79results about How to "Preserve the unique flavor" patented technology

The invention relates to a production method of a fermented olive wine and a product thereof. The production method comprises the following steps of crushing and impregnating olive fruit and carrying out composite enzymatic hydrolysis with bentonite and gelatin for six hours to 10 hours; fermenting for 7 days to 10 days at a temperature of 15 DEG C to 20 DEG C and transferring to another tank, and post-fermenting a clear juice for 15 days to 20 days, wherein the final alcohol content is 10% vol to 12% vol; aging for one month at a temperature of 20 DEG C, carrying out freezing treatment twice, filtering and sterilizing, freezing and keeping still for 8 days at the temperature which is 0. 4 DEG C higher than the freezing point of wine, and keeping still at the temperature which is 0. 8 DEG C higher than the freezing point of wine; and finally, coarsely filtering and carrying out filtering twice by using a cardboard filter and a membrane filter, and precipitating tartrazine and black oily precipitate. The production method provided by the invention has a good low-temperature fermentation effect and high alcohol content; clarification is accelerated, the stability of wine is increased, and wine legs can be completely separated; and low-temperature freezing is carried out twice, and the tartrazine is precipitated, so that the stability of wine is further improved, and the flavor is kept. The method is applicable to the production of fermented olive wine.

The invention relates to the technical field of convenient food, and provides instant cedrela sinensis. The instant cedrela sinensis is prepared from following raw materials in parts by weight: 25-30 parts of cedrela sinensis sprout, 30-35 parts of fresh pepper, 40-45 parts of vegetable oil, 3-5 parts of fresh ginger, 2-4 parts of garlic, 1-1.5 parts of edible salt, 0.6-0.8 part of white granulated sugar, 0.3-0.5 part of white spirit, 0.1-0.2 part of pepper, and 0.5-0.8 part of aginomoto. The invention also provides a preparation method for the instant cedrela sinensis. The instant cedrela sinensis prepared by the method has fragrant flavor, is delicious, can be eaten directly, and is especially suitable for rice, noodles, condiment sauce and so on.

The invention discloses a method for prolonging shelf life of hulless barley fresh wet noodles. The method comprises the following steps of (1) preparing hulless barley pre-gelatinized powder; (2) preparing mixed powder; (3) performing microwave sterilization treatment on the mixed powder; (4) preparing salt water; (5) performing sterilization treatment through processing equipment; (6) performingtreatment through a dough mixing technology; (7) performing treatment through a dough recovering technology; and (8) performing a rolling and noodle cutting technology. According to the method, the hulless barley powder, the hulless barley pre-gelatinized powder and the wheat flour are subjected to microwave sterilization, so that microorganisms in the raw materials are reduced; all equipment formaking noodles is sterilized with 75% alcohol, so that introduction of the microorganisms in the production course is controlled; during adding water for dough mixing, table salt and a bacteriostaticagent in a certain proportion are added, so that growth and propagation of the microorganisms in the storage course are restrained; and finally, the mixed powder and the salt water are mixed and stirred to obtain loose dough flocculates, and then through dough fermentation, dough pressing and cutting into noodles, the hulless barley fresh wet noodles are made. Through the adoption of the method,the shelf life of the hulless barley fresh wet noodles can be effectively prolonged, irritant odor caused by adding alcohol to conventional fresh wet noodles is avoided, the peculiar flavor of the hulless barley noodles is reserved, and bad flavor is reduced.

The invention relates to flammunlina velutipes cookies and a preparing method thereof and belongs to the technical field of food processing. The prepared flammunlina velutipes cookies are prepared from, by weight, 350-400 parts of low-gluten wheat flour, 70-100 parts of flammunlina velutipes whole wheat flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white granulated sugar, 150-200 parts of yolk, and 100-120 parts of unsalted butter. By adjusting the leavening order of the raw materials, the nutrients and taste of flammunlina velutipes are reserved at the greatest extent in the prepared flammunlina velutipes cookies, the cookies have rich nutrients and are crisp, high in quality and long in storage time, internal heat can not be generated after the cookies are eaten, the cookies are not creasy, the after-production additional value of flammunlina velutipes is increased, and transformation and upgrading of the flammunlina velutipes industry are promoted.

The invention discloses non-boiled fresh cassava juice and a preparation method thereof, and relates to the technical field of drink processing. The preparation method comprises the following steps: cleaning fresh sweet cassava, removing the outer skin, and breaking to form granules of less than 1cm; then, putting the fresh cassava granules into a juice machine, adding boiling water, and stirring at speed of 25,000r/min to 32,000r/min for 4.5-6.5 minutes to obtain the fresh cassava juice. The fresh cassava juice retains unique flavor of the cassava, is low-sugar, low-fat, rich in a large amount of edible fibers, proteins, vitamins, amino acids, calcium, potassium, magnesium, phosphoric acid and the like, rich in nutrition and fine and smooth in mouth feel, has the effects of delaying digestive absorption, helping a human body remove intestinal tract wastes, preventing obesity, relieving constipation and the like, and is especially suitable for people with symptoms such as obesity and constipation; the fresh sweet cassava is directly used for preparing the fresh cassava juice, so that the sweet cassava market is expanded, the drink market of people is enriched, and the farmer income is increased.

The invention belongs to the field of food processing and relates to a shinyleaf yellowhorn oil extraction method. The extraction method comprises the following steps: picking shinyleaf yellowhorn nuts, crushing, carrying out enzyme deactivation, carrying out ultrasonic pretreatment, adding pectinase, cellulase and an accelerator, carrying out enzymolysis, and carrying out centrifugation, thereby obtaining shinyleaf yellowhorn oil, wherein the pectinase accelerator is (2,4,6-trihydroxyphenyl)-4-(4-hydroxyphenyl)pyrazole. A preparation method comprises the following steps: dissolving genistein into ethanol, then, subjecting oil-bath heating together with hydrazine hydrate, carrying out reflux reaction, and then, cooling to room temperature; after a product is cooled, adjusting the pH value to generate precipitates; re-crystallizing the precipitates, and drying so as to obtain products. The shinyleaf yellowhorn oil extraction method provided by the invention has the advantages that the defects are overcome, the process is simple, the types of equipment are few, the operation is easy, the oil yield is high, the quality of the oil is good, the process is simple and safe, the oil preparation period is short, the cost is low, and shinyleaf yellowhorn protein or shinyleaf yellowhorn protein peptide can be prepared simultaneously.

The invention provides an instant compounded-taste Schizothorax fish soup and a preparation method thereof. The method comprises the following steps of: (1) soaking fresh Schizothorax fish with 1wt% yeast powder solution for 1-3 hours, then pan-frying the soaked fresh Schizothorax fish in hot oil until the Schizothorax fish becomes light yellow; (2) boiling the substance obtained in the step (1) in water until the water is boiled, further boiling with low fire for 0.5-1.5 hours, then adding vegetable granules at a vegetable granule and Schizothorax fish mass ratio of 1 to (9-11), further boiling out with low fire for 2-3 hours, and adding a proper amount of salt and monosodium glutamate, wherein the vegetable granules are lentinus edodes granules or endive sprout granules; and (3) filtering the substance obtained in the step (2), reserving cooking liquor for later use, removing bony spurs in filter residues, then grinding the filter residues, boiling out the ground filter residues in water, and filtering the boiled filter residues to obtain cooking liquor; and (4) mixing the obtained cooking liquors, and performing vacuum concentration on the obtained cooking liquor, thereby obtaining the instant compounded-taste Schizothorax fish soup. The preparation method is simple; the instant compounded-taste Schizothorax fish soup is easy to carry, not only reserves the unique flavor of Schizothorax, but also has the fragrance of endive sprout and lentinus edodes.

The invention relates to the foods and beverages processing technical field, especially relates to pure water milk and a preparation method thereof. The pure water milk of the invention adopts water as base material, and comprises components in mass percentages that: 3.0 percent to 4.0 percent of protein and 0.20 to 0.30 percent of emulsification stabilizing agent. The pure water milk of the invention adopts ultra high temperature short time (UHT) sterilization method, nutritious ingredients and special taste are remained more greatly, and the product is endowed with supple taste, meanwhile, product shelf time is prolonged; the product has the advantages of high protein content, supple and pure taste and good stability, etc.

The invention provides a method for recycling a secondary fermentation pickle pickling liquid. The method comprises the steps of obtaining a supernatant through standing and sedimentation, and filtering in a screen mesh to obtain a filter residue and a mother liquid, wherein the filter residue can be used for preparing a living condiment; the mother liquid can be separated to obtain a fermentation strain and filtrate, and the filtrate is decolorized and sterilized to obtain a nutrient solution, so that the fermentation failure caused by decaying and deterioration of infectious microbes is effectively prevented; and the separated fermentation strain is finally added to the nutrient solution after subjected to spreading cultivation to prepare a fermentation liquid for fermenting vegetables. The method is simple in operation; recycling of the secondary fermentation pickle pickling liquid can be achieved; the pickle processing cost is reduced; meanwhile, the unique flavor of the pickle is reserved; resource waste and environmental pollution are avoided; and sustainable development is facilitated.

The invention relates to Xinjiang-featured health-care semi-dried beef, which is prepared from beef, Xinjiang-featured medicinal and edible food material, salt, sugar, baijiu, cooking wine, chili powder, five-spice powder, and monosodium glutamate. The health semi-dried beef is manufactured and developed with Xinjiang traditional medicated food materials (such as fruit of Lycium ruthenicum, Saussurea involucrata, Apocynum venetum, and licorice root) and is imparted functional substances and a condiment; the Xinjiang-featured health semi-dried beef is brownish yellow to brown and has mellow taste and rich nutrition, glycyrrhizic acid, glycyrrhiza polysaccharide, cardiac glycosides, flavones and other substances contained in the beef help enhance immunity and fight fatigue and assist in treating the diseases such as hypertension, heart disease and neurasthenia, both original flavor and suitable chewiness (about 40% in water content) are retained for the beef, the breed is suitable for a wider range of consumers, and the richer varieties of dried beef are provided.

The invention provides a processing method of a sargassum fusiforme oral liquid. The processing method comprises the steps: (1) soaking and cleaning; (2) cooking; (3) vacuum drying, namely putting materials in a sealed vessel, heating, drying, and simultaneously vacuum pumping; (4) screening, namely screening the materials by virtue of a vibration screen, separating bud panicles from stems, removing the bud panicles and reserving the stems; (5) crushing; (6) performing arsenic removal by virtue of acid pickling, namely soaking the crushed materials in a citric acid aqueous solution; (7) performing dilution after concentration, namely filtering the mixed liquor after acid pickling by virtue of 80-100-mesh filter cloth to obtain sargassum fusiforme slurry, evaporating for drying the sargassum fusiforme slurry, mixing the sargassum fusiforme slurry subjected to evaporating drying and an auxiliary material containing a sweetener, and diluting by adding water; and (8) carrying out sterilizing and filling to obtain a finished product. The processing method has the beneficial effects that the unique flavor of sargassum fusiforme is kept, the purity of effective components of the sargassum fusiforme are increased, the sargassum fusiforme oral liquid is convenient to take; the bacterial content is low, and the sargassum fusiforme oral liquid is health and safe; the processing process is reasonable, and impurities are effectively removed to enable the contents of the effective components of the product to be stable.

The invention provides a production method of a sargassum fusiforme lozenge for oral administration. The production method comprises the following steps: (1) soaking and cleaning; (2) steaming, namely taking out and draining the soaked materials and steaming in a steamer; (3) performing vacuum drying; (4) screening, namely screening the materials by use of a vibrating screen, separating out buds, spikes and stems, removing the stems, and keeping the buds and the spikes; (5) crushing, namely crushing the screened materials by use of a crushing machine; (6) performing acid pickling for arsenic removal, namely soaking the crushed materials in a citric acid aqueous solution; (7) performing tablet forming, namely filtering the mixed solution after acid pickling to obtain a sargassum fusiforme slurry, stirring and mixing the sargassum fusiforme slurry with accessories, and then pelletizing, drying and tableting to obtain the lozenge for oral administration. The production method of the sargassum fusiforme lozenge for oral administration has the beneficial effects that the unique flavor of the sargassum fusiforme is remained, the purity of the active ingredient of the sargassum fusiforme is improved, the lozenge is convenient to eat, low in bacterium content, and healthy and safe, and the production process is reasonable, capable of removing impurities and keeping the content of the active ingredient of the product stable.

The invention discloses a grass jelly milk tea, comprising the following components according to weight percentage: 10%-50% of milk, 25%-30% of grass jelly juice, 0.1%-1% of an emulsifier, 0.01%-8% of a sweetener, 0.01%-0.2% of buffer salt, 0.01%-0.1% of an antioxidant and the balance of water. A preparation method of the grass jelly juice comprises the following steps of: crushing dry grass jelly, adding water to the crushed dry grass jelly for decocting until boiling, cooling the boiled grass jelly, then adding cellulase accounting for 0.35%-0.45% of the grass jelly in weight, extracting the mixture for 2-4 hours at 50-60 DEG C and with the pH in the range from 5 to 5.8, deactivating enzyme, and filtering to obtain the filtrate as the grass jelly juice. The grass jelly milk tea provided by the invention maintains unique flavor of the grass jelly and also has the aroma of milk, and the flavor of the grass jelly and the aroma of the milk are perfectly fused, so that the grass jelly milk tea is smooth and fresh in taste. Besides, the grass jelly milk tea has high content of functional ingredients such as grass jelly polysaccharide, thus having a more obvious health care effect and being suitable for various groups of people to drink.

The invention relates to pleurotus eryngii cookies and a preparation method thereof, and belongs to the technical field of food processing. The pleurotus eryngii cookies are prepared from the following raw materials in parts by weight: 350-400 parts of self-raising wheat flour, 70-100 parts of pleurotus eryngii full flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white sugar, 150-200 parts of yolk and 100-120 parts of unsalted butter. The dispatching sequence of the raw materials is adjusted, so that the prepared pleurotus eryngii cookies furthest reserve the nutrition and the flavor of pleurotus eryngii, are rich in nutrition, fluffy and crisp in mouth feel, good in quality, high in forming rate, long in preservation time, and not greasy; after eating the pleurotus eryngii cookies, people do not suffer from excessive internal heat and do not have greasy sense the produced added value of the pleurotus eryngii is increased, and the transformation and the upgrade of pleurotus eryngii industry are promoted.