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238results about How to "Keep the original flavor" patented technology

Spicy lunch meat can and preparation method thereof

The invention discloses a spicy lunch meat can and a preparation method thereof. The spicy lunch meat can is prepared from the following raw materials: pig meat, chicken meat, corn starch, salt, white granulated sugar, I+G, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate, xanthan gum, konjac gum, dried chilli powder or fresh red pepper, Chinese jujube powder, D-sodium erythorbate, spice and salt water. The spice is a mixture of semen myristicae and ground pepper according to a ratio of 1:2-4; and the preparation method comprises the steps of pretreating raw materials; pickling; chopping; loading and sterilizing. The spicy lunch meat has the characteristics of tight tissue, smooth cutting surface, high resilience, thick meat fragrance and fine mouthfeel, and can enhance appetite.
Owner:遂宁市三丰食品有限公司

Natural grain-coarse cereal composite nutritional flour and production method thereof

The invention relates to natural grain-coarse cereal composite nutritional flour and a production method thereof. In recent years, wheat flour eaten by people has single constituent and cannot ensure nutrient balance. Some people try to prepare high-nutrition flour by mixing various coarse cereal flour and wheat, but the prepared flour has low viscosity and cannot improve the appetite of people. High-iron-zinc wheat coarse cereal total nutrient composite flour comprises the following raw materials in part by weight: 60 to 72 parts of high-iron-zinc wheat, 2 to 5 parts of barley, 3 to 5 parts of oats, 5 to 10 parts of buckwheat, 1 to 3 parts of sorghum, 5 to 8 parts of corn, 3 to 4 parts of rice, 1 to 2 parts of millet, 3 to 5 parts of soybean, 1 to 2 parts of peanut, 1 part of yams, 1 part of pea and endotrypsin accounting for 0.5 percent of the weight of the corn, wherein the raw materials are subjected to a certain production process. The composite nutritional flour has the advantages of no chemical additive, reasonable nutrient matching, toughness, better taste and capability of effectively preventing infant apositia and deficiency symptom and remarkably improving cardiovascular and cerebrovascular diseases and hyperlipidemia of middle-aged and elderly people.
Owner:陕西杨凌麦力祺食品科技有限公司

Method for manufacturing attapulgite preservative corrugated cardboard

The invention discloses a method for manufacturing an attapulgite preservative corrugated cardboard. The technical scheme adopts the essential that the attapulgite preservative corrugated cardboard ismade of a seven-layer double corrugated cardboard composite material. The method comprises the following steps: bonding an aluminum-plastic composite film on face paper by adopting a hot press method, and sequentially bonding the lower side of the face paper together with corrugated paper A, sandwich paper, corrugated paper B and inner layer paper through a corrugated cardboard machine; and thencoating attapulgite fruit and vegetable preservative paint on the outer surface of the inner layer paper to obtain the attapulgite preservative corrugated cardboard through natural airing. When a fruit and vegetable preservative packing box made of the attapulgite preservative corrugated cardboard is used for storing and transporting fruit and vegetable products, the packing box can restrain and kill various mildews, bacteria and other putrefying bacteria, have the effects of absorbing ethylene gas, preventing temperature in the box from rising and protecting freshness, can effectively reducethe loss of nutritive materials and water of fruits and vegetables and keeping the original taste of the fruit and vegetable products. The attapulgite preservative corrugated cardboard is suitable formanufacturing various fruit and vegetable preservative boxes, preservative refrigeration and transportation boxes as well as fruit and vegetable aerobic preservative transportation boxes.
Owner:唐敏林

Shaddock fruit tea and preparation method thereof

The invention relates to shaddock fruit tea prepared by finely processing shaddock fruit pulp and peel and a preparation method thereof, and belongs to the field of fruit tea prepared from natural plants, fruits, vegetables and the like. The special shaddock fruit tea is prepared by peeling, debitterizing, blending, homogenizing, degassing, filling, sealing, sterilizing, cooling the purchased local shaddock serving as a raw material and other processes. The tea has a simple preparation process and low cost by using the conventional devices, not only contains various amino acids, mineral insulin and various physiological activators, but also remains the special refreshing fragrance of the shaddock fruit pulp, adds the pureness and sweetness of the shaddock peel and is a natural fruit-vegetable drink which has the effects of eliminating phlegm and stopping cough and moistening the lung and fortifying the spleen, availability for medicament and food and delicious flavor.
Owner:福州市食品工业研究所

Preparation method of hesperidium aurantium tea

The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3>/h, an air outlet volume of the dryer is 760-1360 m<3>/h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.
Owner:广东省壹柑园食品有限公司

Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.
Owner:HUNAN AGRICULTURAL UNIV

Non-living body preservation method of bamboo shoot

The invention discloses a non-living body preservation method of a bamboo shoot. The non-living body preservation method comprises the following steps: raw material processing, namely, carrying out vacuum pre-cooling and cooling processing on fresh bamboo shoot; crispness-keeping processing, namely, based on mass percent, adding 3-6% of table salt and 0.2-1.0% of calcium chloride into the cooled bamboo shoot to carry out dehydration; and storage processing, namely, adding 0.3-0.5% of natural mustard powder into the bamboo shoot which is subjected to color protection, uniformly mixing, and charging carbon dioxide and packing. According to the non-living body preservation method provided by the invention, the preservation time of the bamboo shoot reaches above 6 months under a refrigeration condition, the rotting rate of the bamboo shoot during a storage period is lower than 5%, color and texture deterioration of the bamboo shoot are not obvious, and the bamboo shoot preserves the original flavor and has no peculiar smell.
Owner:JIANGNAN UNIV

Production method of smallanthus sonchifolius normal juice and normal juice powder

InactiveCN103238892AKeep the original flavorOriginal Flavor PreservationFood scienceFruit juiceAntioxidant
Aiming at the characteristics that smallanthus sonchifolius juice easily generates brown stain and is easily precipitated, the invention provides a production method of concentrated smallanthus sonchifolius normal juice and normal juice powder, and the concentrated smallanthus sonchifolius normal juice can be rapidly clarified and does not contain any color fixatives and any antioxidants. The method comprises the steps of: washing a fresh smallanthus sonchifolius raw material, removing the peels of the fresh smallanthus sonchifolius raw material and cutting the peeling smallanthus sonchifolius raw material into pieces; grinding the smallanthus sonchifolius pieces into thick liquid by hot water, and juicing; adding a natural clarifying agent to precipitate protein, heavy metal ions, pectin, tannin, pesticide residues and other impurities; filtering, separating and concentrating to obtain a brown concentrated smallanthus sonchifolius normal juice; and drying the brown concentrated smallanthus sonchifolius normal juice to obtain the brown smallanthus sonchifolius normal juice powder. The normal juice powder can be further used as a raw material of health products, or juice, juice beverages, tablets, buccal tablets, electuary, capsules, oral liquid, and the like. The chemical color fixative, the antioxidant, a suspending agent, a stabilizer and a thickening agent are not added in the whole process; the dosage of the clarifying agent is prevented from being insufficient or excessive by adjusting the dosage and the proportion of the composite clarifying agent, so that the residue of the clarifying agent in the juice can be controlled, and the normal juice flavor of the smallanthus sonchifolius can be maintained; and by using the production method, the storage time of the smallanthus sonchifolius is prolonged, the product quality and the safety are guaranteed, the transportation cost can be saved and the application range of the smallanthus sonchifolius can be expanded.
Owner:KUNMING INST OF BOTANY - CHINESE ACAD OF SCI

Processing method of fresh-keeping instant rice noodles

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI

Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce

The invention discloses a buyi-flavored fried pepper sauce with minced meat. The buyi-flavored fried pepper sauce is prepared from the following raw materials in parts by weight: 35-45 parts of edible vegetable oil, 9-12 parts of minced meat, 6-10 parts of chilli powder, 1-1.5 parts of salt, 0.7-1 part of ginger, 0.7-1 part of garlic, 0.8-1 part of white granulated sugar, 0.5-0.8 part of thick broad-bean sauce, 0.2-0.4 part of Chinese prickly ash, 2-4 parts of aginomoto, 0.2-0.3 part of chicken essence, 0.05-0.1 part of cooking wine and 3-6 parts of sour bamboo shoots. The chilli powder is prepared by the following steps: choosing dried pepper; cleaning, and soaking with hot water for not less than 20 minutes; and finally, filtering from water and crushing. The buyi-flavored fried pepper sauce with minced meat disclosed by the invention is natural in fragrance; the original flavor of the pepper is reserved while the buyi characteristics are added; the buyi-flavored fried pepper sauce has a certain health effect; a preparation method is easy to operate, and low in preparation cost, and can meet the requirements for preparing a lot of fried pepper sauce; the product quality and health can be ensured; and no peculiar smell is emitted.
Owner:贵州布依姑娘食品有限公司

High-protein dry type dog food for adult dogs and preparation method thereof

The invention discloses high-protein dry type dog food for adult dogs. The high-protein dry type dog food for the adult dogs is prepared from the following components in percentage by mass: 13 to 15 percent of meat, 10 to 12 percent of fruits, 10 to 12 percent of vegetables, 3 to 4 percent of purple sweet potatoes, 3 to 4 percent of potatoes, 3 to 4 percent of salmon, 6 to 8 percent of bone meal, 2 to 3 percent of shrimp meal, 7 to 9 percent of corn flour, 2 to 3 percent of oat bran, 1 to 2 percent of wheat germ flour, 5 to 6 percent of beef tallow, 4 to 5 percent of eggs, 1 to 2 percent of seaweed meal, 1 to 2 percent of NP-2002 plasma protein powder, 1 to 2 percent of hydrolyzed wheat protein powder, 1 to 2 percent of nanometer pearl layer powder, and the balance of antioxidant, se-enriched yeast and milk. The high-protein dry type dog food for the adult dogs provided by the invention is overall and balanced in nutrition, convenient to feed, good in palatability and high in digestibility; the adult dogs fed by the dog food are fast in growth speed, fast in reaction speed, lively and healthy, lustrous in eyes, shiny in color and lustre of fur, and enhanced in disease resistance.
Owner:合肥寻宠记宠物食品有限公司

Emblic Haiwang alkaline processing method

The invention relates to a method for processing phyllanthus emblica fruit chips. The method comprises the steps of removing low quality fruits from the phyllanthus embilca fruits, removing sourness, cleaning, grating rinds to get kernels, baking the kernels with left water accounting for about 60%, adding well-decocted seasonings and thick juice for soaking for more than 24 hours, taking the kernels out for hot-air drying and then cool-air drying, subjecting the kernels to microwave sterilization after drying, and packing to obtain finished products. The finished products can not only preserve the natural sour and sweet flavor unique to the fresh fruits, but also meet the national requirements for green food and for food sanitation and safety.
Owner:泉州市泉港区金亿科工贸发展有限公司 +1
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