93results about How to "Preserve nutrition" patented technology

The invention relates to sweet potato fine dried noodles and a preparation method of the sweet potato fine dried noodles. The weight portion of the components are that: 100 portions of wheat flour and 30 to 50 portion of fresh sweet potatoes; the process is that: cleaning the fresh sweet potatoes, shattering and grinding to pulp; adding the pulp into the wheat flour, stirring and kneading the wheat flour; the process of cooking, suppressing, slicing, drying, cutting, packing, checking up, which is the same as the common production process of fine dried noodles. And then the sweet potato fine dried noodles with bright color, sweet taste, rich nutrition and convenience are produced. The invention has the advantages of simple production process, low processing cost, less investment on equipments, low energy consumption, saving all the nutrition of the sweet potato without loss. The sweet potato fine dried noodles are the popular nutritive food with special flavor.

The invention provides functional Ziyu Chinese yam and fruit composite juice and a preparation method thereof, belonging to the technical field of fruit juice processing. The composite juice is prepared from the following raw materials in parts by weight: 20-35 parts of Ziyu Chinese yam, 8-15 parts of red pitaya pulp, 10-18 parts of mulberry fruits, 8-15 parts of red beans, 12-20 parts of color fixative, 2-5 parts of stabilizer, 15-50 parts of sweetening agent, 2-8 parts of acidity agent, 0.2-0.3 part of alpha-amylase, 0.2-0.4 part of glucoamylase, 0.15-0.25 part of cellulase, 0.15-0.25 part of protease, 0.02-0.03 part of pectase and 360-650 parts of water. The fruit juice has efficacy of nourishing yin, supplementing blood, tonifying spleen, nourishing stomach, maintaining beauty and keeping young. With the adoption of the preparation method, nutrition and fragrance of each component can be well kept. A purple color can be kept due to the addition of the suitable color fixative. In addition, the produced beverage is uniform, fine and smooth in texture, and is sour, sweet and delicious in taste without precipitation.

The invention discloses a concentrated purple sweet potato juice preparation method, the processing process does not need mechanical barking, when a purple sweet potato is crushed, through adding amylase and pectinase, the potato juice squeezing performance and the juice yield can be improved; soft water is further added in squeezed potato dregs to be squeezed again, and the juice yield is improved; when enzymolysis is carried out, the amylase, the pectinase and protease are used together to reach a better clear juice effect; and when purple sweet potato juice is concentrated, essences are refilled in the concentrated purple sweet potato juice, so the flavor of the purple sweet potato juice is improved.

The invention discloses a sea cucumber slicing process technology, which mainly comprises the steps of primary boiling, soaking, intermediate arrangement, secondary boiling, secondary soaking, quick freezing, slicing, drying and packing. Different containers are appropriate for processing to avoid skin decay due to long storage of fresh sea cucumber or long-time defrosting of sea cucumber and guarantee freshness of the product.

The invention discloses lucid ganoderma coffee which comprises the following materials: 0.2 percent of table salt, 0.2 percent of calcium phosphate, 0.2 percent of carrageenan, 0.4 percent of coffee powder essence, 9 percent of instant coffee powder, 10 percent of whole milk powder, 20 percent of vegetable fat powder, 35 percent of lucid ganoderma particulates and 25 percent of white granulated sugar. The mixed materials are poured into a mixer of V model to be mixed for 30 minutes, the mixed materials are packaged into specified packages through an automatic packaging unit, and finally the packages are detected with a metal detecting instrument to ensure that the finished product is free of metal. The defects of the prior art are overcome, and lucid ganoderma, especially Jingde whiteboard lucid ganoderma is taken as the material and is subjected to extraction and granulation to prepare the lucid ganoderma coffee. In the prepared lucid ganoderma coffee, the original nutritious and medicinal value of the lucid ganoderma are reserved, and the taste and the refreshing effect of coffee are also reserved. The lucid ganoderma coffee is packaged and is convenient to carry and use.

The invention discloses a method for irradiating fish for retaining freshness. Fresh live fish is adopted as the raw material; pretreatment of the fish is performed at a low-temperature condition (the temperature lower than 15 DEG C); the fish is subjected to vacuum prepackaging through food grade packaging bags; Co 60 is adopted to irradiate the prepackaged fish with the irradiation amount of 0.5-3 kGy; thereafter, the prepackaged fish is preserved at a low-temperature condition with the temperature of 0-2 DEG C, so that the purpose of retaining freshness of fish is achieved. The method is an environment-friendly, energy-saving, and efficient technology for retaining freshness, has a low application cost, and conforms to the development tendency of modern fish retaining freshness technology.

The present invention discloses a shii-take sauce processing method which includes the following steps: a, selecting and preparing materials: main material is dried shii-take, and auxiliary materials consist of fermented soya beans, thick broad-bean sauce, fermented flour prepared sweet sauce and corn starch, or consist of red chilies, garlic, fresh ginger, thick broad-bean sauce and corn starch, or kohlrabi, hot pickled mustard tuber, red chilies, garlic, fresh ginger and corn starch; b, salt pickling: the shii-take is squeezed to remove water, the squeezed shii-take is diced, and edible salt is added into the diced shii-take to conduct salt pickling; c, material blending and frying: the auxiliary materials and additives are added to the shii-take, the mixture is stirred evenly, and the stirred mixture is added into a frying pan with vegetable oil to be stir-fried; and d, packaging and sterilizing: finally the shii-take is subjected to quantitative filling, the filled shii-take is vacuum sealed, the sealed shii-take is sterilized, and finally the sterilized shii-take is cooled and the cooled shii-take is dried to obtain the finished products. The salt pickled shii-take prepared by the shii-take sauce processing method is not easy to be deteriorated in the processing, backup and storage period, the original taste and nutrition of shii-take are preserved. At the same time, by combining frying, the shii-take is tastier and the processed shii-take has a purer and more delicious taste.

The invention discloses edible fungus delicatessen and a preparation method thereof; the delicatessen is prepared with cubed mushroom, salad oil, chili powder, monosodium glutamate, salt, sugar, flour, sesame and special spice by a certain ratio. The invention has a unique prescription and good taste, adopts an innovative preserving and freshness keeping technology to obviously reduce the addition of preservative, and obviously prolong the product guarantee period.

The invention discloses a Chinese magnoliavine layering propagation method, and belongs to the technical field of plant cultivation. The method comprises following processing steps: 1) digging trenches on the land around descendants of a Chinese magnoliavine seed tree; layering the descendants serving as layered branched in the trenches; filling and leveling up the trenches; enabling front segments of new shoots to be exposed on the land; pinching the descendants; and separating the descendants from the seed tree at the base after the plant goes into a dormancy stage; and 2) digging out the rooted layered branches; cutting the rooted layered branches into single bud branches provided with roots; cultivating each single bud branch with the eye being upward; covering buds with soil; applying a soil bactericide for one time; shading the buds; and removing the shading after seedlings survive. By employing the method, the operation is easy, the seedling growing speed is fast, the survival rate of the seedlings is high, and the management is facilitated. The method is a Chinese magnoliavine vegetative propagation cultivating method having relatively high promotional values.

The invention discloses a preparation method of a stylosanthes guianensis biological feed. The stylosanthes guianensis biological feed is prepared by the following steps of: chopping stylosanthes guianensis; adding sugar and third-grade seed liquid of lactobacillus plantarum; uniformly mixing; and exhausting, sealing and storing. The preparation method has a simple process, takes the stylosanthes guianensis as a major raw material, has a wide raw material source and low cost. An acid environment is created through the fermentation of lactobacilli, so that harmful microorganisms are suppressed. The stylosanthes guianensis is stored and the nutrition of the stylosanthes guianensis is kept effectively. The biological feed has high cellulose content, fresh scent and high palatability and digestibility and is a high-quality animal feed.

The invention discloses an instant Chinese chestnut processing method, and belongs to the technical field of food processing. The method comprises the following steps: a. selecting materials, namely selecting uniform, fresh and full Chinese chestnuts free from phenomena of being eaten by insects and mildewing; b. shelling, namely shelling the Chinese chestnuts; c. storing, namely storing the Chinese chestnuts obtained from the step b in a freezer for 40min, wherein the temperature inside the freezer is -36 DEG C and the humidity is 70%-78%, and then storing the Chinese chestnuts in a refrigerating house, wherein the temperature inside the refrigerating house is -18 DEG C and the humidity is 70%-78%; d. steaming, namely steaming the Chinese chestnuts in a sectional heating mode; e. packaging, namely packaging the Chinese chestnuts in a vacuum seal environment; and f. sterilizing, namely sterilizing the Chinese chestnuts so as to obtain the instant Chinese chestnuts. The Chinese chestnuts disclosed by the invention are free from any additive; the original natural flavor of the Chinese chestnuts which are sweet and soft is maintained, the Chinese chestnuts are kept golden in color, and nutritional ingredients are protected from being lost as well.

The invention relates to an original cod flavor quick-frozen prepared food which comprises the following components in percentage by mass: 50-80 percent of cod meat, 0.5-10.0 percent of white granulated sugar, 1.0-20.0 percent of wheat flour, 1.0-20.0 percent of corn flour, 1.0-20.0 percent of potato starch, 1.0-5.0 percent of edible oil, 0.04-0.2 percent of a swelling agent, 0.001-0.01 percent of vanillin, 0.01-0.1 percent of vitamin C and 0.004-0.04 percent of mint oil. The invention also provides a method for processing the original cod flavor quick-frozen prepared food. The processing method comprises the following steps: performing freezing storage, removing the peel, removing the fishbone, cleaning, slicing, conditioning, pulping, hanging the slurry, frying and performing quick-freezing. The eating method comprises the following steps: not unfreezing the quick-frozen cod finished product, directly putting the cod finished product into a frying pan at the temperature of 180 DEG C, frying for 5-10 minutes or directly baking in a baking oven at the temperature of 190 DEG C for 10-30 minutes. The product is fresh, sweet and delicious in taste, does not need to be conditioned and is suitable for the taste of most of the people.

The invention discloses a method for preparing tasty persimmon cake. The method comprises the following process steps: washing and cleaning 30kg of large persimmon, soaking in water for 6-8 hours, taking out, drying in air, transversely gashing the large persimmon from the side surface, taking out the pulp inside, and stirring the pulp into paste so as to obtain pulp paste for later use; well preserving the rest large persimmon for later use; crushing 150g of walnut kernel, 300g of peanut, 200g sunflower seed and 180g of black sesame, further adding 150g of sticky rice powder and 100g of white granulated sugar, and uniformly mixing so as to obtain a mixture material for later use; adding the pulp paste into the mixture material, adding 200ml of pure water, uniformly stirring, uniformly distributing the mixture into large persimmon shells, flattening, and putting the large persimmon shells into a steaming furnace for steaming for 3-5 minutes so as to obtain the tasty persimmon cake. The tasty persimmon cake changes the traditional taste, is fragrant and sweet in taste, and is nutrient and healthy as the original nutrition of the large persimmon is preserved to the maximum extent.

The invention discloses an active fungus beverage and a preparation method thereof. The active fungus beverage is prepared from the following raw materials in parts by weight: 90-100 parts of traditional Chinese medicine extract base materials, 2-5 parts of honey and 2-5 parts of oligosaccharide, wherein the oligosaccharide is isomaltooligosacharide or soybean oligosaccharides. The active fungus beverage disclosed by the invention is obtained through mixing of the traditional Chinese medicine extract base materials with the honey and the oligosaccharide, and is sour and sweet in mouth feel, unique in flavor, natural and refreshing, fragrant and rich in taste and suitable for all kinds of crowds to drink. The beverage stores the nutrition and the medical value of traditional Chinese medicine extracts, so that the beverage can remove liver fire for improving eyesight, clear heat to reduce pathogenic fire, reduce blood pressure, reduce blood pressure, improve sleep, activate immunocyte of human bodies, strengthen the immunocompetence of organisms, absorb heavy metals, restrain the propagation of putrefactive bacteria in intestines, improve digestion functions and prevent constipation, and the beverage contains various nutrient substances of probiotics active components, amino acids, vitamins and the like.

The invention discloses a processing method of spicy pleurotus eryngii. The processing method comprises the following steps: step a, preparing raw materials, soaking dry pleurotus eryngii in cold water, and then washing pleurotus eryngii; step b, salting: pressing pleurotus eryngii to remove water, cutting pleurotus eryngii into dices, and then adding salt to carry out salting for 2 to 3 hours; step c, frying ingredients: adding ingredients and additives into pleurotus eryngii, evenly stirring, and then frying the mixture in a frying pan; step d, encapsulation and sterilization: quantitatively filling pleurotus eryngii into bags, sealing the bags in vacuum, sterilizing, cooling, and drying to obtain the finished product. According to the provided processing method, the salted pleurotus eryngii will not go bad during the processing process, moreover, the original taste and nutrients of pleurotus eryngii are preserved, the pleurotus eryngii is better flavored through frying, and thus the processed pleurotus eryngii has a more pure and palatable taste.

The invention provides syzygium samarangense and watermelon compound juice and a preparation method thereof and belongs to the technical field of juice processing. The compound juice is prepared from raw materials as follows: 40-60 parts of syzygium samarangense, 30-50 parts of watermelon flesh without seeds, 8-10 parts of a color fixative, 2-5 parts of a stabilizer, 15-50 parts of a sweetening agent, 2-8 parts of an acidulant, 0.3-0.5 parts of a saccharifying enzyme, 0.1-0.15 parts of cellulase, 0.15-0.25 parts of protease, 0.15-0.25 parts of pectinase and 280-450 parts of water. The prepared juice has the health-care efficacy of quieting the heart, tranquilizing the mind, inducing diuresis to expel toxin, whitening skin, maintaining beauty and the like. By means of the preparation method, nutrition and fragrance of all the components can be better preserved, the juice keeps pink due to addition of a proper quantity of the color fixative, and the compound juice has uniform and fine drink tissue, doesn't have precipitate and tastes fresh, sweet and palatable.

The invention relates to the field of foods. A preparation method of room-temperature ready-to-eat trepang comprises the following steps of removing teeth and internal organs from trepang, performingcleaning, putting the cleaned trepang into a high-pressure chamber, performing instantaneous cooking treatment, then performing cooling, performing blanching, and performing bottling; mixing longans with Chinese jujubes and Chinese wolfberry fruits in proportion, and performing bottling; and adding purified water to bottles, performing exhausting, performing sterilization, performing cooling, performing wiping up and clearing, and performing packaging for sales, wherein xylitol and glycine are added to the purified water in proportion. The room-temperature ready-to-eat trepang disclosed by theinvention can be preserved at room temperature and can be transported at room temperature, and the mouth feel and the nutrition of the trepang can be well reserved; and natural food materials of thelongans, the Chinese jujubes, the Chinese wolfberry fruits and the like are matched, so that the mouth feel, the color and the diet scientificity of the room-temperature ready-to-eat trepang are improved.