128results about How to "Mild flavor" patented technology

The present invention discloses a bamboo leaf antioxidant material (AOB) and its application. AOB is a yellow or brownish yellow powder or granules obtained from bamboo leaf, its main antioxidant component includes flavone, lactone and phenolic acid compound, the total flavone glucoside content determined by colourimetry is greater than or equal to 30%, total lactone content is greater than or equal to 15% and phenolic acid content is greater than or equal to 7.5%. It not only can be block the chain reaction of automatic oxidation of fat, but also can chelate trasition state metal ion, at the same time can be used as first-grade and second-grade antioxidant to produce action, and can effectively remove nitrite and can block synthesis of nitrosamine, and has the actions of resisting bacteria, inhibiting fungi, deodorization and increasing perfume, so that it has extensive application.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and / or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

The invention discloses boiled lotus root slice processing technology and a product thereof, and belongs to the technical field of food processing. The technology is characterized by comprising the following steps of: soaking a lotus root in solution consisting of citric acid and kojic acid for 0.5 to 2 hours after washing, selecting and peeling; pickling the lotus root in the solution of salt at 18 to 22 degree Be' for 5 to 10 days; cutting and desalting the lotus root after pickling; boiling the cut lotus root in 0.3 to 0.5 mass percent of calcium lactate solution at the temperature of between 80 and 85 DEG C for 12 to 15 minutes; sorting, packaging and adding decoction which is formed by mixing the citric acid, malic acid, lactic acid, and ascorbic acid and contains 0.3 to 0.5 mass percent of the calcium lactate; and obtaining the product by vacuumizing, sealing, sterilizing and cooling. Boiled lotus root slices prepared by the technology have the characteristics of milky color and luster, tender and crisp texture, safety and sanitation, and convenient eating.

The invention discloses a preparation method of kiwi fruit enzyme with high anti-oxidation activity. A formula is characterized in that fresh kiwi fruits are adopted as raw materials, fruit skin is reserved for pulping after washing and deburring the kiwi fruits, and enzymolysis is carried out on kiwi fruit pulp by adding a composite enzyme preparation (which is prepared from pectinase, cellulose, hemicellulase, protease and diastase), so that the juice yield and the production efficiency are improved; then, a multi-strain symbiotic fermentation technology and a grading inoculation process are adopted, and fermentation and ageing are carried out on a product by sequentially adding saccharomycetes, acetic acid bacteria and lactic acid bacteria; finally, the purpose of removing bacteria is achieved through the technologies of kieselguhr filter, membrane filter and the like, so that continuous fermentation of the product is ended, the stability of the shelf life is ensured, and meanwhile, the activity of active ingredients and enzyme is maximum kept. The enzyme prepared through the preparation method has the characteristics of high anti-oxidation activity, richness in enzymes and high enzyme activity; the appearance is clear and transparent, the flavor is sour, sweet and gentle, and the fruity fragrance is elegant.

The invention discloses a processed cheese stored in the room temperature and a method for preparing the same. The processed cheese stored in the room temperature comprises the materials of, 15% to 60% of natural cheeses, 2% to 14% of fat products, 3% to 40% of other milk solids other than the natural cheeses and the fat products, 4% to 10% of starch, 3% to 7% of vegetable protein, 0.1% to 0.5% of antioxidants, 1.5% to 2.5% of emulsifying salt and 13% to 25% of water, wherein the percentages are the mass percentages that each material accounts for the total material amount; and the emulsifying salt is phosphate. According to the processed cheese stored in the room temperature and the method for preparing the same, the processed cheese can be stored in the room temperature and has at least a 4-month shelf life, and the situation that current state market cheeses can be only refrigerated is broken, so that the cheese market promotion is facilitated; the processed cheese has mild flavor and can maintain original characteristic flavors and functional characteristics of classical cheeses; the texture is hard, and the processed cheese can be packed into flexible and various snack forms.

The invention discloses a burdock fruit and vegetable beverage and a preparation method of the burdock fruit and vegetable beverage and belongs to the field of beverage production. A burdock beverage prepared by the traditional method cannot be stored for a long time, and is long in technical process, monotonous in nutrition and higher in cost. The beverage is prepared by taking burdock juice as a main material, in company with apple juice, hippophae rhamnoides juice, hawthorn juice, grape juice, peach juice, kiwi fruit juice, and adding Chinese medicinal herb, seaweed meal, sodium alginate, citric acid and the like. Compared with the traditional technology, the beverage produced by the technology is reasonable in formula, fragrant and natural, sweet, sour and tasty, has a composite flavor of burdock, an apple, hippophae rhamnoides, a hawthorn, a kiwi fruit and a carrot, and is wide in raw material source, low in price and simple and feasible to produce; ultrasonic and ultraviolet sterilization replaces the traditional high-temperature sterilization; quick sterilization can be achieved; loss of carotenoids and the like can be effectively reduced; and the added seaweed meal and the Chinese medicinal herb contain necessary highly unsaturated fatty acid EPA, DHA and the like for a human body, so that the beverage can reduce blood pressure and blood fat, resist aging, and improve immunity and radiation resistance of the human body.

The invention discloses reproduced cheese and a preparation method thereof. The reproduced cheese comprises raw materials of 5 to 30% of natural cheese, 15 to 40% of one or more fat products, 9.5 to 23% of one or more milk solids, 1.2 to 2.0% of one or more emulsification salts, 0 to 0.05% of one or more pigments, 0 to 1.8% of table salt, 0 to 0.2% of one or more flavor substances, 0 to 10% of one or more stabilizers, 0.3 to 0.6% of one or more acidity regulators, 0 to 0.1% of one or more antiseptics, and 29.05 to 46.7% of water. The preparation method comprises the following steps of 1, carrying out cutting premixing of the raw materials but the one or more fat products and the natural cheese by 2 to 5 cutting knives having blade thickness of 2.5mm at a mixing rate of 900 to 1800rpm to obtain slurry, 2, heating the slurry, the one or more fat products and the natural cheese to a temperature of 80 to 95 DEG C with stirring for emulsification, and 3, cooling and carrying out refrigeration. The reproduced cheese obtained by the preparation method has excellent meltability and drawing performances, has a shelf life of at least 6 months, overcomes the defect of poor meltability of the existing reproduced cheese in the Chinese market, can be used for Pizza manufacture, retains a unique flavor and functional characteristics of the classical cheese and has a low production cost. The preparation method is simple and fast and can be operated easily.

The invention discloses a method for preparing peanut essence by a natural thermal reaction. The peanut essence is prepared by the following steps: firstly, preparing peanut kernel enzymatic hydrolysate: crushing peanut kernel, soaking the crushed peanut kernel in water according to the mass percentage being 1:5 for 10 minutes, heating the water to 90 DEG C and thermally denaturizing for 20 minutes and naturally cooling the denaturized substance to room temperature; secondly, respectively adding 4 percent compound protease and 4 percent flavourzyme, uniformly stirring and placing the mixture in a water bath of 50 DEG C for carrying out heat preservation and enzymolysis for 3 hours to obtain the peanut kernel enzymatic hydrolysate; thirdly, centrifugally filtering to obtain filtrate; and fourthly, carrying out thermal reaction: adding the following substances of 0.8-1.0 g of xylose, 0.2-0.6 g of valine, 0.3-0.5 g of phospholipid and 3.0-5.0 g of peanut oil in each 100 ml of filtrate and preparing liquid peanut essence by the thermal reaction. According to the preparation method disclosed by the invention, nut essence can be really and reliably prepared, has the advantages of pure nature, strong fragrance and favorable mouthfeel and flavor and can be used for flavor type pot foods or salty products.

The invention relates to a quick brewing process for spicy broad bean paste. The process comprises the followings steps of: pretreating soybeans and hot peppers, and preparing a strain; performing solid fermentation on soybeans; mixing raw materials and fermenting; and performing splitting charging and microwave sterilization on the product. In the invention, the raw materials and the product aretreated with a microbial fermenting technology and a microwave sterilizing technology. Due to the adoption of the microbial fermenting technology, the nutrients in the production raw materials can besubjected to bioconversion under the action of microorganisms, and the product is endowed with unique sauce flavor and plenty of bioactive ingredients such as flavones, polyphenols, saponins, melanoidines and the like, has strong sauce flavor, is spicy and delicious, and has the health-care effects of restraining cholesterol, resisting tumors, reducing blood pressure, removing radioactive substances, preventing gastric ulcer, resisting oxidation, and the like. The product has the advantages of plenty types of raw materials used for preparing the product, no addition of any pigment, antisepticor flavoring agent, contribution to the health of human bodies, and is a purely natural seasoning.

The invention relates to a fruit and vegetable drink, in particular to an asparagus and soybean compound drink, solving the technical problem of making a drink by taking asparaguses and soybeans as raw materials. The asparagus and soybean compound drink is characterized by comprising the following raw materials by weight ratio: 45-55 percent of asparagus juice, 17-23 percent of soybean milk, 6-8 percent of cane sugar, 0.04-0.06 percent of citric acid, 0.1-0.2 percent of sodium alginate, 0.04-0.06 percent of xanthan gum, 0.15-0.2 percent of CMC and the balance of water, then mixing and blending the asparagus juice, the soybean milk, the cane sugar, the citric acid, the sodium alginate, the xanthan gum and the CMC, and sterilizing at 70-80 DEG C for 5-10 min. The blended compound drink has the color and luster of tender green, special aroma of the asparagus and the soybean, proper sweet and tender flavor.

The invention belongs to the technical field of foodstuff processing, and concretely relates to rice old slurry powder, rice product self-rising flour, a producing method thereof and an application thereof. The rice product self-rising flour provided by the invention comprises main material powder, the old slurry powder, fermenting bacteria agents and accessories, wherein the old slurry powder is produced by using a traditional fermentation process; the fermenting bacteria agents comprise Custer wine yeast, active dry yeast or plant Lactobacillus; the accessories comprise a sweetener, a sour agent, an enzyme preparation, flour, red bean powder, mung bean powder, calcium carbonate and starch powder; raw materials of the main material powder are selected from one of rice, broken rice, corn, millet, black rice and red rice, or combinations thereof; and the starch powder is selected from potato powder, sweet potato powder or yam powder. The invention further discloses a producing technology of the self-rising flour. Rice steamed sponge cakes, glutinous rice cakes and other products produced by the self-rising flour of the invention have advantages of soft flavor and high quality.

The invention provides a preparation method of loquat fruit wine. The preparation method comprises the following steps: 1) pulping loquats; 2) adding SO2 for resisting bacteria and adding pectinase for enzymolysis to obtain enzymatic hydrolysate, wherein the adding addition of SO2 in each liter of loquat pulp is 50-120mg and the adding addition of the pectinase accounts for 0.6-1.1% of the weight of seabuckthorn juice; 3) regulating the sugar degree of the enzymatic hydrolysate to 20-25 degrees Brix, adding yeast accounting for 0.04-0.06% of the weight of the mixed liquid, and fermenting at 15-25 DEG C for 24-30h; 4) filtering the fermentation liquid, settling and ageing to obtain the loquat fruit wine. The original flavor and nutritional ingredients of the loquat are well maintained by using the preparation method and the obtained loquat fruit wine has strong fragrance, soft and pure taste and unique flavor.

The invention discloses a process for fermenting soy sauce through biological enzymolysis. The process comprises the following steps: material selection, starter making, salt water preparation, fermented grains making, reflux pouring fermentation, leaching, preparation of product oil through blending and inspection, storage and delivery. The process has the beneficial effects that a false bottom, air holes, a pouring hole and a reflux hole are formed in a fermentation tank, so that either insulated fermentation or natural temperature fermentation can be carried out and the fermentation liquor can be automatically separated from the fermented grains and can undergo reflux pouring; by adopting the reflux pouring fermentation technology used in the fermentation tank and the biological enzymolysis technology, not only the burning phenomenon in the soy sauce fermented grains fermentation process can be effectively reduced, the bitter taste of the soy sauce can be eliminated and the soy sauce has lighter color, strong fragrance and gentle flavor, but also fermentation is thoroughly carried out, the soy sauce fermented grains are not sticky, the product yield is increased and the production cost is reduced; by adopting the advanced equipment, such as an inoculation mixing machine, a disk starter making machine and a sterilizer, the labor intensity is reduced, the production becomes more industrial, automatic and mechanical and the management becomes more scientific.

The invention discloses an egg-milk powder essence composition and a preparation method thereof. The egg-milk powder essence composition comprises the following components in parts by weight: 35-50 parts of enzymatic hydrolysate, 35-44 parts of maltodextrin, 4-6 parts of starch sodium octenylsuccinate, 1-3 parts of glucose powder, 0.2-0.4 part of sodium alginate, 0.1-0.3 part of sodium carboxymethylcellulose, 4-6 parts of an egg-milk essence base and 1.5-3.5 parts of palm oil, wherein the enzymatic hydrolysate is mainly prepared by the step of carrying out heating and enzymolysis on raw materials, wherein milk and egg pulp are used as the raw materials, and protease and phospholipase are used as catalysts. According to the egg-milk powder essence composition, flavors of the milk, egg white and egg yolk are naturally and realistically integrated; meanwhile, the egg-milk powder essence composition has excellent high temperature resistance and can be used for directly perfuming baking foods, candies, milk products and leisure foods so as to enable the baking foods, candies, milk products and leisure foods to have the egg-milk flavor.

The invention relates to a processing technology of half-fermentation wild jujube leaf tea, which comprises the following steps of picking tender wild jujube leaves with total lengths of 1.5-3.0cm in spring, cleaning, spreading and airing in the shade till the moisture loss is 20%-30%, using palms to repeatedly knead the wild jujube leaves in the same direction on a wood board till the wild jujube leaves are strip-shaped, drying for the first time at 50-60 DEG C till the moisture content is reduced to 30%-35%, placing into a pottery jar, squeezing, sealing, fermenting for 30-40 days at the room temperature in the shade, using 90-100 DEG C water vapor to conduct green removing for 10-20min after the fermentation is over, drying for the second time till the moisture content is reduced to 8%-12%, taking out for cooling, placing the wild jujube leaves that are dried for the second time into a sealing bag for overnight aging and moisture equilibrium, and obtaining the half-fermentation wild jujube leaf tea that is compact in appearance and soft in taste. Compared with the common wild jujube leaf tea, the wild jujube leaf tea is yellow green in color, soft in taste and rich in flavor, has delicate fragrance and color of the common wild jujube leaf tea, and has higher nutrition, and better flavor and taste.

A process for extracting the antioxidant from bamboo leaf includes such steps as washing and drying fresh bamboo leaves, boiling in water at 80-100 deg.C, filtering to obtain solution, filtering by diatomite, exchanging by resin column, eluting with alcohol, and spray drying.

The invention discloses a method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice. The method comprises the following steps of: preparing the glutinous rice flour and the glutinous rice milk beverage; carrying out enzymatic hydrolysis on the glutinous rice to obtain the glutinous rice flour as a raw material and a glutinous rice protein extraction solution; drying the glutinous rice flour as the raw material to obtain the glutinous rice milk beverage; and adding raw materials such as sucrose, malt paste sucrose and casein in the glutinous rice protein extraction solution and mixing and homogenizing to obtain the glutinous rice milk beverage. The glutinous rice flour prepared by the method disclosed by the invention maintains various texture properties of traditional glutinous rice flour and have basically consistent firmness, viscosity, cohesiveness, viscosity index curve with traditional levigation glutinous rice flour. The glutinous rice milk beverage prepared by the method disclosed by the invention accords with the sanitary standard of plant protein beverage and has the advantages of yellowish color, luster, typical rice flavor, diversified tastes, no adverse smell, gentle taste, strong aftertaste, no peculiar smell, favorable mouthfeel, liquid flowing, no precipitation or suspended matters, average particle size being 229.3nm, uniformity in texture and favorable health-care function.

The invention relates to the technical field of deep processing of chilli, in particular to naturally fermented chilli sauce and a preparation method thereof. The naturally fermented chilli sauce comprises the following raw materials in part by weight: 60 to 90 parts of fermented chilli liquid, 10 to 30 parts of fermented tomato sauce, 2 to 5 parts of glucose, 0.1 to 0.5 part of lactic acid and 1 to 3 parts of yeast liquid. The preparation method of the naturally fermented chilli sauce mainly comprises the steps of preparing the fermented chilli liquid, preparing the fermented tomato sauce and blending finished sauce. The used oak barrel has certain air permeability, so that oxygen can slowly permeate the oak barrel to make pungency soft; meanwhile, the chilli can absorb a series of aromatic materials such as vanillin and water-soluble phenol compounds such as tannin, from lignin, so that flavor is more unique; and natural fermentation is performed through natural strains, so that the obtained naturally fermented chilli sauce has soft flavor and rich nutrition.

The invention discloses a method for preparing lactobacillus fermentation type blueberry fruit juice. The method is characterized by comprising the following steps: (1) adding a compound lactobacillus fermentation agent into an MRS bouillon culture medium, activating, and sequentially adding fungus liquid into the fruit juice and culturing; (2) selecting fresh blueberries, washing, and blanching in water; (3) squeezing the blueberries into blueberry juice, grinding in a colloid mill, and finally adding cane sugar to regulate the sugar degree of the blueberry juice; (4) adding the ground blueberry juice into a hot water bath; and (5) inoculating the activated strain into the blueberry juice treated in the step (4), fermenting in an incubator, adding the fermented blueberry juice into the hot water bath, thus obtaining the lactobacillus fermentation type blueberry fruit juice. The method disclosed by the invention is simple in preparation process, good in product flavor and rich in nutrition. The lactobacillus fermentation type blueberry fruit juice drink prepared by the process is mellow and full in mouthfeel, excellent in flavor and sweet and sour in taste, can be directly drunk and has better flavor if frozen.

The invention discloses health camembert cheese and a preparation method thereof. The method comprises the following steps: (1) sterilizing raw milk and then cooling to obtain processed milk, inoculating the processed milk with a lactic acid bacteria starter and monascus spore liquid, fermenting until the pH of the material liquid is 6.2 to 6.4, and then adding chymosin and mixing to obtain milk curd, wherein monascus refers to monascus purpureus strain with storage number of CGMCC (China General Microbiological Culture Collection Center) No.8120; and (2) cutting the milk curd obtained in step (1) into blocks, agitating and removing whey, adding salt to the milk curd after whey is removed, uniformly agitating, feeding into a die to form, standing to further remove the whey, soaking with a spore solution of cryytococcus neoformans and / or pcnicillium candidium, drying and then curing to obtain the health camembert cheese. According to the health camembert cheese, the taste is easily accepted by Chinese consumers; the health camembert cheese contains high-content gamma-aminobutyric acid, monacolin and other functional active ingredients; in addition, citrinin is small in output, so that the nutritional value is raised, and the biosecurity is improved.

The invention discloses a method for manufacturing maca red wine. By the aid of the method, the problem of long wine aging time of existing methods for processing maca wine can be solved. The method includes steps of selecting base wine; enzymatic hydrolysis: manufacturing powder from maca, adding water and compound enzymes into the powder and carrying out enzymatic hydrolysis on the powder at the temperature of 10-30 DEG C under the pressure of 100-150MPa for 30-60min to obtain enzymatic hydrolysate; freeze concentration: deeply freezing the enzymatic hydrolysate extracting the maca to obtain concentrated liquid; maca extraction: adding the concentrated liquid into the base wine, extracting the base wine at the temperature of 10-30 DEG C under the pressure of 150-300MPa for 6-12h and filtering the base wine to obtain extract liquid of the maca red wine; blending: adding the extract liquid of the maca red wine into the base wine according to a mass content of 10-30% and blending the extract liquid of the maca red wine and the base wine to obtain the maca red wine. The method has the advantages that key techniques of low-temperature ultrahigh-pressure enzymatic hydrolysis, freeze concentration, low-temperature ultrahigh-pressure extracting and the like are adopted, accordingly, the aging time can be greatly shortened, the integral red wine production cycle can be shortened, ester compounds in the wine can be increased, the maca red wine tastes soft, and economic benefits can be increased for red wine production enterprises.

The present invention discloses an ultrahigh-pressure sterilization cheese food and a preparation method thereof. The ultrahigh-pressure sterilization cheese comprises the following components, by weight: 21.5-28% of milk solid substance, 25-55% of a fatty product, 1-2.5% of emulsifying salt, 0.3-0.6% of acidity prescription, 0-1.6% of a flavoring agent, 0-0.05% of a pigment, 0.01-0.1% of a preservative, 0-0.2% of flavor substance and 21-47% of water. The preparation method comprises the steps of: (1) shearing and premixing all the raw materials except the fatty product to obtain a slurry; (2) adding the fatty product to the slurry, heating the slurry, and then stirring and emulsifying the slurry; (3) carrying out quick cooling and refrigerating; (4) chopping and packaging the cheese food, then carrying out ultrahigh-pressure sterilization and refrigerating. The ultrahigh-pressure sterilization cheese can be used for making pizza and has an excellent drawing property, and the shelf life at least lasts for six months and is benefit for cheese marketing.

The invention discloses composite probiotic yoghurt and a preparation method thereof. The composite probiotic yogurt comprises the following raw materials in mass percentage: 89.595-99.19% of cow milk, 6-7% of white granulated sugar, 1.3-2.8 of a milk protein powder, 0.5-1.5% of prebiotics and 0.005-0.01% of composite probiotics. The preparation method comprises the following steps: (1) after preheating the cow milk, adding the white granulated sugar, the milk protein powder and the prebiotics, and carrying out heat-preservation mixing to obtain a mixed liquid; (2) homogenizing and sterilizingthe mixed liquid, and after cooling, inoculating the mixed probiotics for fermentation so as to obtain fermented liquid; and (3) cooling the fermented liquid, and carrying out filling to obtain the composite probiotic yogurt. Through adding the composite probiotics for fermentation, the obtained yoghurt contains many kinds of probiotics, and the number of viable bacteria of the probiotics after fermentation reaches 1010 cfu / g, the product is soft in flavor, and the yogurt is healthy and delicious pure probiotic yoghurt.

The invention relates to a cheese and a preparation method thereof. The cheese comprises the following components in parts by weight: 800-950 parts of fresh milk, 50-100 parts of white granulated sugar, 30-80 parts of sweetened condensed whole milk, 0-8 parts of whey protein powder, 0-15 parts of starch, 0-10 parts of thickening agent and 50-100 parts of lactococcus lactis. The cheese of the invention is prepared by the following procedures of burdening, homogenizing, sterilizing, cooling, adding the strains, heating on line, filling, fermenting, after-ripening and the like. The fresh little cheese produced by the invention conforms to the taste of Chinese people, and has tender and smooth mouth feel and rich nutrition, so that the cheese must be favored by domestic enterprises and consumers.

The invention discloses mellow and aromatic lard and a making method thereof. The mellow and aromatic lard comprises the following components of 100 parts of refined lard, 1.5-3.5 parts of sodium caseinate, 3-7 parts of beta-cyclodextrin, 2-8 parts of a flavoring agent, and 0.3-0.8 part of a stabilizing agent. A manner of combining ultrasound with steam is adopted to extract lard fat, and the beta-cyclodextrin is adopted for removing cholesterol from the refined lard fat. The making method has the advantages of being simple to operate, and high in extraction rate, and the made lard fat has theadvantages of being environmentally-friendly and healthy.

The invention relates to spicy beef back straps and a preparation method thereof. The spicy beef back straps are prepared from the following components in parts by mass: 100 parts of beef back straps, 20-25 parts of spicy red chili oil, 8-10 parts of vegetable protein, 6-8 parts of white granulated sugar, 3-4 parts of table salt, 1-1.5 parts of monosodium glutamate, 0.05-0.15 part of disodium 5'-ribonucleotide, 0.5-0.8 part of a yeast extract, 0.5-1.5 parts of cumin powder and 0.5-1.0 part of fennel fruit powder. According to the spicy beef back straps and the preparation method thereof disclosed by the invention, the spicy red chili oil is adopted, and the making method is unique, so that the mouth feel of the spicy beef back straps is increased and improved; and the vegetable protein is added, so that the flavor is gentle, the product state is excellently improved, besides, the protein content is greatly increased, and both of the product flavor and the nutrient value of the spicy beef back straps are increased.

The invention discloses a preparation method of hand-ripped processed cheese. The processed cheese comprises the following raw materials: 42-66% of milk solid, 1.5-2.6% of emulsifying salt, 0.3-0.6% of acidity regulator and 15.23-47.54% of water, wherein the milk solid comprises 10-22% of rennet casein, and 15-50% of cheese and one of milk protein powder, whole milk powder and dried skim milk; and the emulsifying salt comprises 0.4-0.7% of sodium hexametaphosphate, 0.9-1.5% of citrates and one of 0.2-0.4% of potassium phosphate, 0.2-0.4% of sodium phosphate, potassium pyrophosphate and sodiumpyrophosphate. The preparation method comprises the following steps: (1) mixing the raw materials except the cheese, stirring the mixture at 20-30 DEG C and carrying out shearing and premixing; (2) mixing pulp obtained through premixing with the cheese, heating the mixture to 80-95 DEG C under the condition of stirring and carrying out heat preservation and emulsification under stirring for 4-12 minutes; and (3) cooling and forming the above product within 10 minutes, thus obtaining the processed cheese. The invention also discloses the hand-ripped processed cheese prepared by the method. Thehand-ripped processed cheese has low content of fat, excellent hand ripping property and at least six-month shelf life.

The invention provides a selenium-enriched purslane compound fresh vegetable nutrition juice and a preparation method, wherein the selenium-enriched purslane compound fresh vegetable nutrition juice comprises raw materials with parts by weight: selenium-enriched purslane 30-40 parts, celeries 5-10 parts, cucumbers 5-10 parts, carrots 10-15 parts, radishes 5-10 parts, fresh corns 5-10 parts, bitter gourds 5-10 parts, Chinese cabbages 5-10 parts, chaenomeles speciosa 5-10 parts, lemon juices 0.5-1 part and water 100-120 parts. The method for preparing the selenium-enriched purslane compound fresh vegetable nutrition juice comprises steps: all raw materials beside lemon juice and the water are removed, are smashed in a frozen state orderly by de-seeding and mixing, are added with water to beat and are filtered to remove slag, and further use the lemon juices to mix juice, thereby obtaining the selenium-enriched purslane compound fresh vegetable nutrition juice. The selenium-enriched purslane compound fresh vegetable nutrition juice has the advantages of nutritive equilibrium, rich nutritional ingredients and high selenium content and the like, and has the effects to improve immunity, prevent cancer and chronic diseases and prolong life and the like, and the method for preparing the selenium-enriched purslane compound fresh vegetable nutrition juice is high in juice yield, high in dissolution rate of nutrient substances and less in heat loss.

The invention discloses cornus officinalis juice, yoghourt, preparation methods of the cornus officinalis juice and the yoghourt, as well as a raw material composition. The preparation method of the cornus officinalis juice disclosed by the invention comprises the following steps: taking fresh cornus officinalis fruits; cleaning, squeezing juice and filtering; mixing skim milk with filtered fresh cornus officinalis fruits, standing and taking away the puckery taste; and filtering again. Both the raw material composition and the yoghourt which are disclosed by the invention contain the cornus officinalis juice. The preparation method of the cornus officinalis juice disclosed by the invention is simple in steps, convenient to operate, and low in energy consumption; and the prepared cornus officinalis juice is ruby red in color and luster, clear in texture, sour in taste, and free of a bitter taste. The yoghourt disclosed by the invention contains the cornus officinalis juice and yam flour, is comprehensive in nutrition, has multi-health efficacies, is fine and uniform in texture, and moderate in viscosity, does not separate out whey, has unique aroma of the cornus officinalis and frankincense of fermented milk, and is moderate in acidity and sweetness, fresh and smooth in taste, and free of peculiar smell. The preparation methods of the cornus officinalis juice and the yoghourt, which are disclosed by the invention, are simple in processes, and suitable for industrial production.