54results about How to "High sensory evaluation" patented technology

The invention provides quinoa food and a preparing method thereof. The quinoa food is mainly prepared from, by mass, 50-60 parts of quinoa flour, 40-50 parts of wheat flour, 20-25 parts of shortening, 15-20 parts of sweetening agent, 10-15 parts of eggs, and 0.8-1.2 parts of sodium bicarbonate. The preparing method comprises the steps of pretreating and grinding quinoa to obtain quinoa flour, mixing other materials with water evenly, adding the quinoa flour to the mixture, conducting rolling, compression molding and baking, and then conducting cooling. By making crispy cookies with quinoa flour as the raw material, the quinoa food tastes unique and sweet, is purely natural, and contains various nutritional ingredients, amino acids and microelements.

The invention relates to low-protein sorghum instant rice suitable for diabetic nephropathy patients and a preparation method thereof and belongs to the field of agricultural product processing. The instant rice comprises the following raw materials: sorghum flour, rice flour, purple sweet potato flour, rice starch, oxidized starch, amylase, pre-gelatinized starch, a modifying agent and a potentilla discolor extract. The invention further provides a preparation method of the instant rice. The instant rice prepared by the method is suitable for the diabetic nephropathy patients, short in rehydration time, low in glycemic index, rich in nutrition and high in sensory evaluation and has unique flavor.

The invention belongs to the field of processing of drinks and particularly relates to a sugar-free drink containing red bayberry fruit particles and juice. The drink is prepared from components in parts by weight as follows: 60-80 parts of purified water, 4-10 parts of the red bayberry fruit particles, 5-20 parts of the red bayberry juice, 2-5 parts of maltitol, 2-5 parts of xylitol, 0-0.03 parts of sodium cyclamate, 0.01-0.2 parts of citric acid, 0-0.2 parts of malic acid, 0.08-0.2 parts of sodium carboxymethylcellulose, 0.02-0.15 parts of gelatin and 0-0.00005 parts of a food coloring. The invention further provides a preparation method of the drink. According to the drink and the preparation method, a sugar alcohol sweetener which is not absorbed by human bodies is used for replacing traditional sucrose and white granulated sugar, the sugar content of the drink containing the red bayberry fruit particles and juice is reduced, requirements of consumers are met, the problem about storage of red bayberries can be effectively solved, and a foundation is laid for research on high-end products of the red bayberry series.

The invention discloses a new soil improvement method of clayey tobacco-planting soil, which comprises the following steps of: A) when the cosmid (particle size is less than 0.002mm) content of a tobacco-planting soil mechanical composition is more than 29%, and the sand particle (particle size is 0.02mm to 2mm) content is less than 49%, needing improvement; B) taking sand soil or river soil with the sand particle size of 0.02mm to 2mm and the sand particle content of more than 80% as improved new soil; C) taking field tillage layer soil (the depth is less than or equal to 30cm) needing to be improved and mixing with the new soil in different proportions in order to achieve the proportion of the new soil with the sand particle content of more than 55% and the cosmid content of less than 23% in the mixed soil to calculate the amount of the new soil; and D) the new soil of which the amount is determined by the step C) is evenly spread over a field needing to be improved and ploughing, wherein the ploughed depth is 30cm. According to the method, the tobacco-planting soil texture can be quickly adjusted, so that the soil type is changed from clayey soil to sandy loam, the aeration and drainage capacity and fertilizer efficiency utilization of soil are increased, thereby being favorable for improving a flue-cured tobacco rhizosphere soil environment.

The invention provides broad bean protein meat and a preparation method thereof. The broad bean protein meat is mainly prepared from, by mass, 90-110 parts of broad bean protein isolate, 20-30 parts of flour, 15-25 parts of potato starch, 15-30 parts of wheat gluten and 10-15 parts of broad bean flour. The preparation method includes the steps that after the raw materials are stirred and evenly mixed in water, the pH value is regulated between 7 and 9, the water content is controlled between 50wt% and 60wt%, and the broad bean protein meat is obtained after extrusion texturization, compression molding and drying. The broad bean protein meat is unique and fragrant and sweet in taste, pure natural, comprehensive in nutritional ingredient and rich in amino acid and trace element and can be absorbed by human bodies more easily.

The present invention relates to the technical field of agricultural product processing and particularly relates to a cassava glutinous rice cake and a manufacture method thereof. The cassava glutinous rice cake is mainly prepared from glutinous rice, cassava, pumpkins, konjac, wild artemisia desertorum seeds, tamarind fruits, natural spices, natural dyes, fungal alpha-amylase, a sweetening agent,sesame oil, calcium gluconate, apricot kernels, peanuts, pumpkin seeds, orange peels and white sugar, and prepared by steps of raw material preparing, dough kneading, shaping, etc. The cassava glutinous rice cake is bright in color and luster, has nutritional and health-care double effects, is high in nutritional value, has effects of clearing heat and relieving toxins, dispelling wind and removing dampness, inducing diuresis to alleviate edema, activating blood and stopping pains, etc., improves sensory evaluation and taste, at the same time also extends a shelf life of the glutinous cake, and is simple and easy to operate in the preparation method.

The invention provides a highland barley maca biscuit and a preparation method thereof. The highland barley maca biscuit is prepared by taking the following raw materials in parts by weight: 10-20 parts of maca powder, 80-90 parts of highland barley powder, 35-40 parts of shortening, 20-25 parts of sweetening agent, 15-20 parts of eggs, 0.6-1.0 part of sodium bicarbonate and 20-25 parts of water. The preparation method comprises the following steps: forming a premixed solution after heating and dissolving the sweetening agent and the shortening, cooling and standing by; mixing and uniformly stirring the maca powder and the highland barley powder, adding the sodium bicarbonate, the premixed solution and the eggs in turn, kneading and forming a dough; standing by the dough for 1-2min, performing the steps of pressing mould shaping and baking, and then cooling, thereby acquiring the highland barley maca biscuit. The highland barley maca biscuit according to the embodiment of the invention has the advantages of organic combination of the highland barley in Tibetan area and maca, unique, sweet, smooth and fine taste, pure natural, complete nutritional ingredients rich in various amino acids and trace elements, and more benefit in absorption of human body.

The present invention belongs to the technical field of microorganisms and food biology, and particularly relates to a Bainianmucang probiotic dark tea and a production process thereof. According to the process, on the basis of the existing dark tea production process, high quality un-pressed dark tea is used to produce the dark tea, the un-pressed dark tea aging step and the semi-finished product aging step are additionally increased, the bred high-quality strain is used to perform dark tea fermentation, and the environmental advantages of the Chinese Tea Bainianmucang are combined, such that the technical problem that the quality of the dark tea product produced by the existing traditional dark tea production is unstable is solved, the aroma, the taste and other sensory indicators of the dark tea product are significantly improved, the Fuzhuan tea fermentation stability is significantly improved, and the mildew rate of the product is reduced.

The invention relates to electronic cigarette tobacco tar. The electronic cigarette tobacco tar comprises propylene glycol; and vegetable glycerol; wherein the mass ratio of the propylene glycol to the vegetable glycerol is n: (10-n); wherein n is a real number from 6 to 10. The electronic cigarette tobacco tar with different component proportions is prepared, the influence of the tobacco tar on the throat hitting feeling is tested, and the electronic cigarette tobacco tar which is based on components, simple and high in sensory evaluation is obtained.

The invention relates to the technical field of food processing and specifically relates to a processing method of preserved pomelo peel. The processing method comprises the following concrete steps:(1) selecting high-quality pomelos, removing internal pulp, performing thorough cleaning, cutting the pomelo peel into sheets, strips or dices, and performing kneading with salt for debitterizing; (2)putting the treated pomelo peel into soy milk and performing boiling for debitterizing; (3) boiling auxiliary materials, wherein the auxiliary materials mainly comprise the following raw materials: sage leaves, red peppers, thyme, licorice roots, rhizoma curcumae longae, brazilwood leaves, stevia rebaudiana, maple leaves, honey, citric acid, vitamin C and citric acid; and (4) concentrating the auxiliary materials until the water content is reduced by 20-30%, adding the debitterized pomelo peel, performing uniform stirring, heating and boiling, performing centrifugal separation and drying in asteam drying box, and performing sterilizing to obtain the preserved pomelo peel. The preserved pomelo peel produced by the method is bright in color, soft in texture, sour, sweet and delicious in taste and fragrant in flavor, and has multiple functions of clearing away heat and toxic material, promoting appetite, dispelling the effects of alcohol, keeping youthfulness, beautifying skin, resisting bacteria, expelling worms, expelling phlegm, arresting coughing and the like.

The invention discloses a pickling process of a golden flowing heart preserved duck egg and a product. A pickling liquid is adopted; the pickling liquid is prepared from, by weight, 2 parts of brown tea, 4 parts of table salt, 4-5 parts of sodium hydroxide, 3 parts of zinc sulfate, 1.5 parts of copper sulfate and the balance water. The process includes the steps of preprocessing a fresh duck egg,putting the preprocessed duck egg into a jar, preparing seasonings, pouring the seasonings into the jar for pickling at 8-15 DEG C in the sealed and light-shielded environment for 16-20 days, and taking the duck egg out of the jar to be cleaned and dried in the shade at a room temperature for 12 days for after-curing to obtain the finished product. By studying the three-ear low-lead golden preserved duck egg processing process, the high-sensory-evaluation, high-yield, lead-free, low-copper, rich-zinc and high-quality golden flowing heart preserved duck egg is obtained.

The invention discloses a method for making yoghurt by ohmic heating. The method includes the step that in preheating stage of the yogurt making process, ohmic heating is adopted for heating materials. By changing the material heating mode, the product is quickly thickened at a low temperature, and the stability, flavor and sensory effect of the product are improved.

The invention discloses a vine tea biscuit and a preparation method thereof. The vine tea biscuit is prepared from the following components in parts by weight: 145 to 155 parts of salad oil, 29 to 31 parts of white granulated sugar, two eggs per 180g of cake flour, 9.5 to 10.5 parts of vine tea, 170 to 190 parts of cake flour, and 5.8 to 6.2 parts of baking powder. The preparation method comprises the following steps of preparation of vine tea chips, mixing of egg white, mixing of egg liquid, adding of materials, mixing of powder, forming, and baking. The vine tea biscuit is characterized by being prepared from the following components in parts by weight: 145 to 155 parts of salad oil, 29 to 31 parts of white granulated sugar, two eggs per 180g of cake flour, 9.5 to 10.5 parts of vine tea, 170 to 190 parts of cake flour, and 5.8 to 6.2 parts of baking powder. The vine tea biscuit has the advantages that the flavor and mouth feel are good; the health-care function of the vine tea is realized, and the flavor of the biscuit is good; the vine tea is blanched by boiled water, and is directly chopped by a knife, so that the tea chips at the surface of the biscuit are obvious, and the flavor of tea is realized; the content of medical components and nutrition components in the prepared vine tea biscuit is higher, and the problems of slow releasing of medical components and easiness in losing of nutrition components in the biscuit of the prior art are effectively solved.

The invention provides a saccharomyces cerevisiae strain, and belongs to local yeast in China. A preservation serial number of the saccharomyces cerevisiae strain is CGMCC NO:16756. The saccharomycescerevisiae strain CEC A10 is separated from Meile ice grape juice in Gansu Qilian winery in natural fermentation procedures at the temperature of 15 DEG C. The saccharomyces cerevisiae strain has theadvantages that the saccharomyces cerevisiae strain CEC A10 is good in tolerance and high in fermentation activity, ice wine brewed from the saccharomyces cerevisiae strain is low in volatile acid content, good in aroma complexity and high in sensory evaluation, and accordingly the saccharomyces cerevisiae strain has important significance in highlighting regional characteristics of ice wine in China.

The invention relates to a candy containing silkworm protein and a preparation process of the candy. At present, application of silkworms in candies has been not found. The content of the silkworm protein in the candy is 20-40 percent. The preparation process for the candy containing silkworm protein is characterized by comprising the following steps of: pretreatment of silkworm comprising choosing silkworms, to be specific, cleaning, freezing and peeling off, unfreezing and removing internal organs; deodorization treatment of silkworms, to be specific, soaking for 20-35 minutes in water at a temperature of 55-70 DEG C, soaking for 45-60 minutes in cold water, continuously changing water for 3-4 times, taking out, pulping, adding Beta-cyclodextrin and maltodextrin (the total weight of which is 3-6 percent of the weight of the silkworms) according to the proportion of 1: 2, and treating for 25-40 minutes at a temperature of 45-60 DEG C; pretreatment in sugar; and treatment in sugar. The candy containing silkworm protein and the preparation process adopting the above technical scheme have the following beneficial effects of ground-breaking processing of the silkworms into candies, delicious and nutrient-rich silkworm candies suitable for a large number of consumers to eat, high deodorization effect and high sensory evaluation.

The invention relates to a making method of quantitatively marinating sauced pork elbows. The invention aims to solve the problems of lack of a more accurate quantitative marinating method for pork elbows in the prior art And lack of research on the relationship between the amount of additives in seasonings and the meat quality and the yield, and the defects of a cooking process in the prior art;the method comprises the following steps: pretreating raw meat, cooking a seasoning liquid, injecting the seasoning liquid, performing rolling and kneading, performing baking, performing steaming, obtaining finished products and the like. The sauced pork elbow product is obtained by quantitatively marinating and processing; the sauced pork elbow is more compact in meat quality, finer and smootherin taste and higher in sensory evaluation, the protein content is higher than that of a traditional soup stock marinated product through an improved cooking process, particularly the content of soluble proteins is 2-3 times that of a traditional marinating method, and the sauced pork elbow is high in nutrient component preservation rate, richer in nutrient value and higher in yield.

The invention relates to the field of wine brewing, and relates to a method for brewing grape flavor type white wine. The method comprises the following steps: (1) carrying out peduncle removal and crushing on an amur grape, and then mixing and soaking grape juice and peel residues to extract an aromatic substance; (2) separating the grape juice from the peel residues, and carrying out vacuum heating concentration treatment on the grape juice; (3) adding an active dry yeast to the concentrated grape juice for fermentation; and (4) carrying out continuous distillation on the concentrated grape juice obtained after the fermentation is finished by utilizing a distillation tower, producing distilled wine, blending, aging, carrying out stabilizing treatment, and then filtering and packaging. According to the method, the content of nutrient substances is increased and a large quantity of aromatic substances are retained by firstly extracting the nutrient substances contained in peel through soaking, then carrying out the concentration treatment on the grape juice and then carrying out the fermentation, so that a large quantity of the nutrient substances can exist in white grape wine in a later distillation process, and the fragrance of a grape fruit and an aromatic component generated in a fermentation process are retained; the grape flavor type white wine is mellow, refreshing, aromatic and fierce in taste, is favorable to human health by containing multiple nutrient components and can be used for reducing the injury of alcohol contained in white wine on a human body.

The invention discloses an aerosol generating product of an electromagnetic bulk fuming material, which comprises a pipe fitting (1), and an aerosol generating part (2) and a filtering part (4) which are positioned in the pipe fitting (1) and are sequentially arranged from a far lip end to a near lip end, the aerosol generating component (2) is an independent inner component and comprises a hollow cylinder (51) and air-permeable sealing pieces (52) located at the two ends of the cylinder (51); and one of the cylinder body (51) or the air-permeable sealing piece (52) is made of a magnetic conductive material. An aerosol generating material is filled in the cylinder (51). The two ends of the inner component are provided with air-permeable sealing pieces (52) which can prevent the fuming materials in the cylinder (51) from scattering, and therefore the problem that when the fuming materials in the particle or powder or filiform or opium paste form are used, the far lip end of the aerosol generating component needs to be sealed independently is solved. In addition, the aerosol generating product is suitable for an electromagnetic heating cigarette smoking set, one of the cylinder (51) and the air-permeable sealing piece (52) is made of a magnetic conductive material and emits heat under the action of electromagnetic induction, the heating efficiency of electromagnetic heating is higher, the preheating time is shorter, and the experience feeling of consumers is better.

The invention discloses a fertilizer special for Prunuspersicacv .Fei Cheng. The fertilizer is composed of five elements which are N, P, K, Ca and Mg, octyl phenol polyoxyethylene ether (OPE) and benzothiadiazole (BTH), and the content of N is 4.2 mM, the content of P is 2.3 mM, the content of K is 1.4 mM, the content of Ca is 1.5 mM, the content of Mg is 0.7 mM, the content of OPE is 15 mg / L, andthe content of BTH is 120 mg / L. The fertilizer has the beneficial effects that: by spraying the fertilizer, uniformity of the internal hardness and brittleness of the fruits can be improved, in otherwords, the whole fruits are mature, and the content of soluble solid matters and the overall sensory evaluation are improved; in addition, due to the fact that the octyl phenol polyoxyethylene ether(OPE) and the benzothiadiazole (BTH) are introduced to serve as a surface active agent and an enzyme resistance inducer, the fertilizer utilization rate is further increased, the LOX enzyme activity of the fruits is improved, and therefore the SSC and the fragrance of the fruits are remarkably improved.

The invention discloses a mixed strain suitable for a mulberry fermented beverage in a cold region and application thereof, relates to the field of foods, and aims at solving the problem that mulberry resources growing in a cold region environment are fully utilized and solving the problem of unsalable products caused by poor storage resistance and single taste of mulberry fruits from the perspective of an industrial chain. The bred strains are fusion Weissella lactic acid bacteria and pichia pastoris respectively. The mulberry fermented beverage is prepared by fermenting 8% of inoculum size, a bacterial strain compounding ratio of 1: 1, 30% of mulberry mass and 10% of sugar for 72 hours, and adding water. The method comprises the following steps: 1, screening and identifying strains; 2, researching the characteristics of the bred strain; 3, preparing the mulberry fermented beverage; and 4, determining active ingredients of the beverage. The method is applied to the field of functional beverage development.

The invention belongs to the technical field of food processing and in particular relates to a making method of a sandworm nutrient soup bag. The making method comprises the following steps: 1) cutting off dried sandworms, stir-frying in a pot till slight yellow, screening hot sandworms, and removing sand; 2) grinding the dried sandworms after sand is removed with water in a colloid mill so as toobtain sandworm pulp; 3) adding a compound enzyme, carrying out enzymolysis, and after enzymolysis, filtering so as to obtain a sandworm polypeptide liquid; 4) concentrating the sandworm polypeptide liquid, and carrying out spray drying so as to obtain sandworm polypeptide powder; and 5) uniformly mixing the sandworm polypeptide powder with cooled wheat flour, ginger powder, peanut oil, cooking wine and edible salt, pelletizing, and packaging. The invention further provides the sandworm nutrient soup bag made by using the method provided by the invention. After stir-frying, grinding and enzymolysis treatment on the dried sandworms, the dried sandworms are further matched with other auxiliary materials to make the sandworm nutrient soup bag, soup made with the sandworm nutrient soup bag ishigh in comprehensive sensory evaluation, and the made sandworm nutrient soup bag has a very good immunity improvement effect and an anti-fatigue effect.

The invention relates to a millet congee convenient to use and a making method thereof. The millet congee convenient to use is made from, by weight, 100 parts of millet, 6-15 parts of red dates, 6-15parts of lotus seeds, 6-15 parts of peanuts, 1-5 parts of medlar fruits, 2-8 parts of tremella, 2-6 parts of pumpkin powder and 0.3-0.4 part of alpha-amylase. The making method of the millet congee convenient to use comprises the steps of enzymolysis, boiling, slab freezing, freeze drying and hot-air drying. The millet congee convenient to use contains abundant nutritions, the rehydration time islong, the brewed viscosity is good, the taste is comfortable, the color is light yellow, the thick rice flavor is achieved, and the making method is short in time, high in production efficiency and easy to industrially popularize and has the good market application prospect.

The invention discloses a preparation method of rose-scented cherry fermented wine. The preparation method comprises the following steps: (1) blending fermented mash, wherein the fermented mash comprises cherries and roses; (2) primary fermentation and extraction: carrying out alcoholic fermentation on the fermented mash for 8-9 days; (3) post-fermentation: adding bentonite in the post-fermentation process; (4) sealing and storing; (5) blending, fining and clarifying: fining by using bentonite; and (6) post-treatment: filtering and freezing the wine liquid. Rose is added into cherry pulp for fermentation and extraction, and the cherry pulp is fined and clarified with bentonite twice, so that the wine brewing speed of the cherry wine is increased, and the fragrance of the fermented cherry wine is enhanced.

The invention discloses a steamed stuffed bun containing fermented suaeda glauca tea and a preparation method of the steamed stuffed bun containing the fermented suaeda glauca tea, and relates to a steamed stuffed bun. The steamed stuffed bun containing the fermented suaeda glauca tea consists of a steamed stuffed bun wrapper and steamed stuffed bun stuffing, and is characterized in that the steamed stuffed bun wrapper consists of the following components in parts by weight: 100-150 parts of high gluten flour, 5-10 parts of a corn stigma solution, 5-10 parts of day lily powder, 1-2 parts of yeast and 40-60 parts of water; and the steamed stuffed bun stuffing consists of the following components in parts by weight: 60-90 parts of meat, 70-100 parts of the fermented suaeda glauca tea and 120-135 parts of auxiliary materials. The steamed stuffed bun containing the fermented suaeda glauca tea disclosed by the invention is excellent in taste, the preparation process is easy to operate, andthe steamed stuffed bun containing the fermented suaeda glauca tea is energy-saving and environment-friendly, is a green pure natural health food, and conforms to the pursuit of people in the massivehealth age.

The invention relates to a preparation method of Wudalianchi metasilicic mineral water China hemp beverage, relates to the field of preparation of mineral water China hemp beverage, and aims to solvethe technical problems that the existing China hemp beverage lacks trace elements and has poor taste. The preparation method comprises the steps of firstly, filtering and sterilizing raw water; secondly, adding China hemp oil; and thirdly, adding an emulsifier. The China hemp mineral water beverage prepared by using Wudalianchi metasilicic mineral water and a China hemp component (China hemp oil)as raw materials contains abundant trace elements and nutrients, and meanwhile, an appropriate amount of emulsifier is added, the mineral water and the China hemp oil are fully mixed together, the taste of the China hemp mineral water beverage is improved, and the China hemp mineral water beverage is more acceptable to vast consumers. The preparation method is used for preparing the Wudalianchi metasilicic mineral water China hemp beverage.

The invention belongs to the technical field of food processing, and particularly relates to a pitaya flower cake. The pitaya flower cake is made from, by weight, 50-100 parts of flour, 10-20 parts of glutinous rice flour, 12-22 parts of pitaya flowers, 3-8 parts of flos rosae rugosae, 3-9 parts of shiitake mushrooms, 2-6 parts of mangoes, 3-7 parts of corn stigmas, 4-9 parts of white granulated sugar, 1-4 parts of honey, 1-5 parts of glucose syrup, 1-4 parts of egg yolk powder, 1-4 parts of malt flour, 1.2-2 parts of salt and 20-40 parts of water. The invention further provides a making method of the pitaya flower cake. By means of synergistic action of the method and the formula, the effective ingredients of pitaya flowers are effectively protected, the activity of pitaya flowers is improved, and the made pitaya flower cake has high anti-aging, anti-oxidation and anti-cancer effects.

The invention relates to the field of cosmetics and particularly relates to a sunscreen repairing composition and a preparation method thereof. Raw materials of the sunscreen repairing composition comprise a phase A, wherein the phase A comprises the following raw materials: 1%-20% of a first light filter, 1%-20% of a second light filter, 0.1%-4% of polydimethylsiloxane, 7%-10% of cyclopentasiloxane, 0.01%-2% of a vitamin derivative, 2%-4% of saturated alkane, 2%-5% of mineral micro powder and 1%-4% of a stabilizer; a phase B, wherein the phase B comprises the following raw materials: 0.1% to 10% of calcium sodium borosilicate, 0.2% to 30% of polysiloxane and 1% to 4% of diethyl hexyl carbonate; a phase C, wherein the phase C is 0.5%-15% of an acrylic polymer; and a phase D, wherein the phase D comprises the following raw materials: 1.5%-4% of a silicone elastomer, 5%-8% of micromolecular polyol, 0.1%-0.3% of methylparaben, 0.1%-0.5% of p-hydroxyacetophenone, 0.01%-10% of a plant extract, 0.01%-10% of salicyloyl phytosphingosine, 0.01%-10% of ceramide, 0.1%-10% of broccoli essence and water.

The invention discloses black-pig ice sausage fillings and a processing method thereof. The fillings comprise black pig pork and a pickling agent, wherein the pickling agent contains transglutaminase,D-sodium erythorbate and L-sodium ascorbate. The processing method comprises the following steps of: selecting black pig pork, wherein the lean meat of the black pig pork is bright in color and the fat of the black pig pork is pure white; performing picking and choosing, and performing trimming and cutting; enabling raw material meat to go through double knives in a shredding machine for dicing;blanching diced prime condition in warm water, performing flushing to reduce the temperature, and performing drainage to remove moisture; performing low-speed stirring on a filling and ice water, adding the diced prime condition, performing stirring to obtain a mixture, and discharging the mixture; and covering the obtained mixture closely, performing ventilated pickling, so as to obtain the black-pig ice sausage fillings after the pickling is finished. The fillings disclosed by the invention are reasonable in the compounding ratio of components, the effect of increasing beneficial benefits can be achieved, and under the situation that nitrites are not added, various effects of developing color, restraining bacteria, producing peculiar flavor and the like can be achieved. The processing method is simple and convenient to operate, the mouth feel and the taste of the obtained fillings can be increased, proliferation of microorganisms easily leading to corruption of products is restrained, the adhesiveness, the water retention property and the delicate property of the fillings are increased, and mass production can be performed.

The invention belongs to the technical field of food drink processing and particularly relates to a processing technology and a production method of a sugar-free tomato juice drink. A double-channel pulping and horizontal screw centrifugation process is adopted, the good stability of tomato juice can still be kept under the condition that no stabilizer or thickener is added, functional sugar whichcannot be absorbed and used by the human body is added in a blending process to replace white granulated sugar and sweetening agents, the sugar content of the tomato juice is reduced, the functionality is strengthened, the nutrient value is increased, the demand of vast consumers is met, gospel is brought to people suffering from obesity, hyperglycemia and diabetes, the method has great significance in improving added value, market competitiveness and economic benefits of tomato products, and the foundation is laid for development of high-end products of tomato series.