90results about How to "Retain natural color" patented technology

The invention discloses a processing method of vacuum low-temperature fried okra. The processing method comprises the following steps of: blanching okra after being cleaned in hot water; after cooling, quickly freezing in an instant freezer; placing the frozen okra in maltose solution for vacuum impregnation; after leaching, putting the mixture in the instant freezer for quick freezing; placing the frozen okra in a vacuum fryer for frying; and rotating a centrifugal deoiling machine for deoiling. The processing method has the characteristics that vacuum low-temperature frying technique is adopted for processing, the original color, flavor, taste and nutritional ingredients of okra are kept, the okra is crispy in mouthfeel, and secondary cooking is not required.

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effect, prolongation of the market circulation period of the food materials, maintenance of the quality and the flavor of the food materials, strong osmosis effect, shortening of the pickling and barbecuing time, reduction of the generation of the barbecue carcinogenic substances, and suitableness for commercial running modes.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention discloses high-solubility compound protein powder and a preparation method thereof. Soybean protein isolate, whey protein concentrate and phospholipid are taken as main raw materials, stevia rebaudiana is processed into a stevia rebaudiana extract at low temperature, the effective ingredients and the bioactive ingredients of the stevia rebaudiana can be maximumly retained, the extraction rate is high, the flavor is pure, the color and cluster are natural, no licorice taste exists, the stevia rebaudiana extract is scientifically compounded with main materials, antifreeze polypeptides, dietary fiber flour, bee pupa hydrolysates and wheat malt powder are added, and then the compound protein powder which is appropriate in mouthfeel, good in solubility, comprehensive in nutrition, high in bioactivity and wide in suitable crowd is prepared. According to the preparation method, a non-thermal processing technique is adopted, the working efficiency is high, energy consumption is little, environmental friendliness is achieved, no pollution is generated, introduction of food additives and chemical auxiliaries is reduced, the food safety is effectively improved, the product quality is improved, the production cost is reduced, the low-carbon production objective is achieved, and large-scale and industrialized development can be achieved.

The invention discloses freeze-dried powder of fruit and vegetable extracts. Fruits and vegetables are taken as raw materials, a low-temperature extraction technology is adopted in the whole process, and obtained extracts keep natural color, flavor and taste of the fruits and the vegetables to the greatest extent; an anti-freeze agent which is prepared from natural plant raw materials and has a remarkable cryoprotective effect replaces traditional and existing cryoprotective agents in the vacuum freeze drying process of extracts, the freeze loss caused by a freeze-drying process is further greatly reduced, biological activity and nutritional value of the freeze-dried powder of the extracts are effectively improved, the freeze-dried powder of the extracts is scientifically compounded with functional dietary fiber powder, prebiotic factors and lactobacillus plantarum powder, the medicine and food nutrition balance property as well as functionality, solubility and the probiotic property of the freeze-dried powder of the extracts is remarkably improved, the guarantee period of a product is prolonged, and finally, the freeze-dried powder of fruit and vegetable extracts is prepared, contains more nutritional substances and bioactive substances and is high in function, good in anti-freezing effect and solubility and low in cost.

The invention relates to natural rose syrup and a preparation method thereof. The preparation method comprises the following steps: by taking fresh rose as a raw material, distilling to completely extract the fragrance of fresh rose by using a rotating cone, adding acid into rose residues after the fragrance is removed, heating, keeping the temperature, extracting effective components in the rose, filtering and separating the rose residues and the filtrate, adding acid into the rose residues again, repeating the steps, combining filtrate so as to obtain a rose extract, performing rotation evaporation so as to obtain a concentrated rose liquid, refilling the extracted fragrance of the natural rose, adding white sugar and water to blend, sterilizing, and filling, thereby obtaining the natural rose syrup. The rose syrup provided by the invention is rich and complete in fragrance, natural, vivid, mellow and full in taste, harmonious, gentle, clear without precipitate, good in flowability and stable in color, is a deeply processed pure natural rose product, maintains the unique fragrance of rose, has the active components of rose, and can be widely used in drinks, cream, ice cream, cakes, food seasonings and healthcare products.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention provides full-functional Chinese wolfberry fruit nutritional powder which is prepared by the following steps: storing harvested Chinese wolfberry fruits in an environment of 1-5 DEG C within 2 hours; removing impurities and pesticides, washing by water till the Chinese wolfberry fruits are neutral, and carrying out intermittent treatment under the condition that the temperature is 30-60 DEG C and the pressure is 100-600MPa to realize cell disruption and cold sterilization, wherein treatment is carried out for 10-60 minutes every time and is performed for 2-3 times in total; and drying at a low temperature of 30-50 DEG C till the water content is 5%-10%, cooling to 1-5 DEG C, freezing, and smashing till obtained powder can pass through a 60-100-mesh sieve to obtain the full-functional Chinese wolfberry fruit nutritional powder. The full-functional Chinese wolfberry fruit nutritional powder provided by the invention maintains full nutrition, active ingredients and pharmacological functions of the Chinese wolfberry fruits to the greatest extent, is relatively easily digested and assimilated by a human body, and further maintains the natural color and luster and flavor of the Chinese wolfberry fruits. The invention further provides a preparation method of the full-functional Chinese wolfberry fruit nutritional powder and chewable tablets prepared from the full-functional Chinese wolfberry fruit nutritional powder.

The invention discloses a functional compound protein composition and a preparation method thereof. According to the functional compound protein composition and the preparation method thereof, soybean protein isolate, whey protein concentrate and phospholipids are utilized as main raw materials; low-temperature processing is performed on stevia rebaudiana so as to prepare a stevia rebaudiana extract to preserve active ingredients and biologically active ingredients of the stevia rebaudiana to the maximum extents; the prepared stevia rebaudiana extract is high in extraction rate, pure in flavor, natural in color and luster, and free of liquorice smell; the stevia rebaudiana extract and the main raw materials are scientifically compounded, and antifreeze polypeptides, dietary fiber powder, bee pupae enzymatic hydrolysate and wheat malt flour are added, so that the functional compound protein composition is prepared; and the prepared functional compound protein composition is appropriate in taste, good in solubility, whole in nutrition, good in biological activities and suitable for a wide range of people. The preparation method adopts a non-thermal processing technology, so that the preparation method is high in work efficiency, small in energy consumption, friendly to the environment and free of pollution; moreover, the preparation method reduces introductions of food additives and chemical additives, so that safety of the foods is effectively improved, qualities of the foods are improved and production costs are reduced. The preparation method of the functional compound protein composition realizes low-carbon production target, and is capable of realizing scale development and industrialized development.

The invention discloses a preparation method of a novel bamboo steel composite material, and belongs to the technical field of bamboo artificial boards and bamboo engineering materials. The method comprises the following steps: (1) removing lignin and hemicellulose in the bamboo wood by a two-step method, (2) breaking through a pore structure in the bamboo wood by using a freeze-drying process, (3) carrying out vacuum impregnation epoxy resin treatment on an obtained bamboo wood framework, and (4) carrying out hot-pressing curing to realize densification of the bamboo wood, thereby obtaining the bamboo-steel composite material with high fiber content. The bamboo steel material provided by the invention has the advantages of high bamboo utilization rate, excellent mechanical properties, high dimensional stability, low thermal conductivity and the like, and is expected to be applied to the fields of energy-saving buildings, bridges, transportation, aerospace and the like.

The invention discloses a preparing method of port wine in brewing craft domain of wine, which comprises the following steps: planting SOD grape of high content; spraying at least one time benefit micro SOD diluting solution; setting the mass ratio of water and benefit micro SOD at 300-900 : 1; bruising and beating the grape; allocating; front-yeasting; deslagging; rear-yeasting; reserving the tank; sealing and storing; freezing; filtering. This SOD content of the port wine is high and stable without sugar element, which is an ideal health food.

The invention relates to a technique for PPDM extracting the agricultural wasted straw fiber, belonging to the straw fiber extracting technical field. The technique for PPDM extracting the agricultural wasted straw fiber comprises the following steps of the detecting, the cutting, the dipping and washing, the boiling, the thread rolling, the pressing, the mixing, the accurate grinding, the filtering and screening and the bleeding. The technique has the advantages that: 1. the pesticide residue is processed by dipping, washing and boiling; 2. the invention studies the constant boiling temperature and the boiling time; 3. an underground low-pressure concrete boiling pool is adopted, a cylinder mould is adopted to charge materials arranged by three rows. The technique saves water by more than 70 percent compared with the soda boiling fiber breaking technique, eliminates waste water, absorbs and digests the organic domestic garbage for protecting the environment; meanwhile, the technique adopts the marsh gas technique to exploit and adopt the new energy, the water can be used repeatedly completely, the electric energy is saved, the investment is saved and the security is high.

The invention discloses extract frozen-dried powder of fruit and vegetable medicine-food-homologous food.The fruit and vegetable medicine-food-homologous food serves as the raw material, the low temperature extraction technology is adopted for the whole process, and obtained extract maintains natural color, lustre, flavor and mouthfeel of the food raw material to the maximum extent; in the vacuum freeze-drying process of the extract, an antifreeze agent which is prepared from natural plant raw materials and has a remarkable antifreezing effect replaces traditional and existing cryoprotectant, freezing losses caused by the freeze-drying technology are further greatly reduced, biological activity of the extract frozen-dried powder is effectively improved, nutritive value of the extract frozen-dried powder is effectively raised, the extract frozen-dried powder is scientifically compounded with functional dietary fiber powder, health-care factors and lactobacillus plantarum powder, medicine-food nutrition balance, functionality, dissolvability and health care performance of the extract frozen-dried powder are remarkably enhanced, the shelf life of a product is prolonged, and the extract frozen-dried powder of the fruit and vegetable medicine-food-homologous food is finally obtained, wherein the food is high in nutrient substance content, biologically active substance content, great in function, good in antifreezing effect and dissolvability and low in cost.

The invention discloses seaweed meal with an adhesive effect for an aquatic feed. The seaweed meal comprises the following raw materials in parts by weight: 5-15 parts of enteromorpha, 0-15 parts of ulva, 25-45 parts of kelp, 15-30 parts of undaria pinnatifida, 5-15 parts of gulfweed, 5-20 parts of laver, and 15-20 parts of gracilaria. A preparation method of the seaweed meal comprises the following steps of mixing seaweed in proportion; performing grinding and enzymolysis to obtain processed seaweed; adding the processed seaweed in a carrier; mixing the processed seaweed with the carrier to obtain a mixture; drying the mixture; and crushing the dried mixture. The seaweed meal is prepared from natural algae, so that the seaweed meal is high in adhesive effect, the stability of bait in water can be enhanced, and the powder yielding rate during processing can be reduced; compared with terrestrial plants, the seaweed meal contains mineral elements of iodine, calcium, phosphorus and the like, and contains various vitamins, algal polysaccharides, mannitol and the like, and after enzymolysis, the seaweed meal is easy to absorb and utilize by animals, so that the feed efficiency can be effectively improved, the growth and the development of animals can be promoted, and the disease resisting ability of animal bodies is increased; and the seaweed meal contains unique fishy smell substances and pigment of the seaweed, so that the food-calling properties of the feed can be increased, the body color of cultured fish can be close to natural body color, and the economic benefits of cultivation products are increased.

The invention discloses a probiotic freeze-dried powder of extracts from food with the same origin of medicine and food. The food with the same origin of medicine and food is used as the raw material, and a low-temperature extraction process is adopted in the whole process. Color, flavor and taste; the antifreeze agent with significant antifreeze effect prepared from natural plant raw materials is used to replace the traditional and existing cryoprotectant in the vacuum freeze-drying process of the extract, which further greatly reduces the freeze loss caused by the freeze-drying process , which effectively improves the biological activity and nutritional value of the extract freeze-dried powder, and scientifically compounded with functional dietary fiber powder, prebiotics and plant Lactobacillus powder, which significantly enhances the medicinal and nutritional balance of the extract freeze-dried powder and Functionality, solubility and probiotics prolong the shelf life of the product, and finally produce a probiotic medicine and food homologous food with high content of nutrients and biologically active substances, strong function, good antifreeze effect and solubility, and low cost Extract lyophilized powder.

The invention discloses a composite protein powder capable of improving immunity and a preparation method thereof. Using soybean protein isolate, concentrated whey protein and phospholipids as main raw materials, stevia is processed into stevia extract at low temperature, which can retain Active ingredients and bioactive ingredients of stevia, high extraction rate, pure flavor, natural color, no licorice taste, scientifically compounded with main ingredients, and added antifreeze polypeptide, dietary fiber powder, bee chrysalis enzymatic hydrolyzate, wheat germ Powder, to prepare a compound protein powder with suitable taste, good solubility, comprehensive nutrition, strong biological activity, suitable for a wide range of people, and capable of improving immunity. The preparation method adopts non-thermal processing technology, which has high work efficiency, low energy consumption, environmental friendliness, no pollution, reduces the introduction of food additives and chemical additives, effectively improves food safety, improves product quality and reduces production costs , achieved the goal of low-carbon production, and can be scaled and industrialized.

The invention discloses a whole-grain noodle and a production method thereof, and belongs to the field of food production. The whole-grain noodle is prepared from the following raw materials in parts by weight: 50-80 parts of wheat flour, 20-50 parts of fresh waxy corn grains and 1-5 parts of edible salt. According to the invention, a fine grinding process that grinding is performed for two times through a colloid mill is adopted, the water-soluble dietary fiber content of the fresh waxy corn is increased, and the physiological activity of the dietary fibers is enhanced. The whole-grain noodle is produced by compounding the fresh waxy corn and the wheat flour, has the characteristics of high nutrition and health value, strong corn flavor and rich color, and is a noodle product with a good development prospect.

The invention discloses instant starch legume products and a processing method thereof. Micropores which are treated through a low-temperature plasma are formed in surfaces of the instant starch legume products. The processing method of the instant starch legume products comprises the following steps of treating starch legume raw materials through the low-temperature plasma. The instant starch legume products have good cooking characteristics and gelatinizing characteristics, time for boiling rice in a covered pot over a slow fire and time for boiling porridge are far shorter than those of untreated starch legume and are similar to those of milled rice. The appearance of the instant starch legume products is similar to that of the untreated starch legume, due natural color can be reserved,the instant starch legume products are uniform and consistent, glossy, free from burnt color, smooth in surface, free from crackles visible by naked eyes, compact in internal structure, and uniform in texture. The processing method effectively prevents high-energy-consumption drying processing working procedures for treatment of starch legume by a wet method, energy waste and drainage of waste water are reduced, and the processing method disclosed by the invention is the processing method for starch legume, being environmental-friendly and free from pollution.

The invention provides a high-yield planting method capable of maintaining the natural quality of wild lithocarpus polystachyum rehd tea and aims at solving the problems in the prior art that the seedling culture for wild lithocarpus polystachyum rehd. tea planting is very difficult and the resistance is poor. The method comprises the steps of deeply ploughing a seedling field to a depth of more than 30 in winter, scattering 300kg quick lime to each mu of the land for disinfection, performing tillage after winter, and performing disinfection again 3 days before cuttage; forming every 100 wild lithocarpus polystachyum rehd. tea branches into a bundle and soaking the branches half an hour before cuttage; covering a seedbed with loess of 5cm; applying a rooting powder water solution repeatedly for 6-8 times; performing watering repeatedly for 3-5 times after cuttage; performing film uncovering and watering and weeding once every other month. The method is used for high-yield planting of wild lithocarpus polystachyum rehd. tea; the method reduces the seedling culture difficulty, improves the resistance of seedlings, and promotes seedling strengthening and forest establishment; wild lithocarpus polystachyum rehd tea made of produced flower spikes, tender shoots and tender leaves maintains natural color, favor and mouth feel, so that the quality is high.

The invention relates to the rose edible technical field, and in particular, relates to a rose syrup and a preparation method thereof. The rose syrup is characterized by being prepared by adding waterto the following raw materials in parts by weight and mixing: 700-800 parts of rose primary pulp, 1000-1300 parts of maltose syrup, 30-45 parts of a pectin solution, 2-3 parts of citric acid, 1-2 parts of sodium citrate, 1-2.5 parts of a rose essence, and 0.01-0.03 part of a carmine pigment. The preparation method has the advantages of simple process steps, reasonable design, flexible application, stable product quality and excellent quality, effectively maintains the unique fragrance and rose pigments of rose, fully improves the utilization rate of rose flowers, and is suitable for wide application.

The invention discloses a fast-food whole cereal product and a processing method thereof. The surface of the fast-food whole cereal product is provided with micro holes obtained through treatment by low temperature plasma. The processing method of the fast-food whole cereal product comprises the step of treating cereal raw materials through the low temperature plasma. The fast-food whole cereal product has better boiling characteristics and better gelatinizing characteristics, the time for cooking rice over a slow fire and cooking porridge by using the fast-food whole cereal product is far shorter than that by using untreated whole cereals, and is close to that by using polished rice; the appearance of the fast-food whole cereal product is the same as that of the untreated whole cereals, due natural color is reserved, and the fast-food whole cereal product is uniform and consistent in natural color, glossy, free from scorched color, smooth and free from visible cracks by eyes on surfaces, compact in internal structure and uniform in texture. Through adoption of the processing method disclosed by the invention, a high-energy-consumption drying and processing working procedure in a wet method for treating whole cereals is effectively avoided, the waste of energy resources and discharge of waste water are reduced, and the processing method is a green pollution-free whole cereal processing method.

The present invention discloses medicinal and edible food extract freeze-dried powder. The preparation method uses medicinal and edible food as raw materials and a low temperature extraction technology in the whole process, and the obtained extract maximally maintains the nature color and luster, tastes and mouthfeel of the medicinal and edible food. In the vacuum freeze-drying process of the extract, an antifreeze agent prepared by using natural plant raw materials and having significant antifreeze effects is used to replace traditional and existing cryoprotectants, which further greatly reduces the freeze losses caused by the freeze-drying technology and effectively improves the biological activity and nutritional value of the extract freeze-dried powder. The antifreeze agent is scientifically combined with functional dietary fiber powder, probiotic factors and lactobacillus plantarum powder, which significantly enhances the medicinal and edible nutritional balance and functionality, solubility and probiotic properties of the extract freeze-dried powder, and extends the shelf life of the products. Finally, the medicinal and edible food extract freeze-dried powder is obtained, high in contents of the nutrients and bioactive substances, strong in functions, good in anti-freeze effects and solubility, and low in cost .

The invention discloses instant medicinal and edible food extract freeze-dried powder. Medicinal and edible foods are used as raw materials, a low-temperature extraction technology is adopted in the whole process, and an obtained extract furthest reserves natural color, natural flavor and natural mouth feel of the medicinal and edible foods; in the vacuum freeze drying process of the extract, an anti-freezing agent which is prepared from natural plant raw materials and has remarkable anti-freezing effects is used for replacing conventional existing cryoprotectants, so that further freezing loss caused by a freeze-drying technology is greatly reduced, and the biological activity and the nutritive value of the extract freeze-dried powder are effectively improved; besides, when the extract, functional dietary fiber powder, prebiotic factors and lactobacillus plantarum powder are scientifically compounded, the medicinal and edible nutrition balance, the functionality, the solubility and the prebiotics of the extract freeze-dried powder are obviously strengthened, the guarantee period of products is prolonged, and finally the instant medicinal and edible food extract freeze-dried powder which is high in content of nutrient substances, high in content of biological active substances, powerful in functions, good in anti-freezing effects, good in solubility and low in cost is prepared.

The invention discloses a processing method of instant original-taste yam chips. The method includes the steps of cleaning yam as raw materials, deactivating enzymes through microwaves, peeling the yam and removing spots, slicing the yam, freezing the yam at a low temperature, conducting microwave cooking and blast drying till the moisture content ranges from 4% to 10%, and obtaining the yam chips. The product made through the method is high in nutrient keeping rate, plump in form, free of burns, crispy in taste, easy to digest, long in shelf life, convenient to carry and capable of being eaten by eaters any time any place; the product is free of any additives and has the advantages of being natural, healthy, safe and the like; the making method is easy to operate, healthy, environmentally friendly, low in operation cost, high in energy utilization rate, beneficial for promoting deep yam processing and capable of improving additional value of yam.

The invention discloses a preparing method of port wine in brewing craft domain of wine, which comprises the following steps: planting SOD grape of high content; spraying at least one time benefit micro SOD diluting solution; setting the mass ratio of water and benefit micro SOD at 300-900 : 1; bruising and beating the grape; allocating; front-yeasting; deslagging; rear-yeasting; reserving the tank; sealing and storing; freezing; filtering. This SOD content of the port wine is high and stable without sugar element, which is an ideal health food.

The invention discloses a temperature-resistant halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and flavor of food materials. Antifreeze polypeptides that are damaged and prolong the market circulation of food materials, as well as special aroma, taste and color can be given to food materials, and compound flavor Maillard peptides with strong anti-oxidation effects can be produced. time penetrating agent, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and functional raw materials such as dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of antifreeze effect that can The halal barbecue seasoning is more suitable for commercial operation mode, which prolongs the circulation period of frozen storage of ingredients, maintains the quality and flavor of ingredients, has strong penetration, can shorten the time of pickling and grilling, and reduces the production of barbecue carcinogens.

The invention provides a soft canned food made from fresh birchleaf pear flowers and a production process thereof. The production process comprises cleaning fresh birchleaf pear flowers, soaking in saline water at room temperature, deactivating in a microwave oven by a dry method, protecting color and shape, vacuum sealed packaging with a composite film food packaging material, sterilizing, cooling, testing, and so on. The inventive soft canned food retains natural color of birchleaf pear flower (white flower and green flower stalk, receptacle and sepal), has pure fragrance, tender texture and intact shape. The soft canned food has the same dietary value as that of newly picked birchleaf pear flowers, so as to prolong the table stage of birchleaf pear flowers after being picked and avoid waste of wild food resource.

The invention discloses a highly stable halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.