83results about How to "Solve browning" patented technology

The invention relates to a production process of instant Chinese chestnut kernels and a product, which belong to the field of the deep processing of agricultural products. The production process comprises the following main technological processes: taking Chinese chestnuts with high water content, low reducing sugar, low starch and low fruit breaking rate as a raw material, processing instant Chinese chestnut kernels, sieving the raw material, classifying, removing outer peels, blanching, removing inner peels, quick-freezing, unfreezing, saccharifying, steaming, pasting, packaging and sterilizing. The instant Chinese chestnut kernels produced by the method have golden color, low fruit breaking rate and proper sweetness, are fragrant, glutinous and delicious and can be used as leisure foods for eating.

The invention relates to instant hand-ripped fish and a preparation method of the instant hand-ripped fish. The instant hand-ripped fish is characterized in that a basic production process is completed through raw material fish preparation, pickling, variable-temperature air cooling drying, slight frying deodorization, pickling for taste enhancing, vacuum package, fish bone sterilization and crisping and outer package. The color of the produced instant hand-ripped fish is shallow brown, the fragrance is intense, and the fish is crispy but not mushy and can be directly eaten through being ripped into small blocks by hand. The invention also provides a processing method of the instant hand-ripped fish with the advantages that the eating is safe, no any additives are added, the quality guarantee period can reach more than 180 days, and all of the color, the fragrance and the taste are good.

The invention provides a production method of germinated milled rice, comprising the following steps: adopting milled germ-retaining rice that is produced by a special process as germinating materials, sterilizing the milled germ-retaining rice in water solution with the ozone concentration of 1.0-1.5mg/kg, coating by 1-2 percent of chitosan solution, soaking in clear water or 0.005-0.015 percent of gibberellin for 20-30 hours, culturing in the situation of 20-30 DEG C, and drying at 50-60 DEG C when the length of germs of germinated rice is 0.5-1.0 mm to obtain the germinated milled rice. In the production method, the germination ratio is more than 95 percent, Gamma-aminobutyric acid is more than 60mg every 100g of germinated rice, and the water content is 12-15 percent. The invention has simple process, reduces the microbial contamination in the germinating process and solves the difficult problems of brown stains, cracking, and the like in the drying process; and the germinated milled rice obtained by the method is better than germinated brown rice and milled germ-retaining rice on the taste, and has good colors, rich nutriments and strong heath care function.

The invention discloses a tissue-culture breeding method for high-borneol-content cinnamomum camphora. The tissue-culture breeding method comprises: selecting and culturing a cinnamomum camphora individual with the borneol content of 90% or more from cinnamomum camphora natural variation plant, acquiring a semi-lignification stem segment with annual sprouting as an explant, performing disinfection processing, establishing an aseptic line, and then forming a regenerated plant through bud primary induction, propagation culture, rooting culture and the like. Proper formulas and culture conditions of all links for tissue-culture breeding of high-borneol-content cinnamomum camphor are screened out, and the high-borneol-content cinnamomum camphor regenerated plant is successively obtained. Therefore, the method effectively solves the technical problems that browning and dead seedlings are generated during tissue-culture breeding of cinnamomum camphor with the borneol content of 90% or more, and provides seedling guarantee for construction of an excellent cinnamomum camphor raw material forest base.

The invention discloses an instant salted pork kidney and a processing method thereof. A preparation process comprises the following nine steps of preparing a raw material pork kidney, pickling the pork kidney, rapidly cooling by air and drying, slightly frying to remove the odor, pickling the pork kidney to be tasty, salting, packaging in vacuum, sterilizing at high pressure and externally packaging. The produced instant salted pork kidney has light brown color and luster and rich aroma, is crispy and is not broken, and can be torn into suitable small blocks by hands or a cutter to be directly eaten.

The invention discloses a method for producing non-oil taro crisp sheet, which combines vacuum refrigerating drying and microwave techniques, and uses special composite color protector to produce taro crisp sheet, resolving the problems of traditional technique as high oil content, abnormal color, thin taste, non-uniform taste or the like. The produce does not contain fatty, with stable quality and high safety.

The invention discloses a processing method for instant salt-roasted fresh oyster. The processing method is characterized in that a preparation process comprises one or more of the following steps: material preparing, pickling, air-cooling and dry-curing at changing temperature, lightly frying for deodorization, pickling, salt-roasting, vacuum-packaging, high-temperature and high-pressure sterilizing and external packaging. The instant salt-roasted fresh oyster prepared by the processing method is moderate in texture tightness and provided with certain chewiness; a browning phenomenon of oyster meat is effectively restrained in a hot processing process, a drying and dehydrating process, and a sterilizing process to keep the attractive golden colour of the oyster meat, so that the good promotional value is achieved..

The invention discloses a method for converting the meloidogynosis agrobacterium lead banana gene with the fluid co culture system, which comprises the following steps: stewing the banana ECS in the meloidogynosis agrobacterium and the black condition for a spell of time; proceeding with the co culture in the banana ECS liquid culture medium; transferring the banana ECS to the idiosome directly in order to induce and grow; culturing on the selective culture medium; transferring the mature resistant idiosome to the blastema germination culture medium; culturing in the light-black alternative condition until the idiosome is germinated; getting sprout; transferring the sprout to the basis screen selective culture medium; acquiring the whole conversion plant by culturing in the light-black alternative condition. The invention changes the co culture condition, which solves the brown problem of banana ECS in the co culture process, and shortens the cycle of converting the plant.

The invention discloses a preparation method of ferric pyrophosphate applied to infantal foods. The preparation method comprises the following steps of (1) preparing a mixed suspension of 80 DEG or above from ferric pyrophosphate which is subjected to superfine grinding, maltodextrin, glyceryl monostearate, glycerol distearates, enzymolysis soybean lecithin and a polysaccharide compound; (2) performing high-speed shearing on the mixed suspension obtained in the step (1), performing homogenizing, and then performing spray drying to obtain entrapping ferric pyrophosphate; and (3) performing treatment on the entrapping ferric pyrophosphate obtained in the step (2) through a coating technology so as to obtain finished products of the ferric pyrophosphate. An emulsified, homogenized and sprayed microcapsule method and a coating method are combined to perform emulsifying and modifying treatment on common ferric pyrophosphate, so that the problem that in the storage process of products, the products generate brown stains is solved, the catalytic oxidation of ferrum to fat is separated, storage stability and eating safety of the products are improved, and the effect is notable.

The invention belongs to the field of research and machining of foods and particularly relates to low-sugar type middle-water sliced dried beef and a preparation method thereof. The method comprises the following steps of: discharging acid of fresh beef and cooking; then adding pickling agents to cure, wherein the adding amounts of the pickling agents are as follows based on the weight of the beef: 2-8% of xylitol, 3-9% of sorbitol, 1.5% of table salt, 0.5% of curry powder and 1.0% of soybean sauce; and then carrying out tumbling, pre-boiling, dicing and boiling and marinating and carrying out two-section type drying to obtain the low-sugar type middle-water sliced dried beef. According to the low-sugar type middle-water sliced dried beef and the preparation method thereof, the problems of the traditional sliced dried beef that the mouth feel is rough, the texture is hard and fat can be oxidized and become brown in the storing process are effectively solved.

The present invention relates to the technical field of food low temperature storage and more particularly relates to an industrialization preservation method of longans. The industrialization preservation method of the longans specifically comprises the following steps: S1, ice water precooling and washing; S2, packaging; S3, cooling and liquid nitrogen quick freezing; and S4, sealedly packaging and freezing storing. The method is low in freezing temperatures and rapid in speed, basically clears and inhibits spoilage microorganisms, enables tissue structures to be well preserved, maintains original nutrition and flavor, and effectively solves problems of spoilage and browning of the longan fruits after harvesting, enables the freezing processed longan fruits to have a shelf life up to one year or more, significantly extends a preservation period of the longan fruits, and realizes an industrial preservation of the longans.

The invention discloses a preparation method of honey-vinegar fish. The preparation method of honey-vinegar fish comprises the following steps: preparing raw-material fishes, pickling the fishes so that the fishes are flavored, air-cooling and drying the pickled fishes, slightly frying the dried fishes to remove the fishy smell, pickling the slightly fried fishes by vinegar so as to carry out acidification, making the fish bones crispy, and carrying out honey-frying, alcohol neutralizing and vacuum packing, so that the instant honey-vinegar fishes are prepared. The prepared instant honey-vinegar fishes are bright in color, heavy in fragrance, mellow in sour-sweet taste, and capable of being directly eaten when the bag is opened. The honey-vinegar fishes are also high in production efficiency, good in quality, long in storage life, crispy in fish bones, convenient to be eaten and delicious in meat, so that the preparation method is a processing method of an attractive sour-sweet food which can be produced by industrialized mass production, and the honey-vinegar fishes also have healthcare functions. The instant honey-vinegar fish pieces of unique flavor are prepared by the honey-vinegar frying food processing technology, and the problem of browning of the dried fishes during the production process is solved by the air-cooling and drying technology, so that the prepared honey-vinegar fish food has a unique flavor.

The invention discloses a callus induction and subculture medium for cyclocarya paliurus, and also discloses a culture method based on the callus induction and subculture medium for the cyclocarya paliurus. The culture method includes explant selection, explant sterilization, establishment of a sterile anti-browning system, and proliferation culture. The callus induction and subculture medium andthe culture method have the advantages that the anti-browning abilities of calluses of the cyclocarya paliurus can be effectively improved, a large quantity of non-browning calluses with high growth speeds can be obtained in a short time, the problem of resource shortage of the cyclocarya paliurus can be solved through biotechnological measures, and accordingly, the foundation is laid for industrial extraction of secondary metabolites of the cyclocarya paliurus, such as triterpenes, flavonoids and polysaccharides, in later period.

The invention discloses a preparation method of grease-containing seabuckthorn turbid juice, belonging to the technical field of deep processing of agricultural and sideline products. Specific to theproblems of loss of a large quantity of nutrient substances and the like caused by basically selecting a fruit juice complete degreasing method to realize the uniformity of fruit juice appearance in order to solve the problems of fat floating and fruit juice lamination in the prior art, the invention aims at providing the preparation method of the grease-containing seabuckthorn turbid juice specific to the problems mentioned above, a part of fat in seabuckthorn is effectively retained by utilizing a partial degreasing and two-stage high-pressure homogeneous method, not only are the flavor substances and nutrient substances of the seabuckthorn turbid juice effectively retained, but also the problems of fat floating and lamination are effectively solved, so that the seabuckthorn turbid juice, which has high stability and a relatively long shelf life, is obtained, final products have a uniform emulsion state, various kinds of physiological active substances are maintained to the maximum extent, meanwhile, the manufacture cost is significantly reduced, and the seabuckthorn turbid juice can be widely applied to industrial production.

The invention relates to a brewing process of mixed fragrance type sparkling sweet apple wine. The brewing process comprises the following steps: step 1, carrying out soft-pressing to take juice; steptwo, adjusting the acidity of lemon juice; step three, carrying out clarification of fruit juice; step four, carrying out concentration and separation at a low temperature; step five, carrying out temperature-controlled fermentation; step six, carrying out clarification and filtering; step seven, carrying out pressure-maintaining secondary fermentation; step eight, carrying out incomplete fermentation termination; step nine, carrying out low-temperature ageing; and step ten, carrying out clarification and filtration treatment under the conditions of setting physical and chemical indexes as follows: 11.5 to 12.0 (v/v) percent of the alcoholic strength, reducing sugar being greater than or equal to 95.0 g/L, total acidity of 8.0 to 9.0 g/L, free SO2 being less than or equal to 50mg/L, totalSO2 being less than or equal to 150mg/L, volatile acid being less than or equal to 0.8g/L, and the pressure of0.25 to 0.35 MPa. The brewing process has the following advantages: after the process operation, the influence of easy oxidation and browning of the apples after juicing on the aroma, taste and quality of the juice is reduced; the acidity of the apple juice is adjusted by lemon juice, sothat the complexity of the fragrance and the taste of the apple juice are increased; the oxidation resistance of the apple juice is improved; with the low-temperature concentration technology, the pressure-maintaining secondary fermentation technology, the incomplete fermentation termination technology and the low-temperature ageing technology with yeast paste, the yeast fragrance is enhanced while the wine fragrance contains the fine apple fragrance and elegant lemon fragrance, so that the aroma richness is improved, the taste is more mellow and complex, and the sweetness is pure and clean without sweet greasy feeling.