for wheat germ powder and belongs to the technical field of deep grain processing. Cordyceps militaris powder, walnut powder, pearl barley powder and bee pollen are adopted as auxiliary materials in the production process, wherein the mixture ratio of the cordyceps militaris powder to the walnut powder to the pearl barley powder to the bee pollen to the wheat germ powder in part by mass is 0.3-0.7 : 1.5-3 : 1.5-3 : 0.4-0.8 : 97-103. The production process comprises the steps as follows: filtering by a vibration sieve; deactivating enzyme and drying; conveying by a conveying belt; carrying out superfine grinding; sieving by an air jet sieve; carrying out three-dimensional mixing; carrying out microwave sterilization; and checking and packing. According to the production process, wheat germs are dried, subjected to enzyme deactivation, ground into ultrafine powder with fineness of 80-500 and subjected to microwave sterilization, so that the mouth feel of the wheat germ powder is improved, and the wheat germ powder with various wheat tastes and safe and reliable quality is produced.

The invention discloses a functional duck meat pie or pill and a preparation method thereof. The method is characterized by comprising the following steps of: preparing hawthorn leaves flavonoids and procyanidine crude extracts; preparing duck meat, a duck-pork mixture, and a mixture of duck meat, pork and goose meat, and daubing a mixture of nitrate and sodium erythorbate on the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat, and then placing the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat in a refrigerator at a temperature of 4-6 DEG C 10-12 hours; carrying out meat rolling, kneading and mincing, material blending, uniform mixing, forming, freezing or drying, vacuum packaging, cooking, and microwave sterilization finally on the obtained product so as to obtain functional duck meat pies or pills. The functional duck meat pie or pill disclosed by the invention has the advantages that because of containing flavonoid and anthocyanin-like active factors, the functional duck meat pie or pill has antioxidation and immunoregulation functions, and the quality guarantee period of the functional duck meat pie or pill at room temperature can be up to about 2 months.

The invention discloses a processing method of red jujube chips. After cleaning the red dates, remove the pits, slice them, and freeze them, then take out the frozen jujube slices and dry them under vacuum at 50-600Pa and 30-50°C for 1-2 hours. 3h, and finally sterilized under microwave and vacuum packed. The present invention adopts the combination method of freezing and vacuum drying to prepare red jujube chips, and while retaining the original flavor, color, nutrition and crispy taste of fruits and vegetables to the greatest extent, it also retains the original appearance and shape of jujube chips, making the product smooth , bright color, and has moisture absorption resistance, short production cycle, low energy consumption.

The present invention provides a honeysuckle health care tea, which is prepared from the following raw materials, by weight: 2-4 parts of honeysuckle, 1-3 part of chrysanthemum, 1-3 parts of peppermint, 4-6 parts of medlar, 2-4 parts of rose, 4-6 parts of obtuseleaf senna seed, 2-4 parts of cape jasmine, and 6-8 parts of lotus seed. The preparation process comprises: selecting raw materials according to the weight part ratio, washing, completely drying, crushing to prepare into coarse powder, mixing, carrying out sterilization, packaging and closing the bag. According to the present invention, the honeysuckle health care tea has effects of heat clearing, pathogenic fire removing, blood pressure lowering, blood fat reduction, and preventions and treatments of oral ulcer, breath odor, acne and constipation, can provide effects of mind stabilizing, health enhancing, body building, immunity increase after constantly drinking, and can further provide effects of blood circulation activating, menstruation regulating, spot removing and beautifying after being taken by women; the process is simple, and the produced health care tea has characteristics of pure tea soup, slight and elegant fragrance, and pure flavor, and is suitable for health preserving and health care; and the processes of microwave sterilization and vacuum packaging are adopted so as to prolong a product freshness keeping period, and provide safety during taking.

The invention discloses a method for preparing chicken jerky. The steps are as follows: the raw materials of chicken jerky are prepared according to the following parts by weight: 90-100 minced chicken meat, 2-3 soybean protein isolate, 0.4-0.6 salt, and 0.4-0 glucose 0.6, glutamine transaminase 0.2~0.3, allspice powder 0.1~0.3, ginger powder 0.1~0.3, fried pepper 0.5~1.5; then make dried chicken; the present invention adopts glutamine transaminase to catalyze the cross-linking in the protein molecule , intermolecular cross-linking, connection between protein and amino acid, and hydrolysis of glutamine group in protein molecule, recombination and bonding of chicken minced meat; freezing section, frying and drying for dehydration and microwave sterilization Packing and storing effectively prolongs the shelf life of dried chicken products, and increases the added value of chicken minced meat products.

The invention discloses a method for making fried chicken. The method is characterized by comprising the following steps: (1) selecting materials; (2) preparing salted and marinated thick soup; (3) injecting the salted and marinated thick soup into the chicken for pickling; (4) drying after the pickling; (5) stewing the thick soup; (6) pouring the thick soup into the pot to cook the whole fried chicken; (7) feeding the cooked chicken into a cooling workshop to be packed in vacuum; and (8) sterilizing the fried chicken after vacuum packaging in a pasteurization reactor and then carrying out microwave sterilization. The temperature and time are more accurately controlled during the fried chicken making process; exogenous food additives are scientifically used, so the fried chicken making rate is obviously improved; nutritional ingredients of the fried chicken are more than those of the fried chicken which are made at high temperature; and the fried chicken disclosed by the invention hasmore unforgettable flavor and mouthfeeling.

The invention relates to a device for rapid decomposition, sterilization, drying and sanitary treatment of solid/liquid feces, aiming to solve the problems of human feces including environmental pollution, disease transmission and body health damage. The device comprises a solid-liquid separator, a semi-solid finishing machine, a secondary solid-liquid separation spiral pump, a urine treatment tank, a microwave sterilization drying chamber, a dry matter storage tank, and a deodorizing aeration tower. The feces can be rapidly sterilized, deodorized and dried after leaving human body, so as to become sterile and odorless dried particles in a short time, which can be used as fertilizer. The inventive device prevents transmission of pathogenic bacteria from source and solves fecal pollution problem. The inventive device has the advantages of low volume, light weight, and low energy consumption; and can be used in any places. Except fixed places, the device is more suitable for being installed and used in personal vehicles such as passenger train, passenger long-distance bus and passenger ship.

The invention discloses a method for producing black tea through artificial intelligence enzymatic fermentation. The method has the advantages as follows: (1) the preparation process for producing high-quality black tea is a mechanical, intelligent and biological fermentation preparation process; (2) mechanical equipment configured for the process is energy-saving and environment-friendly, so that the economic, social and ecological benefits are significant; (3) the process integrates a computer intellectual technology to the field of black tea processing, so that a new high-tech process technology is initiated for black tea processing in China; (4) a glucoamylase enzymatic biological fermentation technology in the method disclosed by the invention optimizes the quality of the black tea and increases the nutritional function of the black tea; (5) a microwave sterilization process of the method discloses by the invention thoroughly kills all harmful organisms to ensure the quality safety of a product.

The invention provides a preparation process of blueberry concentrated juice with high content of anthocyanin. According to the preparation process provided by the invention, pectase is adopted for performing enzymolysis on blueberry pulp, chitosan is adopted as a clarifying agent for obtaining clear blueberry juice, a decompression concentration process is adopted for preparing the blueberry concentrated juice, and microwave sterilization is adopted for sterilizing the blueberry concentrated juice. The preparation process comprises the following steps of: selecting blueberry fruits in vaccinium ashei gardenblue species; extracting the blueberry juice, and adding the pectase to perform the enzymolysis on the blueberry pulp; clarifying the blueberry juice, and adding the chitosan as the clarifying agent for obtaining the clear blueberry juice; concentrating the blueberry juice, and adopting the decompression concentration to obtain the blueberry concentrated juice; and performing sterile filling on the blueberry juice, and adopting the microwave sterilization to sterilize the blueberry concentrated juice, wherein the content of soluble solids in the blueberry concentrated juice is 60%-75%, and the content of the anthocyanin is 1.925g/L-3.384g/L. The preparation process provided by the invention can not only effectively prevent the loss of the anthocyanin in the blueberry concentrated juice, but also shorten the concentration time, control the production cost of the preparation process and effectively protect color, luster, fragrance and other sensory qualities of the blueberry juice.

The invention relates to a processing method of an instant meat product. The processing method comprises the following steps: selecting fresh meat or frozen meat at first, and pretreating the fresh meat or frozen meat for later use; preparing a maillard reaction solution; crushing and mixing to prepare a spice; cooling the maillard reaction solution to 2-10 DEG C, and uniformly injecting the reaction solution into the meat by using a saline water injection machine, wherein the injection volume is 2-5% of the mass of the meat raw material; standing until the maillard reaction solution is uniformly infiltrated into meat fibers, and cutting the meat into meat particles of 1-2cm<3>; putting the meat particles into a tumbling machine, adding sesame, sugar, edible salt, edible oil, white spirit and the spice, and tumbling to season the meat particles; heating to cure the meat particles in a microwave heating tunnel; and discharging the meat particles, quickly cooling the meat particles in fast-cooling equipment, metering, vacuumizing, packaging, sterilizing by passing through a microwave sterilizing tunnel, and quickly cooling to the normal temperature to obtain the instant meat product. By adopting the processing method disclosed by the invention, the maillard reaction solution is injected into the meat, and reaction is initiated during microwave heating and curing, so that the meat is quickly and uniformly colored, is good in color and luster and has outstanding and lasting meat fragrance; and from microwave sterilization to commercial sterilization, damages to meat fibers are small.

The invention discloses an industrial production method of instant crawfishes, comprising the steps of sorting in a grading manner, cleaning, removing the head, frying, braising, packing, sterilizing and storing, wherein small-size crawfishes are selected, cleaned without using detergent, fried in batch, sterilized by microwave and packed in vacuum. After the qualified small-sized fresh crawfishes are flushed and brushed, the heads and shrimp lines are removed; and then the crawfishes are rinsed, fried and fired together with moderate seasoning; and after being sterilized by microwave and packed in vacuum, the cooked crawfishes are refrigerated in a refrigeration storage at 5 DEG C below zero. The instant crawfishes provided by the invention are delicious and piquant, nutrient-rich, green, safe and convenient to carry.

The invention discloses dai flavor beef instant jerky and a processing method thereof, and the dai flavor beef instant jerky is prepared by rolling fresh beef strips till softness, then mixing the fresh beef strips with dai flavor spices, pickling for 5-8 hours at the temperature of 4-8 DEG C, then drying and baking with charcoal fire and performing microwave sterilization treatment; and the processing method comprises the process steps of performing pretreatment on the raw materials, preparing the spices, pickling through the dry process, baking, arranging, packaging and performing sterilization treatment. The dai flavor unique spices are added in a product, high-quality fresh beef is selected, and steaming and boiling are not performed, thereby keeping original taste and flavor of the fresh beef and preventing the loss of nutrient substances; and the charcoal fire two-section process is adopted for baking after the fresh beef is pickled, thereby ensuring the flavor style of the product and being stable in quality. The process can overcome the shortcomings in the existing traditional processing technology and realize standardized and clean production. The good taste and the strong flavor of the product can be ensured, and the product is further ready-to-eat and convenient to take during traveling.

The invention discloses a jewel orchid healthcare tea and a preparation method. The method comprises the following steps of: carrying out sterilizing and enzyme killing on jewel orchid by adopting a microwave sterilization technology; dipping honey or sugar into the jewel orchid by utilizing a vacuum dipping technology; and then, processing and preparing the jewel orchid into any oral healthcare tea through freeze drying. The processed jewel orchid tea has vivid color and luster, short preparation time, easiness of operation, smooth product surface, good toughness, damage resistance and maintenance of original color, fragrance, smell, shape and nutrient content. The invention provides a jewel orchid healthcare tea with portability, easiness of storage, complete shape, dryness and rich nutrients for markets.

A method for preparing probiotic active wet mixing feeding staff through turning the liquid state into solid state fermentation comprises the following steps: crushing liquid state fermentation base material for puffing treatment or microwave sterilization treatment; adding 5 to 20 weight portions of the liquid state fermentation base material, 80 to 95 weight portions of water, and 0 to 0.1 weight portion of lactose or oligosaccharide into a fermenter; inoculating probiotics; stirring the mixture evenly; carrying out fermentation to obtain the liquid state fermentation material which is mixed evenly with the solid state fermentation base material according to the weight proportion of 1:1.5 to 3; and sealing the mixture and standing for fermentation to obtain the active wet mixing feeding stuff containing a large amount of high-activity probiotics and biological active material. The method has a simple technological process, the fermentation material occupying the small volume of the equipment, a short period, a high equipment utilization rate, and low manufacturing cost. The prepared active wet mixing feeding stuff has higher water content, no medicinal additives, good palatability, easy digestion and absorption, no easy moulding and deterioration, a longer shelf life, and convenient transportation or storage.

The invention discloses a making method of dried duck meat slices with excellent taste. The making method comprises the following production steps of: removing skin and fat of fresh dust breast meat, eliminating bones, trimming, shaping and mincing duck skin for later use; uniformly mixing to prepare sauce for later use; cutting the duck breast meat into meat slices; placing the meat slices into the sauce for soaking, further increasing the temperature of the sauce for stewing the meat slices, taking out the meat slices, draining and then placing into a refrigerating chamber; preparing auxiliary materials for later use; placing the auxiliary materials and the meat slices into a vacuum rolling and kneading machine for rolling and kneading; loading the meat slices which are well rolled and kneaded into a mold, and placing into a freezing chamber for freezing; cutting the meat slices which are well frozen into the meat slices, and then placing into a drying room for drying; placing the meat slices after drying into a far-infrared dried meat slice roasting machine for roasting; and cooling the meat slices to normal temperature, then packaging through an automatic packaging machine, and further performing conventional microwave sterilization to prepare a product disclosed by the invention. The dried duck meat slices made by the making method disclosed by the invention have the advantages of aromatic flavor, abundant nutrition, good product elasticity, excellent taste and broad market prospects.

The invention relates to the food processing field and discloses a preparation method of braised meat with delicious taste and rich nutrition. In the invention, the western meat product production technology is combined under a condition that the traditional braised meat production and processing principle is used, the injection seasoning technology, the vacuum massage technology, the vacuum frying technology and the microwave sterilization technology are integrated to form a production process of cooked braised meat foods; pork, long pepper oil, medlar oil, pachymaran, spice and pickled vegetable are adopted as raw materials, and the braised meat has a health-care function to a certain extent. The method in the invention solves the problems that the traditional braised meat can not be stored for a long time at normal temperature, has poor taste stability and can not be produced in a large-scale industrial manner, and the method for producing a microwaveable functionality braised meatwith delicious taste industrially is provided and can effectively maintain the nutrient contents, and the braised meat has the health-care function to a certain extent, the shelf life of the braised meat can be prolonged to be more than one year, the raw materials are quantified to be convenient for product quality control, and the preparation method has an application prospect of large-scale industrial production.

The invention relates to novel highland barley zanba which is prepared by mixing a major material with a food additive through comspression moulding, microwave sterilization and vacuum packaging. The novel highland barley zanba is characterized in that the major material is prepared from the following raw materials in parts by weight: 40-50 parts of ripe highland barley powder, 16-20 parts of butter, 42-46 parts of milky tea, 15-18 parts of white granulated sugar, 4-7 parts of milk powder, 0.1-0.2 part of creamer, 1-3 parts of sesame, 5-10 parts of mixed nutlet, 1-5 parts of malto dextrin and0.05-1.5 part of multifunction edible gum; and the food additive comprises 0.4-0.6g of sodium dehydroacetate, 0.8-0.9g of potassium sorbate and 0.1-0.3g of tert butyl hydroquinone which are added by per kilogram of major material. The invention has reasonable formula and comprehensive nutrition; and product tissues are loosened and do not stick teeth in the mouth. The invention can meet the demands of all age groups and different crowds.

The invention discloses a material processing and feeding device used for animal husbandry. The material processing and feeding device used for the animal husbandry comprises a smashing cavity, wherein a smashing turntable body is fixedly arranged inside the smashing cavity by virtue of a power rotating shaft, a central serrated plate is arranged on the power rotating shaft, a pretreatment cavity is arranged at the top of the smashing cavity, a microwave sterilization device is arranged on the outer side wall of the smashing cavity, a bottom baffle is arranged below a semi-circular screen, the lower surfaces of the two ends of the bottom baffle are connected with a lifting cylinder, a discharging and weighing sensor is arranged at the bottom of a blanking cavity, a feeding weighing sensor is arranged at the bottom of a feeding channel, and a screw conveying bucket is also arranged at one side of the smashing cavity. The material processing and feeding device used for the animal husbandry can carry out pre-smashing treatment on materials, three cutting tools jointly act for carrying out comprehensively smashing on the materials, the bottom baffle can prevent the accumulation phenomenon and also can guarantee accurate supply of food, and the microwave sterilization device can carry out sterilization and disinfection treatment on the materials, so that food safety of feeds is improved.

The invention relates to a tender lotus root preservative and a method for preserving a tender lotus root by using the same. The preservative is a mixed liquid which contains citric acid, vitamin C and calcium chloride in water. The method for preserving the tender lotus root comprises the following steps of: washing the tender lotus root; removing the head and the tail of the tender lotus root; placing the tender lotus root in an environment at the temperature of between 1 and 8 DEG C; bagging or canning after mixing the tender lotus root and the tender lotus root preservative; and performing microwave sterilization. The tender lotus root preservative does not add any component or material harmful to a human body, has extremely high safety, overcomes the defect that the tender lotus rootis softened by using conventional thermal sterilization technology by using preservative preserving and microwave cold sterilization technology, maintains specific crispness, color and luster of the tender lotus root to the maximum, and prolongs the preservation period of the tender lotus root greatly. The tender lotus root preserved by using the method has the characteristics of good mouthfeel, good color and good crispness, rich nutrient, contribution to human body digestion, absorption and utilization, convenient carrying and preservation, and preservation period up to 6 to 12 months, and particularly meets the requirement of people on eating the tender lotus root which has good crispness, color and taste all the year round.

The invention provides a microwave sterilization system. The microwave sterilization system comprises microwave sterilization devices for performing microwave sterilization on products, an ultraviolet sterilization device for performing ultraviolet sterilization on products, and a sealing device for sealing products, wherein the microwave sterilization devices, the ultraviolet sterilization device and the sealing device are sequentially arranged, and the microwave sterilization system also comprises a conveyer belt for transporting the products, the conveyer belt penetrates through the microwave sterilization devices and the sealing device, and the ultraviolet sterilization device and the sealing device are both located at outlets of the microwave sterilization devices. The microwave sterilization system disclosed by the invention integrates microwave sterilization, exhaust sealing and ultraviolet sterilization, and a processing technology of firstly performing microwave sterilization on plastic bagged foods and then performing sterile sealing while the plastic bagged foods are hot is effectively realized, so that the sterilization time is effectively shortened, the sterilization effect and the sterilization efficiency are improved, bag explosion caused by microwave sterilization is avoided, besides, heat exhaust sealing can be realized, the degree of vacuum in cans can be increased, and the oxygen content is reduced. The device is high in sterilization speed, assembly line type production is convenient, the production efficiency is effectively improved, and the eating quality of bagged canned foods can be improved.

The invention provides a method for preparing a non-fried instant freshwater fish, comprising the concrete steps of preparing a raw material fish, carrying out pretreatment (scale, head, tail and innards removing), washing clearly, cutting and shaping, soaking in ice water, soaking in water containing salt and vinegar, curing at a low temperature, draining, performing roast smoking, stoving, baking, spouting oil, filling, carrying out vacuum seal and microwave sterilization, boxing up to obtain the finished product. The fish prepared by adopting the method for preparing the non-fried instant freshwater fish has the advantages of no fishy smell, good taste, no poisonous or harmful substance of fried foods, little oil content and capability of guaranteeing the product quality.

The invention discloses a production technology of a peanut butter, which belongs to the field of food processing. The production technology comprises the following steps of: baking: baking and heating peanuts to 160 DEG C, maintaining for 45-55 minutes till the inner color and outer color of peanut kernels are consistent, and selecting the peanuts without burnt taste for standby; removing peels and screening: timely discharging the baked peanut kernels, spreading for cooling or blowing cold wind for cooling, and cooling the peanut kernels and removing the peels by using a peeling machine and screening to separate seed leaves and embryos; milling to obtain the butter: putting the separated seed leaves in a grinding machine for milling to obtain the butter; canning and sterilizing: filling cans with the peanut butter, carrying out microwave sterilization on the peanut butter in the cans, and simultaneously cooling the tans by flowing water till the water level is in the range of one half to three quarters of the cans, wherein the whole process lasts for 10 minutes; and freezing: to standing the cans at the condition of -3 DEG C to -1 DEG C, and storing after completing whole crystallization. The production technology has the beneficial effects of being safe and sanitary, good in sterilization effect and simultaneously being capable of maintaining the original taste of the peanut butter.