121 results about "Raw vegetables" patented technology

The present invention is related to a blender, particularly to a blender having a blade disk formed with dreg-expel holes in front of leading edges of blades of inner circle, and a ring-typed cover added below a feed chute as well as being hung over the blade disk to keep gaps in between, thereby it can get pulp contained with juice; which introduces less air thereinto, further enzymes found in raw vegetables and fruits may not be destroyed.

Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooling of raw vegetables where hot cooling oil is maintained in the system and recycled for reheating.

An antistaling technology for cleaned vegetables includes such steps as reaping the raw vegetables in time, screening, adding sodium metasilicate to water, washing vegetables, flushing wich clean water, immersing the vegetables in the cold water containing ozone, surficial dewatering, loading in antistaling bags, aerating gas mixture, sealing and storing in antistaling warehouse. Its avvantages are longer antistaling period and retaining the nutrients to maximum, and high effect of cleaning and bacteride.

The invention discloses a nutrition intensified vegetable paper and manufacturing method, wherein the preparing process comprises choosing fresh vegetables, cleaning, chopping, blanching, charging thickening agent, plasticizing agent, membrane forming protein, flavoring agent and nutrescin, homogenizing into vegetable pulp, drying, removing film, cutting and packaging.

A process for preparing biologic diesel oil from vegetable oil features that the raw vegetable oil, micromolecular alcohol and cosolvent take part in supercritical ester exchange reaction to convert the glyceride of fatty acid to micro-molecular alkoxide of fatty acid, that is just the biologic disel oil. Its advantages are high reaction speed and no pollution.

The invention relates to a method for quickly structurizing the water molecules in fresh-cut fruits and the fresh-cut vegetables under ultrahigh pressure to preserve the fresh-cut fruits and the fresh-cut vegetables with low cost, belonging to the filed of the fruit and the vegetable preserving technology. After the raw fruits and the raw vegetables are peeled and cut, any two of the nonpolar gases including argon gas, krypton gas, nitrogen and carbon dioxide, which are at the proportion of 1:1, are fed in the fruits and the vegetables, then the fruits and the vegetables are packaged and sealed by PET/PE composite film packaging bags which have the pressureproof density of 98-110 g/cm and the pressureproof thickness of 72+/-2 Mum, and the fruits and the vegetables are put in a superhigh-pressure container to be pressurized to 300-400 MPa at 10-15 DEG C for 20-30 min with the pressurizing speed being controlled at 50 MPa/s and the depressurizing speed being controlled at 100 MPa/s. The method can quickly structurize the water in the surfaces and the tissues of fresh-cut fruits and the fresh-cut vegetables which are processed at superhigh pressure on the basis of keeping the original nutritional value and sensory quality of the fruits and the vegetables so as to reduce the activity of the water molecules in the fresh-cut fruits and the fresh-cut vegetables, inhibit the enzymatic reaction and the microbial action of the tissues in the fresh-cut fruits and the fresh-cut vegetables and prolong the shelf lives of the fresh-cut fruits and the fresh-cut vegetables to 10-15 days.

The invention discloses a vegetable bioprocessing production method, belonging to the field of deep vegetable processing and in particularly relating to a pickle fermentation method. The method comprises the following steps: cleaning and cutting the vegetables, placing the vegetables into a pickle production container, adding a mixed bacteria fermenting agent and a mixture bag of cane sugar, salt and spices according to the raw vegetable processing mass ratio of 0.2-2% to the container and sealing the container; controlling the temperature to be 23-36 DEG C for pre-fermentation for 6-15h; controlling the temperature to be 15-30 DEG C for temperature-regulating post-fermentation for 40-80h and reducing the temperature to 0-5 DEG C 1-3 times in the middle of the process; ensuring the container to be sealed in the whole fermentation period; and seasoning the pickle after fermentation: specifically, taking out the pickle, adding the mixed seasoner and selling the pickle through vacuum package and refrigeration or packaging and sterilizing the pickle. By temperature-regulating fermentation, the pickle product has good flavor and is rich in probiotics and various nutrients.

Fresh waste residue _alpeorujo_ (1) coming from the olive oil press is subjected to a series of steps which will enable valuable by-products, which were previously residues, as this the waste residue (1) is dehydrated (4) by means of centrifugation. The solid fraction (6) that is obtained is firstly dried (9) to be separated later into pulp (12) and stone (13), while the liquid fraction (5) is centrifuged (18) in order to separate the solids (19) and to obtain crude alpechin (raw vegetable water) (20) which after subjecting it to centrifugation (21), biological treatment (25), alcohol fermentation (26) and filtration (27), is concentrated (32) using a multiple stage vacuum evaporator, such as a to produce a concentrate (34) with multiple applications, along with condensed water (35) which move to a column used to purify the volatile substances (36) in order to separate the alcohol (38) from the water (43), and finally proceed to purifying it using the respective treatment columns (39) and (45).

The invention discloses a construction method for a micro-ecosystem. The construction method comprises the steps of constructing a micro ecological pond, wherein the depth of the pond is 0.4-0.6m, a mud pile with height of 15-20cm is arranged in one eighth to three eighth area of the bottom of the pond and a sand pile is additionally arranged above the surface of water in the pond; arranging a water supply and drainage system and controlling the depth of water in the micro ecological pond to be 12-14cm; collecting and fermenting human manure; cultivating earthworms and fly maggots: introducing the earthworms and the fly maggots into the micro ecological pond; planting leaf vegetables on the mud pile in spring and summer and planting watercress in autumn and winter; putting loaches, rice field eels, tortoises and Procambarus clarkii respectively according to standards of 20 loaches per square meter, 4 rice field eels per square meter, 4 tortoises per square meter and 1 pair of Procambarus clarkii per 10 square meters. The construction method for the micro-ecosystem is suitable for cultivating the fly maggots and the earthworms by using domestic wastes, the biological wastes are enabled to become green foods of people by cultivating aquatic animals and planting aquatic vegetables, and for the nation, not only can the eutrophication of natural water bodies be prevented, but also the commodity price can be stabilized.

A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture. The pulp food product composition can include flavor enhancers, taste enhancers, medically effective agents, or the like.

The invention relates to a vegetable nutritional guokwei, which belongs to the field of instant foods and is prepared from the following raw materials by weight percent: 9-12 flour, 2-3 vegetable, 0.3-0.5 edible oil, property amount of baking powder, and proper amount of table salt and spices. The preparation method of the vegetable nutritional guokwei comprises the following steps: (1) preparing fermenting dough; (2) preparing unboiled oil dough; (3) mixing dough; (4) making into a dough cake; and (5) baking for 30-40 minutes at the temperature ranging from 180 DEG C to 250 DEG C. The high-quality characteristic guokwei is prepared from raw vegetable juice and residues through special process, and the nutritional ingredients of raw vegetables and flour are completely blended into the guokwei through fermentation. The guokwei with different colors and tastes can be made by controlling the temperature and time of baking. The guokwei provided by the invention retains the taste of flour and has the flavor of vegetables.

The invention belongs to the technical field of food deep processing, and particularly relates to a method for preparing flavor Maillard peptides through extruding pretreatment of raw vegetable protein materials. In the method, soybean meal, peanut meal and wheat gluten proteins which are matched scientifically to serve as raw materials are extruded and expanded and then subjected to enzymolysis,solid-liquid separation, reverse osmosis concentration and single-effect evaporation concentration, a concentrated solution and reducing sugar are subjected to a Maillard reaction, a reaction productis subjected to vacuum concentration or spray drying, and the finished product is obtained. The flavor Maillard peptides prepared according to the method are rich, mellow, fine, fresh, sweet and longin flavor, rich in nutrition, healthy and safe, and when the flavor Maillard peptides are used in foods, the flavor of the foods can be obviously improved without masking the intrinsic flavor of the foods.

The invention provides an organic fertilizer prepared by fermenting straws. The organic fertilizer is prepared from the following raw materials by weight: 1000-1200kg of raw vegetables, 5-8kg of probiotic liquid, 10-15kg of bean cakes and 10-15kg of urea. The organic fertilizer has simple process, is convenient to prepare, controls diseases and pests, improves the soil environment and pH value and is beneficial to crop growth.

The present invention includes bioactive coated raw vegetables that include bioactive compositions coated onto the raw vegetables, such that the bioactive compositions are effective to degrade raffinose, stachyose and verbascose in the raw vegetables when the raw vegetables are placed in optimal pH and temperature conditions. The present invention also includes methods of forming bioactive coated raw vegetables.

The invention relates to the field of polymers, and in particular relates to a production method of vegetable carbon plastics. The method comprises the following steps in sequence: feeding the raw vegetables into a microwave vacuum tank to undergo microwave treatment; drying, pre-carbonizing, carbonizing, calcining and cooling the pretreated raw vegetables in sequence; controlling combustion to raise the temperature to 700-750 DEG C or 900-1000 DEG C at a rate of 5-15 DEG C/min and maintaining the temperature for 40-80 minutes; then raising the temperature to 1000-1500 DEG C or 1600-1800 DEG C at a rate of 5-15 DEG C/min and maintaining the temperature for 2-8 hours to obtain vegetable carbon; and blending and modifying the base materials such as ultra-high molecular weight polyethylene with molecular weight of 4-7 million and high-density polypropylene with molecular weight of 1-1.4 million and adding a flame retardant, a toughening agent, a coupling agent, an antioxidant and the obtained vegetable carbon in the processing course. The prepared vegetable carbon plastics have the advantages of excellent toughness, higher rigidity and hardness and good antistatic property and flame retardance.

The invention discloses a rice filed and upland field rotation method for prevention and treatment of cucumber root-knot nematodes, which comprises the following steps: (1) performing field planting of cucumbers in October each year in a sunlight greenhouse or a vinyl house, carrying out production management by the book, and finishing harvest prior to May next year; (2) ploughing the soil after clearing up cucumber vines and a support frame of the cucumber vines, and irrigating the soil and performing field planting of aquatic vegetables with a growth period not exceeding six months; (3) during the whole growth period of the aquatic vegetables in the step (2), the soil moisture content is over 70%, avoiding irrigation in half a month prior to harvest; covering a sunshade net or a straw curtain on a film of the sunlight greenhouse or the vinyl house, and enabling temperature in the sunlight greenhouse or the vinyl house not to be higher than 30 DEG C; and (4) finishing harvest of the aquatic vegetables in the step (2) by the end of September in the current year, and performing field planting of the cucumbers after soil ploughing. The rice filed and upland field rotation method is adopted to carry out prevention and treatment of the root-knot nematodes, not only are environmental pollution and damage to human health which are caused by chemical pesticides for prevention and treatment of the root-knot nematodes avoided, but also planting costs do not need to be added, and the aim of thorough prevention and treatment can be achieved.

A vegetable cutting device producing shaped vegetable products which can be attached and assembled to form shaped objects allows adults or children to assemble the various shaped vegetable products to promote an interest in a child consuming fresh raw vegetables in the form of edible toys. The counter or table top cutting device provides a cutting base, and a spring activated safety push plate and a plurality of interchangeable cutting surfaces and pressing templates to cut the vegetables into the several shapes, primarily carrots, celery, radishes, potatoes, broccoli, or other raw nutritional solid fruits or vegetables.

The invention discloses a method for reducing the content of nitrite in pickled vegetables, and belongs to the technical field of food processing. The method comprises raw vegetable selection, cleaning, sorting, drying in the sun, pickling, airing or drying, ripening, microwave sterilization and packaging processes. In the pickling process, edible lactic acid, ethylenediamine tetraacetic acid disodium salt and fresh radish slices with nitrite degradation effect are added as accessories, the pickling process is performed in a pickling pool with a pickling liquid circulation and spraying device to improve the diffusion uniform degree of a salt impregnation and nitrite degradation solution to ensure that vegetables are sufficiently pickled. The method has the advantages of simple process, safety and strong practicability, nitrite residual quantity in the pickled vegetables is much lower than the national standard for the nitrite residual quantity in the pickled vegetables, safety of pickled vegetables is improved, the original color, fragrance, taste and shape of the pickled vegetables can be kept, a lot of destruction on nutrients can be prevented, and the product is excellent in quality and in accordance with the national relevant food hygiene standard.

A molding method for moldable bio-substance materials comprises crushing the bio-substance materials into an incompact state, and then extruding and molding the same. There is at least a wedged extruding cavity is formed between the extruding head and the extruding surface of the molding die. The movement between the extruding head and the extruding surface of molding die is a differential speed movement, and the particles of the materials are extruded between these two surfaces and are grinded, twisted up, stretched, flaked, and then extruded to the small end of the wedged extruding cavity, and further into the molding cavity of molding die to be molded therein. The molding method and equipment of this invention can give the molded product certain strength and water-fastness without using any chemical binders. It is convenient for storing the product and keeping the product in a functional state, and thus it minimizes the cost for fabrication, transportation and storage.

The invention relates to the field of polymers, and in particular relates to a preparation method of vegetable carbon plastic composites. The method comprises the following steps in sequence: feeding the raw vegetables into a microwave vacuum tank to undergo microwave treatment; drying, pre-carbonizing, carbonizing, calcining and cooling the pretreated raw vegetables in sequence; controlling combustion to raise the temperature to 700-750 DEG C or 900-1000 DEG C at a rate of 5-15 DEG C/min and maintaining the temperature for 40-80 minutes; then raising the temperature to 1000-1500 DEG C or 1600-1800 DEG C at a rate of 5-15 DEG C/min and maintaining the temperature for 2-8 hours to obtain vegetable carbon; and blending and modifying the base materials such as high impact polystyrene, polyvinyl chloride and ultra-low-density polyethylene with molecular weights of 3-5 million and adding a flame retardant, a toughening agent, a coupling agent, an antioxidant and the obtained vegetable carbon in the processing course. The prepared vegetable carbon plastics have the advantages of excellent toughness, higher rigidity and hardness and good antistatic property and flame retardance.

The invention discloses a Chinese sauerkraut manufacturing method. The method specifically includes the first step of material purchasing, the second step of screening, the third step of washing and preprocessing, the fourth step of utensil selection, the fifth step of blanching, the sixth step of secondary cleaning and jar entering, the seventh step of feeding, the eighth step of jar sealing, the ninth step of fermentation, the tenth step of detection, the eleventh step of Chinese sauerkraut tearing and airing, and the twelfth step of Chinese sauerkraut storage. The Chinese sauerkraut manufacturing method is strictly controlled, selected green vegetables are tender and fresh materials, free of food additives, clean, hygienic and harmless to human bodies, the pH value of Chinese sauerkraut is 4.5-5, the acidity is moderate, and the pickled Chinese sauerkraut is pure in taste and does not has the raw vegetable taste which is always called the rotten vegetable taste; the pickled Chinese sauerkraut is chewy, short in fiber, soft, easy to chew and not likely to get stuck between teeth. The Chinese sauerkraut manufacturing method is simple in step, has the advantages of being reasonable in design, safe, hygienic and the like, and can be widely applied and popularized.

The present invention discloses a new vegetable fermentation production method belonging to the field of vegetable deep processing. The production method is as follows: cleaning vegetables, adding the vegetables into a pickle production container, adding a pickle fermentation liquid with the mass of 25-50% of the mass of the raw vegetable material and a mixed material bag of edible salt with the mass of 1-3% of the mass of the raw vegetable material and spices, sealing the container; controlling the temperature at 15-28 DEG C for fermentation for 6 to 12 hours; then adding lactobacillus plantarum CGMCC11763bacterial powder with the mass of 0.2-2% of the mass of the raw vegetable material, controlling the temperature at 5-8 DEG C for fermentation for 15 to 30 hours; after the fermentation is completed, seasoning, to be more specific, taking the pickle out, adding mixed seasonings, then vacuum-packing, and coldly-preserving for sale. Through temperature adjusting fermentation, the pickle product has a good flavor and rich in probiotics and a variety of nutrients. The product produced by the method is good in quality, good in flavor, high in security, and suitable for both industrial mass production and production in a handmade workshop, and has a large application market.

The invention relates to low-fish-meal-content feed for a salmon, and belongs to the technical field of a feed. The feed is manufactured from the following raw materials, according to a weight part ratio, 2-5 parts of fish meal, 25-40 parts of a raw vegetable protein material, 35-60 parts of a raw animal protein material, 0.4-1 part of a mineral feed, 0.7-1.2 parts of a vitamin premix feed, 8-15 parts of green feed, and 3-8 parts of a health-care reinforcement material. In the low-fish-meal-content feed, vegetable protein and animal protein are selected as the raw protein materials to reduce dependence of the salmon on fish meal. Palatability of the feed is not affected, and the mineral feed and the vitamin premix feed are added for further improving nutritional ingredients of the feed and absorption efficiency by the salmon. The health-care reinforcement material is added for further improving disease resistance and immunity of the salmon, thereby reducing cost of the salmon in an artificial feeding environment and increasing the benefit.

The invention discloses a vegetable restoration method based on taste digitization, At first, that raw vegetable is decomposed to obtain a single taste point, single taste points are combined to obtain a compound taste point, and then the target vegetables are obtained by reducing the single taste point and the compound taste point, and the reduction degree of the target vegetables is evaluated by using a two-level comprehensive evaluation model analysis method, so as to obtain almost the same vegetables as the original vegetables by circulating adjustment; the present invention aims at decomposing the raw vegetables and reducing to obtain the target vegetables with the same or similar taste as the raw vegetables, thereby realizing the industrialized production of the vegetables and having good practicability. By adopting the two-level comprehensive evaluation model analysis method, the invention comprehensively considers the multiple factors of the evaluation, and effectively realizes the comprehensive evaluation of the complex system.

The invention discloses flower vegetable and a manufacture method thereof. The head of the vegetable mustard is taken to be cooked for eating when the bud is not bloomed in the past, but in the scheme, buds and flowers of the vegetable mustard are pickled in a cool mode for eating after the vegetable canola is fully bloomed. The invention now abandons the production method of pickled vegetables (pickling raw vegetables with raw water) in order to exclude multiple disadvantages of traditional pickled vegetables such as long pickling time, easy deterioration, large salinity and bad mouthfeel, adopts a series of special deep processing of baking, steaming, pickling, and the like, utilizes the scientific principle of pickling cooked vegetables by boiled water, excludes the existence of raw water maximally, and prolongs the shelf life of food. Moreover, the scheme creates exclusive seasoning recipe so as to make the vegetable mustard delicious and tasty, thereby making the vegetable mustard change into a finished dish with portability and instant bagged (bottled) edibility. The nutritive value, the natural color and the special flavor of fresh vegetable canola are better preserved.

The invention discloses an environment friendly pond composite efficient plantation and cultivation method for soft shelled turtle-vegetable-rice. The method is based on cycle economics and ecological principles, combining nutrition physiological and environmental adaptability characteristics of soft shelled turtles, aquatic vegetables and rice and without occupying land resource, two different agricultural production techniques of soft shelled turtle breeding and aquatic vegetable and rice plantation are combined through ingenious ecological designs to realize harmonization of efficient utilization of aquaculture pond space, significant promotion in economic benefits, improved aquaculture environment and aquatic product quality. In this method, the breeding parameters of Trionyx sinensis, aquatic vegetable and rice are based on comparative experiments, which can realize the normal growth of the three, and obtain better economic benefit; at the same time, aquatic vegetables and rice can purify water, reduce water nutrient salt load, regulate water temperature, improve the aquaculture environment, thereby the frequency of changing water is reduced and the quality and safety of aquatic products are guaranteed.

A method of extracting recovering oil from vegetable material in which oil bearing material is heated and subjected to sonication at least one frequency above 400 kHz, removing a first yield of oil by decanting and subjecting the retained material to centrifugal separation to separate out a second yield of oil. Preferably the raw vegetable material is passed through a screw press and the obtained material is heated and subjected to the ultrasonic treatment and then allowed to settle for a predetermined period before decanting the oil layer. Preferably two frequencies above 400 kHz are used, one below 1 MHz and the second from 1 MHz. There are many potential transducers arrangements possible for producing standing waves.