43 results about "Lime Juice" patented technology

The invention discloses a food of Thai fried fish and a producing method thereof. The main ingredient, the auxiliary ingredient or the condiments are independently packaged and then the packages are put in the outer package, wherein the main ingredient is 50-800g of fish flesh; the auxiliary ingredient is 10-200ml of lemongrass oil; the condiments include lemon juice, white peppers and salt, totally 5-200ml; and the outer package also comprises a dip package containing tomato sauce, onion powder, lemongrass oil, garlic granules, green pepper granules, red pepper granules and lemon juice, totally 10-200ml. The invention has the following beneficial effects: by adopting the cooking technology which is complicated and not easy to grasp, of the traditional dish-Thai fried fish, the semi-finished products are produced through processing the main ingredient, the auxiliary ingredients and the condiments in the factories, and after the semi-finished products are purchased, a dish integrating color, aroma, taste, shape, originality and nutrition can be obtained by only simply cooking the semi-finished products; and the dish is more convenient and simpler to produce without special technique, thus realizing standard, industrial and mass production of partial Chinese food.

The invention belongs to the field of orange juice processing and particularly relates to a method for processing high-pulp content and concentrated lime juice. The method comprises the following steps of: 1) soaking lime fruits into potassium permanganate solution for treatment, spraying chloridized water onto the surfaces of the fruits for sterilization, and spraying the fruits with clean waterto obtain clean fruits; 2) squeezing the fruits by using a centrifugal juicer, and collecting lime juice and peel residues; 3) slicing the lime peel residues; 4) debitterizing the lime juice by usingmacroporous resin HDP800, and debitterizing lime peel in a water soaking mode; 5) adding sugar into the lime peel residues, and curing, freezing and storing the lime peel residues; 6) adding honey into the frozen and stored lime peel residues, concentrating the lime juice, vitamin C, citric acid, goldenpomelo essence and the like until the heating temperature is 100 DEG C to obtain semi-finished products of the concentrated lime juice; and 7) sterilizing the lime juice at the temperature of 85 DEG C for 15 minutes to obtain a high-pulp content and concentrated lime juice product. By the method, the flavor substances in the high-pulp content lime juice are preserved to the greatest extent. The method has important significance to the improvement on added value of quince processing industry.

The invention discloses a method for making aluminum-free yellow rice cakes. The key points of the technical scheme include S1 preparing japonica rice, S2 adding aluminum-free plant ash juice to prepare, S3 cooking, S4 mixing materials, and S5 forming. The aluminum content of the yellow cake produced by the method is trace amount, and the method can control the color and toughness of the product through pH value modulation. The invention also discloses an aluminum-free huangkueh production equipment, the main points of which technical scheme include an aluminum-free plant ash soup preparation device, a soaking tank, a sieving basket, a steamer device and a molding machine. By selecting aluminum-free japonica rice and producing aluminum-free plant ash juice, this equipment reduces the aluminum content in the formed yellow cake from the source, making the aluminum-free yellow cake produced by this equipment safer and healthier. , molding machine, etc., especially the mixing components in the steamer device, which greatly restores the traditional production process of huangkueh, inherits the fine tradition and combines with modern machinery, retains the flavor without affecting mass production.