37results about How to "Strong fresh fragrance" patented technology

The present invention discloses a quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method which comprises the following steps: washing, cold water dormancy, slaughtering, decaptitating and peeling, slice anatomizing, slice cutting, rinsing, cryoprotectant treatment, seasoning and marinating, oil-frying, quick-freezing, seasoning, and re-frying. The production process is simple, and the produced products are fresh in fragrance and mellow in taste, attractive in color and luster, rich in flexibility, have broad market prospects, and are convenient in consumption.

A ham-style sausage or Western ham is prepared from the meat of aquatic animal and fish through proportionally mixing, adding flavourings and conventional other steps. Its advantages are rich nutrients, special and delicious taste, and good enjoyment to eat it.

A seafood-ham sausage is prepared from the shaped aquatic mollusk through taking its edible part, preserving, proportionally mixing it with the meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.

The invention discloses a processing method of fresh and crispy freeze-dried jujubes and jujube slices. By adopting acidic electrolyzed water and sterilization and enzyme deactivation treatment and freeze-drying technologies, the dried jujube products have the advantages of intact shape, bright color, high nutrient content, aromatic flavor and good taste. The total number of bacterial colonies ofthe prepared finished products are less than 1000 CFU / g, the number of coliform bacteria of the finished products is less than 30 MPN / 100g, the cross sections of the finished products show vivid verdant color, and the finished products have no band-shaped brown stripes which are usually shown in common freeze-dried products; by adjusting a freeze-drying curve, the moisture content of the productsis controlled to be 4%-10%, the products have rich fresh and aromatic flavor, and the taste of the products is similar to the taste of fresh jujubes; the finished products have crispy taste similar tothe taste of vacuum puffed products and low-temperature fried products and have no greasy feeling; and nutrients are better kept, and the retention rate of vitamin C is higher than 90%.

The invention discloses black wolfberry vinegar which is characterized that the method comprises the following steps: fermenting normal wolfberry juice to obtain fermented black wolfberry juice, concentrating the fermented black wolfberry juice into black wolfberry concentrated juice, and blending the black wolfberry concentrated juice with current vinegar, wherein the blending proportion of the black wolfberry concentrated juice and the vinegar is 1:10; a blending process comprises the following steps: immersing 1 kilo of clean dry fruits of wolfberries in hot water of 50 DEG C of which the volume is 5 times as much as that of the dry fruits, mixing into slurry, adding 15 kilos of water in the slurry to boil, keeping the slurry for 30 min under 95 to 100 DEG C, filtering the slurry to obtain the normal wolfberry juice, putting the normal juice in a fermenter, sealing the fermenter, keeping temperature between 90 and 95 DEG C, preserving heat and laying the fermenter naturally for fermentation for 6 to 8 hours, regulating the temperature between 70 and 80 DEG C, laying the fermenter continuously and naturally for fermentation for 60 hours, pouring fermented juice, ultrafiltering the fermented juice to obtain the black wolfberry juice, concentrating the black wolfberry juice into 5 kilos of black wolfberry concentrated juice under 45 to 55 DEG C, and blending 1 kilo of black wolfberry concentrated juice into 10 kilos of current vinegar to obtain the black wolfberry vinegar. The black wolfberry vinegar has fresh flavor and dense taste and rich nutrition, which is health-care vinegar beneficial to health.

A seafood-ham sausage is prepared from the shaped aquatic shellfish through taking its edible part, preserving, proportionally mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

A seafood-ham sausage is prepared from the shaped aquatic shellfish through taking its edible part, preserving, proportionally mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.

The invention discloses a sauce, and particularly discloses a seafood sauce. The formula of the seafood sauce comprises tuna concentrate, soybean flour, wheat flour, peanut pulp, white granulated sugar, water, edible salt, dehydrated garlic, brewed vinegar, chilli powder and xanthan gum. The making method comprises the following steps: performing vacuum concentration on cooking liquor, performingweighing according to the formula, performing uniform stirring to obtain mixed sauce, performing cooking for 40-60min, performing cooling, then adding aspergillus for fermentation, then performing loading into bottles and cans for sterilization, and performing sealed storage so as to obtain the delicious seafood sauce with rich seafood flavor. The beneficial effects of the invention are that, 1, the product is convenient to eat, attractive in smell and fine and unique in taste; and 2, the protein variety and the unsaturated fatty acid content of the seafood sauce are improved by utilizing theconcentrated cooking liquor.

A seafood-ham sausage is prepared from the shaped aquatic mollusk through taking its edible part, preserving, proportionally mixing it with the meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste and good enjoyment to eat it.

A pure aquatic animal meat ham sausage or Western-style ham made of 100% aquatic animal meat, using chopped cephalopod aquatic animal meat as a binder to mix with the main ingredient, and then prepared by conventional methods with seasoning accessories Pure aquatic animal meat ham sausage or Western-style ham, wherein cephalopod aquatic animal meat accounts for 8-95% of the total weight of the ham sausage or Western-style ham. Make full use of the strong adhesiveness of cephalopod aquatic animal meat, replace the livestock and poultry meat in the original ham sausage or Western-style ham with cephalopod aquatic animal meat in the production process, and use 100% aquatic animals to make ham sausage or Western-style ham Become reality. It opens up a new way for aquatic product processing. It maintains the nutrition and original flavor of various aquatic animals to the greatest extent. Compared with the existing aquatic animal meat ham sausage or Western-style ham made of livestock and poultry meat in the market, it has stronger fresh flavor and better taste. More nutritious.

The invention discloses black wolfberry vinegar which is characterized that the method comprises the following steps: fermenting normal wolfberry juice to obtain fermented black wolfberry juice, concentrating the fermented black wolfberry juice into black wolfberry concentrated juice, and blending the black wolfberry concentrated juice with current vinegar, wherein the blending proportion of the black wolfberry concentrated juice and the vinegar is 1:10; a blending process comprises the following steps: immersing 1 kilo of clean dry fruits of wolfberries in hot water of 50 DEG C of which the volume is 5 times as much as that of the dry fruits, mixing into slurry, adding 15 kilos of water in the slurry to boil, keeping the slurry for 30 min under 95 to 100 DEG C, filtering the slurry to obtain the normal wolfberry juice, putting the normal juice in a fermenter, sealing the fermenter, keeping temperature between 90 and 95 DEG C, preserving heat and laying the fermenter naturally for fermentation for 6 to 8 hours, regulating the temperature between 70 and 80 DEG C, laying the fermenter continuously and naturally for fermentation for 60 hours, pouring fermented juice, ultrafiltering the fermented juice to obtain the black wolfberry juice, concentrating the black wolfberry juice into 5 kilos of black wolfberry concentrated juice under 45 to 55 DEG C, and blending 1 kilo of black wolfberry concentrated juice into 10 kilos of current vinegar to obtain the black wolfberry vinegar. The black wolfberry vinegar has fresh flavor and dense taste and rich nutrition, which is health-care vinegar beneficial to health.

The invention discloses chicken powder and an automatic production technology thereof. The chicken powder is prepared from the following raw materials by mass percent: 90-92% of chicken raw material, 0.03-0.05% of an antioxidant, 0.02-0.03% of sodium citrate, 1-2% of table salt, 0.5-0.7% of guanylic acid, 3-4% of edible glucose, 0.5-1% of disodium 5'-ribonucleotide, 1-2% of small-molecule amino acid and 1-2% of lecithin. According to the chicken powder prepared by the invention, the content of the chicken raw material reaches about 90%, and the chicken raw material is matched with the auxiliary materials such as guanylic acid, disodium 5'-ribonucleotide, small-molecule amino acid, lecithin, calcium and the like, so that the nutritive value of the product is greatly improved; the prepared chicken powder is rich in fresh fragrance, thus being very good in mouth feel; the prepared chicken powder is very high in contents of protein and calcium, thus having very high marketing values; furthermore, the automatic production technology of the chicken powder is improved, and especially, accurate calculation and yield control are carried out in all production processes, so that the safety of the production line is effectively improved; after the automatic production technology is used, the chicken powder can be continuously produced, the production is uninterrupted, the utilization rate of production equipment can be improved, and intelligence and automation of the production line can be realized; the production cost of products can be lowered, and the market competitiveness of the products can be improved.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

The invention discloses a preparation method of delicious soup. The preparation method comprises the following steps: pretreatment of raw materials, blanching, blanching, burdening, boiling, cooling,packaging and quick-freezing. When the soup is prepared, the old chicken and the chicken are used as main raw materials, and other seasonings are used as auxiliary materials, so that the soup is lessin additive and healthy to eat; during preparation, the fishy smell of the raw materials can be removed through blanching treatment, then the raw materials are boiled for 8-10 hours to be completely fused with other seasonings, and the fresh and fragrant taste is stronger; after preparation, the product is frozen and stored, so that the storage time is longer.

A pure aquatic animal meat sausage made of 100% aquatic animal meat, using chopped cephalopod aquatic animal meat as a binder to mix with the main ingredient, and then mixed with seasoning auxiliary materials to make pure aquatic animal meat by conventional methods Meat sausage, wherein the cephalopod aquatic animal meat accounts for 30-95% of the total weight of the aquatic animal meat in the sausage. By making full use of the strong adhesiveness of the cephalopod aquatic animal meat, it becomes a reality to use the cephalopod aquatic animal meat to replace the livestock and poultry meat in the minced aquatic animal meat sausage in the production process. It opens up a new way for aquatic product processing. The nutrition and original flavor of various aquatic animals are kept to the greatest extent. Compared with the existing aquatic animal meat sausage made of livestock and poultry meat as a binder in the market, it has stronger fresh flavor, better taste and richer nutrition.

The invention discloses an edible sauce composition and a decocting method thereof, a seasoning and application thereof. The edible sauce composition is prepared by decocting the following componentsin parts by weight: 20-80 parts of refined pig fat, 2-20 parts of garlic, 2-20 parts of scallion, 1-20 parts of pig bone seasoning paste, 5-25 parts of chicken bone seasoning paste, 0-10 parts of skipjack liquid and 0-1 part of VE. The seasoning comprises the edible sauce composition, and further comprises a powder composition, a vegetable composition and a seasoning oil composition. According tothe invention, the edible sauce composition is prepared by decocting the above components, so the edible sauce composition is in a semi-liquid state, is relatively rich in nutrients, retains the original taste and the original flavor of a bone soup, has natural aroma, and presents taste similar to the taste of dishes stir-fried in a kitchen. The seasoning can be perfectly fused with seasoned instant food to allow the taste of the instant food to be more similar to taste of dishes freshly made in a kitchen; and the seasoning is rich and balanced in nutrition and effectively guarantees the health of seasoned materials.

The invention relates to a seafood sausage made from shaped aquatic crustacean meat. The crustaceans are first roughly processed, the inedible parts are removed, the edible parts are marinated, and then pre-cooked, and the ratio of 10-90 parts by weight of formed crustacean meat and 1-49 parts by weight of livestock and poultry meat is selected as the main ingredients. Sausages are produced according to conventional techniques. The product of the invention maintains the original flavor and nutrition of the crustacean meat to the greatest extent in the sausage, and has richer fresh flavor and better taste than existing seafood sausages made of crustacean meat mince in the market. The crustacean meat sausage is a real crustacean meat sausage that is delicious and can see the crustacean meat.

A seafood-ham sausage is prepared from the shaped aquatic crustaceans through taking its edible part, preserving, preboiling, mixing it with the meat blocks or minced meat of domestic animals and fowls, and conventional steps. Its advantages are strong fragrance, unique taste, and good enjoyment to eat it.