52results about How to "Improve fresh taste" patented technology

The invention discloses a canned pork luncheon meat and a making method thereof, and belongs to the technical field of canned foods. The canned pork luncheon meat comprises, by weight, 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow rice wine, 0.5-1.5 parts of edible salt, 0.2-0.8 parts of white sugar, 0.05-0.08 parts of I+G, 0.01-0.03 parts of composite phosphate, 0.1-0.3 parts of konjac glucomannan, 0.05-0.1 parts of carrageenan, 0.15-0.3 parts of paprika, 0.02-0.04 parts of a spice, 0.02-0.05 parts of onion, 0.01-0.015 parts of powdered ginger, 0.005-0.01 parts of beet red, and 0.002-0.05 parts of L-ascorbic acid; and the meat comprises at least one of chicken, pork and beef. The canned pork luncheon meat has the advantages of good mouthfeel, rich fragrance and good color.

The invention discloses a production method of cray, comprising the following preparation steps of: (1) cleaning, (2) soaking and washing, (3) sterilizing, (4) cooking, (5) cooling, (6) sorting and grading, (7) weighing, bagging or panning; (8) quick freezing, (9) boxing, (10) metal detecting, (11) refrigerating, and (12) shipping. Cray raw material is cleaned in mixed solution of salt, critic acid and baking soda through oxygenation by virtue of an air pump, the cray raw material can be thoroughly cleaned, sterilization effect is enhanced through double treatment of microwave and ozone water, and hygienic quality of the cray is guaranteed.

The invention provides a starch-free ham. The ham is prepared from the following raw materials in parts by weight: 100 parts of pork, 60 parts of ice water, 3.1 parts of ice water, 1.5 parts of white granulated sugar, 1.5 parts of glucose, 0.4 part of monosodium glutamate, 2.2 parts of a composite curing agent, 0.6 part of injection carrageenan, 0.06 part of sodium erythorbate, 0.016 part of sodium nitrite, 0.024 part of monascus red pigment, 0.12 part of natural flavor and 4 parts of soybean protein. The starch-free ham is uniform in texture, clear in section texture of shredded meat, good in slicing property, tastes elastic, smooth, tender and crisp, is natural and rich in flavor, durable in flavor durability and uniform in flavor.

The invention discloses a method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring and mainly solves the problems that an existing common Japanese mackerel product does not have fresh taste and tastes bad. The method comprises steps as follows: fresh common Japanese mackerels or thawed frozen fresh common Japanese mackerels are selected as raw materials, after the head is removed, each fish body is sliced along the vertebra, then viscera, belly bone and fishbone are removed, and the common Japanese mackerel fillets are prepared from the fish body through cutting; the common Japanese mackerel fillets are cleaned up and soaked in salt and sugar water for reduction of histamine, then the common Japanese mackerel fillets are taken out, subjected to surface salt and sugar removing and placed in clear water for ultrahigh pressure processing and then are impregnated in a flavoring liquid for impregnating and flavoring, and after low-temperature fermentation, cold air drying, anti-freezing impregnation processing, electron-beam cold sterilization, quick-freezing, packaging and detection of qualification, the bone-free common Japanese mackerel fillets are obtained. The making method has the advantages of reasonable technology, high operability and high making efficiency; the common Japanese mackerel fillets made with the method taste mellow and delicious, are free of fishy smell, and have palatable sweet and salty taste, unique flavor, abundant nutrition and long guarantee period.

The invention discloses canned pork luncheon meat and a preparation method thereof, and belongs to the technical field of canned food. The canned pork luncheon meat is prepared from, by weight, 60-80 parts of pork, 2-8 parts of corn starch, 1-3 parts of rice wine, 0.5-1.5 parts of table salt, 0.2-0.8 part of white sugar, 0.04-0.08 part of monosodium glutamate, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of konjac glucomannan, 0.15-0.3 part of chilli powder, 0.02-0.04 part of spices, 0.02-0.05 part of onions, 0.01-0.015 part of ginger powder, 0.005-0.01 part of beet red and 0.001-0.01 part of D-sodium isoascorbate. The canned pork luncheon meat has the advantages of being good in mouthfeel, heavy in flavor and good in color and lustre.

The invention discloses a making method of quick-frozen seasoned pacific saury. The method mainly solves the problems of no fresh taste and poor mouthfeel of existing canned pacific saury products and short shelf life of frozen fresh fish segments. The making method includes: selecting frozen and brine thawed fresh pacific saury as the raw material, conducting scaling, decapitating, viscus removing and washing to obtain pacific saury strips; soaking the pacific saury strips in salt sugar water to reduce histamine, washing off the salt sugar on the strip surfaces, then putting the pacific saury strips in clear water to conduct ultrahigh pressure treatment, then dipping the pacific saury strips into seasoning liquid in order to be tasty, then putting the pacific saury strips into a mycose antifreeze solution to conduct antifreeze dipping treatment, draining the antifreeze solution from the surfaces of the pacific saury strips, then carrying out electron beam cold sterilization, quick-freezing, packaging and inspection to be qualified. The making method provided by the invention has the characteristics of reasonable process and strong operability. The made pacific saury not only has the characteristics of safety and sanitation, and long shelf life, but also has bright color, mellow taste, palatable sweet and salty taste, and unique flavor.

The invention discloses potherb mustard shredded pork and a making process thereof, and belongs to the technical field of food processing. The potherb mustard shredded pork comprises the following components by weight percent: 25-35% of soybean oil, 2-4% of white granulated sugar, 1-2% of monosidum glutamate, 0.05 0.15% of anise, 0.1-0.3% of pepper, 0.03 0.15% of fennel,0.03-0.07% of licorice, 0.03-0.07% of shallot, 2-6% of salted hot pepper, 0.3-0.7% of sodium erythorbate, 45-55% of potherb mustard, 6-10% of lean pork and 1-3% of sauce. The making process comprises the following steps of; material selecting, cleaning, segment cutting, enzymolysis, stirring, stir frying, departure from a pot, filling, sterilizing and casing. According to the invention, pork is subjected to a proper level of enzymolysis, and is made at a low temperature, so that the fresh and tender mouthfeel and fragrance of pork are greatly enhanced, and the potherb mustard shredded pork is cooperative in salty taste, fresh taste, biting taste and fragrant taste, thereby having unique taste.

The invention relates to a health-care rabbit meat food with the flavor of dried orange peel and a preparation method of the health-care rabbit meat food. A lactic acid fermentation technique and an enzymolysis technique are adopted for treating rabbit meat products for the first time, besides, dried orange peel powder, a flavor inhibitor, water-soluble dietary fiber and a sweetening agent are added, and a steaming technology and a secondary deep-frying technology are combined, so that the nutrition, the flavor and the mouth feel of the health-care rabbit meat food are improved, and the shelf life of the health-care rabbit meat food is prolonged. The health-care rabbit meat food with the flavor of the dried orange peel, prepared by the preparation method disclosed by the invention, is rich in nutrition, fresh, tender and mellow rather than greasy, rich in flavor and long in shelf life; besides, the preparation method is simple and easy to operate, and large-scale automated continuous production can be realized.

The invention discloses a production process of dried kiwifruit. The production process includes following steps: step 1, selecting kiwifruit, and removing peel to obtain pulp; step 2, blanching the pulp in water at 90-95 DEG C for 5-8min, draining water, and slicing; step 3, taking sugar accounting for 30-40% of weight of the pulp to soak a fruit blank composed of the pulp, equally dividing the fruit blank into three layers during sugaring, spreading sugar on each layer, and piling for sugaring for 14-18h; step 4, taking honey accounting for 40-50% of the weight of the pulp, using purified water to adjust sugar content of the honey to 60%, rising temperature to 80 DEG C, pouring the fruit blank after being sugared, boiling for 30min, and taking out the fruit blank when the sugar content reaches 70-80%; step 5, drying and shaping to obtain the dried kiwifruit. The invention discloses the dried kiwifruit.

The invention discloses a processing method for dried kiwi fruit. The processing method includes the following steps that fresh kiwi fruit is cleaned, peeled and sliced into kiwi fruit slices with the thickness of 3-10 mm, the kiwi fruit slices are soaked in color fixative and rinsed with clean water, the kiwi fruit slices obtained after rinsing is completed are taken, table salt, powdered cinnamon, honey and smoked plum powder are added and mixed uniformly, and the mixture is placed in a sealed mode for 18-36 h, dried in vacuum, packaged and sterilized. Powdered cinnamon is added into the dried kiwi fruit to neutralize coldness of kiwi fruit, honey and smoked plum are added to increase fresh mouthfeel of kiwi fruit, and the pulp has bright color. The dried kiwi fruit obtained through the processing method has purely fragrant smell and bright color, the pulp is elastic, the own flavor of the kiwi fruit body can be kept, loss of nutrient components of the pulp is reduced, the time for drying the kiwi fruit pulp can be shortened, and the dried kiwi fruit is convenient to store and transport for a long time; the processing is simple and beneficial for large-scale industrial production and processing.

The invention discloses tomato silk noodles. The tomato silk noodles are prepared from sweet potato starch, tomatoes, tamarind, salmon bones, red rice, rice vinegar, Radix Scutellariae, Medulla Junci, Radix Polygoni Multiflori, Folium Perillae, Fructus Rubi, black garlic juice, seabuckthorn seed oil, pumpkin powder, coix seed powder and pitaya peel. The tomato silk noodles have the advantages that the salmon bones are treated, are subjected to vinegar digestion and fishiness removal for flavoring and softening so as to be easy to assimilate, and then are baked and puffed to make bone powder fine, fresh and strong in aroma, so that the tomato silk noodles taste more freshly and deliciously and contain more calcium; the ingredients with the traditional Chinese medicine functions are decocted in the bone soup, so that medicinal odor is neutralized, fishiness is removed, and the tomato silk noodles are rich in collagen and high in healthcare value and are capable of tonifying the liver and the kidney, calming the nerves to remove the internal fire and nourishing blood to blacken the hair; the tomato silk noodles with the nutritional ingredients such as the tomatoes and the red rice added are red and uniform in color and capable of increasing gastric acidity, helping digestion and regulating the gastrointestinal function.

The invention provides shredded papaya pickled vegetable and a preparation process thereof and particularly relates to the technical field of pickled food. A method of weight pressurization pickling method of alcohol sterilization and self-made pickling oil is adopted, so that the shredded papaya pickled vegetable has the crispness of 1690 g or above and the crispness keeping time as long as 1 year, meanwhile, used pickling oil can increase nutrients of the shredded papaya pickled vegetable, the fresh and tender taste can be enhanced, the fragrance is strong and durable, nitrite and harmful microorganisms can be inhibited, the content of nitrite can be maintained at the extremely low level of 2.5 mg / kg, and the shelf life is as long as 12 months. The process is simple to operate, easy to implement and suitable for mass production.

The invention discloses flavor for seasoning a hotpot condiment. The flavor consists of the following raw materials in part by weight: 30 parts of medlar, 10 parts of lonicera japonica, 5 parts of licorice, 2 parts of radix puerariae, 2 parts of scutellaria baicalensis, 2 parts of rhubarb, 2 parts of cassia twig, 2 parts of Chinese thorowax root, 2 parts of forsythia suspensa, 2 parts of mirabilite, 2 parts of Chinese parsnip root and 2 parts of gardenia. According to the flavor, the fresh and fragrant taste of the hotpot condiment can be improved, and the hotpot condiment can be mellow in fragrance, unique in flavor and spicy but not dry. The flavor for seasoning the hotpot condiment can be added into any hotpot condiment, is suitable for the old and the young, tastes fresh and fragrant, has a healthcare effect on intestines and the stomach, and is free of side effects on a human body if being taken for a long time. In addition, a preparation method for the flavor for seasoning the hotpot condiment is simple, and the raw materials are low in cost and readily available, so that the flavor is low in cost and suitable for popularization on the market, and has greater economic benefits.

The invention discloses red date tea fragrant vermicelli which is prepared from the following raw materials by weight: 180-200 parts of sweet potato starch, 15-18 parts of black rice, 14-16 parts of red dates, 12-15 parts of salmon bone, 8-10 parts of black tea, 4-6 parts of grape seed ultrafine-powder, 10-12 parts of wolfberry fruit pulp, 2-3 parts of sea buckthorn seed oil, 6-8 parts of wild jujube leaf tea, 2-4 parts of Schisandra chinensis, 2-3 parts of Asarum caulescens Maxim, 2-3 parts of Michelia fuscata and 2-3 parts of gentiana apiata. The red date tea fragrant vermicelli is prepared by processing the salmon bone, soaking the salmon bone with vinegar liquid for removing fishiness, adjusting fragrance and softening bone substances, so that the salmon bone is easier to digest and absorb, after roasting and puffing, the red date tea fragrant vermicelli body is delicate and rich in fragrant and delicious taste, the fragrant and delicious taste of the red date tea fragrant vermicelli is improved, calcium is improved, bone soup is decocted with traditional Chinese medicine functional ingredients, medicinal taste is neutralized, fishy smell is removed, at the same time, the red date tea fragrant vermicelli is rich in collagen ingredients and health care value, has the effect of invigorating vital energy to tonify heart and nourishing blood for tranquillization, is given with red date tea flavor, and has the effect of replenishing blood, nourishing face and delaying senescence.

The invention discloses a preparation method of seasoning for steamed pork with rice flour, belonging to the technical field of food. The method comprises the steps of A. preparing powdered seasoning: respectively frying rice, millet, sticky rice and spices for 3-8min by using small fire, putting the fried rice, millet and sticky rice, starch, green prickleyash, dried chillis, the spices and black pepper into a crusher for crushing, screening the product by using a 40-60-mesh sieve, adding white granulated sugar and table salt into the screened product, evenly mixing and packaging; B. preparing a sauce package, specifically, grinding dried mushroom and dried bamboo fungus into 60-80 meshes, then adding bean sauce, vegetable oil, soy sauce, chicken essence, rice vinegar, ginger powder and potassium sorbate, evenly stirring, and packaging. The steamed pork with rice flour made by using the seasoning prepared by the method is rich in fresh and delicious taste and high in nutritive value; the seasoning has the advantage of enabling the steamed pork with rice flour to be well tasty.

The invention discloses a preparation method for seasoning of bean sauce steamed pork with rice flour, and belongs to the technical field of food. The method comprises the following steps: A, preparing a powder bag: stir-frying rice, glutinous rice and spices respectively for 5-15 min by using small fire, taking the stir-fried rice and glutinous rice, starch, green pepper, chilies, spices and pepper, adding to a pulverizer for smashing, sieving by 40-60 meshes of a sieve, and adding rock candy powder, salt, and maltodextrin, after uniformly mixing, packaging to obtain the powder bag; and B, preparing a sauce bag: smashing dry dried mushroom and dried bamboo fungus until fineness is 60-80 meshes, adding broad bean sauce, vegetable oil, soy sauce, chicken powder, white vinegar, ginger powderand potassium sorbate, after uniformly stirring, packaging to obtain the sauce bag. The seasoning of the bean sauce steamed pork with rice flour has the advantages of strong fresh aromatic flavor, ahigh nutritive value, and good tasty capacity.

The invention mainly relates to the technical field of beverage processing, and discloses a corn liquor preparation method, which comprises the following steps of germination of corns, preparation ofcorn bran and corn leaves, material mixing, saccharification, lactic acid fermentation, yeast fermentation and centrifugation. The corn liquor preparation method is simple and is convenient to operate. By adopting the corn liquor preparation method, obtained corn liquor is light green in color and lustre, rich in flavor, mellow in taste and rich in nutrition, and is capable of promoting blood circulation, protecting heart and cerebral vessels, expelling toxin, maintaining facial beauty, resisting oxidation, resisting ageing, and resisting and inhibiting the cancer; by adding a sodium selenitesolution in the corns, germination is promoted, so that inorganic selenium is changed into organic selenium, rich low molecular nutritional components can be produced at the same time, absorption is promoted, and the flavor of the corn liquor is improved; and by adding the fermented corn bran and corn leaves, the nutritional components and the flavor of the corns are increased, the health care function is strengthened, the wastes are turned into wealth, and the economic income of corn planting is increased.

The invention discloses a novel salted egg salting process method. The novel salted egg salting process method comprises the following steps: selecting and cleaning: slowly transferring cleaned freshduck eggs into a blended low-concentration soaking liquid; adding table salt again after the duck eggs are soaked, and raising the table salt content in the soaking liquid to 20% or over 20% of the mass of clean water; putting a soaking cylinder in a constant temperature condition for salting the duck eggs for 30-40 days; after the duck eggs are salted, packaging the duck eggs in vacuum; then putting the duck eggs in a cooking boiler to be cooked to boiled eggs; and finally, putting the products in a sterilizing pot for high-temperature cooking and sterilizing to obtain product salted eggs. The process method provided by the invention solves the problem that the salted eggs easily float upward to be extruded, collided and damaged as the soaking liquid is relatively high in initial concentration when the salted eggs are salted; and meanwhile, the novel salted egg salting process method solves the problem that the quality and the storage period of the salted eggs are affected as the duckeggs are super-cooled if the temperature reduction is controlled improperly during sterilization.

The invention discloses a production process of hot and spicy chicken claws. On basis of traditional preparation methods of chicken claws, flos farfarae, red dates, mulberry leaves, rosmarinus officinalis, edible salt, lemon fruits and sucrose are added into the hot and spicy chicken claws, so that the fresh and tender taste of the hot and spicy chicken claws are improved; moreover, the rosmarinus officinalis, rhizoma alismatis, the mulberry leaves, ligusticum chuanxiong, fructus broussonetiae and cortex dictam are added, so that the taste of the hot and spicy chicken claws is ensured while the shelf lives of the hot and spicy chicken claws are prolonged under the synthetic antibacterial and bacteriostatic effects of the traditional Chinese medicines.

The invention discloses nutrition lunch canned meat and a making method thereof, and belongs to the technical field of canned food. The nutrition lunch canned meat is made of 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow wine, 0.5-1.5 parts of salt, 0.2-0.8 part of white sugar, 0.05-0.08 part of I+G, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of konjac glucomannan, 0.15-0.3 part of chilli powder, 0.02-0.04 part of spice, 0.01-0.015 part of fresh ginger, 0.005-0.01 part of D-erythorbic acid, and 0.5-1 part of a plant extract. The meat is pork or beef. The plant extract is a water extract of astragalus membranaceus, pericarpium citri reticulatae, cassia seeds, polygonum multiflorum and Chinese dates. The concentration of the plant extract is 0.5-1.5 g / L. The nutrition lunch canned meat has a certain health care effect, fine and smooth taste and aromatic flavor.

The invention discloses nutritive ready-to-eat pumpkin vermicelli. The nutritive ready-to-eat pumpkin vermicelli is made from the following raw materials of sweet potato starch, black glutinous rice, salmon bones, pumpkins, black kidney beans, lean meat powder, salted yolk, common turnips, sea buckthorn seed oil, loquat juice, peanut shells, fennelflower seeds, adhesive rehmannia flowers and rhizoma polygonati. According to the prepared nutritive ready-to-eat pumpkin vermicelli disclosed by the invention, the salmon bones are treated, and then the treated salmon bones are soaked into vinegar fluid for cooking, so that deodorization and flavor blending are achieved, besides, sclerotin is softened, and the cooked salmon bones are easy to digest and absorb; then the cooked salmon bones are subjected to roasting and puffing, and powder is fine, smooth, fresh, fragrant and rich, so that the fresh and fragrant mouth feel of the vermicelli is improved, and calcium is increased; bone soup and traditional Chinese medicine functional components are decocted, so that medicine smell is neutralized, fishy smell is removed, and besides, the vermicelli is rich in collagen components and high in health care value, and has the efficacies of reinforcing the spleen, invigorating the stomach, relieving dyspepsia and quenching thirst; and nutrient components of including the pumpkins, the black glutinous rice and the like are also added, so that the vermicelli is fragrant, glutinous, tenacious and tender in mouth feel, and capable of recuperating the spleen and the stomach and promote promoting digestion.

The invention relates to a tenderizing condiment for processing of a meat product. The tenderizing condiment is produced from the following raw materials in parts by weight: 10-18 parts of corn starch, 8-12 parts of citric acid, 7-11 parts of linseed gum, 7-11 parts of a sodium caseinate complex compound, 12-18 parts of polyglyceryl fatty ester, 1-3 parts of collagen, 4-8 parts of sodium glutamate, 4-8 parts of fermenting base wine, 1-4 parts of hydrolyzed soybean protein, 2-5 parts of chitosan, 3-5 parts of a traditional Chinese medicine additive, 3-6 parts of a moisture retention agent, 1-3parts of a compound enzyme preparation and 1-3 parts of stearic acid. According to the tenderizing condiment disclosed by the invention, the linseed gum and the sodium caseinate complex compound are added, so that starch ageing can be delayed, the stability of components in meat quality can be maintained, and the fresh and tender mouth feel of products can be further improved; and besides, the compound enzyme preparation is also added, wherein the compound enzyme preparation comprises catalase and papain, and collagen fibers of muscular tissue of meat products treated through papain can be quickly destroyed, so that the fresh and tender degree of the meat products can be increased.

The invention relates to a spice for hotpot condiment flavoring. The spice consists of the following raw materials in parts by weight: 30 parts of lycium barbarum, 5 parts of semen strychni, 5 parts of eupatorium fortunei, 5 parts of hawthorn, 3 parts of myristica fragrans, 3 parts of peach seeds, 3 parts of fennel, 3 parts of fructus piperis longi, 3 parts of szechwan Chinaberry fruits, 3 parts of tatarian aster roots, 3 parts of azalea, 2 parts of semen allii tuberosi, 2 parts of wax gourd seeds, 2 parts of platycladi seeds and 2 parts of rhizoma drynariae. The spice can increase a fresh taste of a hotpot condiment, is tasty and mellow, unique in flavor and spicy but not dry. The spice for hotpot condiment flavoring can be added into any hotpot condiments, is suitable for people of all ages, has a fresh taste and a care function on intestines and stomach and does not have side effects after being eaten for a long time. Moreover, the spice for hotpot condiment flavoring is simple in preparation method, adopts the easily-obtained raw materials, is low in cost and suitable for being popularized in the market and has a bigger economic benefit.

The invention relates to the technical field of paste preparation, and in particular, relates to a method for preparing a paste from citrus fruits, wherein the method comprises the steps: (1) selecting raw materials that meet the requirements; (2) processing the screened raw materials; (3) pickling the processed raw materials; (4) boiling and processing the raw materials which are pickled; (5) canning the boiled material product while the material product are hot; (6) sterilizing the canned product by low temperature pasteurization water bath; (7) disinfecting a glass container and a lid; (8)filling the glass container with the paste and sealing a port with the lid; and (9) inspecting and labeling the sealed product. The original shape of the fruits is kept, especially an original taste is not damaged, no addition exists, and the safety and nutrition of the product are ensured.

The invention discloses a seasoning of steamed pork with rice flour, and belongs to the technical field of food. The seasoning is prepared from the following raw materials in parts by weight: a. a rice flouring bag: 30-55 parts of rice, 15-25 parts of sticky rice, 1-5 parts of starch, 1-3 parts of red rice yeast powder, 0.1-0.8 part of zanthoxylum bungeanum pepper, 0.1-0.5 part of chili, 0.1-0.5 part of spice, 0.05-0.1 part of piper nigrum, 0.5-2 parts of white sugar, 1-3 parts of salt and 0.01-0.1 part of maltodextrin; b. a sauce bag: 12-28 parts of thick broad-bean sauce, 8-15 parts of plant oil, 5-10 parts of soybean sauce, 0.5-1 part of chicken essence, 0.5-2 parts of rice vinegar, 0.5-2 parts of lentinus edodes, 0.5-2 parts of bamboo fungus and 0.05-0.2 part of potassium sorbate. Compared with a seasoning of steamed pork with rice flour of the prior art, the seasoning has the advantages of good tasty effect, fresh and fragrant in taste and rich nutrition.

The invention discloses a method for preparing multi-flavor soy sauce. The method is characterized in that in each 100 kg of fermented and filtered sauce water, the following raw materials are added according to the weight ratio: 2-3 kg of caramel color, 15-30 kg of high fructose corn syrup, 1-2 kg of tsaoko fruit, 0.5-1.5 g of wasabia japonica, 1-2 kg of anise, 1-2 kg of fennel, 2-3 kg of bittern, 3-5 kg of fermented bean curd, and 40-50 kg of salt. The multi-flavor soy sauce has the beneficial effects that the invention provides the preparation method of the multi-flavor soy sauce, the taste of the soy sauce is abundant, at the same time, during a preparation process, multiple adjusting is carried out, the flavoring fragrance of the soy sauce is increased, and the multi-flavor soy sauce is more suitable for market requirement.

The present invention relates to the technical field of foods and particularly relates to capsella bursa-pastoris and bamboo shoot boiled dumpling filling materials and a preparation method thereof. The boiled dumpling filling materials mainly comprise the following raw materials in parts by weight: 20-50 parts of capsella bursa-pastoris, 10-30 parts of bamboo shoots, 0-10 parts of gluten, 5-25 parts of black fungus and 0-20 parts of meat. The preparation method comprises the following steps: firstly the capsella bursa-pastoris, bamboo shoots, gluten, black fungus and meat are crushed, and then all the raw materials are stirred and mixed evenly mixed to obtain the filling materials. The capsella bursa-pastoris and bamboo shoot boiled dumpling filling materials are fresh and tender, refresh and crisp, and strong in granules in mouthfeel, have a bite feeling, are non-oily and suitable for consumption by various people, enrich the varieties of boiled dumpling filling materials, and have a whole new taste. The preparation method is simple, convenient and easy to operate, and suitable for industrial production.

The invention discloses a high activity bitter gourd dietary fiber oxidation resistance bread granulated flour and a preparation method thereof, which is prepared with the following components based on the weight proportion: momordica charantia residue 500-600, wheat bran 200-230, cheese powder 50-60, perilla leaf supper micro-powder 50-60, cake flour 1000-1200, seaweed gel 20-23, garlic husk dietary fiber 30-35, tea seed soil 15-18, fluffy powder 5-6, fish meal powder 30-35, lentinan 10-12 and dried tangerine peel antioxidant 10-12.The high activity bitter gourd dietary fiber oxidation resistance bread granulated flour has the advantages of good processing performance and excellent baking quality. Besides, when the bread granulated flour is used for making bread, the bread granulated flour is better than common bread flour at various aspects such as mouthfeel, digestibility and so on. The bread granulated flour also has the advantages of rich nutrient and reasonable collocation.

The invention discloses a production method of cray, comprising the following preparation steps of: (1) cleaning, (2) soaking and washing, (3) sterilizing, (4) cooking, (5) cooling, (6) sorting and grading, (7) weighing, bagging or panning; (8) quick freezing, (9) boxing, (10) metal detecting, (11) refrigerating, and (12) shipping. Cray raw material is cleaned in mixed solution of salt, critic acid and baking soda through oxygenation by virtue of an air pump, the cray raw material can be thoroughly cleaned, sterilization effect is enhanced through double treatment of microwave and ozone water, and hygienic quality of the cray is guaranteed.

The invention discloses health care sweet potato vermicelli. The vermicelli is prepared by the following raw materials in parts by weight: 160-180 parts of sweet potato starch, 10-13 parts of salmon bones, 10-12 parts of sweet almonds, 8-10 parts of poria cocos, 4-6 parts of Artemisia Aphaerocephala Krasch seed powder, 16-18 parts of mugwort leaves, 6-8 parts of meat paste, 10-12 parts of Zingiber striolatum, 2-3 parts of sea-buckthorn seed oil, 2-4 parts of yellow-tailed polygala, 2-3 parts of leaves of Ocimum basilicum, 2-3 parts of rosemary, 2-3 parts of Mongolian oak leaves, 2-3 parts of semen aesculi, and 15-18 parts of red wine. The health care sweet potato vermicelli is prepared by the following steps: salmon bones are treated, vinegar liquid is used for digestion, raw fish smell is removed and fragrance is adjusted, at the same time, bones are softened for easy digestion and absorption, the bones are baked and puffed, the powder is fine and delicious with heavy flavor, fresh and fragrant mouthfeel of the vermicelli is improved, and calcium is increased; The bone soup and traditional Chinese medicine functional components are boiled, in order to neutralize medicinal flavor and remove fishy smell; at the same time, the sweet potato vermicelli is rich in collagen components and health care values, and has efficacies for invigorating blood circulation, strengthening stomach, and tonifying kidney and building body; wormwood aroma flavor is endowed, and the sweet potato vermicelli is used for relieving inflammation, and improving disease-resistant physique.