78results about How to "Prevent oxidative browning" patented technology

A method for preparing preserved kiwi fruit by vacuum freeze drying. The method comprises steps of: peeling and slicing kiwi fruit, immersing the kiwi fruit in color protecting liquid, and then placing the kiwi fruit in a hardening liquid for hardening; after hardening, conducting an ultrasonic pretreatment in liquid glucose; and then successively carrying out vacuum sugar permeability, prefreezing, vacuum freeze drying, and packing to obtain the preserved kiwi fruit. According to the present invention, glucose lactone is added into a calcium chloride hardening liquid to coagulate protein in the fruit pieces and significantly improve hardening effect. The ultrasonic pretreatment and vacuum sugar permeability avoid a heat treatment process of rapid heating for a long time or short time, so that the kiwi fruit slices are still bright green (quite similar with an original fruit color). Vacuum freeze drying on the kiwi fruit realizes a high nutrient conservation rate.

The invention discloses a producing method of debitterized low-carbohydrate freeze-dried lemon slices, comprising the following steps of: selecting fresh lemons which are failed to be chosen in a commercialized classifying process and have been separated from rotten, mildewed and wormy lemons, wherein the diameter of each selected fresh lemon is 50mm-60mm; cleaning the fresh lemons, sterilizing and then transversally cutting into slices of 4mm-5mm; debitterizing the slices, dipping into xylitol, putting in dishes, freezing for sublimation drying in a vacuum condition, evaporating and drying in a vacuum condition, absorbing clean dry air to break the vacuum condition, transfer-packaging the splices by using a high oxygen-insulation material in a controlled dry environment, and then packaging the slices in a low vacuum condition to obtain FD (freeze-dried) lemon slices. The producing method of debitterized low-carbohydrate freeze-dried lemon slices is low in energy consumption and high in production efficiency; the prepared lemon slices have biological characteristics of lemon in aspects of shape, color, freshness and aroma, and have low carbohydrate, low bitter and good taste; the slices can be made to be drunk as tea, and can be used as medicine; the slices are convenient for storage and use and high in additional values, have lemon nutrition components and low-carbohydrate health care function; and the producing method of debitterized low-carbohydrate freeze-dried lemon slices solves the problem that orchard workers are difficult to sell defective lemons, and makes a contribution to increase of income.

The invention relates to an extraction method of essential oil from citrus peel, the extraction method is characterized in that hardening liquid is prepared by taking 99.04 percent to 99.26 percent of water, 0.1 percent to 0.2 percent of sodium benzoate, 0.5 percent to 0.8 percent of calcium chloride anhydrous and 0.04 percent to 0.06 percent of sodium bisulfite; 1 part of fresh citrus peel and 4 parts of the hardening liquid are further taken according to the proportion by weight, the even mixing is carried out to allow the citrus peel to be fully submerged in the hardening liquid, the time is 2 to 3 hours, the citrus peel is fished out from the hardening liquid after the completion of the soaking and crushed by using a roller crusher, the obtained citrus peel residues are directly or indirectly used as animal feeds after the drying, the mixed liquid of citrus oil and water which is obtained by crushing is filtered by using a filter net with 80 to 120 meshes, then a pipeline type high-speed centrifuge is used for separation under the rotation speed of 18000 turns / min to 20000 turns / min, the obtained water enters a sedimentation tank, big scraps are carried out the sedimentation, supernatant liquid is returned to a soaking tank of the citrus peel as hardening water, the obtained citrus oil is stored for more than 7 days at 3 DEG C to 8 DEG C, and the essential oil from the citrus peel is obtained after the filtration.

The invention relates to a method for drying fresh wolfberry fruits. The method comprises the following steps of: (1) selecting a material: picking fresh wolfberry fruits without pest and disease damage or mildew as a raw material; (2) cleaning: cleaning the picked fresh wolfberry fruits by using clean water, and then randomly sampling and measuring the initial water content of the fresh wolfberry fruits by a conventional method; (3) pricking: pricking the fresh wolfberry fruits obtained in the step (2) by using a needle or laser; (4) drying: uniformly spreading the pricked fresh wolfberry fruits on a turntable of a microwave vacuum drying box, performing vacuum drying, and performing forced air drying till constant weight to obtain dried wolfberry fruits; (5) measuring the dried water content: randomly sampling and measuring the water content of the dried wolfberry fruits by the conventional method, wherein if the water content is less than or equal to 13 percent, the dried wolfberry fruits are qualified; and (6) obtaining a finished product: grading and packing the qualified dried wolfberry fruits according to the quality requirements by adopting the conventional methods, and thus obtaining the finished product. The method is quick in drying, remarkable in effect and strong in operability, and easily realizes industrialized continuous production of wolfberry drying.

The invention discloses a storing and fresh preserving method for white flammulina velutipes, which pertains to the technical field of storage and fresh preservation of agricultural commodity. The method comprises the steps of: (1) harvesting, finishing and grading of the white flammulina velutipes; (2) preparation of anti-browning inhibitors and the treatment thereof; (3) treatment of low temperature and dryness; (4) vacuum packaging; (5) storage at ice temperature until delivering out of a storehouse and distributing to the market. The white flammulina velutipes stored by the method is characterized by reducing the rotting rate, enzymatic browning and the respiration rate, lengthening the preservation period which reaches 20 to 30 days, keeping the original color, fragrance, taste, shape and nutrition, etc., and reaching a commodity rate over 95 percent. The anti-browning inhibitors are the food additives which are permitted by the country and are safe and reliable. The method of the invention can be widely applied in the fields of production, storage and fresh preservation and operation of the flammulina velutipes.

The invention discloses a method for producing high quality coffee concentrated solution. The method comprises the following steps of raw bean baking, grinding, countercurrent cold extraction, filtration centrifugation, freeze concentration, CO2 filling, filling and cold storage. The product is rich in coffee aroma, mellow in taste, pure in flavor and good in stability. Low temperature non-thermal processing technologies and CO2 filling are effectively combined, and the low temperature non-thermal processing technologies such as countercurrent cold extraction and freeze concentration are adopted to process the coffee concentrated solution, so that volatile aroma and active ingredients of coffee can be stored completely. The CO2 filling technology is adopted to isolate oxygen to prevent oil oxidation in the coffee concentrated solution and oxidation browning of nutrient substances, growth and reproduction of microorganisms are restrained, and even the microorganisms die due to damage of growth conditions. The low temperature non-thermal processing technologies and the CO2 filling are effectively combined, so that not only is the high quality of the coffee concentrated solution guaranteed, but also the stability problem of the coffee concentrated solution is effectively solved, the guarantee period of the coffee concentrated solution is prolonged, and the industrial production of the coffee concentrated solution is achieved.

The invention discloses a processing method capable of preventing abalone soup cans from blackening. The method comprises the following steps: timely performing anti-blackening color protection process treatment for three times during fishing of abalone, workshop pretreatment and pre-boiling and soup-loading process, and then performing sterilization and storage. Through the three times of timely continuous anti-oxidation and anti-blackening color protection treatment with seamless oxygen contact, the original color, luster and quality of products can be effectively kept.

The invention discloses a method for preparing sulfur-free konjac fine flour. The method comprises the following steps of: a, selecting a raw material: selecting fresh konjac without rot or foreign matters as the raw material, wherein pesticide residue and heavy metal residue of the fresh konjac are qualified according to the detection; b, peeling and removing apical buds: peeling and removing the apical buds from the selected qualified fresh konjac; c, cleaning: cleaning the fresh konjac; d, quickly squeezing: conveying the cleaned fresh konjac to a squeezer to perform quick squeezing to obtain konjac residue; e, crushing: crushing the konjac residue into granules of 40 to 120 meshes; and f, drying: drying the granules obtained at the step d at the temperature of between 120 and 160 DEG C to obtain the sulfur-free konjac fine flour. The method for preparing the sulfur-free konjac fine flour simplifies the production process and reduces the production cost; the fresh konjac does not produce brown stain during sulfur-free processing; and the obtained sulfur-free konjac fine flour has good luster and high quality.

The invention discloses a microorganism control and brown stain prevention method of cold-chain sale litchi juice. The microorganism control and brown stain prevention method comprises the following steps of: (1) blending the pH value of fresh litchi juice by using citric acid; (2) homogenizing the blended litchi juice; (3) adding Nisin and glucose oxidase to the homogenized litchi juice; (4) heating the litchi juice containing the Nisin and the glucose oxidase up to 45-50 DEG C; (5) adding dimethyl dicarbonate to the heated litchi juice, uniformly mixing, and then filling immediately; and placing the filled litchi juice in a water bath of 45-50 DEG C for 1.5-2.5h, then taking out, and refrigerating. The degradation of flavors and the nutritional quality of the litchi juice product prepared by using the method, which are caused by high temperature in a hot pasteurization process, can be avoided, and the brown stain of the litchi juice can also be prevented.

The invention discloses a making method for seasoned leaf mustard and okra. The method comprises the steps of 1 okra preprocessing, wherein selecting, washing with warm saline water, soaking with warm water, blanching and quick-freezing are performed; 2 leaf mustard preprocessing, wherein selecting, washing with warm saline water, cooling, peeling, shredding, color protecting and extruding dewatering are performed; 3 seasoning, wherein the okra and the shredded leaf mustard are put into a stirring pot in proportion, seasoner is added, and then the okra, the shredded leaf mustard and the seasoner are mixed and stirred evenly; 4 vacuum packing; 5 heat preservation processing; 6 sterilizing. According to the making method for the seasoned leaf mustard and okra, nutritional ingredients of the leaf mustard and the okra are retained to the maximum extent, and the made product is rich in nutrition, convenient to eat, sweet and fresh in mouthfeel and flavor, spicy, pungent, cool, refreshing, tasty, capable of promoting the appetite, strengthening the spleen and enhancing the appetite, rich in functional components gamma-aminobutyric acid (GABA) beneficial for human health, low in salt and sugar, free of any preservatives, long in quality guarantee period and convenient for industrial production.

The invention discloses a lily tea wine and a preparation method thereof. The lily tea wine is prepared from 14 to 16 parts by weight of lily powder and 9 to 11 parts by weight of tea leaves; the lily tea wine is prepared through tea soup preparation, lily juice preparation, yeast activation, fermentation liquid preparation, inoculation and fermentation. The lily tea wine is prepared through fermentation, while the existing lily tea wine is mixed wine. Compared with the mixed wine and solid fermentation wine, the lily tea wine in the experiment uses lily starch as a raw material, and is prepared by a liquid state fermentation method after the hydrolysis on the starch, so that the nutrition is rich; the characteristics and the nutrition ingredients of the natural substances are remained; through microorganism metabolites, the absorption by a human body is easier; the lily tea wine has incomparable advantage over other wines; meanwhile, the color and luster are pleasing to the eyes; the sugar-acid ratio is proper; the alcohol content is low (10 percent, v / v); the health care function is realized.

The invention relates to an anti-hardening method of dry medlar fruits. The method comprises the following steps of: (1), selecting raw materials: selecting fresh medlars free from plant diseases and insect pests, mildew and damage as the raw materials; (2), drying: cleaning and eliminating waxy coatings of the selected fresh medlars, and drying till the moisture content is less than or equal to 13%, so that dry medlar fruits are obtained; (3), preparing wax: after mixing solid beewax and liquid paraffin, heating to melt, uniformly stirring to obtain liquid mixed wax, and preserving the liquid mixed wax at constant temperature of 50 DEG C, for future use; (4), coating: putting the dry medlar fruits in a coating machine, introducing hot air, uniformly spraying 0.5-1.0g of the liquid mixed wax if the dry medlar fruits are 100g according to the rotation speed of 80-120 rpm, and uniformly coating, so that coated dry medlar fruits are obtained; and (5), preparing a finished product: grading the coated dry medlar fruits according to quality requirements by adopting a conventional method, and packaging and inspecting to obtain the finished product. The anti-hardening method of the dry medlar fruits disclosed by the invention is capable of effectively preventing against moisture absorbing and hardening and is easy to control instantly, therefore, industrialized continuous production can be realized.

The invention, pertaining to a food field, particularly relates to a lemon juice drink and a preparation method thereof, and storage time of the lemon juice drink can be effectively increased. The lemon juice drink comprises lemon juice, white sugar, sodium carboxymethyl cellulose, vitamin C, and potassium sorbate. Based on weight, each 1000kg lemon juice drink contains 100 to 150kg of lemon juice, 80 to 100kg of white sugar, 0.1 to 0.5 kg of sodium carboxymethyl cellulose, 0.1 to 0.5kg of vitamin C, 0.1 to 0.5kg of potassium sorbate and drinking water. The preparation method comprises steps that: the lemon juice is filtered and poured into a modulation container; dry mixing is carried out on the white sugar and the sodium carboxymethyl cellulose to obtain basic ingredients, wherein the amount of the white sugar is 4 to 6 times of that of the sodium carboxymethyl; the basic ingredients are added into the cold drinking water for dispersion, and after heating for dissolution, the mixture is poured into the modulation container; the white sugar, the vitamin C, the potassium sorbate and the drinking water are added into the modulation container and stirring is carried out; and solution in the modulation container is filtered and the lemon juice drink is obtained.

The invention belongs to the technical field of agricultural product processing devices, relates to a pulverizing device, and in particular relates to a yacon fruit flake and whole powder multielementjoint processing production system. A pretreatment unit, a peeling and slicing unit, an anti-browning unit, an anti-caking treatment unit and a high-speed nitrogen flow pulverizing unit are mounted sequentially from the upstream side to the downstream side of the working procedure, wherein the pretreatment unit comprises an airtight decompression tank; an ultrasonic generation device and a magnetic field generation device are arranged in the airtight decompression tank; the peeling unit comprises a centrifugal peeling device and a slicing device; the centrifugal peeling device and the slicingdevice are sequentially mounted; the anti-browning unit comprises an anti-browning induction treatment device, an anti-metal ion induction treatment device and an anti-caramelization browning treatment device; the anti-caking treatment unit comprises a microwave drying device, an anti-caking polarity remover spray device and a freeze drying device; the high-speed nitrogen flow pulverizing unit comprises a nitrogen generating device, a nitrogen tank, a nitrogen pulverizer and a cyclone separator; and the cyclone separator is provided with a multi-stage discharge port.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention relates to a health-care beverage and a preparation method thereof, and particularly relates to a wolfberry flower and wolfberry leaf health-care beverage, and a preparation method thereof. The method comprises the steps of collecting raw materials; washing; extracting; protecting color; enzymolyzing; blending; homogenizing; degassing and sterilizing. By adding an antioxidant and a biological enzyme, the preparation method successfully overcomes the problems of easily oxidative browning and precipitation of the wolfberry flowers and wolfberry leaves during a storage period; and by adopting scientific proportions and preparation steps, nutritional ingredients are extracted sufficiently while retaining color and fragrance of fresh flowers and tender leaves. The wolfberry flower and wolfberry leaf health-care beverage has the effects of prolonging ageing, improving eyesight and clearing liver.

The invention discloses a pork preservative and a preparation method thereof. The pork preservative comprises the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% ofgrape peel extract, 1-4% of clausena lansium fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water. The preparation method comprises the following steps: S1, preparing the pomegranate peel extract; S2, preparing the grape peel extract; S3, preparing the clausena lansium fruit extract; S4, preparing the pork preservative: dissolving the pomegranate peel extract, the grape peel extract, the clausena lansium fruit extract and the epsilon-polylysine in water, adding the bamboo vinegar, stirring uniformly , thenadding the fucoidin, stirring for dissolving, finally adding the konjac glucomannan, and stirring for swelling so as to obtain the pork preservative. The preservative can obviously prolong the preservation period of the cooled pork, has obvious maintaining and protecting effects on the color, smell of the pork, and obviously inhibits the growth of bacteria and the rise of TVBN and pH, and basically the organoleptic quality of the pork has no change.

The invention relates to a preparation method of preserved cherries with a health care function on the intestines and stomach, belonging to the field of food science and technology. The technical scheme of the invention mainly comprises the steps: pretreatment, protective coloration, quick freeze treatment, low-temperature impregnation sugar permeation, drying, shaping, cooling, screening and inspection. The invention provides the sugar permeation method of directly carrying out low-temperature impregnation sugar permeation in a slow freezing process, provides a new sugar permeation approach, can complete sugar permeation of cherries quickly in a short time to achieve a certain sweetness value and meet the following drying requirements, simultaneously simplifies the processing steps and reduces the production cost, and the low-temperature impregnation sugar permeation step means natural fall of temperature in the thawing process.

The invention provides sulfur-free dried persimmons and a making method thereof, and belongs to the field of food processing. The making method mainly comprises the following steps of selecting high-quality persimmons as raw materials, putting the selected persimmons into an ethanol solution, performing soaking under an ultrasonic condition, taking out the soaked persimmons, immersing the taken-out persimmons in warm water for soaking, then peeling the soaked persimmons, performing pricking to form holes, performing drying in a vacuum microwave dryer, putting the dried persimmons in a softener, and performing soaking under a vacuum condition; then performing soaking at ordinary pressure, taking out the soaked persimmons, and performing drying once again; spraying composite color protectionfluid to the surfaces of the dried persimmons, wherein the composite color protection fluid is prepared by mixing citric acid with glutathione, a licorice root extract, a rosemary extract, a pagodatree flower bud extract and water; and finally baking the treated persimmons in substep, and after baking is finished, packaging the baked persimmons so as to obtain the sulfur-free dried persimmons. The making method disclosed by the invention is safe and environmental-friendly, hazardous substances are not added, the harsh taste of the dried persimmons can also be removed, and the obtained dried persimmons are good in mouth feel, long in quality guarantee time, and convenient to eat, and are suitable for various crowds to eat.

The invention provides a preparation method of blueberry dew wine. The preparation method comprises the following steps: pre-treating raw materials; adjusting components; inoculating yeast; regulatingthe sugar; carrying out low-temperature fermentation; immersing; separating pomace; naturally clarifying; ageing; purifying; blending, filtering with diatomite and ageing to obtain a blueberry dew wine qualified product. A technological flow provided by the invention has a reasonable design and an advanced technology; in a whole preparation process, the temperature is strictly controlled and thelow-temperature fermentation is ensued; the loss of procyanidin content, caused by heating in a blueberry preparation process, is reduced, so that the content of procyanidin of the blueberry dew wineis greatly improved and the taste is more pure.

The invention discloses a preparation method of a concentrated green tea solution. Fresh leaves of one-bud-three-leaf tea trees planted in Huangshan are taken as a raw material, and the preparation method comprises steps of fresh leaf treatment, deionized water preparation, low-temperature extraction, rough filtration, fine filtration, ultrafiltration, concentration, blending, sterilization and sterile filling. A special 20-40-mesh raw material is prepared by selection of excellent tea tree variety, sharp freezing, microwave thawing and fixation, buffeting, cutting and screening, then pH is regulated, under the actions of vortex produced by tank rotation and dynamic water flow produced by tank top spraying, tea polyphenol, amino acid, caffeine, protein and pectin which determine tea soup quality are dissolved out in a certain ratio, dissolution rate of effective components in tea is increased, extraction time is shortened, and extraction efficiency is improved.

The invention discloses a raw filling process of a yellow peach can, belonging to the technical field of food processing. The raw filling process comprises the following steps: (1) preparing raw materials; (2) cutting yellow peaches into slices, and removing kernels; (3) peeling; and (4) trimming, grading and canning. According to the raw filling process, As the peach flesh is put into a water tank filled with flowing clean water and is conveyed to different production processes by the flow of the water, the production consistency is guaranteed; as the peach flesh is in the water and is isolated from the air in the flowing process, the oxidation and browning of the peach flesh are avoided; meanwhile, compared with the prior art, the raw filling process has the advantages that a precooking process of the yellow peach is omitted, the production time is shortened, the technical bias in a traditional view that the oxidation and browning of the peach flesh are restrained only by inactivating the oxidase in the peach flesh at the high temperature is overcome, and the yellow peach can prepared by utilizing the raw filling process has the advantages that the peach flesh is hard, has certain hardness and good mouth feel and preserves the special strong fragrance of the yellow peach.

The invention relates to a low-sugar fully fermented health-care purple sweet potato red vinegar and a processing technique thereof, which belong to the technical field of health-care food. The invention is characterized in that with fresh purple sweet potatoes as material, the health-care purple sweet potato vinegar beverage is prepared by cooking, double enzyme saccharification, alcoholic fermentation, acetic fermentation, blending, sterilization and packaging. A liquid method is adopted by material processing and acetic fermentation, i.e., water is adopted to isolate oxygen to prevent the oxidation and browning of anthocyanin; saccharification temperature is less than 60DEG C, the finished product is pasteurized, and thereby the thermal degradation loss of anthocyanin is prevented; the growing states and inoculation amounts of saccharomycete and acetic acid bacteria are optimized, the ethanol concentration of the alcoholic fermentation broth is decreased, and as a result, the whole fermentation period is shortened to less than 100h. The anthocyanin content in the final product is 15 plus or minus 1mg / 100mL (by cyanidin-3-glycosid), the anthocyanin preservation rate is greater than 80 percent in the processing process, the sugar content is less than 3.0 percent, the total acid content is 3.0g / 100mL (by acetic acid), and therefore the low-sugar fully fermented health-care purple sweet potato red vinegar meets the requirement on the acidity of health-care vinegar beverages, and can be drunk directly.

The invention relates to the technical field of wine brewing, and in particular relates to fructus rosae roxburghii, blueberry and black tea wine and a preparation method of the fructus rosae roxburghii, blueberry and black tea wine. According to the fructus rosae roxburghii, blueberry and black tea wine and the preparation method, blueberries, fructus rosae roxburghii, black tea, prunus salicina fruits (with pulp and stones separated after ripening), pears, rice wine and active saccharomyces bayanus are reasonably mixed, so that the nutritional ingredients in the raw materials are sufficiently utilized, further, the quality of the fructus rosae roxburghii, blueberry and black tea wine is improved, and the nutritive value of the fructus rosae roxburghii, blueberry and black tea wine is enriched; meanwhile, in the preparation technology, due to the limitation of the processing steps including juicing, dreg primary steaming, braising, re-steaming and mixed fermentation, the active ingredients of blueberries, fructus rosae roxburghii, black tea, prunus salicina fruits and pears are sufficiently mixed, so that the mouthfeel and flavor of the wine are enriched, in addition, under the promoting effect of the added rice wine, the efficacies of the active ingredients in the raw materials are obviously exerted, and moreover, the fermentation treatment is carried out in the sealed environment, so that the oxidation loss of the nutritional ingredients is avoided, and the oxidation browning is avoided.

The invention discloses a preparation method of candied Baekdu Mountain wild mellea armillaria sporophore. The preparation method comprises the steps that 1, raw materials are selected; 2, blanching, color protection and cleaning are carried out, wherein Baekdu Mountain wild mellea armillaria sporophore is blanched in boiled water with 0.03-0.3% of L-cysteine for 30-210 s, then rapidly cooled with cool water, pine needles and small impurities attached to the surface of mellea armillaria sporophore are completely washed away with flowing water; 3, sugar infusion is carried out, wherein the mellea armillaria sporophore is placed to 20-50% xylitol, and ultrasonic-microwave synergetic sugar infusion is carried out for 3-20 min; 4, drying is carried out, wherein the mellea armillaria sporophore is placed in a vacuum drying box with the vacuum degee of 0.06-0.10MPa to be dried for 1-8 h; 5, packaging and storage are carried out. The preparation method has the advantages that the production process is simple, consumed time is short, sugar content is low, the fragrance, color, luster, taste and tissue state are good, eating is safe, and investment is low.

The invention relates to edible mushroom composite nutrition tablets which are capable of improving mushroom taste and easy to absorb and utilize and a preparation method of the edible mushroom composite nutrition tablets. The edible mushroom composite nutrition tablets are prepared from the following raw materials in parts by weight: 10-30 parts of needle mushroom powder, 10-30 parts of hericium erinaceus powder, 10-30 parts of grifola frondosa powder, 20-28 parts of a hericium erinaceus raw sugar extract, 20-28 parts of a needle mushroom raw sugar extract, 40-60 parts of haw powder, 300-350 parts of a filler, and 8-15 parts of a lubricant. The edible mushroom composite nutrition tablets are prepared through the following steps of respectively performing third-stage dehydrating and drying on the needle mushroom powder, the hericium erinaceus powder and the grifola frondosa powder for crushing, decocting the hericium erinaceus raw sugar extract and the needle mushroom raw sugar extract which are used as raw materials with boiling water twice, and performing concentration. The nutrition tablets prepared by the preparation method disclosed by the invention are moderate in sour and sweet degrees in mouth feel, are rich in nutrition, have the effect of nourishing and protecting the stomach, and are easy to take and absorb, convenient to carry and simple in technology.

An efficient and energy-saving microwave heat pump low-oxygen drying device comprises a box body (1), a material frame (4), a control box (9) and a carbon dioxide source (14). A microwave generator (5) is arranged on the box body (1). A heat pump system is arranged inside the box body (1). A fan (13) is arranged below the material frame (4). A carbon dioxide supply pipe (19) and an exhaust pipe (18) are connected to the lower portion of the box body (1). The carbon dioxide supply pipe (19) is connected with the carbon dioxide source (14). An inlet valve (15) is arranged on the carbon dioxide supply pipe (19). The exhaust pipe (18) is connected with the lower portion of the box body (1). An exhaust valve (12) is arranged on the exhaust pipe (18). According to the microwave heat pump low-oxygen drying device, microwaves and a heat pump system are combined, materials are heated internally and externally at the same time, heating is more uniform, and drying efficiency is improved; carbon dioxide is used as a drying medium, the materials can be prevented from being oxidized and browned, and nutrient ingredients of the materials are effectively retained.

The invention relates to the technical field of dried aquatic products, in particular to a leisure food with sea collichthys lucidus as raw materials and a preparing method. The leisure food with sea collichthys lucidus as raw materials is prepared from 5-10 cm sea collichthys lucidus through initial processing, rinsing, steeping color protection, vacuum impregnation permeation, curtain discharging, cold air drying, slice drawing moisture regaining and vacuum low-temperature frying treatment. According to the leisure food with sea collichthys lucidus as raw materials, collichthys lucidus bodies are complete, good in crispness and chewy, and the final moisture of the product is controlled to be 16-18%; compared with leisure dried fish, the nature of protein is changed, collichthys lucidus bodies are prevented from loosening in the baking and frying process, the baking and frying loss rate is reduced, and the yield of the product is increased; compared with traditional dried fish, oxidation browning of the product in the processing process can be avoided; salt-soluble protein is removed, the water retentivity of the product is improved, and the taste of the product is improved. In addition, the preparing process of the leisure food with sea collichthys lucidus as raw materials is easy to implement and stable in product quality.

The invention discloses a method for preparing snack food by taking sea-fished lepidotrigla abyssalis as a raw material. The method comprises the following steps: (1) preprocessing and primarily processing the sea-fished lepidotrigla abyssalis and then rinsing; (2) soaking the rinsed lepidotrigla abyssalis in a soaking solution comprising 0.05 weight percent of antioxidant of bamboo leaf, 0.1 weight percent of citric acid and 3.5 weight percent of edible salt; (3) seasoning, namely putting the soaked lepidotrigla abyssalis into a seasoning solution for vacuum dipping; and (4) sequentially carrying out cold wind drying, piece taking for moisture regain, vacuum low-temperature frying and packaging on the seasoned lepidotrigla abyssalis. The lepidotrigla abyssalis is rinsed and then is soaked, the soaking solution containing 0.05 weight percent of antioxidant of bamboo leaf, 0.1 weight percent of citric acid and 3.5 weight percent of edible salt is adopted for soaking for color protection and removing fishy smell in the soaking process, and the effect of removing fishy smell by soaking with the soaking solution is better than that with salt water in the prior art.