554 results about "Vegetable processing" patented technology

The invention relates to the field of vegetable processing, provides a processing method of wild vegetable pickles, and particularly relates to processing and products of pteridium aquilinum, aralia elata seem and acanthopanax senticosus pickles. The processing method comprises the following steps: (1) selecting materials; (2) preparing saline water; (3) protecting the color and keeping the crispness; (4) filling into a jar; (5) inoculating lactic acid bacteria; and (6) sealing and pickling. The invention relates to a processing process and a product research of the wild vegetable pickles; the storage period can be prolonged and the balance between seasons is promoted to meet the requirements of different regions and crowds; meanwhile, a novel product can be developed to increase economic profits of enterprises. The pickles prepared under the process condition are good in quality and have the main characteristics that the pickles are fermented by the pure lactic acid bacteria, are low in salt and nitrite, fresh and crispy in mouth feel, sour and delicious in taste and less in loss of nutritional ingredients, and have the typical characteristics of Sichuan pickles; the requirements of consumers are met and the disadvantages of salting of traditional wild vegetables are solved. The wild vegetable pickles can be stored for 8-12 months under pot storage and low temperature conditions.

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.

The invention discloses an efficient vegetable cutter capable of achieving slicing and a vegetable cutting method. The efficient vegetable cutter capable of achieving slicing comprises a barrel, a cutting knife and a motor. The cutting knife and the motor are both arranged in the barrel, and the motor and the cutting knife are in transmission connection. The motor is used for driving the cutting knife to rotate, the cutting knife comprises at least two blades, and the at least two blades are arranged in a staggered and stacked manner. According to the efficient vegetable cutter and the vegetable cutting method, vegetables can be at least cut into two sections in one cutting process; compared with traditional vegetable cutting equipment, the efficient vegetable cutter capable of achieving slicing is higher in vegetable cutting efficiency; and meanwhile, a processing site of the vegetables is isolated from the external environment through the barrel, and the sanitation of vegetable processing is guaranteed.

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.

The present invention relates to vegetable processing technology, and is especially process of fast fermenting sowthistle herb with composite bacteria powder to produce high quality pickles. The production process includes the following steps: 1. sealing cut sowthistle herb added with composite bacteria powder of plant lactobacillus and lactobacillus casei and supplementary material containing salt in some container; 2. fermenting first at 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; and 3. dewatering the fermented pickles and mixing with seasoning. The said process may produce sowthistle herb pickles in different scales and short production period, and the produced sowthistle herb pickles have rich nutrients and pure taste.

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu/g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

The invention discloses a preparation method of an oyster-vegetable active lactobacillus beverage, belonging to the field of food biotechnology. Oyster has the reputation of submarine milk and is richof physiological active substances, such as protein, hepatin, taurine, zinc, selenium and the like which are beneficial to the human body. Since many people are hard to accept the fishy smell of theoyster due to different dietary favors, such people are limited to eating the oyster. The fishy smell of the oyster can be obviously eliminated by a fermentation liquid which is prepared by mixing anoyster enzyme solution or a water extracting solution with vegetable juice and then inoculating substances containing active lactobacillus to ferment. Meanwhile, the fermentation liquid of a beverageor a solid beverage is obtained, and 1 mL of the fermentation liquid contains 5*10<8> active lactobacillus. In the method, seafood and vegetables are mixed and fermented, and nutrients are in mutual complementation, thereby the method is an innovative and high technology for developing seafood production. The invention has the advantages of easily obtained raw materials, simple process, small investment and easy implementation; and the oyster-vegetable active lactobacillus beverage is very suitable for the technical reform requirement for beverage, oyster and vegetable processing enterprises.

A fresh-cut vegetable processing method comprises the following steps: cleaning up and cutting a vegetable to obtain vegetable blocks, putting the obtained vegetable blocks into hot water for blanching and enzyme inactivation, then putting the vegetable blocks into cold water for cooling, packaging the cooled vegetable blocks, adding a preservative solution according to the weight ratio, then conducting vacuum packaging, and carrying out ultra-high pressure processing on the vegetable blocks that are packaged in vacuum to obtain a fresh-cut vegetable product capable of being stored at the room temperature, wherein the preservative solution mainly comprises a citric acid-sodium citrate buffer solution, cane sugar and salt, the pH value of the citric acid-sodium citrate buffer solution in the preservative solution is 3.6-4.0, the concentration of the citric acid-sodium citrate buffer solution in the preservative solution is 0.1mol/L-0.2mol/L, the concentration of the cane sugar is 6%-20%, and the concentration of the salt is 0.3%-1.2%. According to the method, bacterial spores which are not killed by the ultra-high pressure technique in the fresh-cut vegetable product can be inhibited, and delicious taste of the fresh-cut vegetable is guaranteed.

The present invention discloses a processing method of non-fermented pickled vegetables. Said processing method includes the following steps: selecting raw material vegetables, cleaning, disinfecting, draining, cutting, pickling, vacuum packaging and sterilizing so as to obtain the invented finished product. Said invention also provides its pickling liquor and the preparation method of said pickling liquor.

The invention relates to a processing method for quick-freezing carrot, belonging to the technical field of methods for processing vegetables. The invention aims at providing the carrot quick-freezing processing method which can keep the original bioactive components of the carrot for a long term as well as the flavor and the quality thereof. The technical scheme of the invention is as follows: the carrot which is processed by the steps of cleaning as well as head and surface fibrous root cutting is cut into slices, pieces or blocks; scalding and blanching: the carrot which is cut and sliced is led into a basket and is scaled at high temperature for 0.5 to 2 minutes, and the step of continuous stirring is carried out along with the process of high temperature scalding; cooling: after being scalded at high temperature, the carrot is cooled twice by 0 to 5 DEG C running water, so that the temperature of the carrot can range from 1 to 5 DEG C; water screening: a mid-speed centrifuge or a shaking machine is used for screening out residual water on the surface; and quick freezing: scattered raw materials are led into a freezing disk or are directly laid on a conveyer belt and then are frozen at the temperature from minus 25 DEG C to minus 35 DEG C, and after being frozen for 10 to 30 minutes, the raw materials are packed and kept in cold preservation. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping of the carrot.

The invention discloses a combined material box and a material feeding method thereof for a material feeding mechanism of automatic or semi-automatic cooking equipment. The combined material box comprises at least one connecting mechanism and two or more than two material packaging units, wherein each material packaging unit comprises a bottom wall and side walls, the side walls extend upwards along the circumference of the corresponding bottom wall, a or a plurality of material cavities for loading material are formed in a space which is formed by surrounding the corresponding bottom wall and the corresponding side walls, and the connecting mechanism and the material packaging units are matched, and are detachably combined to form an integral combined material box with the specified space type. By adopting the structure, the combined material box has the advantages that the material packaging units can be detachably arranged on the connecting mechanism, and are independently detached from the connecting mechanism to feed material by the material feeding mechanism; cooking materials can be respectively packaged, material sets can be easily and flexibly combined, the convenience in use is realized, the material feeding type is flexible and diversified, the corresponding material components can be quickly and accurately fed according to different proper cooking opportunities, and the combined material box is suitable for the industrial auxiliary vegetable processing, packaging and turnover requirements.

A process of extracting carotenoids from a source of fruit or vegetable processing waste including the steps of: admixing the source, a first organic solvent and a surfactant to form a slurry, whereby surface tension in tissue cell structure of the source is decreased, enhancing penetration of the surfactant into the tissue cell structure so that the carotenoids and the surfactant may form a combination; treating the slurry with a second organic solvent which solubilizes the combination; separating the treated slurry into a liquid fraction and a solid fraction; and separating a first portion from the liquid fraction, the first portion including a solution of the second organic solvent and the combination.

The invention relates to a rotary drum type vegetable cutter and belongs to the technical field of vegetable processing machines. The rotary drum type vegetable cutter can intermittently convey and cut off vegetables. The vegetable cutter comprises a rack, a rotary drum, a motor, a tool bit sliding block, a tool bit rod, a cutter, a reversing turbine and an incomplete gear. One end of the rack is provided with the rotary drum through an installing shaft, the other end of the rack is provided with the motor, an installing seat is fixedly arranged at the position, between the motor and the rotary drum, of the rack, a chute is formed in the installing seat, and the cutter is movably installed in the chute through the tool bit sliding block. The cutter is connected with the rotary drum through the tool bit sliding block in an intermittent contact mode. The vegetable cutter completes vegetable cutting work in a vegetable containing groove through the cooperation of the intermittently-rotating rotary drum and the laterally-moving cutter, the problems that the labor intensity of workers is large, production efficiency is low, and the requirements of vegetable preparation of large canteens within short time cannot be met due to existing manual cutting of the large canteens are solved, and the rotary drum type vegetable cutter has the advantages of being convenient to maintain, good in uniformity and high in efficiency, and is particularly suitable for vegetable cutting of the large canteens.

The present invention belongs to the technical field of vegetable processing treatment and particularly relates to a deep processing device for onions. The deep processing device for the onions comprises a first workbench, a second workbench, a third workbench, a washing system, a peeling system, a scrap removing system, a sorting system, a cutting and sieving system and a sterilizing and drying system. A method of combining rinsing and soak-washing can remove impurity components brought by the original onions to the greatest extent, guarantees processing quality and machine life, at the sametime relieves damages by impact forces on the onions and ensures the quality of the onions. A mechanical peeling treatment is used to greatly improve peeling treatment efficiency, shortens processingcycles and reduces production costs. At the same time, a glove box operation is used, so that workers do not need to carry out cumbersome sterilization processes before the operation. A compound scrap-crushing scheme can enables onion scraps to be crushed smoothly, does not cause jamming of the machine, and can also control sizes of the final onion products by adjusting scrap-crushing process parameters and subsequent screening.

The invention relates to the field of vegetable processing, and particularly discloses a vegetable dicing device. The vegetable dicing device comprises a rack, a material cutting barrel, a slicing mechanism, an upper pressing mechanism and a lower pressing mechanism, wherein the material cutting barrel is fixed to the rack, the slicing mechanism comprises a cylinder which communicates with the material cutting barrel, the cylinder is internally provided with a piston and a tension spring, slicing knives are fixed to the piston of the cylinder, the side wall of the material cutting barrel is provided with knife inlet channels, each slicing knife can slide along the corresponding knife inlet channel, a sealing part is fixed in each knife inlet channel, and each slicing knife is clamped intothe inner circumference of the corresponding sealing part; the upper pressing mechanism comprises a first air pump and a first piston, a push rod of the first air pump is fixed to the first piston, and cutting knifes are fixed to the lower surface of the first piston; and the lower pressing mechanism comprises a second air pump and a second piston, a push rod of the second air pump is fixed to thesecond piston, the second piston can seal the communicating portion of the material cutting barrel and the cylinder, and heating parts are fixed in the first piston and the second piston separately.The vegetable dicing device can be used for rapidly cutting vegetables into dices.

The invention provides a preservation method of fresh-cut potatoes, which comprises the following steps: 1) carrying out surface drying for fresh potatoes after the treatment of fresh-cut vegetable processing technology comprising washing after peeling or cutting; 2) soaking the potatoes dried in the step 1) in edible vegetable oil with the amount which is suitable enough to immerse the potatoes at a soaking temperature of 20-30 DEG C for 2 minutes; and 3) taking out the potatoes soaked in the step 2) and draining for 1-2 minutes, and storing at a temperature of 5-7 DEG C after pressure reducing packaging. The preservation method can further improve the preservation effect of the fresh-cut potatoes, and does not adversely affect the taste of the potatoes simultaneously, and the potatoes have no chemical residues and are convenient and sanitary to eat. The preservation method can also be widely applied in the preservation of other fresh-cut vegetables.

Compositions, novel isolation sources and processes, and uses for unique policosanol containing compositions are disclosed. Seed and vegetable processing byproduct and/or “waste” streams are disclosed as containing policosanols with various relative amounts of the various long chain fatty/waxy alcohols. The policosanols are isolated and may be combined with other phytochemical/processing products, and are used in numerous food, beverage, health and/or nutraceutical applications.

The invention relates to a dehydrated vegetable processing process, in particular to a dehydrated vegetable heat pump and a hot air combined drying process, which are mainly used for dehydrating and drying vegetables and belong to the technical field of food processing. The combined drying process comprises pretreatment before vegetable drying and combined drying, and comprises the following steps: adopting the heat pump for drying 2 hours before drying, decreasing the water content of materials from 12.70 kg/kg to 1.36 kg/kg, and then drying through hot air for 2 hours. Because the combined drying process is adopted, the vegetable drying time is shortened; the heat pimp is adopted for low temperature drying at the initial stage of drying, avoiding a surface incrusting phenomenon of the materials; and the high temperature hot air is adopted for drying at the late stage of drying, achieving the sterilizing effect, improving the quality, the color and luster as well as the nutritional ingredients of products, and being convenient for storage and transportation of the products after processing and drying.

The invention discloses a dehydrating and drying device for vegetable processing. The dehydrating and drying device comprises a dehydrating outer barrel, a dehydrating inner barrel and a base, and theouter side of the dehydrating inner barrel is fixedly provided with locking support rings; the inside walls of the dehydrating outer barrel are provided with ring guide rails, and each ring guide rail is internally provided with a ball slidably; the balls and the locking support rings are connected through connecting rods, and the top of the dehydrating outer barrel is provided with a barrel cover which is provided with an air heater; the air heater is connected to a hollow vertical rod through an hot air pipe, and the outer wall of the hollow vertical rod is provided with air outlets; and the dehydrating outer barrel is connected to the base through hydraulic expansion rods. The dehydrating and drying device is simple in structure and easy to use, and through the arranged locking supportrings, the balls and the ring guide rails, the rotation stability of the dehydrating inner barrel in the vegetable dehydration process is improved; and the situation that the dehydrating inner barrelcollides with the dehydrating outer barrel due to shaking and consequently the dehydrating inner barrel is damaged is avoided effectively, and the service life of the device is prolonged.

The invention provides a business method for reasonable confecting and conveying nutrition fast food which is an intensification business operation mode making health consultation, nutrition analysis, food material confecting, vegetable processing and covering as a whole. The method includes steps as follows: preparing scientific nutrition confecting food scheme, establishing direct business platform, nutritionist processing nutrition analysis and actuarial created operating sheet, purchasing food, preliminary processing, confirming the nutrition set food package, confirming a flow of fresh keeping method for the nutrition set food, a cooking method for the nutrition set food and a health management guiding, confirming conveying food area and channel, layouting conveying food flow which can realize aim of individuation equal nutrition confecting all meals.

The invention discloses a combination method of treating pickled vegetable processing wastewater based on anaerobic ammonia oxidation. The combination method comprises the following steps that pickled vegetable processing wastewater firstly enters a first regulating reservoir to carry out alkalinity control and enters an ASBBR reactor to carry out anaerobic treatment for converting organic nitrogen into ammonia nitrogen; outlet water of the ASBBR reactor flows into a second regulating reservoir to carry out alkalinity control, and then enters SBR (Sequencing Batch Reactors) to carry out half-nitritation, NO2--N/NH4<+>-N of the SBR reactor outlet water is controlled between 1 and 1.3, so that inlet water needs for the anaerobic ammonia oxidation process are satisfied; the outlet water of the SBR enters a third regulating reservoir to perform alkalinity control, and then performs anaerobic ammonia oxidation reaction in a UASB (Upflow Anaerobic Sludge Blanket) reactor. The combination method disclosed by the invention can be adaptive to salinity of the pickled vegetable processing wastewater very well, and can efficiently remove high-concentration organic substances and high-concentration nitrogen in the pickled vegetable processing wastewater at the same time, is low in energy consumption and less in sludge yield.