379 results about "Vegetable Product" patented technology

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

This invention relates to a protein containing composition, comprising;a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long andwherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.The invention also relates to a process for preparing the protein composition.The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising;a vegetable protein composition;a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; andwater;wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long andwherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

The invention relates to lactobacillus plantarum CCFM8724 and application thereof. The lactobacillus plantarum CCFM8724 has ability of suppressing growth of campylobacter jejuni in vitro, good resistance to acid and cholate and good adhesive ability to intestinal epithelial cells, and can control the campylobacter jejuni adhering to the intestinal epithelial cells so as to suppress growth of the campylobacter jejuni in chicken. The lactobacillus plantarum CCFM8724 can be used for preparing a medicinal composition for suppressing campylobacter jejuni; a fermentation agent containing the strain of lactobacillus plantarum CCFM8724 can be used for producing fermented dairy products, fermented bean products, fermented fruit / vegetable products and silage; the fermentation agent enables the products to obtain certain acidity and particular flavor; and meanwhile, the product preserving time is prolonged, and the nutritional value, digestibility and safety of the products are improved.

The invention relates to the technical field of deep processing of vegetable products, in particular to a method for processing and producing pickle products by circularly utilizing bifida ferment lysate. The method is characterized by comprising the following steps of: (1) processing fresh vegetable into parts with proper size; (2) drying via hot air to remove partial water; (3) transferring the processed vegetables into ozone water to clean and sterilize and remove resident pesticide; (4) by taking the residual bifida ferment lysate, which has viable bacteria count not less than 10<5> pieces per milliliter and is produced by fermenting pickle, as mother liquor, properly adding water, table salt and glucose to prepare into lactobacillus fermenting water; (5) transferring the primarily sterilized vegetables into a fermenting tank, introducing the lactobacillus fermenting water, and dipping for fermenting; and (6) taking the fermented vegetables; spinning to remove partial water, mixing with ingredients, packing in a vacuum condition, and pasteuring to obtain the finished product of the pickle. The method for processing and producing the pickle products by circularly utilizing the bifida ferment lysate has the advantages that: the time for fermenting the pickle is reduced; the pollution due to miscellaneous bacteria is reduced; the fermenting water can be repeatedly utilized; the inoculating rate is reduced; the fermenting cost is reduced; and resource waste and environment pollution are reduced.

The present invention relates to deep processing of vegetable, is especially the process of producing pickled vegetable with compound bacteria powder, and solves the technological problem of fast producing high quality fermented pickled vegetable. The production process includes the main steps of 1) mixing cut vegetable, compound bacteria powder containing plant lactobacillus, acetobacter, cheese lactobacillus and Saccharomyces cerevisiae, and supplementary material containing salt, and sealing in the container; 2) fermentation first at the temperature of 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; 3) eliminating water from the fermented pickled vegetable and mixing with seasonings. The said process has different production scales and short production period, and the pickled vegetable product has rich nutrients and pure taste.

The far infrared vegetable dewatering apparatus includes drying cabinet, transmission mechanical,, conveying mechanism and heater. The drying cabinet has material feeding port and induced draft port in the top and discharge port and air intake in the bottom. The present invention features that the drying cabinet is separated with partition boards into several layers with separated conveying mechanism, transmission mechanism, heating unit and guide board. The present invention has small size, convenient operation, fast drying speed, high heat efficiency and low power consumption, and the dried vegetable product has bright color and high quality.

Disclosed are processes for separating valuable products, including unsaponifiable materials, from any given matrix of raw materials that is mainly composed of saponifiable components and unsaponifiable components. Preferred methods include converting sodium or potassium soaps obtained from the saponification of a starting material into metallic soaps which have a lower melting point, and when melted, have viscosity sufficiently low to enable processing such as by distillation / evaporation processes. Preferred raw materials include animal or vegetable products, as well as by-products, residues, and waste products from the processing of animal or vegetable products, such as from food processing, cellulose processing and the like. Valuable products which may be obtained by the disclosed processes include sterols, vitamins, flavonoids, and tocopherols.

A cutter blade assembly that presents a sequential series of perpendicularly oriented cutting knife arrays which are attached to a frame. A first set of cutting knives is comprised of knives that are generally scalloped shaped. A second set of cutting knives is comprised of knives that are generally straight and are connected in general perpendicular orientation to the first set of strip knives. When a vegetable product such as a potato is forced through the cutter blade assembly, the first set of knives cuts the potato into a scalloped shaped slab. The second set of knives then cuts the slab into a scoop shaped potato piece emulating a portion of a cut stalk of celery.

The invention discloses a heavy metal passivator for vegetable field soil. The components of the heavy metal passivator comprise burnt lime, organic fertilizer for heavy metal removal and expanded perlite. The selected expanded perlite has the particle diameter ranging from 0.5 to 1.5cm preferentially. The heavy metal passivator for vegetable field soil provided by the invention passivate heavy metals, which mainly include plumbum, cadimium, chrome, copper, zinc, and the like, causing mild contamination in the vegetable field soil so that safe vegetable products can be produced on the soil slightly contaminated, the ecological function and industry function of the vegetable field soil can be recovered; therefore, the quality and the merchantability of the vegetables are improved. The materials selected for the invention are all common and easy to prepare and have low cost, which is convenient for being popularized. Experiments prove that the heavy metal passivator has extremely remarkable passivation effect on heavy metals as well as has very favorable ecological and economic benefits.

A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.

Disclosed are processes for separating valuable products, including unsaponifiable materials, from any given matrix of raw materials that is mainly composed of saponifiable components and unsaponifiable components. Preferred methods include converting sodium or potassium soaps obtained from the saponification of a starting material into metallic soaps which have a lower melting point, and when melted, have viscosity sufficiently low to enable processing such as by distillation evaporation processes. Preferred raw materials include animal or vegetable products, as well as by-products, residues, and waste products from the processing of animal or vegetable products, such as from food processing, cellulose processing and the like. Valuable products which may be obtained by the disclosed processes include sterols, vitamins, flavonoids, and tocopherols.

The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.

The invention discloses a cultivating device for sprouting vegetables. The cultivating device comprises a box, an illumination adjusting system, a temperature adjusting system, a humidity adjusting system and a ventilating system. The box is a lightproof cabinet box. A box door matched with the box can adjust the light transmittance. A partition plate in the illumination adjusting system divides an inner cavity of the box into multiple layers of sprouting vegetable growth spaces. A cold air outlet in the temperature adjusting system is arranged in the box. Multiple heating systems are arranged in multiple regions and correspond to the different growth spaces, and electric heating pieces in the heating systems are arranged on the surface of the box and in the box respectively. A water tank of a water spraying system in the humidity adjusting system is arranged in the box, and spray nozzles are arranged at the top of each layer of growth space. An ultrasonic atomizer in the humidity adjusting system is arranged in the water tank. The cultivating device can meet the requirements of the environment needed for sprouting vegetable growth and is easy and convenient to operate; different sprouting vegetables can be planted at the same time, the growth vigor of sprouts is excellent, and sprouting vegetable products are safe and healthy.

The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

A loop cutter knife fixture for cutting vegetable products such as raw potatoes into spiral or helical loops. The knife fixture includes a circular blade holder adapted to be rotatably driven within a vegetable product flow path. The blade holder includes a central core cutter in combination with a spiral base plate defining a radial slot between axially spaced upstream and downstream ends thereof. Small slits are formed in this base plate for seated reception of preferably multiple U-shaped strip blades, which are in turn overlaid and clamped in place beneath a generally pie-shaped slab blade having a sharpened knife edge exposed at the base plate radial slot and held in place by preferably multiple clamp screws. The strip blades and / or the slab blade are formed from an inexpensive material, such as sheet metal or the like, whereby blade changeover is quick and economical.

The invention relates to dietary nutrition powder for replacing meals to reduce weight, which belongs to low-energy food, embodies the technical characteristics of low energy and high nutrition and is characterized by mainly comprising the following ingredients: 10 to 15 percent of soybean protein isolate, 30.0 to 50.0 percent of dietary fiber, 35 to 50 percent of more than ten kinds of vegetable powder and 5 to 15 percent of more than three kinds of fruit powder. The product adopts dozens kinds of different vegetable powder and five kinds of fruit powder, and ensures the rich nutrition. The product has unique recipe and rich raw material sources, uses natural ingredients as major ingredients and belongs to health food. The product uses natural vegetable products to replace artificially added nutriment, so the nutrition is richer. The soybean protein isolate is adopted, so the absorption is more sufficient. The vegetable powder of the product accounts for more than 35 percent of the total amount, and the dietary fiber accounts for more than 30 percent, thus the total energy value is lower. All trial persons lose weight to a certain degree. Through the detection, all indexes of the product conform to the relevant standard.

Shelf stable meal kits for slow cooker applications, the meal kits including a dehydrated vegetable product characterized by having an exterior surface composed of a hardened, closed cell structure. The invention further provides shelf stable meal kits for slow cooker applications, the meal kits including a dehydrated vegetable product having a vitreous like material on 25% or more of the surface area of the vegetable product. Further provided are shelf stable meal kits for slow cooker applications that include a dehydrated vegetable product having a stabilizing amount of a stabilizer. Methods for rehydrating dehydrated vegetables, as well as methods for preparing meal kits for slow cooker applications are also provided.

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 invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

The method of improving comprehensive performance of vegetable paper belongs to the field of fruit and vegetable food producing technology and is for mainly production of edible packing paper and paper type vegetable product. The vegetable paper producing process includes the steps of: sorting vegetable material, peeling, washing, slicing, scalding to deactivate enzyme, color protecting, mixing with moisture reducing agent and forming agent, pulping, deairing, forming, hot blast drying, microwave drying or infrared drying to water content of 20-30 %, peeling, cutting, further drying to water content of 10-20 %, and nitrogen filling or vacuum packing of the product. Owing to the moisture reducing agent and forming agent, the vegetable paper has good taste, relatively high tensile strength and breaking strength and may be eaten and used as the food packing material.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The present invention discloses a flavour mushroom pickled vegetable product and a preparing method thereof, and relates to the pickled vegetable product fermented by edible mushroom and a preparing method thereof. The preparing method comprises the following steps: selecting the mushrooms, cleaning, boiling, preparing the pickling water, pickling, mixing, packaging, sterilizing, etc. The flavour mushroom pickled vegetable product of the invention has the advantages of unique flavour, delicious taste, tender mouthfeel, excellent softness, crisp mouthfeel and better taste. The flavour mushroom pickled vegetable product of the invention is a delicious, nutritious, healthy and convenient food which integrates the functions of supplementing nutrition, nourishing and regulating the immunity of human body.

The present invention relates to a preparation method of salted vegetable product. Said preparation method includes the following steps: (1), selecting fresh vegetable, cleaning and draining; (2), pickling by adding salt and removing water content; (3), preparing salt water; (4), making closed fermentation; (5), obtaining required lactic acid fermented liquor; (6), drying surface water content so as to obtain main material vegetable semi-finished product; (7), preparing lactic acid fermented liquor containing sugar; (8), pouring the sugar-containing lactic acid fermented liquor into a container in which the main material vegetable semi-finished product is placed, closely-pickling; and (9), making the pickled salted vegetable undergo the process of sterilization treatment and vacuum packaging so as to obtain the invented finished product.

The invention discloses a composite passivator for restoring heavy metal cadmium contaminated soil, which comprises the following components in percentage by weight: 25.0-75.0% of a calcium magnesium phosphate fertilizer and 25.0-75.0% of turf. The composite passivator for restoring heavy metal cadmium contaminated soil disclosed by the invention can significantly reduce the effective state cadmium content of soil and the cadmium content of vegetables, and also can increase the pH value of soil; the composite passivator is used for controlling wide heavy metal cadmium contaminated vegetable soil; and by using the passivator, the heavy metal cadmium content of vegetable products is lower than a national food safety standard value, therefore, the passivator is of great significance to the guarantee of food safety, and has a board application prospect.

A vacuum microwave processing method of seawater vegetable product with low salt content belongs to the fruit vegetable food processing technology field. The invention adopts a method of blanching time extension, freezing and vacuum infiltration desalination and a vacuum drying expanding method. The process is that: the seawater vegetables are selected, cleaned, immersed in the protective color liquid, blanched and sterilized, freezed, infiltrated and desalinated in the vacuum, seasoned, pre-dehydrated by hot air in the atmospheric pressure, dried and expanded by the vacuum microwave and packaged. The invention makes use of the novel process of prolonging the blanching time, freezing treatment and vacuum permeation treatment for the desalination and has the characteristics of good desalination, good raw material initial state, low running cost, etc. The invention adopts the processing method of the vacuum microwave to improve the expanding degree of the product and has the advantages of short action time, good nutrition components and good qualities of color, sensory, etc.

The invention discloses an anhydrous rapid preparation method of a low-nitrite lactic acid-fermented vegetable. The method comprises the following steps: cleaning and draining off a to-be-fermented vegetable, and segmenting according to the requirements; and adding 1.5%-3.3% of salt and 0.05%-0.35% of functional bacteria powder according to the weight of the vegetable, mixing evenly, and fermenting at a room temperature for 1-4 days, so as to obtain the fermented vegetable product. The low-nitrite lactic acid-fermented vegetable is fast to ferment, low in nitrite and salt content, free of extra addition of water, and simple in production process.