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46results about How to "Milky white" patented technology
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Chinese herbal medicine health-care cigarette
InactiveCN101690613ASolve the disadvantages of containing a large amount of tar and other harmful substancesSolve the problem of irritating and easily causing drynessTobacco treatmentCigar manufactureChrysanthemum FlowerPeppermints
The invention discloses a Chinese herbal medicine health-care cigarette, comprising a cigarette stem and a filter tip connected with the cigarette stem, wherein shredded tobacco is contained in the cigarette stem; the shredded tobacco is prepared by mixing Chinese herbal medicines, Chinese alpine rush fibers and essence; the Chinese herbal medicines comprise elm bark powder matched with one or a plurality of radix isatidis, lotus leaf, peppermint leaf, tea leaf, honeysuckle flower, chrysanthemum flower, clove, liquorice, ginger, radix scutellariae and Chinese thorowax. The Chinese herbal medicine health-care cigarette adopts the elm bark powder instead of the traditional shredded tobacco adhesive containing large amounts of coke tar and other harmful substances, uses the Chinese alpine rush fibers and the essence as the auxiliary materials and combines the Chinese herbal medicines to prepare the Chinese herbal medicine health-care cigarette of which the mouth feel, the lasting taste, the burning speed and the ash color are close to those of the traditional cigarette. The health-care cigarette does not contain harmful substances contained in the traditional cigarette, so that smokers can enjoy the feel of traditional smoking and absorb the abstract of the Chinese herbal medicines at the same time; and therefore, the health-care cigarette performs the functions of keeping good health and strengthening the body.
Owner:何奇伟
Boiled lotus root slice processing technology and product thereof
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.
Owner:YANGZHOU HUSN VEGETABLE FOOD
Processing method for high-fiber coconut embrittlement
The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Preparation method of white jade glass tableware
InactiveCN102826756APracticalNo pollution in the processGlass pressing apparatusGlass tempering apparatusPotassium carbonateBarium carbonate
The invention discloses a preparation method of white jade glass tableware, which comprises the following steps: preparing 64-66 parts of quartz sand, 7-9 parts of glass cullet, 15-21 parts of borax pentahydrate, 10-14 parts of sodium carbonate, 8-12 parts of ammonium dihydrogen phosphate, 6-9 parts of calcium carbonate, 2-4 parts of potassium carbonate, 1-3 parts of zinc oxide, 1-3 parts of aluminum oxide powder, 1.5-2.5 parts of barium carbonate and 0.06 part of cerium oxide; and evenly mixing the raw materials, melting in a melting furnace, forming, polishing, annealing and tempering. The whole production process can not generate fluorides, and thus, can not pollute the environment; and the prepared white jade glass tableware does not have toxicity, smell or qualitative change, and satisfies the national sanitary standard.
Owner:江苏宝恒新材料科技有限公司
Dwarfing close-planting high-yield cultivation method of milk jujubes
The invention discloses a dwarfing close-planting high-yield cultivation method of milk jujubes, and belongs to the technical field of plant cultivation. The method includes selecting and settling an afforesting land; selecting and planting seedlings; managing soil; managing fertilizer and water; irrigating, namely discharging water in the rainy season and guaranteeing adequate moisture in the periods of flowering and fruit ripening; managing the fruit bearing period; shaping and pruning jujube trees; comprehensively controlling plant diseases and insect pests; and harvesting, namely starting to harvest after the August fifteenth in each year, and picking manually. According to the technical field, the method has the advantages that the survival rate of the jujube trees is high, management is uniform, canopy is tall, the jujube trees are economical and have long lives, the milk jujubes are high and stable in yield, fruits are in a long oval shape, surface is smooth, color is creamy white, taste is delicate and sweet, the milk jujubes are excellent varieties used for processing candied jujubes, market competitiveness can be improved greatly, and economic benefits are provided.
Owner:郎溪县侯村蜜枣场
Preparation method of instant silverfish protein powder
InactiveCN106234752AIncrease added valueIncrease contentProtein composition from fishCentrifugationAdditional values
The invention relates to a preparation method of instant silverfish protein powder. Silverfishes are taken as a raw material, and processes of raw material pretreatment, smashing, enzymolysis, enzyme deactivation, centrifugation, fishy smell elimination, concentration and spray drying are carried out, so that the instant silverfish protein powder is prepared, wherein silverfish protein hydrolysis degree reaches 49.10%, silverfish protein recovery rate reaches 98.00%, the product is milky white in colour and luster and convenient to carry, has no fishlike smell, is long in storage period, easily soluble and easily dispersed and is a functional fish protein powder product, and health food is provided for human while additional value of silverfishes is improved. Technology is relatively simple, and enzymolysis time is short, so that the preparation method of the instant silverfish protein powder is applicable to industrial application. The preparation method of the instant silverfish protein powder has positive influence on further developing the silverfishes and expanding types of highly processed products of the silverfishes.
Owner:CHAOHU UNIV
Natural roxburgh rose and pear compound juice and production method thereof
The invention discloses natural roxburgh rose and pear compound juice and a production method thereof and belongs to the technical field of drinks. The natural roxburgh rose and pear compound juice is mainly made from roxburgh rose and pear. Raw materials include, by weight, 36 parts of pear, 5 parts of roxburgh rose, 5 parts of water, 0.00023 part of xanthan gum, and 0.00023 part of acidic sodium carboxymethylcellulose. The natural roxburgh rose and pear compound juice and the production method thereof have the advantages that no sweetener or sour agent is added in production, the natural roxburgh rose and pear compound juice has the flavor most approximate to that of fresh fruit, is even in texture, milky white in color and palatable in sweetness and sour, has featured fragrance of the pear, is rich in vitamin C, phenols and minerals such as calcium, phosphorus and ferrum, and is suitable for all people to drink.
Owner:徐州林泉绿色食品饮料厂
A kind of beverage containing ginseng and wood frog oil and its preparation method
InactiveCN102283415AMilky whiteGive full play to the health functionFood preparationGinsengOviductus Ranae
The invention provides a health-care beverage containing ginseng and oviductus ranae, which comprises the following components in percentage by weight: 0.01-0.1 percent of ginseng, 0.01-0.1 percent of oviductus ranae, 0.1-0.3 percent of tuckahoe and 0.1-0.5 percent of lotus seed. The health-care beverage disclosed by the invention has health-care efficacies of improving the immunity and resistingageing of a human body if the health-care beverage is used for a long term. The invention further provides a preparation method of the health-care beverage.
Owner:孙洪斌 +1
Method for preparing chicken feet with pickled peppers
The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following specific operation steps: (1) pretreating raw materials, namely, washing white, stain-free and odor-free chicken feet; (2) segmenting, namely, segmenting the chicken feet into 3-4 blocks; (3) soaking and whitening, namely, soaking the segmented chicken feet for three times by using a composite salt soaking solution, wherein a weight ratio of the chicken feet to the composite salt soaking solution is 1:(4-5); (4) boiling, namely, boiling for 9-10 minutes; (5) cooling to room temperature, infusing by using pickled pepper infusing solution, sterilizing, performing vacuum package and checking, wherein the composite salt soaking solution consists of the following substances in parts by weight: 3-5g of salt, 0.1-0.3g of sodium bicarbonate and 95-97g of water, and the water is living and drinking water which meets the national standard and has a pH value of 6.5-6.8.
Owner:HEFEI UNIV OF TECH
Process for manufacturing glutinous rice balls
The invention discloses a process for manufacturing glutinous rice balls. The process is used for solving the problems of heavy taste of the balls on the market at present, fatness after eating too much, slight difference in the taste and failure to meet the demand of the people on the nutrient, healthy and scientifically green foods due to the loss of nutrients because the balls require deep fry. The invention has the beneficial effects that the process is simple, and the balls have fresh taste, rich nutrient and good healthcare function.
Owner:XIAOJIAN TECH DALIAN
Manufacturing process of simulated white jade glass tableware
The invention discloses a manufacturing process of simulated white jade glass tableware. The simulated white jade glass tableware comprises, by weight, 65-68% of quartz sand, 6-8% of cullet, 10-15% of borax pentahydrate, 12-15% of soda ash, 10-12% of ammonium biphosphate, 6-8% of calcium carbonate, 3-5% of potassium carbonate, 1-3% of zinc oxide, 1-3% of alumina powder, 1.5-2.5% of barium carbonate and 0.06% of cerium oxide. The white jade glass tableware has fine hand feeling, vivid jade texture, milky white and bright color, hard texture, corrosion resistance, heat resistance, impact resistance and strong microwave transmission performance, and is very suitable for a microwave oven.
Owner:赵凯志
Preparation method of oat juice compound beverage
InactiveCN105707596ASimple production processIncrease contentFood ingredient functionsOrganic acidCooking & baking
The invention discloses a preparation method of an oat juice compound beverage. The oat juice compound beverage is prepared by raw materials cleaning, baking, pulping, juice squeezing, blending and conditioning, homogenizing, sterilizing and canning. According to the oat juice compound beverage, on the basis of keeping all nutritional ingredients of oat milk, juice is added into the oat milk, thus the contents of vitamin, organic acid, oligosaccharide and mineral substances in the juice beverage are enhanced; the juice beverage is enabled to contain polyphenols, and thus the nutritional value of the juice beverage is higher than that of a similar product. The oat juice compound beverage has rich oat characteristic flavor, and sweet and sour taste of juice, and is milky-white in color, comprehensive in nutrition, good in mouth feel, high in stability, simple in production process and is especially suitable for industrial production.
Owner:GUILIN SEAMILD BIOTECH DEV
Technique for making areca taro modified starch
The invention provides a process for making yam betel denaturated starch, which is characterized by comprising the following steps of: 1) yam betel selection; 2) cleaning and peeling; 3) slicing and bleach wash; 4) steam boiling; 5) milk making; 6) steam cooking; 7) constant temperature and pressure extrusion; 8) skin making; 9) cooling and skin coiling; 10) low-temperature maturing; 11) strip cutting; 11) drying; 12) superfine crushing; and 13) sieving inspection. The process adopts constant temperature and pressure screw extrusion 'physical modification' and superfine crushing techniques to rearrange yam betel starch particles and improve the fiber structure of yam betel to make the fibrous tissue achieve fineness, a milky color, high organoleptic quality and good taste, avoids damages to the nutrients of the yam betel, and keeps the original color, fragrance and natural taste.
Owner:ANHUI PANPAN FOOD CO LTD
Preparation method of fish-mutton soup
The invention relates to a preparation method of fish-mutton soup. The preparation method comprises the steps of: dicing the mutton, adding water and anise, then boiling, deboning, taking the meat on the back of the fish, putting the fish head and the fish bones into an oil bath, frying, and then putting into a slow cooker, adding water, boiling, then adding the deboned mutton, the mutton bones and the fried fish head and the fried fish bones, adding a seasoning bag, and then boiling until the soup becomes milk white to obtain the fish-mutton soup. The fish-mutton soup does not have the smell of fish and the smell of mutton, is savoury and mellow in taste, tasty but not greasy, rich in various inorganic salts necessary for a human body, such as calcium, phosphorus, ferrum, iodine and the like, and has the advantages of warming the stomach, expelling the coldness, improving the taste, enhancing the kidney and tonifying Yang, smoothening the skin and the like.
Owner:福建鲲鹏生态农业有限公司
Method for removing chlorogenic acid and producing sunflower seed beverage
InactiveCN101473987AImprove stabilityStrong aromaFood preparationChlorogenic acidAdditive ingredient
The invention discloses a method of removing chlorogenic acid to produce sunflower seed beverage, comprising the following steps: (1) the removal of chlorogenic acid in sunflower seeds: according to the quality ratio 1:4-7, the sunflower seeds are immersed in NaHCO3 water solution with the quality percentage concentration of 0.1-0.5 percent for 20-40min at 50-60 DEG C, and then filtered, and the times of immersing and filtering are 2-4; (2) grinding and preparation; (3) homogenization, packing and sterilization, then the sunflower seed beverage with the chlorogenic acid removed is produced. In the method of removing the chlorogenic acid to produce the sunflower seed beverage, the process of removing the chlorogenic acid only requires 1-2 hours, and the removing rate of the chlorogenic acid is larger than 80 percent. The method has the advantages of less nutrition losses, energy saving and consumption reduction, subsequent beverage processing influence-free, etc. The sunflower seed beverage made by the invention well maintains nutritional components in the sunflower seeds and has the advantages of good product stability, heavy aroma, opal color and drinking convenience.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Pachyrhizus erosus chips and production method thereof
InactiveCN103876075AEasy to eatSolve the defect that the eating method is too singleFood preparationFlavorDesalination
The present invention discloses pachyrhizus erosus chips and a production method thereof, wherein the pachyrhizus erosus chips are produced by adopting pachyrhizus erosus as a raw material and carrying out slicing, sousing, desalination, cooking and other steps. The prepared pachyrhizus erosus chips have characteristics of milky white color, crisp texture, unique flavor, safty, health and convenient eating.
Owner:梁春梅
Production method for soybean milk porridge can
InactiveCN105146297AStrong fragranceMilky whiteFood preparationMilk substitutesHeating timeJaponica rice
The invention discloses a production method for a soybean milk porridge can, and relates to the technical field of deep agricultural product processing and food processing. The production method comprises the following steps: cleaning sticky rice and japonica rice, and draining water of the rice; preparing fresh raw soybean milk, dissolving seasonings into the fresh raw soybean milk, and heating to 88-92 DEG C; separately packaging the sticky rice and the japonica rice which are drained into cans, filling the cans with the fresh raw soybean milk heated to 88-92 DEG C, and sealing the cans when the cans are hot; finally sterilizing the sealed cans under the environment with the temperature of 120-125 DEG C for 20-30 minutes, and quickly cooling to 38-42 DEG C. The processed product has mellow natural soybean milk fragrance, is proper in stickiness, looks milky white, is tofu pudding-free, and tastes fresh and smooth. By virtue of a special technology, food materials are not needed to be repeatedly boiled, and the heating time is short, so that the nutritional components of the food materials are kept, and a sterilization effect can be achieved; the product is commercially germfree, and can be stored for a long time under normal temperature.
Owner:扬州泰悦食品有限公司
Method for preparing active polypeptide solution of fresh water fish protein
InactiveCN100401907CMilky whiteAdd flavorProtein composition from fishAnimal proteins working-upFlavorLactobacillus
Owner:湖北泰尔生物工程有限公司
Method for producing histones by utilizing soybean protein concentrate
InactiveCN105685369ANo smellReduce energy consumptionProteins working-up by texturisingFood ingredientsPoor qualitySoybean protein
The invention discloses a method for producing histones by utilizing soybean protein concentrate and belongs to the technical field of food processing, aiming at overcoming the defects that histones produced in the prior art have a low yield and poor quality, a production process is complicated and the cost is high. The method comprises the following steps: (1) crushing and sieving; (2) conditioning; (3) extruding and expanding; (4) cutting; and (5) drying. The method disclosed by the invention is suitable for producing the histones, is simple in production process and low in cost, and the quality of the product is excellent.
Owner:SHANDONG SANWEI SOYBEAN PROTEIN CO LTD
Michelia alba color noodles and preparation method thereof
ActiveCN106901175ALow grayscaleStrong anti-browning abilityFood thermal treatmentFood mechanical treatmentGray levelMichelia
The invention discloses michelia alba color noodles. The noodles are prepared through wheat flour, edible water and edible salt, wherein the ratio of wheat flour to edible water is (25-35):1; the ratio of wheat flour and added edible salt is 100:(1-3); the wheat flour is formed by grinding and mixing 25-35 parts by weight of Shannong 26-2, 25-35 parts by weight of Suixuan 101, and 30-50 parts by weight of Fanmai-8. Compared with noodles in the prior art, the michelia alba color noodles have the advantages that the FSV and the peak viscosity of the used wheat flour are high; in addition, the gray level of the wheat flour is low, and the color is bright; the noodles prepared through the abovementioned wheat flour are provided with michelia alba color without using an additive for improving the brightness and the color; the noodles are milk white, high in transparence, and soft and smooth in taste; the wet noodles are high in anti-browning performance; in addition, the noodles prepared through the preparation method meets the demand on high elasticity without using a fiber-strengthening agent.
Owner:COFCO XINXIANG WHEAT
Chicken bone soup-stock as well as preparation method thereof
InactiveCN103478795BMilky whiteStable stateFood ingredient as thickening agentFood ingredient as flavour affecting agentMonoglycerideCarrageenan
Owner:SOUTH CHINA UNIV OF TECH
Method for preparing nutritious broad beans by stir-frying and immersing
Relating to a food processing method, the invention specifically relates to a method for preparing nutritious broad beans by stir-frying and immersing, and the method can make broad beans soft but not powdered and keep the basic shapes of broad beans. The method of the invention comprises the steps of: 1) stir-frying dry grain broad beans to well cooked for standby application; 2) immersing the stir-fried broad beans in warm water with a temperature of 50-60DEG C for 3-5h; 3) steaming the immersed broad beans in a cookware for 20-30min; 4) putting the steamed broad beans in a slightly boilingflavoring solution and immersing them for 5-12h with fire extinguished, thus obtaining the edible broad beans. The broad beans processed by the method of the invention maintains the characteristics of high protein content, low sugar content, and high iron content of raw materials. Besides suitable for all human groups to eat, the broad beans processed by the method of the invention are more suitable for diabetic patients.
Owner:QINGHAI YUANXING INDAL & TRADING
Cattle fattening feed and preparation method thereof
PendingCN110447771AEasy to absorb and utilizeImprove absorption and utilizationFood processingAnimal feeding stuffIntramuscular fatYeast
The invention provides a cattle fattening feed, and relates to the technical field of animal feeds. The cattle fattening feed disclosed by the invention is obtained through fermenting the following raw materials of corn straw, soybean meal, sweet potato vines, wheat bran, shrimp and crab scrap proteolysis substances, pine twigs, argy wormwood leaves, black beans, medicated leaven, cyrtomium rhizomes, haws, broad beans, Chinese yams, aloe, bighead atractylodes rhizomes, great burdock achene, wrinkled gianthyssop herbs, cortex magnoliae officinalis, perilla frutescens, salt, yeast powder and lactic acid bacteria powder. When the feed is used as a feed for cattle at the fattening period, the dressing percentage of the obtained cattle can reach 59.2%, the meat production rate can reach 68.44%,and the net meat percentage can reach 42.18%. Beef is milky white in color, intramuscular fat precipitate is uniform and close in distribution, the meat quality is tender, and the smell is pure. Thecattle fattening feed is a feed for the cattle at the fattening period, which takes account of fattening effects and the mouth feel of the beef.
Owner:XICHANG COLLEGE
Making technology of nutrient candied morchella
InactiveCN105053447ANo side effectsMushroom body intactConfectionerySweetmeatsBiotechnologyAnimal science
The invention discloses a making technology of nutrient candied morchella, and belongs to the field of food processing. The making technology is characterized by comprising the following processing technological processes: selecting morchella as raw materials, and processing the selected morchella; scalding and rinsing the processed morchella with a hardener; immersing the rinsed morchella with sugar; heating and concentrating the immersed morchella with sugar; baking the concentrated morchella; coating a layer of sugar on the baked morchella; and packaging the morchella of which the surface is coated with sugar. The making technology has the benefits that products are complete in morchella bodies, the morchella is uniform and consistent in shape, the color is milky white, the tissue is nourishing and slagging, and the nutrient candied morchella is rich in syrup, and fragrant, pure and sweet in taste, and has the special flavor of the morchella. The nutrient candied morchella products are delicious in taste and rich in nutrition, also have the efficacies of strengthening bodies, preventing and treating diseases and prolonging the life, and are an environmentally-friendly nourishing product which does not contain any hormones or side effects.
Owner:葛昌富
A method for dwarfing and densely planting high-yield cultivation of milk jujube
InactiveCN103583299BImprove survival rateEasy to manageCultivating equipmentsRipeningEconomic benefits
The invention discloses a dwarfing close-planting high-yield cultivation method of milk jujubes, and belongs to the technical field of plant cultivation. The method includes selecting and settling an afforesting land; selecting and planting seedlings; managing soil; managing fertilizer and water; irrigating, namely discharging water in the rainy season and guaranteeing adequate moisture in the periods of flowering and fruit ripening; managing the fruit bearing period; shaping and pruning jujube trees; comprehensively controlling plant diseases and insect pests; and harvesting, namely starting to harvest after the August fifteenth in each year, and picking manually. According to the technical field, the method has the advantages that the survival rate of the jujube trees is high, management is uniform, canopy is tall, the jujube trees are economical and have long lives, the milk jujubes are high and stable in yield, fruits are in a long oval shape, surface is smooth, color is creamy white, taste is delicate and sweet, the milk jujubes are excellent varieties used for processing candied jujubes, market competitiveness can be improved greatly, and economic benefits are provided.
Owner:郎溪县侯村蜜枣场
A kind of preparation method of enzymolysis oat milk product and ultra-high pressure sterilization
Owner:BRIGHT DAIRY & FOOD CO LTD
Preparation method of instant fresh water fish peptide powder
The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be usedfor manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.
Owner:JIANGNAN UNIV
A kind of magnolia white noodles and preparation method thereof
ActiveCN106901175BLow grayscaleStrong anti-browning abilityFood thermal treatmentFood mechanical treatmentBiotechnologyWheat flour
Owner:COFCO XINXIANG WHEAT
A kind of processing method of high-fiber coconut fruit embrittlement
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Method for improving stability of fish soup flavor material
PendingCN113892618AMilky whiteDeliciousFood homogenisationMulti-step food processesBiotechnologyFlocculation
The invention relates to the field of food, in particular to a method for improving stability of a fish soup flavor material. The method comprises the following steps: (1) frying fish flesh leftovers with edible oil; wherein the fish flesh leftovers are byproducts in a processing process of fresh fish and comprise fish bones and minced flesh; (2) adding water, decocting for 30-90 min, and filtering; and (3) taking the filtered fish soup and homogenizing under 10-40 Mpa. The fish soup flavor material obtained through the method has good stability and stable appearance quality in a storage period, is free of phenomena of layering, precipitation, flocculation or grease separation and the like, and does not have an obvious change of sensory evaluation. The by-products in aquatic product processing can be effectively utilized, cost is reduced, waste and economic loss are avoided, and the method has a good market prospect.
Owner:SHANGHAI OCEAN UNIV +1
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