415 results about "Off-flavour" patented technology

A method of making an enhanced corn masa by roasting corn kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roasted flavor with the use of blends of roasted and unroasted kernels, a higher conversion of the corn kernel into a finished product, a reduced acrylamide content in finished product, and fewer off-flavors in baked products.

The invention discloses novel interlayer fine dried noodles, comprising upper flour slices and lower flour slices, as well as sweet potato or solanum tuberdsm flour slices pressed between the upper flour slices and the lower flour slices. The cooked interlayer sweet potato fine dried noodles are slightly white in surface color and internal red and external white in section, have unique fresh scent of the sweet potato, and are not pasty, not thick in soup, not sticky in taste, not gritty, are soft and tasty and refreshing, a cooking noodle break ratio is smaller than or equal to 5%, the irregularity is smaller than or equal to 15%, wherein, the natural noodle break ratio is smaller than or equal to 8%, physicochemical indexes of the fine dried noodles have a water content being smaller than or equal to 13.5%, acidity being smaller than or equal to 4.0, and a bending noodle break ratio being smaller than or equal to 15%; hygienic indexes achieve no impurity, no mildewing, no extraneous odor, no insect attack and no pollution, and raw materials and auxiliaries accord with national standards.

The invention discloses a cooking utensil, a peculiar smell removal control method and a peculiar smell removal control device, wherein the peculiar smell removal control method and the peculiar smellremoval control device are applied to the cooking utensil. The peculiar smell removal control method comprises the following steps of under the condition that a pressure limiting valve group comprises an inner valve and an outer valve, controlling the outer valve to be lifted up and the inner valve to act on an exhaust pipe; heating food in the cooking utensil according to the preset power so that the pressure inside the cooking utensil can be greater than the pressure limiting value of the inner valve; controlling the inner valve to be lifted up; controlling the exhaust pipe to continuouslyexhaust air; and continuously performing heating at the constant pressure. The technical problem that peculiar smell of the food cannot be removed by a pressure cooker in the prior art is solved.

The invention discloses a pre-forming process of vegetable protein meat and a vegetable protein meat product, and the pre-forming process comprises the following steps: adding plant structured proteininto water for soaking to obtain rehydrated plant structured protein; immersing the rehydrated plant structured protein in distilled water for washing until the washed water has no color, and dehydrating to obtain washed and dehydrated plant structured protein; washing dehydrated plant structured protein, removing shreds, chopping, adding alkaline water, konjac glucomannan, starch, salt, monosodium glutamate, a yeast extract and soy sauce, uniformly stirring, adding the prepared acid slow-release emulsion, and uniformly mixing; and adding essence to adjust the flavor of the meat, uniformly stirring, and carrying out steam heating molding to obtain the vegetable protein meat. According to the pre-forming process of the vegetable protein meat, the problem of alkaline taste caused by alkalidissolution of konjac gum and the problem of peculiar smell of vegetable protein are solved, and the finally prepared finished product is close to real meat in taste and good in flavor.

The invention provides a food adsorption and antibacterial pad. The food adsorption and antibacterial pad is composed of a low-density polyethylene plastic film and an inner adsorption antibacterial layer, wherein fine holes are punched in the upper surface of the low-density polyethylene plastic film; the inner adsorption antibacterial layer is composed of an antibacterial coating and an adsorption layer; the antibacterial coating is fitted on the upper surface of a first non-woven fabric in a coating manner; the adsorption layer is uniformly sealed between the lower surface of the first non-woven fabric and the upper surface of a second non-woven fabric. The food adsorption and antibacterial pad has the advantages that the design is ingenious; the food adsorption and antibacterial pad has three functions of absorbing water, adsorbing objectionable odor and resisting bacteria, and can be used for absorbing liquid oozed by chilled fresh meat which is stored for a long time; the relative humidity in packages is reduced and the bacteria and the peculiar smell are reduced; the guarantee period of the chilled fresh meat on a tray is prolonged; the preparation method has a simple process and is convenient to operate.

The invention discloses a novel algae fermented beverage based on comprehensive utilization of marine green tide algae enteromorpha suddenly gathered, satisfies the demands of people to a healthy, nutritious and delicious beverage, and develops an effective way for comprehensively using the enteromorpha resource. The enteromorpha fermented beverage is fine and smooth, uniform, has no precipitate and no layer, is light green in color, has full-bodied enteromorpha aroma and fermented aroma, is sour and sweet, palatable, has no fishy smell and other peculiar smell, total sugar content of products is not lower than 10% and total acid content is between 0.65% to 0.70%, the beverage has the following advantages: (1) the fermented beverage uses enteromorpha as a fermentation matrix; the enteromorpha is rich in nutritive substances such as carbohydrate, protein, crude fiber, mineral substances, fat, vitamin and the like, so that the trophism and the functionality of the fermented beverage are improved; (2) desalination, color protection and deodorization are performed on the enteromorpha, so that the active nutritive substances in the enteromorpha and the fresh algae smell of the enteromorpha are retained, and the product palatability is improved; (3) raw materials of products are added with cane sugar, honey and sodium benzoate, so that the fermented beverage is sour and sweet and palatable, has no fishy smell and other peculiar smell.

The invention relates to a cereal based food product, preferably shaped as a bar, having a water activity between 0.2 and 0.4 and comprising encapsulated DHA and one or more citrus flavors. The food product according to the present invention has no off-taste and odor.