60results about How to "Flavor coordination" patented technology

The invention discloses a flower fruit / vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

The invention discloses smoked-flavor animal byproduct meat balls and a preparation method thereof. The meat balls are prepared from animal meat, animal byproducts, dried animal blood, konjac flour, soybean protein isolate, starch, carrageenan, table salt, water, xanthan gum, sodium bicarbonate, composite phosphate, fresh ginger and garlic. The preparation method of the meat balls includes the steps of weighing, mincing, processing of the animal byproducts, mixing, chopping and mixing, ball making, boiling and baking and smoking. The low-value byproducts generated after animals are slaughtered are processed and then added to the meat balls for the first time, part of the starch is replaced with the konjac flour, and a good healthcare function is achieved while the elasticity of the meat balls is improved and the taste is improved. Meanwhile, a smoking process is introduced for the first time to smoke the meat balls, and the flavor of the prepared meat balls is special. The meat balls are rich in nutrition, fine and smooth in taste, elastic, coordinated in taste and special in flavor, the preparation method of the meat balls is easy to operate, low in cost and suitable for industrial large-scale production, and preparation is convenient.

The invention relates to white spirit - Manchu cave storage wine which inherits and summarizes the prior brewing technique and the modern science technology and a brewing technique for the Manchu cave storage wine. The Manchu cave storage wine is prepared by the following raw materials by weight ratio: the weight ratio of sorghum to fermented grains to rice hulls to Daqu powder is 1 to 4.5-5.0 to 0.15-0.20 to 0.20 to 0.26. The brewing technique inherits and carries forward the unique white spirit brewing and storing techniques of Manchu, adopts luscious underground spring water, selects superior sorghum and minor cereals, takes intermediate and high temperature Daqu as saccharified ferment, and adopts the characteristics of the mixed multi-turn fermentation technique and the techniques such as fermentation in a mud fermentation pit, distillation in a stone pot, aged wine storage in a cave, elaborate blending and so on. The Manchu cave storage wine has limpid and transparent wine body, aromatic flavor of a fermentation pit, heavy wine body, coordinated flavors and clean taste, is pleasant after taste and has unique wind body style.

The invention discloses a glutinous sorghum baijiu brewing method. The method comprises the steps of processing raw materials and auxiliary materials, opening a pit and grabbing distiller's grain, distilling distiller's grain in a mixed mode and preparing materials, distilling baijiu, taking out of pot, sprinkling an amount of water, rapidly cooling, adding yeast powder, sealing the pit and managing the pit. The step of opening the pit and grabbing distiller's grain comprises the steps of peeling sealing mud, taking fermented grain and opening the pit to identify. The step of distilling baijiu comprises the steps of wetting grain, mixing, operating process of steaming fermented materials, flowing baijiu, gathering baijiu and steaming grain. The glutinous sorghum baijiu brewing method utilizes technologies of distilling distiller's grain in a mixed mode, breaking distillate foam and gathering baijiu, mixing and wetting grain and the like. By means of adjusting acidity of fermented grain, the required acidity suitable for fermentation is obtained, infectious microbe reproduction can be restrained, starch gelatinization and saccharification are facilitated; grain wetting operation can enable starch to fully absorb water in fermented grain, so that starch gelatinization is facilitated, baijiu yield is high, and yield is table; obtained glutinous sorghum baijiu has mellow and clean vinosity, long after flavor and relatively good taste coordination.

The invention relates to a method for producing table vinegar, which is to use water to fully moisten vinegar brewing raw materials, cook the raw materials, inoculate Daqu, Xiaoqu, bran koji, red koji and rice koji, and perform lactic fermentation, alcoholic fermentation, acetic fermentation, aging, heating aging, vinegar pouring and mixing to prepare table vinegar finished products. The invention applies the novel table vinegar brewing method through five types of koji, three types of fermentation and one type of aging. The brewed table vinegar has bright color and luster, transparent posture, rich koji flavor, tender and sour taste, coordinated five flavors and richer nutrition, and not only has the characteristics of spiced vinegar but also has the taste of mature vinegar.

The invention relates to a fruit vinegar beverage, and in particular relates to a compound type fruit vinegar beverage. The compound type fruit vinegar beverage is characterized by comprising the following components in parts by weight: 3-5 parts of lemon, 3-5 parts of green plum, 1-2 parts of roselle, 6-8 parts of Citrus oleocarpa Tanaka, and 6-8 parts of pineapple through alcoholic fermentation and acetic fermentation. The compound type fruit vinegar beverage prepared from the five common tropical and subtropical fruits including lemon, green plum, roselle, Citrus oleocarpa Tanaka and pineapple through alcoholic fermentation and acetic fermentation has the ruby red color which can not be seen from common fruit vinegar beverages, is clear and transparent, has the special compound fruit scent of the tropical and subtropical fruits, has the soft aroma, is pure, fresh and pleasant, has the unique fermentation flavor of fermented vinegar, as well as palatable sour and sweet, and all the flavors are coordinated, so that the compound type fruit vinegar beverage has the special flavor of compound fruit vinegar; moreover, the fruit vinegar has rich nutritive values and certain dietary therapy health efficacy, thus also being nutrition vinegar and health care vinegar.

The invention discloses a blending method of mixed-flavor type white spirit. The blending method comprises the steps of base liquor selection, base liquor blending as well as alcohol content drop and packaging. The blended white spirit is unique in aroma, and the various aromatic substances are high in content, diversified in type, and rich in aroma. The white spirit blended according to the method has the advantages that the wine body is mellow and rich, has lingering aftertaste, strong pit aroma, soft sweet and refreshing mouthfeel, and pure faint scent, and has harmonious flavors, refreshing and clear aftertaste, and fresh honey fragrance; a drinker obtains soft continuous mouthfeel after the white spirit just enters the mouth, and obtains the refreshing and clear mouthfeel after swallowing the white spirit, and the aftertaste is enjoyable and smooth. According to the blending method, the different micro ingredients with different aroma types are blended with the base liquor, and then the new balance is achieved, so that the wine body has good harmony and unity.

The invention relates to special flavor pork skin paste and a production method thereof and belongs to food processing technologies. Fresh pork skin or thawy quickly-frozen pork skin is subjected to cleaning, rinsing, impurity removal, peculiar smell removal and particle adjustment and then is subjected to softening and anticoagulation treatment. An appropriate amount of vegetable oil, soybean paste or flour paste and aromatic seasoning are added into softened and anti-coagulated pork skin, and paste type seasoning having special flavor and smooth and mellow taste is produced through flavor enhancing and cooking treatment. The production method changes the situation that existing pork skin only can be used in solid foods and chemical materials, improves the ductility and the spreadability of pork skin foods, enables products to be easily absorbed, enables the nutritive value to be improved and enables the seasoning to be delicious and tasty.

The present invention belongs to the field of new material technology, and aims at raising the quality of newly brewed white spirit. The new nanometer material is prepared with nanometer level zinc oxide, magnesium oxide, silicon oxide and titanium oxide in certain proportion, and through mixing, mixing with polypropylene of certain amount, high temperature activation and pressing to form. It is used in white spirit to eliminate turbid matter, eliminate new spirit smell and raise the quality of newly brewed white spirit.

The invention provides a method for making dry wine by using wild kiwifruit according to a biotechnology. The method comprises the following steps: picking up kiwifruits; storing, selecting and washing the kiwifruits clean; juicing; blending the juice; activating with yeast; carrying out vacuum fermentation according to a biotechnology; separating wine lees and fermenting; brewing in another tank; filtering; sterilizing; detecting; and filling in a sterile room and the like. Organic and non-pollution wild kiwifruits from Shennongjia are used for making the dry wine and the maturity of all the whole fruits used for making the kiwifruit dry wine reaches 88%, the peel, seeds and pulp are extracted by using the biotechnology; the fermentation involves the nutrients of the whole fruits; by adoption of the method disclosed by the invention, the loss of nutrients of kiwifruits can be reduced effectively and wild kiwifruits are prepared into wine. The prepared dry wine is yellow green, clear and transparent, has strong aroma and coordinating taste and also has typical flavor of dry type fruit wine.

The invention discloses a method for preparing a cored meatball by making use of beef processing by-products. According to the method, beef tendon pulp material which is rich in bone nutrition is used as the outer base of a stuffed meatball and boneless and minced beef, bovine liver and bovine blood meal are made into internal meatball stuffing. The method comprises the steps of (1) preparation of outer pulp material; (2) preparation of internal meatball; and (3) preparation of stuffed meatballs. The stuffed meatball prepared by the method provided by the invention has the advantages that the stuffed meatball is high in nutrition value and has multiple layers of flavors in taste; the outer layer of the meatball is sparkling, transparent, fine, smooth and flexible; the internal stuffing is tender, tasty and refreshing, the taste is coordinative, the flavor is unique, and no prominent fishy smell exists. The product prepared by the method provided by the invention improves the utilization value and additional value of beef processing by-products, and enriches the types of deep and fine processing food of beef by-products. And moreover, the raw materials of the product are natural food materials, no food additives such as edible gum and composite phosphate which are used in traditional meatballs are used; thus, the product well cater to the natural and healthy food ideal of modern people.

The invention provides a preparation method of red yeast rice polypeptide seasoning liquid based on red yeast rice distillers' grains. According to the method, preferred cellulases, alpha-amylases, glucamylase and compound protein enzymes are adopted for multistage enzymolysis of red yeast rice yellow wine lees, so that zymolyte rich in soluble amino acid, polypeptide, protein and saccharide can be obtained, the utilization rate of protein of distillers' grains is 74.0% or above, and the total utilization rate of the distillers' grains achieves 76.6% or above; the distillers' grain enzymatic hydrolysate is used as a substrate, and Maillard reaction fragrance enhancement technical parameters are adjusted and controlled, so that the red yeast rice polypeptide seasoning liquid being red brownand clear in color, delicious in fragrance, rich in sauce fragrance, high in red yeast rice typicality, and concerted in fragrance and taste can be prepared. The amino acid nitrogen content in products is 0.5g / 100mL or above, and the polypeptide (molecular weight is 180Da-2000Da ) content achieves 100g / L or above. The red yeast rice yellow wine lees are developed into quality polypeptide seasoning liquid, so that resource waste of distillers' grains is avoided, waste is turned into wealth, the added value of the products is greatly increased, and the preparation method has good economic and social benefits.

The invention relates to glutinous rice wine and a production method thereof and sweet osmanthus sake produced by the glutinous rice wine and a production method of the sweet osmanthus sake and belongs to the field of wine brewing. The production method of the glutinous rice wine includes: processing glutinous rice to obtain cooked glutinous rice, mixing the cooked glutinous rice with sweet distiller's yeast, fermenting to obtain fermented wine liquid, and performing second fermentation; adding water with the weight being 0.2-0.4 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 28-35, evenly stirring, and continuing fermenting for more than 12 hours; adding water with the weight being 0.3-0.5 time of the weight of the glutinous rice when the baume degree of the fermented wine liquid is 22-27, evenly stirring, and fermenting at 12-20 DEG C for more than 24 hours; separating the fermented wine liquid when the baume degree of the fermented wine liquid is 13-18. By the method, the fermentation process can be controlled effectively, and the glutinous wine stable in taste and flavor can be obtained.

The invention discloses a method for producing vinegar, comprising the following steps: 1, drenching raw materials for brewing vinegar in water completely, and boiling; 2, cooling the boiled materials, inoculating yeast for making hard liquor, chinese koji, bran koji, red yeast rice, and aspergillus oryzae, and carrying out lactic acid fermentation; 3, cooling, adding yeast, carrying out alcoholic fermentation, and carrying out acetic acid fermentation; 4, adding aged fermented grains, putting into a pot, adding aspergillus oryzae, and heating until aging; and 5, leaching vinegar, adjusting concentration, and carrying out disinfection to obtain a finished product. The vinegar aging method disclosed herein combines the protein decomposition fermentation process, high temperature aging, filtering leaching process and the like in soy sauce production based on traditional aging technology, solves the problem of raw material protein utilization rate in vinegar production, so as to solve the problem that vinegar turns turbidity because of protein deposition and increase the product quality of vinegar, and solves the quality problem that vinegar produced by solid state fermentation turns turbidity to make vinegar produced by solid state fermentation transparent. By adding aspergillus oryzae in the aging process, the content of amino acid in the produced vinegar is increased, and the nutrition and mouthfeel are enriched.

The present invention discloses a stevia rebaudiana and oat germ enzyme and black fungus beverage and a preparation method thereof. Each 1000 g of the beverage comprises an enzyme raw liquid by fermenting 0.72-0.84 g of the stevia rebaudiana and using the oat germ as a carbon source, black fungus broken grains manufactured by 20-35 g of the black fungus, and the balance being RO water. The stevia rebaudiana and the black fungus are used as raw materials, the raw materials are subjected to a microorganism fermentation, the nutritional essence of the stevia rebaudiana is preserved, and at the same time, the nutritional benefits of the stevia rebaudiana are fully played. The beverage is rich in a variety of active enzymes, vitamins, minerals and microbial metabolism products needed by human body, good in mouthfeel, and low in sugar content, has functions of lowering blood sugar and lipids, and preventing thrombosis, tumors and oxidation and other important physiological functions, and is suitable for a long-term drinking and brings a healthy and innovative product to consumers. The preparation method is mild in reaction, low in production cost, simple and easily controllable in operation processes, and easy to implement large-scale industrial production.

The invention discloses strong-flavor type Baijiu. The Baijiu is prepared by blending wine base including, by mass, 50-60% of edible alcohol, 15-25% of strong-flavor top-grade liquor, 15-25% of strong-flavor first-grade liquor, 1-2% of tail alcohol, 0.01-0.05% of strong-flavor double-round liquor, 1-3% of five-grain flavor liquor, 0.3-0.6% of a natural sweetener, 0.2-0.3% of acetal, 1-2% of ethylcaproate, 0.5-1% of ethyl acetate, 1-1.5% of ethyl lactate, 0.2-0.3% of ethyl butyrate, 0.2-0.3% of caproic acid, 0.05-0.1% of acetic acid, 0.1-0.3% of lactic acid, 0.1-0.2% of butyric acid and 0.1-0.3% of acetaldehyde. By means of the strong-flavor type Baijiu and the blending and producing process thereof, the loss of liquor body flavor substances can be effectively reduced, a liquor body can better keep the original style and typicality, and the product quality is improved.

The invention relates to a mare's milk composition and a preparation method thereof. The mare's milk composition comprises the following raw material components in parts by weight of 30-40 parts by weight of mare's milk powder, 12-15 parts by weight of buckwheat, 8-10 parts by weight of lily bulbs, 2-4 parts by weight of Chinese wolfberry fruits, 5-7 parts by weight of poria cocos, 2-6 parts by weight of lotus leaves, 3-5 parts by weight of lotus seeds, 1-3 parts by weight of chrysanthemums, 8-10 parts by weight of kelp, 3-7 parts by weight of radix puerariae, 4-6 parts by weight of coix seedsand 3-7 parts by weight of folium eucommiae. Various medicinal and edible raw materials of the mare's milk powder, the buckwheat and the like are in perfect combination, so that the prepared mare's milk composition is pleasant in mouth feel and coordinated in taste, has the significant efficacy of reducing blood pressure, reducing blood sugar and reducing blood lipid, is significant in effects, takes effect quickly, does not have any side effects, and is suitable for people to eat for a long term.

The invention discloses a production method of Chinese spirit. According a process, sorghum, rice, sticky rice, wheat and corns are taken as the raw materials based on a traditional Laowuzeng method and are uniformly fed, and yeasts with different product temperatures and proportions are respectively used in different layers according to the characteristics of upper and lower positions of a pit and the difference of fermented grains on different layers and are put into different layers of the pit. High-quality base liquor produced by virtue of the process is full-bodied, has strong pit flavorand ester flavor, gentle aged fragrance and compound fragrance mainly including strong fragrance and is mellow, soft and sweet, multiple fragrances are harmonious, and the aftertaste is long. The production method has the beneficial effects that the liquor yield ratio and the high-quality liquor ratio can be increased, the operation is simple, and the quality of the liquor is stable.

The invention relates to blueberry fruit wine and a preparation method thereof and belongs to the field of preparation of fruit wine. The blueberry fruit wine is prepared from the following components in parts by weight: 20-30 parts of blueberries, 10-20 parts of kiwi fruits, 10-20 parts of vitamin C, 20-30 parts of cane sugar, 10-20 parts of citric acid, 5-10 parts of lactic acid bacteria, 5-10 parts of lactobacillus plantarum and 10-20 parts of lactobacillus bulgaricus. The preparation method comprises the following steps: cleaning the blueberries and the kiwi fruits, pulping, filtering by using a double-layer gauze to obtain fruit juice, adding the VC, the cane sugar and the citric acid into the fruit juice, uniformly stirring, adding the lactic acid bacteria, the lactobacillus plantarum and the lactobacillus bulgaricus, and fermenting under the temperature condition of 20-30 DEG C for 9-15 days, thereby obtaining the blueberry fruit wine. The blueberry fruit wine is strong in aroma, has typicality and sweet and mellow taste and is suitable for industrial production.

The invention relates to a preparation method of bamboo shoot wine, and belongs to the technical field of food processing. The preparation method comprises following steps: A, newly harvested bamboo shoot is delivered into a pulverizer for crushing; B, crushed bamboo shoot is subjected to treatment for 60 to 120min at 121 to 135 DEG C so as to obtain bamboo shoot pulp; C, sorghum, glutinous rice,Chinese wolfberry, and the bamboo shoot pulp are mixed, and an obtained mixture is subjected to treatment for 30 to 60min at 105 to 125 DEG C so as to obtain a mixed slurry; D, cellulase and sweet osmanthus flower are added into the mixed slurry, an obtained mixed material is subjected to treatment for 20 to 30min at 45 to 55 DEG C; E, the mixed material is cooled to 25 to 35 DEG C, saccharomycescerevisiae is added, an obtained product is sealed in a jar, the temperature is maintained to be 28 to 35 DEG C, and natural fermentation is carried out for 8 to 12 days, wherein the adding amount ofsaccharomyces cerevisiae accounts for 0.4 to 1wt% of the total weight amount of the mixed slurry; and F, wine obtained via fermentation is subjected to distillation so as to obtain the bamboo shoot wine. According to the preparation method, husking and peeling of bamboo shoot are not necessary, the preparation method is simple, bamboo shoot processing efficiency is increased, and bamboo shoot freshness is ensured.

The invention relates to the technical field of wine brewing, in particular to a fermenting type black tea wine and a preparation method thereof. The fermenting type black tea wine and the preparation method thereof comprise the following steps of firstly, using black tea fungus to ferment sugar tea soup, using grape wine yeast to ferment a black tea fungus liquid, and preparing a black tea fungus wine; fermenting the black tea fungus wine, clarifying, aging, and performing post-treatment. The prepared fermenting type black tea wine has the characteristics of red brown color, good transparency, gloss, sweat and sour taste, tea flavor and alcohol flavor, compounding of flavors, and soft aftertaste.

The invention belongs to the field of food, and particularly relates to a garlic pretreatment method, which comprises the following steps of: removing stems of garlic, soaking the garlic in a 5% w / w~50% w / w ethanol solution at -10~15 DEG C for 8~48 hours, freezing a soaking system at -20~-2 DEG C for 0.5-8 hours, heating frozen materials, and keeping the temperature until the ethanol solution is dried by distillation. The invention also relates to a garlic pretreatment substance, a method for preparing a garlic extract, the garlic extract, a method for preparing a seasoning, the prepared seasoning, and application of the garlic pretreatment substance, the garlic extract and the seasoning. According to the pretreatment method and the extraction method in the invention, the spicy taste and peculiar smell of garlic can be removed; the natural garlic flavour and taste are reserved; the method for preparing the seasoning disclosed by the invention can be used for removing spicy taste, peculiar odour and fishy smell, so that the seasoning has rich and natural garlic flavour or has rich and harmonious garlic flavour and aquatic product flavour.

The invention is applicable to the technical field of agricultural product processing, and provides a production process of naked oat wine. The production process comprises the following steps: step 1, preparing raw materials; step 2, cleaning; step 3, soaking; step 4, cooking; step 5, saccharifying; step 6, fermenting; step 7, distilling; step 8, storing; and step 9, filling, specifically, primarily steaming for 1 hour by virtue of high steam, and carrying out re-steaming for 10-20 minutes in an open mode so as to cook the raw materials, wherein the raw materials are distilled by virtue of three times of yeast feeding, steam detection and steamer feeding, slight spreading and uniform spreading, conical fermented grain stacking, slow fire distillation, uniform wine flowing, distilling with high steam in the later period and sectional quality-based wine collecting, the steam pressure is controlled at 0.2 MPa-0.4 MPa, and the temperature of flowing wine is controlled at about 30 DEG C. The product produced by the production process disclosed by the invention conforms to the GB / T10781.2 standard, and has the characteristics of being clear and transparent, obvious in grain fragrance, coordinated in taste, soft, sweet and refreshing; and in addition, after drinking the product, a person does not feel dizzy, the effect of dispelling the effects of alcohol is fast, and the person does not feel thirst and does not have a headache.

The invention relates to gingko fruit wine and a preparation method thereof, belonging to the field of fruit wine preparation. The gingko fruit wine is prepared from the following components in parts by weight: 20-30 parts of gingkoes, 10-20 parts of fruits of Chinese wolfberry, 1-5 parts of oranges, 10-30 parts of saccharose, 10-20 parts of citric acid, 5-10 parts of bacillus coagulans, 5-10 parts of bifidobacterium and 10-20 parts of Lactobacillus bulgaricus. The preparation method comprises the steps of after cleaning the gingkoes, the fruits of Chinese wolfberry and the oranges, pulping, filtering by virtue of two layers of gauzes, adding saccharose and citric acid into juice, uniformly stirring, adding bacillus coagulans, bifidobacterium and Lactobacillus bulgaricus, and fermenting at 20-35 DEG C for 15-30 days, so as to obtain the gingko fruit wine. The gingko fruit wine has bright color, mellow flavor, rich fragrance, typicality and mellow taste and is beneficial to the intestinal health.

The invention discloses a making method of cured meat having sweet-scented osmanthus fragrance. The making method comprises the following steps of (1) cutting fresh meat into meat strips; (2) placingthe meat strips into a table salt solution of which the concentration is 15-25g / L, performing ultrasonic wet pickling under ultrasonic waves of the temperature being 5-15 DEG C and the frequency being40-50KHz for 30min, taking out the pickled meat strips, uniformly mixing the taken-out pickled meat strips with pickling materials, and performing dry pickling for 1-3 days; (3) immersing and rinsingthe pickled meat strips in distilled water of 5-10 DEG C for 3-5s, uniformly mixing the rinsed meat strips with fermentation materials, and performing fermentation at 10-15 DEG C for 12h; (4) mixingthe fermented meat strips with sweet-scented osmanthus vinegar in the mass ratio 1:1 of the fermented meat strips to the sweet-scented osmanthus vinegar, performing rolling for 30min, and performing smoking in a smoking room of the temperature being 30-40 DEG C and the relative humidity being 55-60% for 48h; and (5) placing the smoked meat strips in second purification fluid, performing rinsing for 8-10s, then placing the rinsed meat strips into an oven of 60 DEG C, and performing drying. The making method of the cured meat having sweet-scented osmanthus fragrance disclosed by the invention isshort in production cycle, the cured meat having sweet-scented osmanthus fragrance has rich sweet-scented osmanthus fragrance, and the residual quantity of benzopyrene is extremely low.

The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine. The method comprises the steps as follows: before brewing of hawthorn wine by a conventional method, specially treating raw materials: washing, draining and crushing healthy hawthorns to the particle size of 0.5-1 cm; adding softened water of hawthorns in the mass ratio being 1:1.5-1:2.0, boiling the hawthorns at 100 DEG C for 15-35 min to extract effective ingredients and deactivate enzyme, and the probability of production of ethyl carbamate from raw materials is reduced; performing filtration and performing fermentation by extraction juice to further reduce the risk of production of ethyl carbamate in hawthorn wine; sterile sugar liquid is added, and the risk of production of ethyl carbamate due to introduction of mixed bacteria is reduced; yeast mud is separated timely, and further production of ethyl carbamate after yeast is autolyzed is avoided. The hawthorn wine liquid prepared by the invention is dark orange, has bright color, clear and transparent wine liquid, has glossy and low content of ethyl carbamate.