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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 16. Отображено 16.
25-12-2013 дата публикации

Preparation method for dried towel gourd

Номер: CN103461639A
Автор: Peng Chang'an, Liu Yong
Принадлежит:

The invention discloses a preparation method for dried towel gourd, and belongs to the technical field of deep processing of agricultural and sideline products. The preparation method is characterized by mainly comprising the steps of selecting raw materials, preprocessing the raw materials, dicing, hardening, rinsing, scalding, cooling, candying, drying, packaging and the like. The preparation process is simple and convenient; the raw material and processing equipment costs are low; the dried towel gourd is rich in nutrition and crispy and tasty in mouth feel, and has clean aroma of towel gourd and good economic benefits; a technical support is provided for deep processing of the towel gourd; the commodity value of a deeply processed towel gourd product is further improved.

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Номер записи: 1
02-10-2013 дата публикации

Processing method of nostoc commune and mushroom nutrition powder

Номер: CN103330191A
Автор: Peng Chang'an
Принадлежит:

The invention discloses a processing method of nostoc commune and mushroom nutrition powder. The raw materials are nostoc commune and mushroom, the nostoc commune and mushroom are picked, washed, sliced, dried, and mixed, and then mixed and compounded with auxiliary materials such as sugar, flavor enhancer, and the like. The nostoc commune and mushroom nutrition powder has comprehensive nutrition, good instant-solubility, pure flavor, and good taste. The nutrition powders combines the nutrition components of nostoc commune and mushroom together, and has the functions of clearing heat, converging, tonifying qi, preventing angiosclerosis, and reducing blood pressure. Furthermore, the processing method is simple in operation and is easy to realize.

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Номер записи: 2
01-01-2014 дата публикации

Method of manufacturing roselle pulp particle drink

Номер: CN103478814A
Автор: Peng Chang'an, Yu Fang, Zhang Xiuxiu
Принадлежит:

The invention discloses a method of manufacturing roselle pulp particle drink, and belongs to the technical field of drink processing. Roselle contains abundant vitamin C, has the functions of cooling, refreshing, descending heat, engendering liquid and allaying thirst, is capable of being used for making tea and manufacturing the drink, and also has the functions of protecting the liver and fighting cancer. Emblic leafflower fruits have the functions of anti-inflammation, anti-oxidation, anti-aging, liver protection and the like. According to the method, the manufacturing roselle pulp particle drink made by using the roselle, the emblic leafflower fruits, apple particles and the like as raw materials is full of nutriments, has a sweet and sour taste, has the functions of regulating and balancing blood fat, enhancing calcium absorption, eliminating summer-heat by cooling, helping digestion, tonifying the spleen, engendering liquid, allaying thirst and maintaining beauty, has good health ...

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Номер записи: 3
17-04-2013 дата публикации

Medlar and trichosanthes kirilowii maxim wine and brewing method thereof

Номер: CN103045434A
Автор: Peng Chang'an
Принадлежит:

The invention discloses a medlar and trichosanthes kirilowii maxim wine and a brewing method thereof. Medlar and trichosanthes kirilowii maxim are taken as main materials; potato is taken as a matrix; the nutritional ingredients of the medlar and the trichosanthes kirilowii maxim can be fully extracted by adopting a soaking and fermenting combination method; the utilization rate of the raw materials such as the medlar, the trichosanthes kirilowii maxim and the like is increased; the brewed medlar and trichosanthes kirilowii maxim wine is rich in nutrition, mellow, full, pure and mild in flavor, heavy in fruit flavor and lingering in aftertaste, and has the healthcare effects of complementing energy, benefiting kidney, nourishing liver, improving visual acuity, clearing lung, eliminating phlegm, loosing bowel to relieve constipation and the like.

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Номер записи: 4
11-12-2013 дата публикации

Making method of three-mushroom wine

Номер: CN103436409A
Автор: Peng Chang'an, Liu Yong, Zhang Rong
Принадлежит:

The invention discloses a making method of three-mushroom wine. The three-mushroom wine is processed by performing pretreatment, pulping, mixing, medication, preliminary fermentation, after-fermentation, squeezing, aging, package, sterilization, storage and the like on mushroom shanks which serve as raw materials and are produced by processing shitake mushrooms, oyster mushrooms and general mushrooms and sweet potatoes serving as a matrix. According to the making method, leftovers such as the mushroom shanks, smashed mushrooms and unqualified mushrooms which are produced during processing of the shitake mushrooms, the oyster mushrooms and the general mushrooms are used as the raw materials, and the utilization rate of the raw materials is increased; in a production process, the leftovers of the shitake mushrooms, the oyster mushrooms and the general mushrooms are subjected to joint hydrolysis through cellulose and pectinase, so that the nutrient components can be completely separated out ...

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Номер записи: 5
23-10-2013 дата публикации

Preparation method of mushroom donkey meat paste

Номер: CN103355637A
Автор: Yu Fang, Wu Yishun, Peng Chang'an
Принадлежит:

The invention discloses a preparation method of mushroom donkey meat paste. The meat past is characterized by adopting mushroom, thick chili sauce and donkey meat as the main raw materials. The meat paste is composed of following components in weight percentage: 30 to 40% of mushroom, 10 to 30% of thick chili sauce, 10 to 20% of plant oil, 15 to 25% of donkey meat, 1 to 2% of scallion, 1 to 2% of ginger, 1 to 2% of garlic, 1 to 3% of salt, 1 to 2% of sugar, 0.5 to 1% of monosodium glutamate, and 1 to 2% of spice (weight ratio of anise, fennel, cassia, and Chinese prickly ash is 3:1:2:4). The mushroom donkey meat paste prepared by the method not only maintains the unique fragrance and nutrition of mushroom, but also is rich in the flavor of donkey meat, and has unique flavor and excellent taste. The meat paste can increase and stimulate people' appetite, and goes with rice. Thick chili sauce is added into the meat paste to increase the color, and makes the meat paste good in color, flavor ...

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Номер записи: 6
17-04-2013 дата публикации

Processing method for fig and sesame paste

Номер: CN103039881A
Автор: Peng Chang'an
Принадлежит:

The invention discloses a processing method for fig and sesame paste. Figs and black sesame are used as main raw materials; and black rice powder, sticky rice powder, cane sugar and the like are used as auxiliary materials. The method mainly includes the following steps: washing, dicing and oven drying the figs; mixing the figs with washed and stir-fried black sesame and grinding the mixture; mixing the mixture with the auxiliary materials; sterilizing; examining and packaging. The fig and sesame paste produced by using the method takes the fig powder and black sesame powder as the main materials and uses other auxiliary materials, can comprehensively preserve the nutritional ingredient contained in the raw materials, has a good taste, is convenient to eat; has excellent fast thawing property, is easy to be absorbed; and moreover, the fig and sesame paste has the functions of appetite improvement, digestion promotion, skin care and hairdressing.

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Номер записи: 7
23-10-2013 дата публикации

Processing method of almond lotus seed slices

Номер: CN103355707A
Автор: Yu Fang, Peng Chang'an
Принадлежит:

The invention discloses a processing method of almond lotus seed slices, and belongs to the technology filed of food processing. The preparation method takes almonds and lotus seeds as the main materials, and comprises following steps of boiling the almonds and the lotus seeds, peeling, pulping, homogenizing, drying and picking, mixing auxiliary materials, pressing slice materials, and pressing. The almond lotus seed slices have ideal solubility and chewy sense and a pure taste, not only have rich nutrition, but also have the functions of relieving cough and asthma, relaxing bowel, lowering blood pressure, strengthening heart, calming the nerves, nourishing and tonifying deficiency. At the same time, the preparation method has the advantages of simple technology steps and short production process.

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Номер записи: 8
25-12-2013 дата публикации

Preparation method for cranberry fruit vinegar beverage

Номер: CN103462136A
Автор: Peng Chang'an, Liu Yong, Wu Yishun
Принадлежит:

The invention discloses a preparation method for a cranberry fruit vinegar beverage, relates to a preparation method for a fruit vinegar beverage, and belongs to the technical field of food brewing. The cranberry fruit vinegar beverage is prepared by mixing the following raw materials in parts by weight: 100 parts of cranberry fruit vinegar raw pulps, 5-20 parts of high fructose corn syrups and 1-10 parts of honey, wherein the cranberry fruit vinegar raw pulps are prepared by the following steps: juicing raw materials, enzymatically hydrolyzing, filtering, carrying out ultra-high-temperature sterilization, carrying out alcoholic fermentation, carrying out acetic fermentation, carrying out diatomite filtration, and sterilizing. The fruit vinegar beverage is rich in nutrition and good in taste; more nutrient substances are separated out after cranberries are juiced and enzymatically hydrolyzed; the beverage is low in acetic acid concentration, good in mouth feel, simple to prepare, convenient ...

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Номер записи: 9
17-04-2013 дата публикации

Purple sweet potato bread processing method

Номер: CN103039561A
Автор: Peng Chang'an
Принадлежит:

The invention discloses a purple sweet potato bread processing method. Bread produced by the processing method including the steps of mixing of purple sweet potatoes serving as bread processing raw materials with flour, water addition, fermentation, auxiliary material addition, secondary fermentation, blanking, baking, cooling, packaging and inspection is fragrant, sweet, tasty and chewy. Since the purple sweet potatoes are rich in nutritional ingredients of selenium, anthocyanin and the like, the purple sweet potato bread plays a role in prevention and treatment of various diseases, and has the advantages of capabilities of strengthening the organic immunity, eliminating in-vivo radicals, protecting liver and promoting digestion, anti-oxidation, anti-mutation and the like.

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Номер записи: 10
23-10-2013 дата публикации

Preparation method of preserved water chestnut

Номер: CN103355468A
Автор: Yu Fang, Wu Yishun, Peng Chang'an
Принадлежит:

The invention discloses a preparation method of preserved water chestnut, and is characterized by comprising following steps: taking water chestnut as the main raw material, subjecting the water chestnut to processes of pre-treating, cutting, a first-time drying, cooking, a second drying, adding sugar with stirring, examining and packaging in sequence, and finally obtaining the product. The preparation method solves the problem of low proportion of nutrition materials in the product, which is caused by water contained by the water chestnut during the process. In order to solve the problem, the method adopts two drying processes, which can fully maintain the nutrition materials. Furthermore, the method adopts honey water to boil with the water chestnut, so the flavor of the preserved water chestnut is improved. The method has the advantages of simple operation and easy mastering.

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Номер записи: 11
23-10-2013 дата публикации

Manufacturing method for haw-licorice decoction piece

Номер: CN103355678A
Автор: Peng Chang'an, Wu Yishun
Принадлежит:

The invention discloses a manufacturing method for a haw-licorice decoction piece, which belongs to the field of food processing technology. The haw-licorice decoction piece is characterized by being prepared from dried haw, dried licorice and dried red date through pretreatment, crushing, mixing, humidification and softening, compacting, slicing, drying, packaging, etc. According to the invention, since the haw-licorice decoction piece is prepared through crushing at first and compacting and slicing next, more nutrients can be precipitated during brewing of the decoction piece; in the procedure of humidification and softening, a honey solution is utilized for atomization and humidification, so the nutritive value of the decoction piece is increased, and the decoction piece has effects on improving viscosity of blood, softening blood vessels, moistening lung, relieving cough, invigorating energy, nourishing blood, etc.

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Номер записи: 12
25-12-2013 дата публикации

Preparation method for asparagus powder cheese

Номер: CN103461512A
Автор: Yu Fang, Peng Chang'an
Принадлежит:

The invention discloses a preparation method for asparagus powder cheese, which belongs to the field of food processing technology. The invention is characterized in that the asparagus powder cheese comprises the following main raw materials by weight: 60 to 70 parts of pure milk, 20 to 30 parts of asparagus powder, 5 to 8 parts of carrot juice and 1 to 2 parts of cane sugar. The preparation method comprises the following steps: preparation of the asparagus powder; mixing of the raw materials; boiling; die filling; fermentation; baking; etc. The asparagus powder cheese prepared in the invention is rich in abundant nutrients in cheese, contains the health care components of asparagus and carrot, has unique flavor and good taste, improves nutritional ingredients of cheese and exerts effects on enhancing human immunity, etc.

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Номер записи: 13
13-03-2013 дата публикации

Processing method of blueberry and honeysuckle fruit wine

Номер: CN102965241A
Автор: Peng Chang'an, Yu Fang
Принадлежит:

The invention discloses a processing method of blueberry and honeysuckle fruit wine. The blueberry and honeysuckle fruit wine is prepared by steps of pre-treating, mixing, clarifying, grafting, fermenting, ultra-filtering, ageing, inspecting, packaging and sterilizing and the like by using blueberry, honeysuckle and folium mori as main materials. The juice yield of blueberry is improved by mixing the blueberry with bran when the blueberry is pulped; nutritional matters in blueberry can be decomposed completely by mixing various enzymes in the enzymolysis step; during fermentation, taste of a fermentation broth is ensured to be pure by using screened and largely cultivated saccharomycetes; during ultra-filtration, the deficiency that current filtering effect is poor is overcome by using a method of combining chitosan and fish gelatin; during ageing, a microwave assisted cold treatment method is adopted, so that the ageing time is short, saccharomycetes are pure, and the enzymolysis effect ...

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Номер записи: 14
11-12-2013 дата публикации

Preparation method of preserved broccoli

Номер: CN103431139A
Автор: Peng Chang'an, Wu Changshu
Принадлежит:

The invention discloses a preparation method of preserved broccoli, which relates to a preparation method of a preserved fruit and belongs to the technical field of food processing. The method is characterized by comprising the following steps: material selection, pretreatment, strip cutting, immersion, color protection, hardening, dip blanching, cooling, sugar boiling and drying. In the sugar boiling technique, sucrose and F-42 high fructose syrup are utilized to enhance the sugar boiling effect and the product flavor. The preserved broccoli prepared by the method has comprehensive nutrients and continuous fragrance and sweetness, has the inherent subtle fragrance of broccoli, and tastes thick and nice. The product contains abundant vitamins and mineral elements, can enhance the immunity of the human body, can prevent and resist cancers, and has favorable health-care function. The technique is simple and convenient to implement, and enhances the development and utilization of broccoli ...

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Номер записи: 15
27-11-2013 дата публикации

Preparation method of wintersweet cortex moutan wine

Номер: CN103409291A
Автор: Peng Chang'an, Liu Yong, Wu Yishun
Принадлежит:

The invention discloses a preparation method of wintersweet cortex moutan wine, which belongs to the technical field of preparation of healthcare wine. The preparation method is characterized in that wintersweet roots, cortex moutan roots and wintersweet flowers are used as main raw materials, and effective ingredients in the raw materials are fully extracted and used by a process method of combining enzyme treatment of wintersweet roots and cortex moutan roots with soaking and secondary fermentation. The wine preparation method disclosed by the invention is simple in steps and easy to implement, the prepared wintersweet cortex moutan wine is rich in nutrition, mellow in taste and long and fine in aftertaste, and the product has healthcare functions, for example, eliminating and relieving bone and joint pain of human body, as well as clearing away heat and toxic materials, cooling blood, lowering blood pressure, promoting blood circulation to remove blood stasis.

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Номер записи: 16