54 results about "Food products" patented technology

The invention discloses a method for processing high water content oyster instant food, which comprises the following: (1). a step of raw material pretreatment: fresh oyster meat is selected as a raw material, and cleaned and dried; (2). a step of blanching and dewatering: oyster meat treated according to the step 1 is dipped in boiled salt water for blanching and dewatering; (3). a step of seasoning: the oyster meat treated by the step 2 is picked up and put in season liquid for tasty seasoning and dipping seasoning while stirring; (4). a step of roasting: oyster meat treated by the step 3 is roasted and then cooled; and (5). the oyster meat treated by the step 4 is vacuum packaged and then sterilized in hot water. The product produced by the method has the advantages of having high water content, keeping original color luster and appearance of fresh oyster, lowering production cost and improving the added value of oysters.

The invention provides a beverage for beautifying features and a preparation method of the beverage, and relates to the technical field of foods. The raw materials of the beverage for beautifying features mainly comprise the following components in parts by weight of 0.5-10 parts of procellariidae, 0.5-10 parts of prunus persica, and 0.5-10 parts of gleditsia sinensis fruits. The procellariidae has the effect of regulating the growth of human body collagen, and the prunus persica and the procellariidae are interacted, so that the efficacy of resisting ageing can be achieved to the maximum extent. The gleditsia sinensis fruits can internally adjust the heart, the liver, the spleen and the kidney, so that the purposes of quickly moistening skins and maintaining beauty are realized. The invention further provides the preparation method of the beverage for beautifying features. The method is simple and easy to operate, and nutrient components of the raw materials can be reserved to the greater extent, so that the raw materials are mutually matched to achieve good and fast efficacy of beautifying the features.

The invention discloses a ginsenoside-containing vegetable oil adjuvant and a preparation method and application thereof. The ginsenoside-containing vegetable oil adjuvant is characterized in that edible vegetable oil is used as the adjuvant oil; the ginsenoside-containing vegetable oil adjuvant comprises 10 to 100mu g/mL ginsenoside. According to the preparation method, the ginsenoside-containing vegetable oil is utilized for preparing vaccines, so that the vaccine safety can be greatly improved, and the potential hazard of the general mineral oil adjuvant on food hygiene is avoided; after being mixed, ginsenoside and vegetable oil play the effect of collaborating with the adjuvant, thus the valence of antibody is raised by 4.7 times, and the antibody level of the vaccines is also greatly improved; in addition, the prepared vaccine is high in mobility, convenient for inoculation, small in local stimulation, and thus relieving pain on animals; when the ginsenoside-containing vegetable oil adjuvant is applied to vaccine production, the existing production process is remained, and the method is simple and convenient.

The invention discloses an online purification solid-phase extraction monolithic column and a preparation method and purposes of the monolithic column. The monolithic column comprises a column pipe and a column body generated by in-situ polymerization in the pipe, wherein the column body is a polymer of butyl methacrylate-ethylene glycol dimethacrylate. According to the monolithic column, the surface of the bed of the monolithic column is provided with C4 groups, and the column structure is continuous and porous and has a certain mechanical strength and biocompatibility. Compared with a traditional filling extraction column, the online purification solid-phase extraction monolithic column has the characteristics of filling simplicity, low reaction pressure, repeated utilization and high extraction efficiency and can be used for online purification and enrichment of Sudan red in hot pepper products and glucocorticoid and other weak polarity compounds in milk. The technology provides a novel path for rapidly analyzing pollutants in food.

The invention discloses full-nutrition food, which is prepared from the following raw materials in part by weight: 9 to 11 parts of brown rice, 30 parts of rice, 9 to 11 parts of corn, 9 to 11 parts of wheat, 4 to 6 parts of soybean, 6 to 8 parts of mung bean, 4 to 6 parts of black rice, 2 to 4 parts of black soya bean, 2 to 4 parts of red bean, 2 to 4 parts of millet, 1 to 3 parts of peanut, 1 to 3 parts of purple rice and 9 to 11 parts of sticky rice. The full-nutrition food has the advantages of being formed by mixing various grains and soybean food, keeping body health in long-term use, along with reasonable mixing ratio and overall nutrition.

Genetically modified lactic acid bacteria having a reduced or lacking or enhanced diacetyl reductase activity, acetoin reductase activity and/or butanediol dehydrogenase activity are provided. Such bacteria are used in starter cultures in the production of food products including dairy products where it is desired to have a high content of diacetyl and for reducing or completely removing diacetyl in beverages including beers, fruit juices and certain types of wine, where the presence of diacetyl is undesired.

The invention belongs to the technical field of food and particularly relates to yellow bean and grain composite breakfast drink and a preparation method thereof. The preparation method comprises the steps of smashing soybeans, oats, yellow corns, millets, white granulated sugar, a stabilizer and water as raw materials, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and filling. The drink disclosed by the invention has the advantages of long shelf life, easiness in carry, open drinking, convenience in eating, nutrition and health care and the like.

The invention belongs to the food processing filed, and specifically relates to natural fruit vinegar and a processing process thereof. The natural fruit vinegar which is delicious and has high stability and the processing process thereof are provided. The proportion of the natural fruit vinegar is as follows: 3-5% of ponkan fruit vinegar, 6-10% of ponkan juice, 2-4% of carrot juice, 0.5-1.5% of honey, 4-6% of cane sugar, 0.1-0.2% of protein sugar and 0.04-0.08% of sodium citrate. The processing process comprises the steps of raw material selection; juice squeezing; centrifugal separation; alcohol fermentation comprising the procedures of inoculating and fermenting yeast liquid subjected-activation culture under the conditions that the inoculating quantity is 8-10%, the fermentation temperature is 25-35 DEG C and the fermentation time is 1-5 days; acetic acid fermentation comprising the procedures of inoculating acetic anhydride strains subjected-propagation culture into alcohol fermentation liquid under the conditions that the inoculating quantity is 3-17%, the fermentation temperature is 30-34 DEG C and the fermentation time is 1-5 days; blending; sterilization; and cooling.

The invention discloses a soybean processed food with high Gamma-amino acid content and a production method thereof, which belong to the field of the soybean processed food. The method comprises the following steps: ground soybean is preserved at the temperature of 20 DEG C to 60 DEG C for 12 hours in the presence of proteolytic enzyme, thus obtaining the products of soybean curd, soybean milk, soybean curd residue and the like which contain over 10mg of Gamma-amino acid in every 100g net weight. The products of the invention have good taste and flavor, and can safely and completely achieve the effect of the Gamma-amino acid in daily life. The soybean processed food of the invention can play a favorable role in preventing and relieving various diseases such as hypertension, etc., can be directly taken as food, health food, food for patients, feeds and the like, and can be added to various food as health fortifying food containing Gamma-amino acid.

The invention discloses smoked chicken. A preparation method of the smoked chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, baking; 6, smoking; 7, interior packaging; 8, vacuum sealing; 9, sterilizing; and 10, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, baking and smoking, with originally creative blending amount suitable for industrial product and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the smoked chicken with unique flavor is created, is fragrant in smell and fresh, fragrant and tasty in taste, tastes just like smoked chicken prepared in the field, and meets the needs of consumers for color, fragrance and taste of foods; by virtue of the steps of cooling packaging, vacuum sealing and sterilizing, the smoked chicken is suitable for being stored at normal temperature, can be stored for 3 months at normal temperature while guaranteeing the quality and meets the requirement on shelf life.

The invention relates to a food packaging bag and a preparation method thereof and belongs to the field of plastic product processing. The food packaging bag is prepared from, by weight, 60-90 parts of polypropylene, 0.5-4 parts of coupling agent, 1-5 parts of filler, 3-12 parts of starch, 5-15 parts of cellulose, 4-7 parts of vermiculite power, 2-8 parts of insect repellant, 1-7 parts of preservative and 1-3 parts of flexibilizer. The food packaging bag is high in mechanical strength, resistant to stretching, low in mass and good in anti-tear performance, and meanwhile has good low-temperature impact resistance; by adding the insect repellant, the food bag has the effects of resisting mildew and repelling insects, and the raw materials are easy to obtain, purely naturally, safe and environmentally friendly; the preparation method is simple, the cost of the raw materials is low, the requirement on mechanical equipment is not high, large-scale application and popularization are easy, and good economic benefits are achieved.

A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains or other particulate foods prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

The invention relates to the field of food processing equipment, in particular to walnut kernel and broken shell separation equipment after walnut shelling. The walnut kernel and broken shell separation equipment comprises an equipment support, a first vibration motor, a second vibration motor, a butt joint self-locking device, a butt joint rotation driver, a fixed shaft, a sieve plate and a pusher; a discharge inclined plate and a shell discharge inclined plate are obliquely arranged in the equipment support, and a feed port located at the top of the shell discharge inclined plate is arrangedat the top end of the equipment support; the working ends of the first vibration motor and the second vibration motor are arranged on the two sides of the top of the inclined plate connecting point;the butt joint self-locking device is arranged at the working end of the second vibration motor; the butt joint rotation driver is arranged on one side of the top of the working end of the first vibration motor, and the butt joint rotation driver is coaxially opposite to the working end of the butt joint self-locking device; the two ends of the fixed shaft are horizontally and rotationally arranged on the working end of the first vibration motor and the working end of the butt joint self-locking device through rotating seats; the sieve plate is horizontally arranged at the top end of the fixedshaft and located between the shell discharge inclined plate and the feed port, and the sieve mesh of the sieve plate is smaller than walnut kernels and larger than broken shells; and the pusher is arranged on one side of the top end of the sieve plate. The equipment can effectively separate the walnut kernels from the broken shells.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention discloses a food processing and crushing mechanism with high reliability. The food processing and crushing mechanism comprises a box body and a bracket, wherein the top of the box body is fixedly connected with a crushing box; one side of the crushing box is hinged with a sealing door through a hinge; a side box is fixedly connected on a position, at the left side of the crushing box, on the top of the box body; a rotary shaft is rotatably connected between the two sides of the inner wall of the side box; and one end of the rotary shaft penetrates through the crushing box and extends into the crushing box. The invention relates to the technical field of food processing and crushing devices. According to the food processing and crushing mechanism with high reliability disclosed by the invention, the top of the box body is fixedly connected with the crushing box, one side of the crushing box is hinged with the sealing door through the hinge, the side box is fixedly connected on a position, at the left side of the crushing box, on the top of the box body, and the rotary shaft is rotatably connected between the two sides of the inner wall of the side box, so that a filterscreen can be knocked while the crushing mechanism operates, and therefore, material particles are prevented from blocking the filter screen, smooth discharging is guaranteed, and stability is improved.

An extruder has an auger unit having an extruder screw. The extruder also has a food product inlet passageway and a food product die outlet. The food product inlet passageway is configured to receive food product extruded via the extruder screw. The food product die outlet is configured to expel food product from the extruder as an extrudate. The extruder further has at least first and second food passageways that operatively and in parallel connect the inlet passageway to the die outlet. The first and second food product passageways are configured such that food product passing through the first food passageway will travel from the inlet passageway to the die outlet more quickly than food product passing through the second food passageway will travel from the inlet passageway to the die outlet as additional food product is forced into the inlet passageway by the extruder screw.

The invention discloses honey-baked peanuts and a processing technology thereof and relates to the technical field of food processing. The technology comprises the following steps: weighing flour, starch, cane sugar, honey, water and vegetable oil for blending, stirring a condiment adhesion agent and peanuts, drying, cooling, and screening, thereby obtaining the product. The honey-baked peanuts and the processing technology thereof disclosed by the invention have the beneficial effects that according to the prepared honey-baked peanuts, any preservative is not added, natural food materials are adopted, and the honey in the formula has the effects of strengthening the middle-Jiao, moistening dryness, relieving pain and detoxifying, is a natural food, consists of monosaccharide type glucose and fructose, can be directly absorbed by the human body, does not need enzymatic decomposition, can be absorbed by the human body without digestion and has good health effects on women and children, particularly the old. Moreover, the peanuts contain rich proteins and amino acids, and have the effects of lowering cholesterol levels and moistening the skin and the peanuts and honey are combined to prepare the honey-baked peanuts disclosed by the invention, and the honey-baked peanuts can achieve the effects of beautifying and promoting health.

The invention relates to a food detection device, and belongs to the technical field of food detection. The food detection device comprises a feeding conveyor belt, baffles are fixed on two sides of the feeding conveyor belt, a cutting frame is mounted on the two baffles, a first lifting device is fixed on the cutting frame, a blade is fixed at the bottom end of the first lifting device, and the first lifting device is used for driving the blade to lift; and a conveying conveyor belt is arranged at the discharging end of the feeding conveyor belt, the conveying conveyor belt is located below the feeding conveyor belt, a plurality of detection bottles with upper openings are placed on the conveying conveyor belt, and a water adding device for injecting distilled water into each detection bottle is arranged on the conveying conveyor belt. The food detection device can improve food detection efficiency.

The invention relates to the field of food machinery and particularly relates to a water supply device for food machinery. The water supply device comprises a bracket, wherein a water tank is arranged on the top end of the bracket, a water inlet pipe is connected to the side wall of the water tank, a water inlet valve is also arranged on the water inlet pipe, an observation window is arranged on the side wall of the water tank, a thermometer and a water level indicator are arranged on the observation window, a heating device is arranged on the bottom of the water tank, a water outlet is also formed in the bottom of the water tank, and a control valve is also arranged on the water outlet. The water supply device for food machinery provided by the technical scheme of the invention can be used for automatically and quantitatively adding water in a food process and reasonably adjusting the water supply temperature to bring convenience to users.

The invention discloses plastic packaging box air tightness detection equipment for food processing. The equipment comprises a water tank, the upper surface of the water tank is fixedly connected with a sliding groove frame, two first sliding blocks are slidably connected in the sliding groove frame, and the opposite surfaces of the two first sliding blocks are connected with extrusion mechanisms for extruding a packaging box; third connecting rods are hinged to the side faces of the two first sliding blocks; first vertical rods are hinged to the ends, away from the first sliding blocks, of the two third connecting rods; a first transverse rod is fixedly connected between the tops of the two first vertical rods; a mounting rod is fixedly connected to the middle position of the lower surface of the first transverse rod; the lower surface of the mounting rod is fixedly connected with a pressing plate; and the two sides of the water tank are connected with driving devices used for driving the third connecting rods to swing. The equipment has the advantages of high precision and high efficiency of checking the air tightness of the packaging box.

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation.

The invention discloses a highland barley seedling health-care food and a making method thereof, and belongs to the technical field of food processing. The highland barley seedling health-care food ismade from highland barley seedlings and mulberry leaves. According to the health-care food disclosed by the invention, through synergistic reaction of active components of the two kinds of the raw materials, the food has obvious effects in the respects of reducing blood lipid, reducing blood sugar, reducing blood pressure, resisting atherosclerosis, reducing weight, slimming, preventing cardiovascular and cerebrovascular diseases and resisting weariness.

The invention discloses preparing fluorescent carbon quantum dots from alternanthera philoxeroides and the use thereof for detecting a food additive lemon yellow. The method comprises the following steps: a, weighing alternanthera philoxeroides powder and thiourea in a mass ratio of 1: 1, adding water, carrying out stirring, and carrying out transferring to a reaction kettle; b, putting the materials into a drying oven, and performing reacting at a set temperature; c, after the reaction is finished, naturally cooling to room temperature, carrying out suction filtration to obtain a carbon quantum dot solution, carrying out dialyzing, carrying out rotary evaporation, and carrying out drying to obtain carbon quantum dot powder. The prepared fluorescent carbon quantum dot for detecting lemon yellow belongs to a turn off type, and has the advantages of high sensitivity, strong stability, good selectivity, low cost and the like. The optimal concentration range of linear detection is 7.8-125 [mu]mol/L, the detection limit is 0.45 [mu]mol/L which is far lower than the detection limit 187.14 [mu]mol/L provided by the national standard GB/T 5009.35-2003, and the method can be used as a convenient and accurate lemon yellow rapid detection method.