11 results about "Raw vegetables" patented technology

The object of an aspect of the present invention is to provide a method for producing a long-chain fatty acid, the method making it possible to prevent a coloring component from being contained in the long-chain fatty acid and recover the long-chain fatty acid at a high yield. The above problem is solved by providing a method for producing a long-chain fatty acid, the method including the steps of: (a) with use of an enzyme, decomposing, into fatty acids, triglyceride contained in a raw vegetable oil which is derived from a vegetable-derived oil-containing waste; (b) removing, by distillation, a short-chain fatty acid contained in the raw vegetable oil which has been subjected to the step (a); and (c) recovering, by short-path distillation, a long-chain fatty acid contained in the raw vegetable oil which has been subjected to the step (b).

The utility model discloses an ecological system for deep purification of tail water of a sewage plant, which comprises a wetland purification unit, a vegetable purification unit and a symbiotic ecological unit, the wetland purification unit is arranged on the upstream of the vegetable purification unit, and the symbiotic ecological unit is arranged in the vegetable purification unit. According to the characteristics of water area, water environment conditions and the like, the wetland purification unit, the vegetable purification unit and the symbiotic ecological unit are constructed, the three units promote each other in the water treatment process, ecological treatment, tail water resource utilization and system stability improvement are achieved, and the purification efficiency of the system is kept for a long time; the planting range, the planting density and the planting mode of the aquatic vegetables are comprehensively planned, meanwhile, according to hydrodynamic conditions, combined with the impact resistance of the system, emergent aquatic plants are increased for water body slow flow in a large water body flow rate or large area, the survival rate and growth vigor of the aquatic vegetables can be effectively increased, and the space utilization rate is increased by reasonably arranging the vegetables and the plants, so that the ecological environment is improved. The purification capability of the system is enhanced.

To provide a method for producing vegetable dishes, etc., in which raw vegetables can be effectively softened. [Solution] A method for producing cooked vegetables, comprising immersing raw vegetables in a pectinase-containing solution with a pH of 6.0 or higher, and heating them for 3 minutes or more under conditions of a gauge pressure of -50 kPa or lower and a liquid temperature of 40°C or higher and less than 80°C.

The invention belongs to the technical field of bioengineering and the field of sewage treatment, and particularly relates to a method for efficiently treating livestock and poultry biogas slurry to prepare microalgae protein bait by coupling aquatic vegetables with microalgae, which comprises the following steps: carrying out primary treatment on livestock and poultry wastewater by utilizing the aquatic vegetables, and carrying out secondary treatment on the microalgae with high robustness by coupling; the pollutant content of the biogas slurry is reduced, microalgae protein bait is harvested, and pollutants such as COD content, ammonia nitrogen content and phosphorus content in the livestock and poultry biogas slurry are efficiently reduced. According to the method, the pollutant content of the livestock and poultry biogas slurry is efficiently reduced, the COD content of the treated biogas slurry is reduced by 75%-90%, the ammonia nitrogen content is reduced by 80%-92%, the phosphorus removal rate reaches 90% or above, the biomass of microalgae harvested at low cost through self-flocculation reaches 2 g / L or above, the protein content in the microalgae reaches 50%-70%, the content of essential amino acids in the microalgae is close to that of fish meal, and the content of organic matters in the microalgae is reduced by 50%-70%. The feed can be used as high-quality protein bait.

The utility model relates to the technical field of dehydrated vegetable processing, in particular to a cleaning device for dehydrated vegetable processing, which comprises a cleaning pool, a cleaning box, a first lead screw sliding table, a connecting plate, a flushing assembly, two fixing frames, two guide rails and two mounting frames, and the two fixing frames are symmetrically arranged on the outer wall of the top end of the cleaning pool. The two guide rails are arranged at the tops of the two fixing frames correspondingly, the two mounting frames are slidably mounted on the two guide rails correspondingly, the bottom ends of the two mounting frames extend into the cleaning pool, the cleaning box is arranged in the cleaning pool, a plurality of through holes are formed in the bottom of the cleaning box, and the cleaning box is arranged in the cleaning pool. The first lead screw sliding table is horizontally arranged at the top of one fixing frame, the connecting plate is installed at the moving end of the first lead screw sliding table, the flushing assembly is installed on the outer wall of the cleaning pool, the situation that the bottom ends of vegetables cannot be flushed is avoided, and the flushing effect is ensured.

This invention discloses a compound flower, fruit, and vegetable health tea with synergistic effects of skin rejuvenation, smoothness, radiance, and calming the mind, and its preparation method, belonging to the field of food substitute tea. Skin rejuvenation refers to improving dull skin tone and enhancing skin radiance; smoothness refers to promoting digestion and relieving body stagnation; radiance refers to nourishing from within and brightening the complexion; and calming the mind refers to soothing emotions and calming irritability. The product uses seventeen kinds of food-grade dried flowers, fruits, seeds, and flowers, such as dried hawthorn, dried black mulberry, and black goji berries, as raw materials, with a limited range of proportions, and includes examples. The formula is balanced in temperature, has a pleasant sweet and sour taste, a rich floral and fruity aroma, and no raw vegetable taste, making it safe for long-term consumption. The product can be made into powder, granules, direct-drinking form, and concentrated liquid form, with mature technology and easy industrial production. This invention relies on the synergistic effect of active ingredients such as anthocyanins, total flavonoids, total polyphenols, and GABA to solve the defects of existing tea formulas such as being too cold, having poor taste, and limited functions. The raw materials are readily available, cost-effective, and have good application and industrialization prospects.

The present invention relates to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, and more specifically, to a Korean pancake mix composition including Aster yomena and a manufacturing method thereof, wherein the Korean pancake mix composition is manufactured through a vegetable preprocessing step of preprocessing various vegetables including Aster yomena; a vegetable mixture packaging step of mixing and packaging vegetables; a wheat flour packaging step of packaging wheat flour; and a Korean pancake mix composition manufacturing step of packaging the vegetable mixture and wheat flour to manufacture a Korean pancake mix composition, so the Korean pancake mix composition including Aster yomena and a manufacturing method thereof have the advantages that excellent sensory preferences such as taste, aroma, and flavor due to the unique savory and bittersweet taste of Aster yomena are provided; the vegetables are dried using near-infrared rays, so that the vegetables easily become soft without being soaked in water and the original color, taste, and aroma of raw vegetables may be preserved for a long time; the vegetables and wheat flour are enclosed together, it is not necessary to individually manufacture each ingredient for the Korean pancake; and vegetables that are not in season may be consumed all year round, thereby providing economic benefits and convenience.

This invention discloses a mixed-use (edible and ornamental) lake composite diverse wetland module and its construction method, relating to the field of wetland ecological engineering technology. It includes a primary purification unit located on the lake shoreline, a deep purification and resource production unit located in the open water area of ​​the lake, and a hydraulic connection system connecting the primary purification unit and the deep purification and resource production unit. This mixed-use (edible and ornamental) lake composite diverse wetland module and its construction method connects surface flow wetland units and horizontal subsurface flow wetland units in series to form a primary purification unit. This unit is then spatially combined and hydraulically connected with an aquatic vegetable-type floating island wetland constructed based on a bamboo frame, netting, vegetable rotation ponds, and supporting bamboo poles. A directional water flow path including an inlet area, a wedge-shaped distribution channel, and a collection pipe is also provided. This constructs a three-dimensional composite purification system integrating primary interception, deep purification, and resource production, achieving synergy between water purification efficiency and edible plant resource production.

The utility model relates to the technical field of vegetable quick-freezing, in particular to a quick-freezing device for raw vegetables, which is characterized in that the upper end of a refrigerator is fixedly connected with a support table, the upper end of the support table is fixedly connected with a quick-freezing box, the inner side of the support table is hermetically connected with a cold air spray head, and the lower side of the interior of the quick-freezing box is rotatably connected with a rotating guide wheel; the vegetable quick-freezing device can be inserted into a bag opening of a vegetable packaging bag under the action of the arranged inserting rod, vegetables can be automatically and continuously conveyed through rotation of the conveying crawler belt, and the vegetables can be conveyed through the guide grooves in the front side and the rear side by rotating the rotary guide wheels; a wall plate on the outer side of the rotating guide wheel can block an inlet and an outlet, excessive loss of internal cold air is avoided, refrigeration and quick freezing treatment can be conducted on the vegetables through the effect of cold air spray heads, refrigeration treatment of different degrees can be conducted through the multiple arranged cold air spray heads, and the time needed for quick freezing is shortened.

The present disclosure relates to a method (200) for preparing a culinary base composition. The method (200) includes preparing (202), a combination of one or more raw vegetables with a predefined weight upon purification of the one or more raw vegetables and cooking (204), the purified one or more vegetables at a predefined temperature in a greased cooking vessel. Also, the method (200) includes pouring (206), a preferred cooking liquid with a predefined quantity based on a quantity of the combination of the one or more vegetable to form a mixture. Further, the method (200) includes cooking (208), the mixture at a temperature range between a first pre- defined temperature. Furthermore, the method (200) also includes grinding (210), the cooked mixture at high temperature ranges between second predefined range to form a paste and at a low-temperatures to form a viscous paste based on a user requirement.

The present invention addresses the problem of providing a technique for improving the flavor of a plant-based oil-in-water emulsion by imparting thereto a rich taste like that of milk.　This method for producing a plant-based oil-in-water emulsion is characterized by comprising all of: (A) a step for preparing at least a raw vegetable protein material, an oil or fat, and a lysophospholipid as raw materials; (B) a step for mixing the raw vegetable protein material and the lysophospholipid in an aqueous system to obtain a liquid mixture; and (C) a step for subsequently mixing the liquid mixture obtained in step (B) and the oil or fat and emulsifying the same to prepare an oil-in-water emulsion.