38results about How to "Maintain flavor" patented technology

A compartmentalized plastic food package includes a container and sealed cover which have a plurality of individually sealed chambers for distinct foodstuffs. The container includes a top flange or surface which extends about the individual chambers onto which the removable cover is secured by an adhesive or heat sealing. The top flange includes a peripheral shoulder and lip which cooperates with the rear or bottom edge of certain of the chambers to facilitate substantially upright self-display of the container and contents. The sidewalls of the chambers are tapered and include notched or stepped spacers such that the containers may be controllably nested, the spacers preventing overly tight nesting and thus facilitating separation prior to filling and sealing. A plurality of distinct foodstuffs such as meat, cheese, crackers and cookies, for example, may be individually sealed in the chambers, thereby maintaining each foods flavor, aroma and desired moisture content.

A cryogenic shipping and storage container, with an on-board cooling unit in the form of a bunker for holding solid refrigerant. The unit can be configured for different sizes, and to refrigerate rather than freeze product.

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

A single or mixed culture performed under conditions in which a new species of the Lactobacillaceae family having antioxidant properties and separated from Kefir grains can be cultured. An antioxidant having the obtained culture or bacteria as active principles is formulated and used as a raw material for or added to drinks, foods, cosmetics or animal feeds.

A method of treating solid and semi-solid foods to reduce microorganisms and enzymes in the food including introducing solid or semi-solid food to a pressure vessel, exposing the food in the vessel to supercritical carbon dioxide to reduce the one or more microorganisms or enzymes, exhausting the supercritical carbon dioxide at a rate to maintain organoleptic integrity of the food.

An apple-core beef ball is disclosed. The beef ball is prepared from 90-110 parts of beef, 20-22 parts of apples, 10-12 parts of potatoes, 5-6 parts of rice wine, 24-28 parts of fat, 3-4 parts of chives, 3-4 parts of table salt, 3-4 parts of trehalose, 11-13 parts of corn starch, 2-3 parts of soybean protein isolates, 2-3 parts of rosmarinus officinalis, 1-2 parts of cassia bark, 1-2 parts of clove, 7-9 parts of beaten egg and a proper amount of ice water. The beef is pickled with salt firstly so that the beef is more flavored. The beef ball containing apple stuffing is prepared so that greasy sense of the beef ball is reduced, and the beef ball contains sweet fruit and wine fragrance and has rich flavor.

The invention discloses fruit fresh-keeping paper. The fruit fresh-keeping paper utilizes a fresh-keeping solution, wherein the fresh-keeping solution is prepared by adopting the following raw materials in parts by weight: 10 to 20 parts of myrrh extract, 15 to 25 parts of eucalyptus oil, 5 to 15 parts of loquat leaf extract and 2 to 10 parts of salsola collina extract. The preparation method comprises the following steps: coating a piece of raw paper with a layer of starch solution, air-curing the paper, spraying the fresh-keeping solution onto the paper in an atomizing manner, transferring the paper into a freeze drying box, adjusting the temperature to 0 to 3 DEG C, and freeze-drying the paper for 5 to 10 minutes. The fresh-keeping paper comprises a layer of starch and a fresh-keeping agent which is formed by myrrh extract, eucalyptus oil, loquat leaf extract and salsola collina extract, so that the refreshing time of fruits at a normal temperature and a low temperature can be prolonged; moreover, the flavor of the fruit can be maintained for a long time; in addition, the fresh-keeping agent adopts the traditional Chinese medicinal ingredients, thereby being natural, non-toxic and harmless to the body health.

A multi-layered food wrapping assembly includes at least one and preferably a plurality of sheets connected successively in series to form a roll. Each of the sheets has a flat bottom layer of flexible metal foil, a flat top layer of flexible absorbent material, and preferably an adhesive disposed between the bottom and top layers for releasably adhering together the bottom and top layers. The roll can be received within a dispensing box having a serrated edge, from which the sheets can be unrolled and detached via the serrated edge.

Provided is a W / O / W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W / O / W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pa*s, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W / O / W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20[mu]m, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.

The green vegetable puree production process according to the present invention, which contains a grinding step and an acid addition step and does not include a heating step, produces an unheated green vegetable puree having no catalase activity, containing an acid or acids and having a pH of 2.7 to 4.1. The puree sufficiently maintains the original flavor and taste and freshness of vegetables and is suitable for use in the preparation of foods, especially for vegetable juices.

The present invention discloses spleen strengthening sweet potato stuffed chicken meat balls. The sweet potato stuffed chicken meat balls are prepared from the following raw materials in parts by weight: 90-110 parts of chicken meat, 3-4 parts of edible salt, 5-6 parts of lemons, 8-10 parts of sweet potatoes, 4-5 parts of fructus rosae, 2-3 parts of stevia rebaudian leaves, 10-12 parts of milk, 21-24 parts of pig fat, 3-4 parts of Chinese toon sprouts, 2-3 parts of rosemary, 1-2 parts of cassia barks, 1-2 parts of cloves, 3-4 parts of trehalose, 2-3 parts of isolated soy proteins, 7-9 parts of egg liquid, 12-14 parts of Chinese yam starch, and a right amount of iced water. The chicken meat is pickled with the salt to enable the chicken meat to be tastier. The spleen strengthening lemons, sweet potatoes and other raw materials are made into stuffing to be added into the finished products of the meat balls, which reduces the greasy sense of the meat balls and also enables the meat balls to be rich in flavor.

The present invention discloses a three-delicacy mushroom soup flavor paste essence. The three-delicacy mushroom soup flavor paste essence comprises the following components in parts by weight: 20-30 parts of cooked chopped shiitake mushrooms, 25-35 parts of enzymolysis chicken paste, 2-7 parts of chicken oil, 8-12 parts of table salt, 8-12 parts of white granulated sugar, 1-3 parts of sodium glutamate, 0.2 to 0.8 part of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 0.2 to 0.8 part of glycine, 0.2-0.8 part of alanine, 0.2-0.8 part of taurine, 1-5 parts of glucose, 0.1-0.6 part of white pepper, 0.1-0.6 part of garlic powder, 0.1 to 0.6 part of onion powder, 1-5 parts of yeast powder, 1-5 parts of modified starch, 0.1-0.3 part of xanthan gum and 5-10 parts of water.

The invention relates to a processing method of concentrated clear apple juice with high color value stability. The processing method comprises the following steps: (1) purchasing , checking, accepting, cleaning and sorting of apples; (2) pretreatment and dicing; (3) pulping, juicing and color protecting; (4) sterilizing and cooling; (5) multi-enzyme co-carrier immobilization clarification; (6) adsorption with nanofiber modified resin ; (7) concentrating; and (8) filling, bottling and sterilizing. The method disclosed by the invention meets market demands, develops the concentrated clear apple juice with a stable color value, has a good cleaning effect, is safe and residue-free, can well remove residual pesticides, kill rot-causing fungi, improve the color and luster of fruit juice and reduce phenolic substances in the fruit juice, achieves the effects of clarification and stabilization, eliminates an ion concentration in the clear fruit juice, improves the quality of the fruit juice, and maintains the original flavor and quality of the apple juice are to the greatest extent.

The invention described herein improves the suppression or the control of a flavor in sucralose-containing beverages by incorporating aspartame into the beverage. Thus the present invention provides a low-calorie beverage, containing at least one flavoring ingredient, aspartame and sucralose, where the aspartame:sucralose weight ratio is from 1:1 to 10:1.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

The present invention provides an alcohol-containing wasabi, a wasabi extract solution and a wasabi extract capable of stably maintaining flavor and pungent taste of freshly harvested wasabi for a long period of time.The alcohol-containing wasabi is prepared by impregnating wasabi with alcohol. The method for obtaining the alcohol-containing wasabi comprises the steps of impregnating the mass of wasabi with alcohol by permitting wasabi to contact alcohol or an alcohol aqueous solution, and allowing wasabi to stand for 20 minutes or more at a temperature from 5 to 60° C. The wasabi extract solution is obtained by distilling of the alcohol-containing wasabi. The wasabi extract is obtained by diluting the wasabi extract solution with water to an alcohol concentration of 30% by weight or less to form precipitates, and by filtering the precipitate.

The present invention discloses a jasmine flower stuffed pork balls. The jasmine flower stuffed pork balls are prepared from the following raw materials in parts by weight: 90-110 parts of pork, 3-4 parts of edible salt, 10-12 parts of jasmine flowers, 12-14 parts of sugar cane juice, 2-3 parts of mint powder, 6-7 parts of lotus root starch, 3-4 parts of celery, 24-28 parts of pig fat, 3-4 parts of trehalose, 2-3 parts of soybean protein isolate, 7-9 parts of egg liquid, 10-12 parts of corn starch, 2-3 parts of rosemary, 1-2 parts of cassia barks, 1-2 parts of cloves, and a right amount of iced water. The pork is pickled with the salt to enable the pork balls to be tastier. The jasmine flowers, lotus root starch and other raw materials are made into stuffing to be added into the finished products of the pork balls, which reduces the greasy sense of the pork balls and also enables the pork balls to be rich in floral fragrance.

The invention relates to a fresh keeping method of bambusa oldhami. Growing points of tender tips of bamboo shoots are cut off through a physical means, so that physiological activity and generation of endogenous hormones of the bambusa oldhami are restrained to a certain extent; and through cooperation with precooling treatment before cutting off the growing points of tender tips of bamboo shoots, the storage effect of the bambusa oldhami after the growing points of tender tips of bamboo shoots are cut off is increased, the formation of lignin, cellulose and the like is reduced, and the ageing speed of the bambusa oldhami is reduced, so that the purpose of fresh keeping of the bambusa oldhami is realized. According to the fresh keeping method disclosed by the invention, the ageing speed of the bambusa oldhami can be effectively delayed, the storage time of the bambusa oldhami is prolonged, the flavor, the mouth feel and the nutrient value of the bambusa oldhami are effectively maintained, the sell range can be enlarged, and the economic benefits can be increased. The treated bambusa oldhami can be stored for 20d, the edible rate can reach 60% or above, and the sense organ change is small; and the protein is obviously reduced after the bambusa oldhami is stored for 10 d, PAL activity, POD activity and PPO activity are obviously restrained within the storage period of 3-10d, andthe fresh keeping method has obvious fresh keeping effect on the bambusa oldhami.

The present invention is to provide a liquid-center gum composition having a gum portion and a liquid portion covered with the gum portion, in which moisture migration from the liquid portion to the gum portion with time can be reduced and desired texture and flavor can be maintained over time. The liquid-center gum composition according to the present invention has a gum portion and a liquid portion covered with the gum portion and characterized in that the gum portion consists of a sugar component and a gum base and the sugar component contains at least one of erythritol and mannitol.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and / or texture of a cereal processed food product over time after production as well as maintaining the flavor and / or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and / or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Provided is a simple method for drying food and a drying device that can maintain color, scent, and flavor of the food without deteriorating original nutrition value of the food and prevent deterioration of the food due to reproduction of bacteria and food produced by such a method and a device with respect to agricultural product such as grains, beans, potatoes, vegetables, mountain vegetables, mushrooms, nuts, fruits, and herbs or marine product such as seaweeds and seafood. Food of agricultural product or marine product is placed in a dry warehouse for drying the food, upper gas and lower gas in the dry warehouse are circulated by a duct fan provided to the side in the dry warehouse, and the food is dehumidified and dried under the atmospheric pressure and at the temperature of 60° C. or lower and the relative humidity of 60% or less to obtain dried food.

The invention relates to the field of food, and relates to application of granules containing cheese pieces in liquid food, and methods for making the granules and the liquid food. In particular, theinvention relates to application of granules containing cheese pieces in liquid food, a method for making the granules containing the cheese pieces, the liquid food containing the granules, and a method for making the liquid food.

A cost effective, time effective, and environmentally friendly sausage product and process for making sausage. Embodiments include a unique meat emulsion comprised of lean meat mixture, powdered vinegar, and encapsulated food grade acid. The process of combining these ingredients, and the resultant product itself, provide a distinct advantage. That is, combination of these ingredients prevents the meat emulsion from falling apart during the curing process, particularly when the meat emulsion is cured by naturally smoking the meat. The process of the present invention is thought to be most useful for ensuring that the meat emulsion remains intact during the curing process thereby reducing production time and costs, and eliminating wasted production materials.

A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder by spraying the ultra-fine powder with food ingredients in a closed or semi-closed loop fluid bed drier (or cooler) within a refrigerated inert gas environment, resulting in coated roasted whole coffee granules.

The invention discloses a cheese block, food containing the cheese block and a preparation method of the cheese block. The cheese block is prepared from the following raw materials in percentage by weight: 2%-5% of a nutrient additive, 0.01%-0.1% of a cross-linking agent and the balance of cheese. The invention further provides the food containing the cheese block and the preparation method of the cheese block. According to the cheese block, multiple nutrients are enhanced, and the loss of nutrients is reduced as much as possible in the processing process.

Provide process cheese having an appropriate level of viscosity required in the manufacturing process when cheese is heated and melted, while also maintaining good physical properties, flavor, texture, meltability in mouth and storage stability of cheese product after cooling, through blending of starting cheese material that has been heated to a high temperature of 110° C. or above by 1 to 50 percent by weight relative to process cheese starting materials.