45results about How to "Extended shelf life" patented technology

The invention discloses a water barrel, which comprises a barrel body formed by clamping an upper barrel and a lower barrel together. The upper end of the upper barrel is provided with slender-neck barrel opening, a water bag is arranged in a barrel body, an opening of the water bag is fixed onto an inner sealing plug, the center of the inner sealing plug is provided with a through hole, the inner sealing plug is tightly arranged in the slender-neck barrel opening, the barrel body is provided with a vent hole, the top of the inner sealing plug is sealed through a sealing film pressed by a barrel cover. The water barrel has the advantages that water is noncontact with the air, and after the water barrel is used, the shelf life of water can be prolonged greatly.

The invention relates to a barbecued jerky and a production process thereof. The barbecued jerky is a leisure food served with meal, and has the advantages of mellow taste, pure fragrance, delicious taste, and convenient eating. The invention also relates to a production process of the barbecued jerky. The barbecued jerky is characterized in that the barbecued jerky is prepared from the materials of: lean meat, sugar, seafood dark soy sauce, pricklyash seed, aniseed, cinnamon, monosodium glutamate, honey, fresh ginger, edible salt, white wine, dried chili, and cumin. The production process comprises the steps of slicing, freezing, preserving, bake-drying, roasting, trimming, natural cooling, metering, and vacuum sterile packaging. The materials of the barbecued jerky provided by the invention are refined, and the barbecued jerky is roasted by using an electric rotary oven. The product has the characteristics of brownish red color, uniform color, and moderate sweetness and saltiness. The product is oily, shiny, fragrant, and not greasy. The product has a special flavor. The product is an ideal selection as a leisure food and for serving with meal, and is an ideal selection as a gift or souvenir. The product is processed through vacuum sterile packaging, such that a service life is long, and the product is convenient for carrying and eating. The production process is simple, cost is low, and industrialized large-scale production can be realized.

The invention discloses infusing liquid and a making method thereof. The infusing liquid comprises the following components in parts by weight: 0.8-1.1 parts of shark chondroitin, 1-1.5 parts of glucosamine, 0.2-0.4 part of proteoglycan, 0.9-1.6 parts of composite amino acids, 0.08-0.2 part of vitamins, 7-19 parts of minerals, 5-10 parts of deep sea fish oil, 10-30 parts of carnosic acid, 10-30 parts of carnosic acid, 10-30 parts of rosmanol, 10-30 parts of ursone, 10-30 parts of rosmarinic acid and 100-300 parts of purified water, wherein the shark chondroitin can supplement calcium, preventosteoporosis, reduce joint inflammation, relieve a pain, activate connective tissues and cells, maintain and repair cartilage tissues, and prevent articular cartilage degradation; the glucosamine canrelieve pains, stiffness and swelling caused by arthritis; and the composite amino acids are rich in cystine, tyrosine and serine, and can promote livestock and poultry skin and hair growth, and porkers are rosy in skin and bright in hair color. After being eaten by pets, the infusing liquid has higher absorption rate than calcium, and diseases caused by calcium deficiency of the pets can be obviously alleviated.

The invention provides a food transport package device and belongs to the technical field of machinery. The food transport package device can solve the problem that the present food transport package box easily damages food. The food transport package device comprises an L-shaped bracket, wherein the bracket comprises a connecting part which is vertically arranged and a supporting part which is horizontally arranged; positioning plates are arranged in the bracket; the positioning plates are made of sponge materials and are parallel to the supporting part; a plurality of positioning plates are successively stacked from top to bottom; a lower side wall of the positioning plate at the bottom is close to an upper side wall of the supporting part; a pressing plate is reclined on an upper side wall of the positioning plate at the top; the pressing plate and the connecting part are in sliding connection with each other, so that the pressing plate can slide along the vertical direction; a detaching locking mechanism capable of limiting the pressing plate to slide is arranged between the pressing plate and the connecting part; first grooves and second grooves are respectively arranged on two opposite side walls of two adjacent positioning plates; the quantity of the first grooves is as same as the quantity of the second grooves. The food transport package device has the advantage of capability of reducing the damage to food in the transport process.

The invention belongs to the technical field of Taigan processing and particularly relates to a processing method of slowing down browning of Taigan. The processing method comprises the following steps: refrigeration of the Taigan, negative-pressure insulation treatment, selective seasoning treatment, drying and packaging. Compared with the prior art, the processing method has the advantages that in the processing method, by combining refrigeration in a refrigeration chamber with suitable-temperature treatment in negative-pressure environment, the PPO enzymatic activity retention rate is smaller than 4 percent, and the flavor and the brittleness of dried Taigan after rehydration can be guaranteed at the same time; and as for an obtained product, color and lustre are jade green, the marketability is good, the shelf life is prolonged by 4-7 days, and the effect is remarkable.

The present invention discloses a nut sausage and a preparation method thereof. The sausage is characterized in that the sausage is prepared from the following raw materials in parts by weight: mutton 400-410 parts, pig fat 30-35 parts, English walnut seeds 20-22 parts, olive oil 2-3 parts, sweet fermented flour sauce 5-6 parts, polygala roots 1-2 parts, fructus alpinae oxyphyllae 3-4 parts, radix pseudostellariae 1-2 parts, glossy ganoderma 2-3 parts, edible salt 35-40 parts, tea leaves 15-16 parts, pickle juice 32-35 parts and chitosan 0.2-0.3 part. The sausage is fermented by using the pickle juice, which can realize full utilization of resources, and the fermented mutton is improved in nutritional value, and the smell of mutton is removed. Tea water is added into the mutton and the pig fat during the pickling process and tea polyphenols contained in the tea water can inhibit the formation of nitrite, which makes the sausage healthier. The addition of chitosan provides an antioxidant effect, and can prolong the shelf life of the sausage and can also increase the water-retaining property of the sausage at the same time. In addition, the sausage also contains a variety of Chinese herbal medicine ingredients to provide a brain-invigorating effect.

The invention discloses a grape skin edible food packaging material and a preparation method thereof. The grape skin edible food packaging material is prepared from the following components in parts by mass: 30 to 50 parts of grape skin, 15 to 30 parts of starch, 3 to 8 parts of pectin, 1 to 6 parts of agar, 4 to 10 parts of citric acid, 5 to 15 parts of carboxymethylcellulose, 2 to 8 parts of saccharose, 1 to 5 parts of plasticizer, and 30 to 60 parts of water. The edible film which is prepared by adopting the grape skin as a raw material and adding a certain amount of a thickener and a plasticizer is edible and rich in specific nutrients of fruits and vegetables, and has an important meaning in comprehensive application of the fruits and the vegetables and the packaging industries. The white pollution problem caused by plastic inner packaging is solved, and the grape skin edible food packaging material has a certain practical value and is an ideal food inner packaging material. In addition, the grape skin contains a large amount of dietary fiber, and has better physical and mechanical performance, resistance to oxidation and the like.

The invention provides a processing method of a braised bean curd. The processing method comprises the following steps: taking a white bean curd blank and cutting, and frying at oil temperature of 130 DEG C to 150 DEG C for 8min; taking following components in parts by weight: 6 to 8 parts of table salt, 5 to 7 parts of Chinese prickly ash, 3 to 5 parts of monosodium glutamate, 10 to 20 parts of chili, 10 to 20 parts of dark soy sauce, 10 to 20 parts of light soy sauce, 3 to 5 parts of white sugar, 8 to 10 parts of cooking wine, 8 to 10 parts of fermented soya beans and 200 to 300 parts of water; mixing and boiling to prepare marinade; immersing the white bean curd blank into the boiled marinade for 30min and continuously stirring; cooling the marinade to be 80 DEG C to 90 DEG C and continually immersing for 1h to 2h; taking out and packaging in vacuum; putting a packaged finished product into a high-temperature sterilization furnace and carrying out high-temperature sterilization at 120 DEG C to 122 DEG C under the environment with negative pressure of 0.2MPa. The braised bean curd processed by the method provided by the invention has rich mouth feel and good taste; the shelf life is also prolonged; meanwhile, the method has a simple processing process and is low in cost.

The invention discloses an essence condiment containing black fungus and radix pseudostellariae, as well as a preparation method thereof. The condiment is prepared by components as follows: 15%-30% of sodium glutamate, 10%-30% of submicron black fungus powder, 0.1%-10% of submicron radix pseudostellariae powder, 10%-30% of salt, 5%-15% of starch, 4%-10% of cane sugar, 3%-6% of maltodextrin,1%-3% of yeast extracts, 2%-3% of disodium 5'-ribonucleotide, 0.1%-3% of hydrolyzed vegetable protein, 0.1%-2% of disodium succinate, 0.1%-2% of powdered oil and 0.01%-0.04% of stevioside. According to the invention, the submicron black fungus powder and the submicron radix pseudostellariae powder are added, so that the nutritive value of the product is improved, a superfine grinding technology is adopted to facilitate sufficient releasing of flavoring substances and nutritional ingredients, freshness is increased, and nutrition absorption rate is improved.

The invention discloses a preparation method of a beta-cyclodextrin inclusion linseed oil microcapsule, and relates to the preparation method of the beta-cyclodextrin inclusion linseed oil microcapsule. The preparation method aims at solving the problems that linseed oil is easily subjected to oxidative rancidity, and is short in quality guarantee period, and not easy to be evenly mixed with food. The preparation method is achieved by the following steps: 1, dissolving beta-cyclodextrin into an ethanol solution of which the volume fraction is 50-60%; 2, adding absolute ethyl alcohol containing dissolved linseed oil to the solution obtained in the step 1; 3, ultrasonically agitating the solution obtained in the step 2 at certain temperature for 30-40 minutes, then standing, and finally, carrying out vacuum suction filtration, so as to obtain the beta-cyclodextrin inclusion linseed oil microcapsule. The preparation method is applied to the field of food healthcare.

The invention discloses a Newcastle disease virus heat-resistant transformation method and application of the Newcastle disease virus heat-resistant transformation method. The heat-resistant characteristic of the Newcastle disease virus is specifically and remarkably improved through an HN gene replacement method. The non-heat-resistant Newcastle disease virus is transformed at the transcription plasmid level through the RNA virus reverse genetic technology, the HN gene of the non-heat-resistant Newcastle disease virus is replaced with the HN gene of the heat-resistant Newcastle disease virus, host cells are transfected by the transformed transcription plasmid, rescue is conducted to obtain the heat-resistant transformed Newcastle disease virus, and therefore the heat-resistant characteristic of the Newcastle disease virus is greatly improved. The heat-resistant characteristic of the Newcastle disease virus is remarkably improved through the artificial recombination mode for the first time, and a non-heat-resistant Newcastle disease vaccine strain LaSota is successfully transformed into a heat-resistant Newcastle disease vaccine strain rT-HN. The method can be widely applied to heat-resistant transformation of Newcastle disease vaccine strains, and has great application prospects on the aspects of heat-resistant, safe and efficient Newcastle disease vaccine research and the like.

The invention discloses a making process for steamed and braised beef, and belongs to the field of food. The making process for the steamed and braised beef comprises the following steps: (1) preparing the following materials in parts by weight: 100 to 150 parts of zanthoxylum bungeanum Maxim., 80 to 100 parts of white pepper, 50 to 80 parts of amomum kravanh, 50 to 80 parts of katsumade galangal seeds, 30 to 50 parts of fructus amomi, 30 to 50 parts of clove, 20 to 40 parts of fructus tsaoko, 20 to 40 parts of fennel, 100 to 150 parts of table salt and 50 to 80 parts of monosidum glutamate, crushing the above materials, screening by using an 80-mesh screen, and mixing uniformly for later use; (2) pickling: adding the material which is prepared in the step (1) and accounts for 6 to 12 percent of the total mass of beef cubes into the beef cubes, mixing uniformly, pickling for 2 to 3 days at 0 to 4 DEG C, and overturning and pouring for 2 to 3 times during the picking period; (3) steaming and braising, namely, placing the pickled beef cubes into a steamer into which water is added, boiling the water with fire, steaming for 1.5 to 2 hours with slow fire, turning off the fire, braising for 1.5 to 2 hours, and taking the beef cubes out of the steamer and cooling to obtain a finished product.

The invention belongs to the field of pharmacy, and in particular relates to a compound preparation for treating relevant vascular diseases. The compound preparation consists of the following two active ingredients: beraprost or a pharmaceutically-acceptable salt thereof and cilostazol or a pharmaceutically-acceptable salt thereof, wherein the weight ratio of the beraprost or the pharmaceutically-acceptable salt thereof to the cilostazol or the pharmaceutically-acceptable salt thereof is 0.5-2: 750-3,000.

The invention belongs to the technical field of food processing, and particularly relates to a freeze-dried spinach-egg drop soup and a production technique thereof. The production technique comprises the following steps: by using spinach, eggs, carrots, shiitake, edible salt, milt, monosodium glutamate, potato starch and white pepper as raw materials, selecting according to certain parts by weight, cleaning, disinfecting, rinsing, cutting, blanching, cooling, disinfecting, rinsing, draining, stirring the eggs, making egg drops, mixing, spreading on a tray, quick-freezing, freeze-drying and discharging. The freeze-dried spinach-egg drop soup can be eaten immediately after being infused by hot water, has the advantages of light weight, long shelf life, rich nutrient, favorable taste, simple manufacturing technique, is convenient to carry, and is a preferred instant soup for daily life at home and traveling.

The invention discloses pulp-containing lung-nourishing and lung-moistening violet scented tea, which is prepared from the following raw materials in parts by weight: 105 to 110 parts of violet, 50 to 60 parts of sweet osmanthus, 20 to 25 parts of apricot kernel, 20 to 25 parts of wheat embryo, 25 to 30 parts of rose vinegar, 10 to 15 parts of pomegranate peel, 5 to 6 parts of fructus lycii, 5 to 6 parts of radix polygonati officinalis, 5 to 7 parts of bulbus lilii, 3 to 4 parts of radix pseudostellariae, 4 to 5 parts of radix astragali seu hedysari, 50 to 55 parts of loquat fresh fruit, and the like. The fresh fruit added into the pulp-containing lung-nourishing and lung-moistening violet scented tea is made by adopting loquats; the pulp-containing lung-nourishing and lung-moistening violet scented tea has lung-nourishing and lung-moistening effects; in addition, the pulp-containing lung-nourishing and lung-moistening violet scented tea is made by selecting and using the violet, the sweet osmanthus and traditional Chinese medicinal extracts of the fructus lycii, the radix polygonati officinalis, the bulbus lilii, the radix pseudostellariae and the like through reasonable proportioning and matching, has quite good cough relieving, lung-nourishing and lung-moistening effects, and is suitable for persons who frequently cough and have uncomfortable throats to drink.

The invention discloses a strawberry preservative containing strains SB177. The preservative comprises: 1 to 2g/L of SB177 granular microbial inoculant, 0.1 to 0.5g/L of beta-aminobutyric acid, 10.0g/L of chitosan and the balance being water. The preservative is capable of effectively prolonging the storage period of strawberries and reducing the natural decay index of fruits, thereby having good potential for development and application.

The invention belongs to the technical field of food processing and specifically relates to a method for preparing cucumber paste. The method comprises the steps of cleaning fresh cucumbers, soaking the cucumbers in saturated L-citrulline aqueous solution, placing the cucumbers in a high voltage pulsed electric field and then inoculating rhizopus oryzae for fermentation, performing high-pressure sterilization and then evenly mixing the cucumbers with dianthus chinensis extract liquid, salt, beta-lactoglobulin and stachydrine hydrochloride and performing centrifugal treatment, and obtaining the cucumber paste. The manufactured cucumbers are emerald green, white and tender, soup is thick and viscous, the cucumbers are crisp, tender and juicy, and the paste has no abnormal odor or bitter taste, is sour and cool in taste and moderate in salinity and can be stored for 6 months at normal temperature.

The invention relates to the technical field of feeds, in particular to a red-heart kiwifruit feed with long shelf life. The feed comprises the following raw materials in parts by weight: 30-50 partsof kiwi fruit, 150-200 parts of corn, 20-35 parts of decomposed bagasse, 10-15 parts of herba patriniae, 5-15 parts of cherokee rose fruit, 15-25 parts of saffron, 3-8 parts of taro, 1-5 parts of radix sophorae flavescentis and 2-9 parts of arginine. The invention also comprises a preparation method of the red-heart kiwifruit feed with long shelf life. By controlling the raw materials and the proportion of the raw materials, the formula and the method of the invention can prolong the shelf life of the feed, and facilitate long-term storage; besides, by the combination of various traditional Chinese medicine components, the method achieves the effect of expelling insects; in addition, the adopted traditional Chinese medicine components are non-toxic and pollution-free, so that the traditional Chinese medicine components do not cause damage to livestock, and have certain promotion effects; and moreover, red-heart kiwifruits are added, so that the nutritional value of the feed is improved, the taste can be improved, and the breeding quality is improved.

The invention provides a spiced mutton ham sausage. The spiced mutton ham sausage consists of the following raw materials in parts by weight: 80-100 parts of mutton, 20-30 parts of shrimp meat, 120-150 parts of flour, 30-50 parts of soybean flour, 20-30 parts of red jujubes, 8-12 parts of Chinese wolfberry fruits, 12-18 parts of shiitake mushrooms, 10-18 parts of refined salt, 2-4 parts of fennelseeds, 6-10 parts of spice wine, 5-7 parts of ginger juice, 4-8 parts of garlic juice, 16-22 parts of white sugar, 3-5 parts of monosodium glutamate, 8-12 parts of five spice powder, 10-18 parts of scallions, 20-30 parts of a soy sauce, 3-5 parts of chili powder, 0.6-0.8 part of sesame oil and 2-4 parts of dried orange peel powder. The spiced mutton ham sausage is rich and balanced in nutrition, delicious and sweet in taste, rich and complete in fragrance, long in quality guarantee period, not liable to deteriorate and free from preservatives, has a certain health-care effect, has the efficacyof reinforcing the spleen, invigorating the stomach, nourishing the kidney, strengthening tendons, reinforcing the kidney, supporting yang, strengthening tendons and bones and the like, and is a healthy delicious health-care food.