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61results about How to "Keep the traditional flavor" patented technology
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Moon cake
ActiveCN101889600AEasy to shapeImprove plasticityDough treatmentBakery productsAlkaline waterVegetable oil
The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.
Owner:SHENGQUAN HEALTANG
Production method of bacon
InactiveCN101380117AKeep the traditional flavorKeep the flavorMeat/fish preservation using acidsFood preparationChemistryCeramic
The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.
Owner:冉伟
Method for processing high-moisture fresh cooked noodles
InactiveCN104543775AExtended shelf lifeFresh tasteFood preservationFood preparationPreservativeEdible oil
The invention discloses a method for processing high-moisture fresh cooked noodles. Any preservative or additive is not added, and according to multiple production processes comprising vacuum dough mixing, cooking, spraying edible oil, performing vacuum packaging under sterile conditions, and performing intermittent microwave sterilization and high-temperature wet heat sterilization, the high-moisture fresh cooked noodles with the moisture content of 60 percent and the storage period of over 45 days are made. In the preparation of the high-moisture fresh cooked noodles disclosed by the invention, a process of sequentially steaming and cooking is used, and the edible oil is sprayed to the surfaces of the noodles, so that a denatured protein protective film is formed on the noodle surface and is uniformly coated on the noodle surface, and moisture loss in the fresh cooked noodles is effectively avoided; the fresh cooked noodles have chewiness and elastic mouthfeel; and moreover, the noodles are not adhered to one another, and the original shape of the fresh cooked noodles is maintained during long-term storage. The modes of intermittent microwave sterilization and high-temperature wet heat sterilization are combined, so that the quality guarantee period of the fresh cooked noodles is effectively prolonged.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Method for producing low-sugar and low-heat value golden thread preserved date
ActiveCN101297686ALower sugar contentIncrease osmotic pressureConfectionerySweetmeatsReducing sugarFlavor
The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.
Owner:BINZHOU SANYUAN BIOLOGICAL TECH
Staphylococcus equorum strain ZH810 and application thereof
ActiveCN107805617AAdd flavorAddress lack of flavorBacteriaMicroorganism based processesBiotechnologyFood safety
The invention provides a staphylococcus equorum strain ZH810 separated from fermented bean curd and application of the staphylococcus equorum strain ZH810 in production of hairy mould type fermented bean curd. The staphylococcus equorum ZH810 disclosed by the invention is prepared by the steps: screening the traditional finished fermented bean curd product to obtain a sample with strong fermentedflavor by evaluation personnel, enriching by a fluid medium, and screening through a dilution-plate method, thereby obtaining the product. The staphylococcus equorum ZH810 disclosed by the invention can particulate in a primary fermentation stage of the fermented bean curd and can also particulate in a secondary fermentation stage of the fermented bean curd. The staphylococcus equorum ZH810 disclosed by the invention achieves the effects of obviously improving the flavor of the fermented bean curd, economically and efficiently solving the problem that the fermented flavor is insufficient in apure-fermentation mode of the hairy mould type fermented bean curd, avoiding introduction of exogenous spices and exogenous flora, maintaining the traditional flavor of the fermented bean curd and ensuring the food safety, and is high in flavor production speed, simple in culture conditions and convenient for industrialized production.
Owner:FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
Salt-baking healthcare device with clay pot and salt-baking technology
InactiveCN106377174ASimple equipment structureEasy to make and useRoasters/grillsSea saltSteel plates
The invention relates to a salt-baking healthcare device with clay pot and a salt-baking technology. The salt-baking healthcare device comprises a frame, a gas triple fire row heating mechanism, a baking iron plate, a sea salt layer, a clay pot and an operation panel, wherein the gas triple fire row heating mechanism is arranged on the upper part of the frame and is fixed on the frame; a baking steel plate is arranged above the gas triple fire row heating mechanism; a baking steel plate fence is arranged on the periphery of the baking steel plate; the sea salt layer is paved on the baking steel plate; the clay pot is embedded in the sea salt layer. The salt-baking technology comprises the following steps: curing food materials; putting the food materials into the clay pot; sealing the clay pot with silver paper; putting the clay pot onto the baking steel plate; embedding the clay pot by piling the sea salt layer; starting a power switch; heating the clay pot; turning off the power and braising with hot salt. The salt-baking healthcare device with clay pot has the advantages of simple structure, convenience in manufacturing and use, high efficiency and capability of enhancing the reliability of salt-baked food materials; the technology is simple; the traditional flavor of the salt-baked food is kept; the solid food can be salt-baked; the salt-baking method also can be used for cooking soup; the problems of the prior art can be effectively solved.
Owner:SHANGQIU HENGER MACHINERY EQUIP TECH
Standardized processing method of instant chicken dish
InactiveCN108651874AImprove the taste of meatKeep the traditional flavorFood thermal treatmentFood ingredient as flavour affecting agentFlavorPre treatment
The invention provides a standardized processing method for an instant chicken dish, and belongs to the technical field of food processing. The standardized processing method includes the following operating steps: pretreatment, flavoring powder preparation, pickling agent preparation, rolling-kneading type pickling and vacuum packaging. Chicken is used as the main ingredient, and is subjected torolling-kneading type pickling combined with the flavouring powder and the pickling agent, vacuum packaging and high-pressure sterilization. The invention adopts the sterilization technology with slightly acidic electrolytic water from the source of raw materials to ensure the safety of the raw materials, and ingeniously uses the vacuum packaging sterilization technology and high-temperature and high-pressure steam sterilization technology, so that the standardized processing method is convenient, safe and highly-efficient, capable of improving the meat texture and mouthfeel, retaining the original flavor of chicken without needing the traditional stir-frying and stewing processes and retaining the original active ingredients and nutritional value of the raw materials by blending with theflavorings. The instant chicken dish is fine and smooth in meat texture and unique in flavor.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Making method of coke soy sauce
InactiveCN105454811AImprove the production processIncrease productivityClimate change adaptationFood preparationSaline waterWarm water
The invention discloses a making method of coke soy sauce which is made by using coke as a main raw material, and belongs to making of condiments. The coke soy sauce is made through brewing black beans and the coke as raw materials and compounding the brewed black beans, the brewed coke, garlic bulbs, fresh ginger and fennel. The making method comprises the following steps of: step 1, brewing the soy sauce: cooking the black beans so as to obtain cooked black beans, airing the cooked black beans in the sun for 7-8 days, placing the aired black beans in a fermentation tank, and then adding warm water which is 5 times of the aired black beans, wherein the temperature of the warm water is 72-82 DEG C; step 2, preparing a seasoning solution: taking 5-7% of the garlic bulbs, 5-8% of the fresh ginger and 0.8-0.9% of the fennel, and filtering out juice; step 3, preparing a coke saline solution: taking the salt and the coke according to the weight ratio of the salt to the coke being 1 to 2, and heating the salt and the coke for 5 minutes so that carbon dioxide in the coke is completely drained; and step 4, blending: mixing the brewed soy sauce, the seasoning solution and the coke saline solution according to the volume ratio of the brewed soy sauce to the seasoning solution to the coke saline solution being 3:1: 1, and performing sealed preservation, aseptic packaging and quality inspection so as to obtain finished products.
Owner:郑进强
Black bean soy sauce production method
InactiveCN105519921AImprove the production processIncrease productivityFood preparationWarm waterHigh pressure
The invention provides a black bean soy sauce production method, relates to a production method of a soy sauce using black beans as a main raw material, and belongs to seasoning production, wherein black beans are adopted as a raw material to brew a soy sauce, and the brewed soy sauce, garlic head, fresh ginger, green pepper and foeniculum vulgare are prepared into the product. The production method comprises: 1, soy sauce brewing: completely cooking black beans, drying in the sun for 7-10 days, placing into a fermentation tank, and adding warm water having an amount of 10-15 times the weight of the black beans, wherein the water temperature is 80-90 DEG C; 2, seasoning liquid preparation: placing 7-12% of garlic head, 3-8% of fresh ginger, 1-2% of green pepper, 0.5-0.8% of foeniculum vulgare, and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, caramel salt water preparation: taking salt and sugar according to a weight ratio of 10:1, and carrying out frying stirring for 10-12 min in a 150 DEG C iron pot until the mixture presents a dark brown color; and 4, preparation blending: mixing the brewed soy sauce, the seasoning liquid and the caramel salt water according to a volume ratio of 3:3:2, fermenting for 10 days until the taste is increased, and carrying out quality inspection and packaging so as to obtain the finished product. The black bean soy sauce of the present invention has effects of beautifying and face nourishing.
Owner:郑进强
Recipe of pest proof agent for ham and dried fish
InactiveCN1751573ASimple and fast operationReduce operating costsBiocideFood preservationSophocarpidineAlcohol
An insecticide for ham and preserved fish is proportionally prepared from water or alcohol as solvent, sophocarpidine, and nimbin or natural pyrethrum. Its application method includes such steps as immersing the preserved fish or ham in it for 5-30 min, washing, drying and conventional steps.
Owner:ZHEJIANG UNIV
Method for industrially producing traditional sugar cake
The invention relates to a method for industrially producing traditional sugar cake. The traditional sugar cake with traditional flavor is obtained according to the steps of selection of raw materials, low-speed mixing, steaming in a wooden steamer, cooling, cutting, vacuum packaging and temperature-controlled sterilizing. The method has the beneficial effects of reducing air bubbles in the traditional sugar cake through low-speed mixing during production so as to guarantee uniform quality and smooth taste of the sugar cake, keeping the flavor of the traditional sugar cake by virtue of steaming with the wooden steamer, prolonging the shelf life of the traditional sugar cake and achieving a ripening effect to shorten the steaming time of the traditional sugar cake by virtue of the temperature-controlled sterilizing, thereby implementing the industrial production of the traditional sugar cake, and guaranteeing stable quality of the produced sugar cake and special flavor of the traditional sugar cake. The production efficiency of the method is improved by more than ten times compared with that of traditional production methods, the shelf life of the traditional sugar cake produced by the method reaches more than ten months and the method has a good application effect and is easy to popularize.
Owner:ZHEJIANG CAOMIAO FOOD
Brewing technology of healthy selenium-enriched Baijiu
InactiveCN108753524AEasy post-processingQuick clearAlcoholic beverage preparationArteriolar VasoconstrictionFood flavor
The invention discloses a brewing technology of healthy selenium-enriched Baijiu, and relates to the technical field of selenium-enriched liquor. The technology comprises the following steps of (1) preparation of selenium-enriched brewed liquor, (2) preparation of distilled Baijiu and (3) preparation of the selenium-enriched Baijiu. The brewed liquor has low ester and aldehyde contents and higheralcohol and lactic acid contents; the ester and aldehyde contents of the first-cut distilled liquor are high, and the higher alcohol and lactic acid contents are lower; by combining the brewed liquorand the first-cut distilled liquor, component complementing and quantity relative ratio coordination are achieved, and not only can the traditional flavor of a liquor body be guaranteed, but also whenthe combined Baijiu is drunk, balance of human body vasoconstriction and angiectasis can be achieved to make blood circulation of the human body always in the normal state; the healthy selenium-enriched Baijiu is tasty and delicious, and a person feels comfortable after drinking and is not prone to be drunk.
Owner:安徽省金裕皖酒业有限公司
Bacon chicken and its production process
InactiveCN1389149APromote marinatingKeep the traditional flavorClimate change adaptationFood preparationFlavorHigh protein
The preparation method of cured flavor chicken is characterized by that it uses meat chicken as main raw material, and adopting the following steps: applying flavouring material paste on the chicken body, curing for 1-5 days, then roasting at 40-110 deg.c for 10-20 hr., and drying in the sun so as to obtain the invented cured flavor chickken with bacon flavor. It is a high-protein and low-fat chicken product.
Owner:INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
Method for reducing salt content of salt containing condiment
The invention relates to a method for reducing salt content of salt containing condiment. The invention is characterized in that the temperature of salt containing condiment is reduced to the freezing point of salt saturation and salt containing condiment, so that moisture and salt in the salt containing condiment are gradually crystallized and separated out, and crystal is removed, thus obtaining the salt containing condiment with low salt content. The invention can effectively reduce salt without changing the original flavour of salt containing condiment such as fish sauce and soy sauce, the fish sauce or soy sauce is processed into low salinity salt containing condiment, the defect that the previous fish sauce or soy sauce (especially the traditional fish sauce or soy sauce) has high salinity is overcome, and market demand is met.
Owner:诏安海联食品有限公司
Production method of low-EC (ethyl carbamate) Shaoxing wine
ActiveCN104017708ASimple production methodReduce EC contentAlcoholic beverage preparationChemistryZinc
The invention belongs to the technical field of food processing and in particular relates to a production method of low-EC (ethyl carbamate) Shaoxing wine. The method comprises the following steps of screening raw material rice, and removing nitrogen, lead and zinc ions from a raw material water source; performing yellow wine brewing on the screened raw material rice in the processed water source by adopting a 'rice feeding' method in a conventional process of Shaowing wine to obtain the low-EC Shaoxing wine. The method is simple and effective, and the content of EC in the Shaoxing wine can be effectively reduced while the flavor of the Shaoxing wine is kept.
Owner:上海山阴道酒业有限公司
Staphylococcus equi FS310 and application thereof
ActiveCN114507628AImprove textureAdd flavorBacteriaMicroorganism based processesBiotechnologyAntioxidative enzyme
The invention provides staphylococcus equorum FS310 derived from Xuanwei ham, which is in CGMCC (China General Microbiological Culture Collection Center) No.24492. The strain is high in production adaptability (high salt resistance, nitrate resistance and acid resistance), has the biological characteristics of high growth speed, high acid production capacity and the like, and can be used for preparing high-yield acid-resistant bacteria. Due to the protease activity, nitrate reductase activity, relatively strong antioxidant enzyme activity and biological safety, the bacillus amyloliquefaciens has huge application potential; when the staphylococcus equorum FS310 is applied to fermentation of hams, sausages and aquatic products, color development of meat products can be obviously promoted, the residual amount of nitrite is reduced, fat peroxidation is inhibited, the texture and flavor of the meat products are improved, and the staphylococcus equorum FS310 has a good application prospect in production of fermented meat products as a leavening agent for meat.
Owner:KUNMING UNIV OF SCI & TECH
Production method for delicious black soya bean biscuit
InactiveCN105494553AImprove the production processIncrease productivityDough treatmentBakery productsBiotechnologyAdditive ingredient
The present invention provides a production method for a delicious black soya bean biscuit, relates to a production method for a biscuit with honey as the main raw material, and belongs to the daily food production. The black soya bean biscuit is prepared from black soya beans and raisins as raw materials and fresh ginger, garlic, kelp powder and honey as ingredients. The production method: step 1, cooking the black soya beans, milling the cooked black soya beans into black soya bean milk, and adding 5% of honey into the black soya bean milk; step 2, preparing a seasoning liquid: mixing 2-3% of kelp powder, 4-6% of fresh ginger, 0.9-1% of fennel seeds and 2%-3% of raisins; and step 3, performing blending: mixing the aforementioned black soy bean milk and seasoning liquid in accordance with the aforementioned ratios, thoroughly stirring the mixture, moulding the mixture into the shape of biscuits, performing drying and sealed storage, performing quality inspection, and packaging the qualified products, thereby obtaining the finished products. The black soya bean biscuit has effects in maintaining beauty and keeping young.
Owner:郑进强
A kind of preparation method of bacon
InactiveCN101380117BSolve problems affecting human healthKeep the traditional flavorMeat/fish preservation using acidsFood preparationSweet flavorCitrus medica
Owner:冉伟
Children soy sauce production method
InactiveCN105519919AImprove the production processIncrease productivityClimate change adaptationFood preparationSaline waterWarm water
The invention provides a children soy sauce production method, relates to a production method of a soy sauce using honey as a main raw material, and belongs to seasoning production, wherein black beans, kelp powder and honey are adopted raw materials to brew a soy sauce, and fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-11 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the black beans, wherein the water temperature is 70-80 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 4-9% of fresh ginger, 0.8-0.9% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering the juice; 3, honey salt water preparation: taking salt and honey according to a weight ratio of 9:1, heating to a temperature of 50 DEG C, and continuously stirring until the salt is completely molten; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey salt water according to a volume ratio of 3:3:1, carrying out semi-sealed storage, drying in the sun for 15 days, and carrying out quality inspection and packaging to obtain the finished product. The children soy sauce of the present invention has effects of beautifying and face nourishing.
Owner:郑进强
Bottom stuff of midicinal meal for fire pot and preparation method
InactiveCN1247116CMellowKeep the traditional flavorDigestive systemAlcoholic beverage preparationHot peppersSugar
Owner:张晓冬
Infrared steam roasting method of roasted duck
PendingCN107361308AKeep the traditional flavorReduce wear and tearFood scienceMid infraredHeat transfer efficiency
The invention discloses an infrared steam roasting method of a roasted duck. The invention provides a method which adopts mid-infrared radiant heat transfer and superheated steam heat transfer to perform combined roasting on a duck body. The method specially comprises the following steps of pretreating the duck body, performing infrared steam roasting on the pretreated duck, and performing automatic adjusting, wherein the infrared steam roasting temperature is 210-230 DEG C, the roasting time is 40-45min, the number of superheated steam injection times is 2-4, the duration of superheated steam injection each time is 3-5s, the amount of superheated steam injection is 0.2-0.5L / s, the optimum roasting parameters are that the infrared roasting temperature is 210 DEG C, the roasting time is 42min, the superheated steam injection during the roasting process is 3, the injection amount each time is 0.43L / s, and the duration of injection each time is 3s. According to the infrared steam roasting method of a roasted duck disclosed by the invention, heat transfer through combination of infrared radiation and superheated steam is achieved for the first time; the heat transfer efficiency is improved; the content of heterocyclic amines in the roasted duck during the roasting process is reduced; and green making of the roast duck is achieved.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Method for reducing content of nitrites in pickles and application
InactiveCN102429190BFast fermentation acidPromote degradationClimate change adaptationFood preparationFlavorNitrite
Owner:JINAN UNIVERSITY
Novel air-cooled condenser for brewing wine
ActiveCN102943023BEmission reductionSave waterAlcoholic beverage preparationCooling chamberCooling effect
Owner:SHAOXING CHITULONG MASCH TECH CO LTD
Insect prevention formula for ham and salted dried fish and use method thereof
InactiveCN101548696AEasy to operateReduce operating costsMeat/fish preservation using chemicalsDried fishFood flavor
The invention relates to an insect prevention formula for ham and salted dried fish and a use method thereof. The formula is as follows: one liter of water or ethanol solution with light concentration contains 50mg to 300mg of matrine, or the content of matrine in one liter of water or ethanol solution with light concentration is reduced to 10mg to 50mg, and then 20mg to 100mg of azadirachtin or natural pyrethrum is added. The use method comprises the following steps: after being salted and before air-drying, the fish is washed, immersed into the solution prepared according to the formula for 5 minutes to 30 minutes and then taken out for air-drying; and after being salted and before air-drying, the ham is washed, immersed into the solution prepared according to the formula for 5 minutes to 30 minutes and then taken out for air-drying, and goes through the subsequent processing of traditional technique. The insect prevention formula completely adopts natural plant extracts for insect and fly prevention, does not relate to any synthetic chemical pesticide, has easy operation and insect prevention rate higher than 98 percent, and fully retains the traditional flavor and color and lustre of the ham and the salted dried fish, with only 0.4 yuan per kilogram of cost increase; and besides ensuring the traditional sensory quality of the ham and the salted dried fish, the insect prevention formula causes no potential safety hazard and can be applied in large scale.
Owner:ZHEJIANG UNIV
Dipping sauce production method
InactiveCN105519912AIncrease productivityKeep the traditional flavorFood preparationGrape juicesCooker
The invention provides a dipping sauce production method, relates to a production method of a dipping sauce using grapes and honey as main raw materials, and belongs to seasoning production, wherein black beans and grapes are adopted as raw materials to brew soy sauce, and the brewed soy sauce, fresh ginger, garlic, kelp powder and honey are prepared into the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-12 days, placing into a fermentation tank, and adding warm water having an amount of 11 times the weight of the warm water, wherein the warm water temperature is 72-82 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 8-9% of fresh ginger, 0.9-1.1% of fennel and the balance of water into a high pressure cooker, cooking, and filtering out the juice; 3, honey-grape water preparation: taking salt, a grape juice and honey according to a weight ratio of 8:3:1, heating to a temperature of 40 DEG C, and continuously stirring until the salt is completely melted; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey-grape water according to a volume ratio of 3:3:1, carrying out sealed storage and quality inspection, and packaging so as to obtain the finished product. The dipping sauce of the present invention has effects of beautifying, and face nourishing.
Owner:付宁婧
Preserved chicken and its production process
InactiveCN1181763CPromote marinatingKeep the traditional flavorClimate change adaptationFood preparationFlavorHigh protein
Owner:INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
Seafood can production method
InactiveCN105519975AImprove the production processIncrease productivityFood preparationSardineHigh pressure
The invention provides a seafood can production method, relates to a production method of a can using sardine as a main raw material, and belongs to seasoning production, wherein black beans and fresh sardine are used as raw materials, and garlic head, fresh ginger, foeniculum vulgare, peanuts and onion are used to prepare the can. The production method comprises: 1, fish sauce brewing: completely cooking fresh sardines and black beans according to a weight ratio of 1:1; 2, seasoning liquid preparation: mixing 5-7% of garlic head, 4-8% of fresh ginger, 0.7-0.8% of foeniculum vulgare, 5-7% of peanut, 2-4% of onion, and the prepared fish sauce, placing into a high pressure cooker, completely cooking again, and cooling; and 3, sealed storage, vacuum can packaging, and quality inspection so as to obtain the finished product.
Owner:颜裕逸
Mango soy sauce production method
InactiveCN105519916AImprove the production processIncrease productivityFood preparationWarm waterVillosa choctawensis
The invention provides a mango soy sauce production method, relates to a production method of a soy sauce using mango as a main raw material, and belongs to seasoning production, wherein mango is adopted as a raw material to brew soy sauce, and the brewed soy sauce, soybeans, onion, fresh ginger, sesame and foeniculum vulgare are prepared into the product. The production method comprises: 1, soy sauce brewing: soaking soybeans in water overnight in advance to expand the soybeans, completely cooking the soybeans, drying in the sun for 7-8 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the soybeans; 2, seasoning liquid preparation: placing 8-9% of onion, 4-9% of fresh ginger, 2-3% of sesame, 1-1.5% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, mango salt water preparation: peeling mango, removing hardcore, juicing to obtain a mango juice, and taking salt and mango according to a weight ratio of 1:1 to prepare mango salt water; and 4, preparation blending: mixing the brewed soy sauce, the seasoning liquid and the mango salt water according to a volume ratio of 2:5:2, fermenting for 14-15 days, and carrying out quality inspection and packaging so as to obtain the finished product.
Owner:郑进强
Lactic acid bacteria starter special for pickles
The invention relates to a lactic acid bacteria starter special for pickles and belongs to the technical fields of biology and food. The lactic acid bacteria starter special for pickles comprises thefollowing components in parts by weight: 4 to 7 parts of pickling water dry powder, 3 to 6 parts of whey powder, 2.5 to 5 parts of maltodextrin and 2 to 4 parts of mycose. The preparation method of the pickling water dry powder comprises the following steps: passing through a 100-mesh sieve by using acid water of old altar pickles, performing centrifugal precipitation, performing sealed anaerobichomogenous fermentation on rice flour, milk powder without antibiotics, a spice mixture, powdered alcohol and an acid water precipitate according to the ratio of 5:3:0.8:0.2:1, and finally drying under the environment of 60 DEG C to prepare lactic acid bacteria starter. By the product of the invention, the fermentation period of the pickles can be obviously shortened, the nitrite content of the product can be effectively reduced, the food safety can be improved, the traditional flavor of the product can be maintained, and the lactic acid bacteria starter is sour, crisp and refreshing; furthermore, the lactic acid bacteria starter special for pickles is simple to prepare, low in cost and easy to transport and store.
Owner:广西邕宝阳食品有限公司
Making method of mung bean soy sauce
InactiveCN105433109AImprove the production processIncrease productivityClimate change adaptationFood preparationWarm waterAllium sativum
Belonging to condiment making, the invention relates to a making method of soy sauce with mung beans as the main raw materials. The soy sauce is prepared from fermented soy sauce with mung beans as the main raw materials, and onion, ginger, sesame seeds, fennel and garlic. The making method includes: a first step, preparation of fermented soy sauce: soaking mung beans in water for one night in advance, cooking the mung beans, performing solarization for 5-7 days, placing the mung beans in a fermentation tank to conduct fermentation, then adding warm water that is 5-7 times the weight of the mung beans; a second step, flavoring liquid preparation: taking 9-12% of onion, 4-5% of ginger, 1-2% of sesame seeds, 0.7-0.8% of fennel and 2%-3% of garlic, adding water to 100%, putting the mixture into a pressure cooker to cook it thoroughly, and filtering out the juice; a third step, brine preparation: taking salt and white granulated sugar in a weight ratio of 10:1 to prepare brine; and a fourth step, preparation blending: mixing the fermented soy sauce, the flavoring liquid and brine according to a volume ratio of 5:1:1, then conducting fermentation for 2-3 weeks, and carrying out quality inspection, sterilization and aseptic packaging, thus obtaining the finished product. The mung bean soy sauce has the efficacy of maintaining beauty and keeping young.
Owner:郑进强
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