54results about How to "Unchanged flavor" patented technology

The artificial inoculation and controlled fermentation process of producing traditional bean jam belongs to the field of improved and industrialized production process of traditional food. The production process of bean jam has artificial inoculation to prepare yeast, temperature control in the fermentation stage, addition of saccharomycete and lactic acid bacillus in proper fermentation stage, and simulation of natural fermentation process to promote the bean jam mature. The said production process has shorted period less than 50 days while maintaining the flavor of the traditional fermented bean jam unchanged basically.

A method for preparing the meat of Hami melon includes such steps as providing fresh Hami melon, washing, disinfecting peeling, slicing immersing in the solution of edible citric acid and the solution of ascorbic acid for 15-30 min in order to protect color, quick freezing vacuum freeze drying and packing.

The invention discloses a preservation antibacterial technology for conventional pickled bacon products. The technology controls the growth of putrefying bacteria and pathogenic bacteria through using a biological coating preservation technology and an ultra-high pressure processing technology, and prolongs the shelf life through compound film packaging. In the technology, sodium alginate is taken as a coating material, tea polyphenol is added as a preservative, and an antibacterial film is prepared through a calcium salt cross-linking process, so as to take effects of the sterilizing and preventing the bacterium propagation; the technology can prevent the oxidation stain, and improves the shortcoming of a sodium alginate coating on the antioxidant performance; the ultra-high pressure technology not only can control the growth of the putrefying bacteria and the pathogenic bacteria, but also can improve the tenderness of meat and accelerate the salt penetration; and due to the application of a compound film, the technology has the characteristics of preserving moisture, preserving, keeping out of the sun, preventing the penetration and prolonging the shelf life.

The invention provides a normal temperature fresh-keeping agent of Lingwu long jujube and a fresh-keeping method thereof. The fresh-keeping agent consists of raw materials by the mass ratio that: 5.0-20.0 percent of magnolia officinalis extract, 5.0-20.0 percent of forsythia extract, 0.1-1.0 percent of sodium dehydroacetate, 0.01-0.1 percent of ethyl p-hydroxybenzoate, 0.5-5 percent of calcium chloride, 50-100ppm of gibberellin and the rest is water. The effective disease resistant and bacteriostatic fresh-keeping agent is used for pretreating the long jujube and then PE fresh-keeping bags with drilling holes are used for packing; after stored for 30 days at the normal temperature of 18-22 DEG C, good fruit rate reaches 93 percent; furthermore, appearance is fresh; crunchy mouth feeling is obtained; nutrition and flavor is kept constantly; the rigidity of the fruit reaches 13.3kg / cm<2> and vitamin C content reaches more than 60 percent; furthermore, investment on freezer and refrigeration equipment is not needed; due to no residual toxicity, the fruit stored can be eaten directly without doing any harm to the health of human beings.

The invention discloses a wild mountain bacterium soup which comprises natural wild mountain bacterium 8-10% (weight ratio) and refined soup 45-50% (weight ratio). And its preparation process comprises the steps of raw material preliminary treatment, soup preparing, vacuum-pumping, canning, stewing, sterilizing, and thermostatic fragrant generation.

A clarified concentrated plum juice with high output rate is prepared from green plum fruit through screening, washing, scaling, beating, enzymolyzing, deactivating enzyme, filtering, clarifying by chitosan, centrifugal separation, vacuum concentrating, sterilizing and aseptic packing.

The invention relates to an ultrahigh isostatic pressing sterilization and refreshment method of asparagus, which realizes the purpose of sterilization and refreshment by changing pressure parameters and can effectively prolong the refreshing time of the asparagus. The ultrahigh isostatic pressing sterilization and refreshment method of the asparagus comprises the following steps of: placing closely packaged fresh asparagus into a liquid pressure medium of an ultrahigh pressure container at normal temperature; and pressurizing, maintaining pressure and releasing the pressure for 1 to 3 times under the pressure of 400-800 MPa and within the pressure maintaining time of 5-30 minutes. The asparagus processed by ultrahigh pressure can retain the original flavor and the nutrition constituents of the asparagus and meet the asepsis requirement of commercial exportation; and in addition, the refreshing time of the asparagus can be prolonged to more than 5 months at the temperature of 0-5 DEG C.

The present invention relates to the technology of fruit plant and freshness prevention, in particular to a sugar orange planting method and a method for preventing the freshness of the sugar orange with leaves in refrigerators. The sugar orange planting method is that: accelerant is splashed at once in sugar orange anthesis; inhibitors are splashed in a small fruit period; calcium and potash fertilizers are importantly supplemented in a middle fruit period; organic fertilizers are used in a maturation period. When sugar oranges are picked, two to three leaves of every sugar fruit are reserved. After the sugar oranges are graded, freshness prevention agents are used for marinating, and cytokinin and calcium chloride are added in the solution of the freshness prevention agents. The method for preventing the freshness of the sugar orange with leaves in refrigerators is that: potassium permanganate is put into the refrigerators as reducing agents; sodium hydroxide is put into the refrigerators as sorbents; and constant temperature is controlled at 4 DEG C to 5 DEG C, and humidity is 90 to 95% by applying an air-adjusting type. The freshness prevention period of the present invention is long for 120 to 150 days, and the shelf time is long for 15 days. Fruit leaves are green, and are not easy to fall off. The rotten fruit rate is low, and is only 3 to 5%. However, the hardness, color and local flavor of the sugar oranges are not changed, and the sugar oranges are favorable to transport in a long way and stagger peak sale busy seasons. The present invention is suitable for planting peasants and farms in sugar orange production places, and takes a firm foundation for the north transportation and export of the sugar oranges in a large scale.

A freeze dried jujube is prepared from fresh jujube through removing kernel, pre-freezing and freeze drying in vacuum freeze drier where water is directly sublimated. Its advantages are less loss of nutrients, and original color and taste.

The invention discloses a green longan fresh-keeping and color-keeping method which comprises, grading the collected longans, storing in a sealed container, proceeding ozonization, conducting acid treatment, packing with packaging containers having air-vents, proceeding storage and transport under the low-temperature condition of 1-5 deg. C.

The invention discloses a preservative and fresh-keeping method of a mango and relates to the technical field of fruit fresh keeping. The method comprises the steps of harvesting, pretreatment, film coating and package, wherein the pretreatment is to soak the mango in medicine liquor comprising a green banana peel extract, a rhizoma alpiniae officinarum extract and 50 DEG C warm water; and the film coating is to perform treatment by using a film coating fresh-keeping agent containing active carbon, antibacterial peptide, a thyme extract and a ginkgo leaf extract. The film coating fresh-keepingagent and the fresh-keeping method are optimized; the problems of short mango fresh-keeping time and low safety at present are solved; a rotting rate of the mango is effectively inhibited; the fresh-keeping time is prolonged; a fresh-keeping period of the fresh-keeping method is 40-55 days; an intact fruit rate is above 95%; a shelf life is 5-6 days and the intact fruit rate is above 86% at the room temperature; a flavor is unchanged; and the mango is fragrant in flavor.

The present invention relates to preparation process of super low temperature quick frozen tea. Unlike available tea processing method, which processes tea through drying or frying resulting in influence on the look and nutrient loss, the present invention eliminates water from tea through quick freezing at -25--75deg.c and dewatering. The present invention produces tea with good color, smell and taste in simple process and low cost.

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

The invention discloses an ultrahigh-pressure sterilization fresh-keeping method for a sea cucumber, which fulfills the aims of sterilization and fresh-keeping by changing pressure parameters and can effectively prolong the fresh-keeping time of the sea cucumber. The technical scheme for implementing the method comprises that the sealed and packed fresh sea cucumber is put into a liquid pressure medium in an ultrahigh-pressure container and then is subjected to a circulating process of compression, pressure maintenance and decompression once to thrice under the pressure of 500 to 800MPa and the pressure maintenance time of 5 to 30 minutes. The ultrahigh-pressure treated sea cucumber can keep the primary flavor and nutrient components of the sea cucumber unchangeable, and can meet the sterile requirement of commercial export; and the fresh-keeping time of the sea cucumber can be prolonged to over 6 months at the temperature of between 0 and 5 DEG C.

The invention relates to a pressure electric steam furnace, wherein a horizontal internal furnace in a cylindrical shape is arranged inside a box body and a round furnace door cover which can revolve around the center as a central spindle is arranged in the front and the furnace door cover is articulated with the box body. The edge-turning beads of the furnace door cover and the internal furnace are both provided with vicarious occlusion buttons which are sealed by silicon seals. The internal of the internal furnace is provided with stewing grids used for stewing food, the lower part is provided with a electrically heating plate, the back wall is provided with a water pipe hole and a temperature probe and the top is provided with a vent hole and a relief valve. One side is provided with a pick-to-use typed water tank and the water supply pipe is provided with a one-way valve. The electrically heating plate and an electrically controlled button are connected by a circuit board and cables. The heating plate is arranged inside the internal furnace for direct heating, therefore the heat loss is small and the heat efficiency is high. By adopting the sealed stewing, not only the heating up speed is high, but also the original incense and flavor of the food can remain unchanged and the nutrient content is not destroyed. The more important is that in using the micro-wave stove, the fear of micro-wave leaking of people is removed and the pressure electric steam furnace is an ideal cooker to replace the micro-wave stoves.

The invention discloses a manufacturing method of red stoning bayberry, which comprises the following steps: placing fresh red bayberry in the microwave oven, heating for 5-60s, stripping core from fruit.

The invention relates to a production method of activated carbon special for wine. A production technology comprises the following steps: step 1, immersing carbonized shell materials and an activatorsolution; step 2, heating and activating the immersed carbonized materials at 600 to 800 DEG C, thus obtaining an activated carbon precursor, wherein the first activation time is 1.5 to 2.5 hours; step 3, immersing the activated carbon precursor obtained in step 2 with a zinc chloride solution under the condition of pressurizing; step 4, heating and activating the carbonized carbon precursor immersed in step 3 at 500 to 700 DEG C, and carrying out second activation, wherein the second activating time is 0.5 to 1.5 hours; reaming the activated carbon precursor, thus obtaining activated carbon;step 5, carrying out acid pickling and water washing on the activated carbon obtained in step 4, and drying, thus obtaining the activated carbon special for the wine. The activated carbon special forthe wine, disclosed by the invention, is capable of adsorbing hydrogen sulfide, fusel oil and low-boiling point aldehydes materials in a wine body, so that a foreign smell can be removed, and the winebody can be mellow.

The invention discloses a preparation method of cordyceps militaris ferment by using cordyceps militaris as a raw material, and belongs to the technical field of processing of fruit and vegetable foods. The preparation method mainly comprises the processing courses of performing blending, performing homogenizing, performing filling, performing pasteurization and performing normal-temperature storage. Vegetable ferment powder having antioxidant activity, and a cordyceps militaris extract having antioxidant activity components and cancer resisting components are added to mixed vegetable juice during blending, and SOD enzymes in the ferment powder and cancer resisting components in the cordyceps militaris extract are protected by a pasteurization method, so that the obtained products have high capacity of eliminating free radicals, the eliminating rate of the free radicals is greater than 50%, and the health-care function is enhanced. In addition, table salt and chicken essence are used as condiments for improving salty taste and palatable taste, so that the smell of the cordyceps militaris is covered, and final products have the advantages of being rich in flavor, salty and palatablein mouth feel, high in functions, nutritive and healthy.

The invention relates to a marinating material, a marinated beancurd sheet and a preparation method thereof, and belongs to the technical field of food processing. The marinating material comprises the following main components: tea leaves, xylooligosaccharide, edible salt, soy sauce, hericium erinaceus powder, bamboo shoot powder, a yeast extract, star anise, cinnamon, amomum tsaoko, clove, pepper, dried orange peel, myrcia, radix angelicae, licorice, ginger, amomum villosum, amomum cardamomum, netmeg and edible oil. The components achieve a synergistic effect; through addition of the marinating material during production of a marinated product, the effect of endowing the marinated product with a good mouth feel is achieved, and the health-care effects of inhibiting bacteria, helping digestion, promoting absorption, lowering blood pressure and blood fat and the like are achieved.

The invention discloses a processing method of air-dried fish and belongs to the field of processing of the air-dried fish. The method comprises steps as follows: site selection, preparation of appliances, preparation of devil spices, equipment selection, earlier-stage processing of equipment, fish selection, fish cutting, airing, salting, pressing, fish turning, fish discharging, fish drying in the sun, fish collection, sterilization, packaging, fermentation, leak detection and refrigeration. The processing of the air-dried fish is not limited by seasons and temperatures, the air-dried fish can be produced in winter and summer as usual, and the flavor keeps unchanged completely; the ingredients are all-natural components, no harmful components are added, and the nutritive value is high; and the air-dried fish prepared with the method has moderate degree of saltiness and low shrinkage, and during eating, the air-dried fish is not required to be soaked in water for desalting, needs no addition of any seasonings and can be eaten only by steaming. The air-dried fish not only keeps fresh taste of fresh fish, but also has chewiness of the air-dried fish, and although no preservatives are added, the air-dried fish has longer quality guarantee period and low preservation cost.

The invention discloses a squeezing method for sesame oil having pure taste. The squeezing method comprises: washing sesame, soaking, carrying out centrifugation, and carrying out natural air-drying to obtain pretreated sesame; feeding the pretreated sesame, sepiolite, active carbon and steel beads into a drum type frying pot, carrying out first frying, heating, carrying out second frying, heating, carrying out third frying, heating, and carrying out fourth frying to obtain fried sesame; and screening the fried sesame, feeding into a vertical hydraulic oil squeezing machine, squeezing, and carrying out room temperature precision filtration with a plate-and-frame filter press to obtain the sesame oil having pure taste. According to the present invention, the obtained sesame oil retains the unique natural nutrients and the performance of the sesame as more as possible, and has characteristics of natural, pure and palatable taste and clear color.

The invention relates to a later period sun curing method of cayenne pepper thick broad-bean sauce by taking advantage of the temperature control of a plastic tent heliogreenhouse. The vent is rectangular. Length edges of the vent extend along the east-west direction. The length of the vent is not defined, the width thereof is 6-10 m, and the height of the top of the vent is 2.5-2.8 m. A tunnel frame of the vent is made of long bamboo sheets into arc shape. Two ends of each long bamboo sheet are fixed on side walls. Plastic film is stuck and covered on the long bamboo sheets and fixed on the tunnel frame. One side of an end wall is provided with an exit door. A front end wall is provided with a wind inlet and a blower at a position away from the ground. A back end wall is provided with a wind outlet. The wind inlet and the wind outlet can be opened or closed. A raw material sun-curing container is arranged in the vent. The temperature in the vent can be controlled to be 28-45 DEG C. The sun curing time can be shortened to 20-30 days, which is 5 times shorter than the conventional sun curing. Meanwhile, the vent is clean and sanitary, effectively prevents the pollution of flies anddust and has good product quality and low cost.

The invention relates to a method for removing nitrite from milk by utilizing a membrane separation technology, belonging to the field of the membrane separation technology of dairy foods. The method comprises the following steps of: (1) carrying out the ultrafiltration treatment of milk; (2) carrying out the nanofiltration treatment of ultrafiltration permeated liquid; and (3) mixing ultrafiltration trapped fluid and nanofiltration trapped fluid, homogenizing and sterilizing. The invention solves the problem of overstandard nitrite in milk by utilizing the membrane separation method. The product obtained by applying the method of the invention accords with the national standards, has unchanged nutritional value and flavor and decreased ash content and can be used as a food raw material.

Relating to the technical field of liquor processing, the invention discloses a filtration and clarification process for baijiu. The process includes: firstly adding diatomite into baijiu, conductingstirring, standing, centrifuging and precipitate removing to obtain coarse filtered liquor, then adding a chitosan solution into the coarse filtered liquor, mixing the substances evenly, conducting ultrasonic treatment, then adding an active adsorbent, and carrying out stirring, standing, centrifuging and filtering. The preparation method of the active adsorbent includes: grinding attapulgite andsodium silicate, then performing high temperature calcination, mixing the treated mixture with shrimp shell powder, then performing grinding and granulation, and finally adding the granules into a sodium hydroxide solution for soaking treatment. The process provided by the invention can remove calcium ions, magnesium ions and iron ions from liquor targetedly, effectively prevents excessive solid content and fishy smell of the product, and improves the product quality.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of common turnip powder without hot taste. The preparation method comprises the following steps of selecting fresh common turnip rhizomes, performing washing, performing trimming, cutting the treated common turnip rhizomes into slices, putting the common turnip rhizome slices into alkaline water, performing heating to a boiling state, performing draining, performing freezing at minus 20 DEG C, performing complete natural unfreezing on the frozen common turnip slices at room temperature, squeezing the unfrozen common turnip slices, collecting common turnip juice obtained through squeezing, drying the squeezed common turnip slices, and performing crushing and screening so as to obtain the common turnip powder. According to the preparation method disclosed by the invention, the hot taste of the common turnips is effectively removed with the alkaline water, favorable mouth feelis given to the common turnip powder, through a freezing technology, the common turnips are processed into powder, the common turnip powder can be widely used for food and beverage industry, raw materials of health-care foods and ingredients in production of medicines, the application prospect is great, the operation is simple and convenient, the preparation method belongs to a new technology easy in large-scale production, the processing technology does not blowdown pollution, the blanching working procedure is not used, and depletion energy resources is saved.

The invention discloses a method for reducing the content of higher alcohols in yellow wine, and belongs to the technical field of wine brewing. Through decompression volatilization, the volatilization amount of the higher alcohols is greatly increased, and the total amount of the higher alcohols in the Shaoxing rice wine can be greatly reduced. In addition, the yellow wine fermentation process is not changed, the treatment method is simple and convenient, and the physical and chemical indexes and flavor of the treated yellow wine are almost kept unchanged.

The invention discloses a preservation method for mangoes and relates to the technical field of fruit preservation. The method comprises the following steps: harvesting and pre-treating, coating and packaging, wherein pre-treating means soaking the mangoes in a drug solution composed of green banana peel extract, alpinia katsumadai extract and hot water at 50 DEG C, and coating means treating witha coating preservative containing nanometer bamboo charcoal, antimicrobial peptide, circium japonicum extract and lemon-scented gum extract. According to the invention, the problems of short preservation time and low safety of mangoes at present can be solved in the manner of optimizing the coating preservative and the preservation method; the rotting rate of mangoes is effectively restrained andthe preservation time is prolonged; the refreshing period is 45-60 days and the rate of intact fruit is above 95% according to the preservation method disclosed by the invention; under room temperature, the shelf life is 4-6 days, the rate of intact fruit is above 85%, the flavor is kept and the fragrance is strong.

The invention discloses a method for preparing an antioxidant healthcare wine and the healthcare wine. The preparation method comprises the following steps: adding edible alcohol to kaoliang pigment powder according a proportion of 102g:1L, heating to dissolve the powder on a water bath, stirring, filtering, carrying out ultrafiltration to obtain a kaoliang pigment mother solution, regulating the concentration of the solution and keep in dark places; adding 10ml of the mother solution to every liter of white spirit, so that the kaoliang pigment concentration is about 1g / 1000ml and stirring uniformly to obtain the healthcare wine. According to the healthcare wine, by adding the edible antioxidant kaoliang pigment, not only can the color of the wine be brilliant red, the flavor be unchanged and the process be simple, but also the excessive free radicals in the body can be eliminated, thereby realizing the protective effect on tissues of the human body and reducing the occurrence of a plurality of diseases. And meanwhile, the healthcare wine has the antioxidant and anti-aging healthcare effects and has a wide application prospect.

The invention discloses an oat sweet embryo and a preparation method of a beverage and belongs to the technical field of beverage preparation. The beverage is prepared from 75-95 parts of oat, 8.5-9.8parts of distiller's yeast, 16-25 parts of sterile water, 0.8-1.2 parts of glutathione, 7-9 parts of an ionic porous composite carrier, 0.9-1.3 parts of a concentrated hypoglycemic extract and 1.5-2.0 parts of stevioside. The prepared beverage has advantages of delaying aging, enhancing immunity and resisting tumors. The components in the prepared ionic porous composite carrier are all environmentally friendly, harmless and usable and can improve the immunity of drinkers, and therefore the beverage can serve as a green healthcare product for drinking. The loading capacity of the carrier is increased through plasma sputtering, and by spraying glutathione onto the surface of the prepared ionic porous composite carrier, the medicinal effect of the glutathione is better than that of glutathione which is added into the beverage alone. In short, the oat sweet embryo beverage prepared through the method can reduce blood sugar, prevent chronic diseases, enhance immunity and have a natural flavor on the basis of retaining original nutrient components.