184 results about "Vegetable food" patented technology

The invention discloses herbal tea for improving human immunity. The herbal tea comprises the following composition by weight: 1-5 parts of tea leaf, 2-19 parts of mulberry leaf, 5-20 parts of chrysanthemum, 3-8 parts of henom bamboo leaf, 2-20 parts of white hyaciath bean flower, 3-6 parts of lotus leaf and 5-15 parts of pagodatree flower. The herbal tea has a prescription of neutral edible medicines and has no cool or hot property. Vegetable foods play functions of moisturizing intestines, detoxifying, eliminating toxicant and diuresis, relieving inflammation, activating blood circulation to dissipate blood stasis and improving immunity on subjects after neutralizing with each other; the herbal tea is designed according to holistic medical care of traditional Chinese medicine and made from raw materials of herb-food-homologous vegetable foods. According to different prescription methods of monarch, minister, assistant and guide, the herbal tea has different preventative and curative effects on diseases.

The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.

The present invention belongs to the field of vegetable food producing technology, and proposes a kind of safe dewatered seasoning vegetable with water content of 15-20% and water activity of 0.65-0.69 and its production process. Vegetable is first soaked in high osmotic pressure solution for osmotic dewatering and seasoning, and then hot blast, microwave or far infrared dried at normal pressure to water content of 15-20%. The present invention raises the safe water content of dewatered vegetable via controlling water activity, and has short drying time, low cost, low power consumption, less deformation and raised water re-combining performance. The product may be well stored at room temperature.

The present invention relates to a method capable of making auxiliary desalination by adopting ultrasonic technique before sea-water vegetable fresh-keeping and dehydration processing treatment, belonging to the field of sea-water vegetable food processing technology. Its main processing process includes the following several steps: selecting raw material, washing, scalding and inactivating enzyme (protecting color), freezing, desalination, flavouring, fresh-keeping or dehydration and packaging. Before the sea-water vegetable fresh-keeping treatment and dehydration said invention adopts and ultrasonic auxiliary desalination new process so as to make the sea-water vegetable finished product have good desalination effect (its desalination rate can be up to 30%-60%).

The invention discloses a novel composite health food and preparation method, wherein the food is prepared from vegetables including purslane 5-200 parts, cactus 5-200 parts, cabbage 5-200 parts, pepper 10-250 parts, celery 2-150 parts, tomato 2-150 parts, bitter gourd 2-100 parts, sponge gourd 2-100 parts, maize 10-500 parts, radish 20-500 parts, onion 2-100 parts, spinach 2-150 parts, garlic 2-100 parts, cucumber 10-500 parts, white gourd 5-200 parts, and pumpkin 10-400 parts.

An additive used in salting vegetables for decreasing the content of nitrite and slowing the oxidizing speed of VC in salted food is proportionally prepared from polyphenols of tea (PPT) and potassium sorbate through mixing. Its application method is also disclosed.

The invention relates to technology for safely planting crops in a cadmium polluted soil environment, in particular to a method for safe production in cadmium polluted soil by utilizing a low cadmium accumulation type celery cabbage. The above-ground part of the low cadmium accumulation type celery cabbage can reject the absorption of the cadmium in the cadmium enriched polluted soil, and the root can fix and adsorb the cadmium in the soil, so that the cadmium is prevented from being transferring upward to the above-ground part. The above-ground part of the celery cabbage is safe to be eaten or sold, and the root is carefully treated, so that the safety of the vegetable food is ensured, and the inedible part(the root) can also be used for fixing and adsorbing a large amount of cadmium in the soil; and by repeatedly planting the vegetable, the excessive cadmium in the polluted soil can be continuously removed, and the cadmium content in the edible part of the celery cabbage also meets the standard of the green safe vegetable. The technology has the advantages of low cost, no damage to physical-chemical properties of the soil, no secondary pollution, the realization of the combination of vegetable-planting and cadmium-removal in the polluted soil and the like.

The utility model provides a making method of a vegetable paste jelly which can melt as soon as putting the vegetable paste jelly into the mouth. The making method belongs to the technical field of fruit and vegetable processing and convenience food processing. The invention uses the pumpkin paste, green soybean paste or carrot paste and so on as the raw materials, adopts xylitol as sweet agent, uses pre-gelatinized starch and gellan gum as thickener, and uses gluconic acid-triangle-lactones and sodium citrate as acidity regulator. The vegetable paste jelly products making procedure can be described as follows. Firstly, various accessories should be blended sufficiently; secondly the accessories should be heated and mixed to make the accessories dissolve; and then the vegetable paste is added to mix evenly; next procedure is to adjust the pH value to 5.0-5.5; and the last procedure is a series of de-aerating, canning, sterilizing by boiling with water for 20 minutes under the 90 centigrade condition. Finally the vegetable paste jelly can be produced after cooling. The product uses the fresh vegetables or the vegetables processing leftovers as raw materials, which improves the utilization ratio of the vegetable. The product is edible instantly, and can be cooked as vegetable together with other materials. The vegetable paste jelly will not be burnt in the process of cooking and will melt as soon as putting the jelly into the mouth. The product is lustrous, has a good taste, keeps full-bodied vegetable aroma, is suitable for people of all ages, and is healthy vegetable food.

The present invention relates to high nutrient vegetable food, and is especially one kind of natural celery powder with the color and nutritious value of fresh celery maintained and its making process. The natural celery powder is made with celery as main material and through one wet process including the steps of washing, cutting, color-protecting pre-boiling, pulping, grinding, secondary treatment, blending, homogenizing, sterilizing, concentration, drying, sieving, packing, etc. The natural celery powder has the look, fragrance and taste of fresh celery maintained, and is instant and rich in nutritious components.

The invention discloses a vegetable foods slicing and slitting device. The vegetable foods slicing and slitting device comprises a frame which is in a cuboid shape, a material guide groove used for containing vegetable raw material is formed in the inner upper part of the frame, the material guide groove is thorough from front to rear, the top of the material guide groove is open, the inner spaceof the cross section of the material guide groove is of a U-shaped structure, the front side of the top of the frame is provided with a lifting type slicing mechanism which is positioned right above the front port of the material guide groove, a power driving mechanism is arranged in the frame, the power driving mechanism is connected with the lifting type slicing mechanism, the top of the frame is provided with a slicing thickness adjusting mechanism arranged in the front side of the lifting type slicing mechanism, a slitting tool is arranged on the rear side of the lifting type slicing mechanism and on the inner wall of the material guide groove, and a linear stepping driving mechanism used for driving the vegetable raw material to move forwards along the material guide groove is arranged at the top of the frame. During operation, workers only need to put the raw material into the device, labor intensity is greatly reduced, two functions of slicing and slitting are achieved at the same time, the slicing or slitting operation efficiency is high, the slicing thickness is consistent, and the thickness of slicing or slitting can be conveniently adjusted.

The present invention provides a high performance liquid chromatography-tandem mass spectrometry method for simultaneous determination of specific migration of 18 phenols or phenol derivatives in five plastic food simulants. The method is as below: soaking a sample to be measured in food simulants, cooling to room temperature, mixing well, filtering a water-based soaking liquid by a PTFE syringe needle filter; t extracting vegetable food simulant with acetonitrile, and filtering the supernatant by a PTFE needle filter, and introducing sample; eluting and separating by a C8 column; and running under negative multiple reaction monitoring mode by using a mass spectrometry with electro-spray ionization source. The method has good chromatographic separation, linear relationship, high recovery and accuracy, meets limited requirements of 18 phenols or phenol derivatives in EU regulations NO 10 / 2011, and provides a quick and convenient method for the detection of the actual sample.

The present invention belongs to the field of vegetable food processing technology, and the low cost pre-treating process includes the steps of: sorting vegetable material, washing, cutting, scalding to kill enzyme, centrifugal dewatering or draining, applying sugar, hot blast drying, cooling and packing. The present invention adopts maltose to substitute partial lactose and glucose in the sugar applying step, and this can prolong the sugar returning time of dewatered vegetable and lower the pre-treating cost.

The invention relates to an ultrahigh-pressure vegetable food processing method, which comprises the following steps: (1) washing vegetables; (2) soaking the vegetables; (3) reshaping the vegetables; (4) pre-boiling the vegetables; (5) cooling the vegetables; (6) filling the vegetables into bags for seasoning, and packaging under vacuum; (7) performing ultrahigh-pressure cold sterilization; and (8) storing and selling the finished products. In the invention, the physical properties, such as color, fragrance and flavor, of the vegetable food subjected to the ultrahigh pressure treatment are changed without generating peculiar smells, the pressured food still retains the original raw and fresh flavor and nutrients, and thus, food sterilization is uniform, instant and efficient. The protein denaturation and starch paste state of the vegetable food subjected to ultrahigh pressure treatment are different from those of vegetable food subjected to heat treatment, so food of new physical properties is obtained.

The invention relates to the field of pickled vegetable food processing, in particular to a pickled preserved Sichuan vegetable with flos rosae rugosae flavor and a method for manufacturing the pickled preserved Sichuan vegetable. The pickled preserved Sichuan vegetable with the flos rosae rugosae flavor comprises, by weight, 450-550 parts of fresh preserved Sichuan vegetables, 3-6 parts of dry flos rosae rugosae petals, 250-320 parts of white sugar, 2-3 parts of citric acid, 1.2-1.3 parts of lactic acid, 1.2-1.3 parts of glacial acetic acid, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride and aqueous media. The pickled preserved Sichuan vegetable with the flos rosae rugosae flavor and the method have the advantages that flos rosae rugosae with medicinal value and the pickled preserved Sichuan vegetables are combined with one another, so that heart protecting, meridian nourishing, calming, pacifying and beautifying effects can be realized; the problem of darkening of existing preserved Sichuan vegetables due to anthocyanin remained in flos rosae rugosae can be solved during manufacture; the method is simple and is suitable for large-scale production, the preserved Sichuan vegetable manufactured by the aid of the method has novel sweet and sour taste and flos rosae rugosae fragrance, a current situation of single taste and variety of traditional pickled preserved Sichuan vegetables can be changed, and requirements of certain specific people on pickled preserved Sichuan vegetables can be met.

The invention belongs to the field of foods, and relates to wild mushroom soup and a making method thereof. The soup is prepared from the following raw materials in percentage by weight: 8 to 10 percent of wild mushroom, 8 to 15 percent of meat, 8 to 15 percent of vegetable food and 60 to 70 percent of soup-stock. The making method comprises the following steps of: preprocessing the raw materials; preparing the soup; filling; curing; sterilizing; cooling; and preserving. The soup ensures the original pure flavor of the wild mushroom, is added with a great amount of food, has richer nutrition, more delicious taste and more attractive color, and better accords with the diet habits of people. The method is simple and feasible, and is suitable for industrial production.

The invention provides a vegetable food preparation method. In the method, vegetables such as leaves, roots, melons, beans and herbs are used as raw materials, and sorted to be cleaned, peeled, cut, cooked, cooled, grinded, mixed, rolled, dried and packaged. The preparation method is characterized in that according to nutritional dietary balance, one type or types of leaves, roots, melons, beans and herbs vegetables are used as the raw material of vegetable food, the raw materials are sterilized and disinfected by ozone, and cooked and flavored, and then are dried by an infrared drier to obtain a vegetable food with good color, flavor and taste. The vegetable food is convenient in eating, is hygiene and nutrition.

The invention discloses a preparation method for a coarse cereal-fruit-nut-vegetable food, which comprises the following steps: (1) whole grains are sequentially extruded by double screws and baked, so that a crisp whole grain material is obtained; (2) sugar and water are boiled into syrup; (3) after being uniformly mixed, the syrup and the crisp whole grain material are baked and cooled, so that an aromatic and crisp whole grain material is obtained; (4) the aromatic and crisp whole grain material, dehydrated fruit granules, roasted nut granules and vacuum-fried vegetable granules and / or pressure difference-puffed vegetable granules are mixed, and thereby the nutritional food mixed with coarse cereals, fruits, nuts and vegetables is obtained. The nutrition of the prepared food is balanced and scientifically formulated, the coarse cereal-fruit-nut-vegetable food can provide nutrient substances which are needed by the human body daily, moreover, the taste of the food is aromatic and crisp, the original tastes of the grains are kept, and in combination with the fruits, the nuts and the vegetables, the taste of the product has the original taste of the grains, the aroma of the fruits, the after-taste of the nuts and the faint scent of the vegetables.

The invention discloses nutrient food for a sub healthy group. The nutrient food comprises oat flour, isolated soybean protein, flaxseeds, broccoli, cherry tomatoes, okras, coconuts, pawpaw, mangoes, noni fruits, oat dietary fibers, fructose-oligosaccharide, spiral seaweeds, vine tea, green tea, plant comprehensive ferment, L-carnitine, taurine, octacosanol, vitamin B1, vitamin B2 and nicotinic acid. The nutrient food can solve the problem that an existing sub health conditioning health product is single in nutrient component and fuzzy in suitable people; total-nutrient vegetable food which is convenient to eat and good in mouthfeel is specially designed according to the factors of daily routine, a body condition and the like of the sub health conditioning health product suitable people, so that required nutrients of the suitable people can be quickly compensated in a balanced manner. The nutrient food is beneficial to guaranteeing the special nutrient needs of the people, so that the quality and the acceptability of the product are guaranteed, and the health condition of the target people is finally improved.

The present invention relates to a preparation method of natural food preservative chitosan and its application. Said invention uses the chitosan whose deacetylated extent is above 85% as raw material, and adopts the following steps: dissolving said raw material by using acetic acid, adding hydrochloric acid to make mixed acid hydrolysis at 60-90dec.C for 6-10 hr, then regulating pH value, making centrifugal precipitation and drying so as to obtain the invented chitosan with high antibacterial property, its average relative molecular mass is 10-130000. It can be added into pickled product, semi-dried product, fermented product, fruit juice food and vegetable food, and can prolong their storage life.

The invention discloses wild vegetable crisp chips and a preparation method thereof. The wild vegetable crisp chips are prepared from wild vegetable powder, L-arabinose, sweet corn powder, lupeose, nicotinamide and tea green pigment by the steps of mixing, forming and drying, wherein the raw materials consist of the following components in percentage by weight: 10 to 80 percent of wild vegetable powder, 5 to 15 percent of L-arabinose, 10 to 70 percent of sweet corn powder, 2 to 6 percent of lupeose, 0.5 to 5 percent of citric acid, 0.001 to 0.002 percent of nicotinamide and 0.02 to 0.04 percent of tea green pigment. The wild vegetable crisp chips prepared by the method maintain the beneficial nutritional ingredients and the health-care effect of wild vegetables to the maximum degree, and have strong natural flavor and unique taste of the wild vegetables. The products are sour, sweet, crisp and delicious, are abundant in nutrients, and improve people's food preference. The preparation process of the products is simple, the industrialized production is facilitated, and a novel variety is added for developing wild vegetable food.

The present invention provides a process technology which takes salted pickles as the research object, utilizes the ultra-high pressure sterilization, maintains the nutrient components of pickle products and extends the value period, pertaining to the technical field of farm product vegetable food preservation. The technology is characterized in that 0.08 to 0.09MPa vacuum packaged salted pickles (100 to 300g / bag) are sterilized under the pressure of 100 to 300MPa for 5 to 20min. With simple operation, high efficiency and low energy consumption as well as the operation at normal temperature, the present invention can maintain the nutrient components of the salted pickles and also extend the value period.

The invention provides a vegetable food based on onion and preparation thereof, the vegetable food uses onion as the basic raw material, which is further processed and matched with salt, sugar, shortening, gelling starch, oxidized starch and other supplementary materials, and then is treated with a plurality of working procedures before the final product is prepared. The food prepared by the method not only can retain nutrition compositions of onion, but also can reduce irritant odor thereof, and the product can be taken along, which is suitable for all age group people to eat.

A reduced-calorie fruit and / or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and / or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and / or vegetable spread products made with conventional processes. More particularly, the present invention includes a fruit and / or vegetable spread product having reduced caloric and carbohydrate content and having increased soluble dietary fiber content, optionally fortified with vitamins, minerals and other nutrients, and processes for making, or preparing, the same.

The invention relates to a chewable pet food and a processing method thereof, in particular to a chewable meat, fruit and vegetable pet food with an inner core and an outer layer formed by combining fruits and vegetables and a processing method thereof. According to the technical scheme, the chewable meat, fruit and vegetable pet food comprises the inner core and the outer layer, wherein the inner core contains fruit powder, corn starch, wheat starch, chicken, beef, glycerin, gelatin, cellulose, salt, potassium sorbate, essence and pigment, the outer layer contains corn starch, wheat starch, chicken, beef, bone meal, glycerin, gelatin, salt, essence, pigment, potassium sorbate and isomalto-oligosaccharide. By the adoption of the technical scheme, the method is characterized by including an inner core processing method and an outer layer processing method. By the adoption of the technical scheme, palatability and abrasion resistance are increased for the chewable meat, fruit and vegetable pet food, and the food is very beneficial to physical enhancement of animals.

An instant vigitable as a health-care food for the patients of hypertension, hyperlipemia and obesity is prepared from soybean, Chinese cabbage and radish. Its preparing process is also disclosed.

The invention relates to the field of food processing and particularly provides peanut protein quick-frozen totally-vegetable meat for supplying vitamins and a preparation method thereof. The totally-vegetable meat, which can supply the required minerals to human body, is prepared through quick-freezing technology with peanut drawing protein as a main material with addition of the food materials, such as lentinula edodes, cabbage, algae, carrot, walnuts, brown rice and the like, which are rich in vitamin, and vitamin B which is difficult to intake from vegetable foods, and also with addition of natural preservatives and anti-oxidants, such as nisin, chitosan, red chili pepper extract and the like. The totally-vegetable meat is prepared with plant vegetable replacing meat, improves dietary structure and promotes body health. The peanut drawing protein has a meat-like taste and also the fragrance of peanuts. The totally-vegetable meat can supply the required various vitamins to human body. The pure natural preservatives and anti-oxidants ensure the totally-vegetable meat to be safe. The totally-vegetable meat has the taste which is similar as fresh product and has long shelf life due to the quick-freezing technology.

A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials.

The invention discloses a vegetable food multipoint detection method based on supercritical fluid extraction, and belongs to the technical field of food content detection. Based on the advanced supercritical extraction technology, preservative extraction is performed on vegetable food through an extractant carbon dioxide, the vegetable food is fully contacted with a carbon dioxide fluid in a powder form, the extraction capacity is strong, the extraction rate is high, the separation of the preservative is rapidly and completely in the later separation step, the activated carbon fiber with super-strong adsorption performance is used for assisting the carbon dioxide to perform the separation of the preservative, the pure preservative is obtained through the countercurrent desorption of hot water vapor after the separation, the type and content detection precision in the final liquid chromatography analysis is high, the vegetable food multipoint detection is not easily interfered by impurities, and compared with the existing detection technology, the preservative extraction rate is high, so that the detection is very accurate, the vegetable characteristics are simultaneously met, and the multipoint corresponding detection is realized, and distribution characteristics in the preservative in the vegetable food can also be obtained.

The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and / or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.

Provided is a manufacturing method of quick-freezing fresh fruits and vegetable foods. The manufacturing method of the quick-freezing fresh fruits and the vegetable foods aims at solving the problem though in the existing market, summer freezing foods for relieving summer heat are mostly ice cream which is good in taste, convenient to eat and popular to consumers, various food additives are used in a formula of the ice cream, plenty of heat is contained in the ice cream, and much ice cream eating is not good for people's physical health. The manufacturing method has the advantages that the quick-freezing fresh fruits and the vegetable foods manufactured by the method are free of the food additives, users do not need to worry about disadvantages of the food additives on health of the human body when eating the quick-freezing fresh fruits and the vegetable foods, and the cool and summer heat relieving effects are achieved. Plenty of experiments prove that after the fresh fruits and vegetables are processed by the method, all of nutrient components of the fresh fruits and the vegetables are substantially maintain, the quick-freezing fresh fruits and the vegetable foods are extremely close to the ice cream in the aspect of taste, and the manufacturing method is simple in processing process, facilitates achievement of industrialization production and is good for improving health conditions of all the people.