49results about How to "Avoid fishy smell" patented technology

The invention discloses a method for preparing collagen oligopeptide. Animal skins are taken as raw materials, and are subjected to acid and surfactant pretreatment, enzymolysis, decoloration, membrane separation and drying to form the collagen oligopeptide. The relative molecular weight of the prepared collagen oligopeptide is mainly distributed below 1,000Dalton, and preferably, the Gaussian distribution peak area percentage of oligopeptide with the relative molecular weight of less than 1,000Dalton is over 85 percent and preferably over 90 percent. The method solves the general problems that the conventional collagen products have odor, are dark yellow and the like; and the obtained collagen oligopeptide powder is white, free of odor and good in mouthfeel, has high absorptivity and penetrability and can be widely applied to the cosmetics industry, the food industry and the like.

The invention discloses a hawthorn jam for promoting digestion and lowering lipid.The hawthorn jam is made from, by weight, 80-90 parts of hawthorn fruits, 10-15 parts of eggplants, 5-6 parts of white vinegar, 30-40 parts of Chinese cabbage, 10-13 parts of edible oil, 40-50 parts of carrots, 13-17 parts of tangerine peels, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alga acid, citric acid, starch, vitamin C, lactic acid and a proper amount of water.According to the hawthorn jam, the raw material utilization rate is greatly increased, the quality and taste of hawthorn fruits are improved, the taste is sour and sweet moderately, the jam is moderate in thickness, and the hawthorn jam has the effects of tonifying the spleen, promoting appetite, promoting digestion to eliminate stagnation, invigorating circulation of blood, reducing phlegm and the like.

The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.

The invention provides a preparation method of instant pickled beef, and relates to the technical field of food production. The method comprises the steps of preprocessing, tendering pickling, airing,roasting, cooling and packaging. A complex enzyme, compound phosphate and a pickling agent are adopted by the preparation method to perform tendering and pickling, the complex enzyme comprises, according to every gram of beef pieces, trypsase, papain and transglutaminase, the compound phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; the pickling agent comprises carrageenan, soybean protein isolate, edible starch, edible salt, white sugar, five-spice powder, rice wine, soy sauce and a composite preservative. The method has the advantages that thetendering effect is improved, the elasticity of beef is improved and the taste is improved on the basis that the original flavor of the pickled beef is maintained.

The invention relates to a preparation method for black tea. The preparation method is characterized in that the method comprises the following steps: firstly, one-bud-two-leaf fresh leaves are selected as a raw material, the fresh leaves are picked from summer tea; secondly, the picked fresh leaves are placed in a withering trough, the spreading thickness is 5-10cm, the temperature is controlled at 25-30 DEG C, the withering time is 2-3h, then cold air withering is carried out, the fresh leaves are turned over and spread, the spreading thickness is 3-5cm, the temperature is controlled at 0-5 DEG C, the withering time is 1-2h, and finally daylight withering is carried out for 6-8h. The black tea has a red and bright soup color, tastes mellow, and has high quality.

The invention discloses a method for feeding low-fat multivitamin chicken, which comprises the following steps: a, controlling the feeding amount so as to meet the needs for the chicken growth; b, regularly adopting jungle stocking so that the chicken can find food such as insects and grass; and c, increasing the feeding time so that the growth period of 60-68 days is increased to a growth period of 170-180 days. By adopting the method, the feeding amount is controlled to be determined according to the growth period of chicken, and the feeding time is increased; and trace elements are not added to the feed formula. By proportioning feed and vegetable, the chicken obtains nutrient components for growth through the vegetable. Due to the regular free-range feeding, the chicken can obtain food such as insects, grass and the like from nature. Fish meal in the feed is prepared from freshwater fish instead of seawater fish which causes relatively strong fishy smell of eggs, the eating effect of eggs is improved, and trace elements in a human body can be supplemented after long-term use of the low-fat multivitamin chicken.

The invention discloses rose collagen jelly and a preparation method thereof. The rose collagen jelly is prepared from, by weight, 100-150 parts of collagen powder, 20-50 parts of roses, 20-50 parts of the fruits of Chinese wolfberry, 20-50 parts of rhizoma polygonati, 20-50 parts of hawthorns, 10-30 parts of ginseng, 10-30 parts of peach kernels, 40-100 parts of sugar alcohols, 20-40 parts of concentrated juice, 10-20 parts of a thickener, 0.2-0.6 part of a sweetener, 0.1-0.2 part of vitamin C and 0.2-0.6 part of potassium sorbate. The jelly product eliminates the original beany flavor of collagen jelly; collagens cooperates with traditional Chinese medicine having functions of promoting the circulation of qi, tonifying qi, nourishing yin and supplementing blood, so that the functions ofmaintaining beauty and keeping young of the product are enhanced; the natural concentrated juice is added, so that the prepared jelly is rich in flavor, has watery and elastic taste, unique flavor andbetter functions of promoting the circulation of qi, tonifying qi, invigorating the circulation of blood and supplementing blood, and is healthy and ready-to-eat food for maintaining beauty and keeping young.

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles,thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

The present invention discloses easily digestible canned fish bladders and a preparation method thereof, and belongs to the technical field of canned food processing. The easily digestible canned fishbladders contain the following ingredients: 20-60% of fish bladder raw materials, 5-10% of fruit fleshes, 0.2-1.2% of Chinese wolfberry fruits, 0.3-0.8% of white fungus, 0.3-0.6% of lotus seed, 0.5-1% of longan, 0.5-1.5% of red dates, 0.15-0.5% of vitamin C, 0.1-0.5% of citric acid, 0.01-0.05% of fruit essence and the balance sugar water. Compared with traditional fish bladder products, the preparation method solves a problem that the traditional fish bladder products are not instant. Secondly, the easily digestible canned fish bladders are low in production costs, scientific in used materials and balanced in nutrition. The fruit fleshes and fish bladders are combined, and the easily digestible canned fish bladders are multiple in nutrients and easily digested, have nutrients easily absorbed by human body and bring large convenience for people to eat the fish bladders.

The invention discloses an intestine-moistening toxin-expelling grapefruit jam prepared from the following raw materials in parts by weight: 110-120 parts of grapefruit, 12-16 parts of chestnut, 7-11 parts of Chinese date honey, 12-15 parts of purple perilla oil meal, 3-4 parts of fish glue, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gorgon fruit, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and a proper amount of water. The quality and taste of the intestine-moistening toxin-expelling grapefruit jam are improved, and the intestine-moistening toxin-expelling grapefruit jam is palatable in sweet and sour, proper in viscosity, and excellent in flavor, and has the efficacies of clearing heat and cooling blood, regenerating body fluid and relieving a cough, moistening intestines and expelling toxin, tendering skin and benefitting feature, moistening lung for removing phlegm and the like.

The invention provides gel soft sweets containing DHA (docosahexaenoic acid) and a preparation method of the gel soft sweets. The gel soft sweets containing DHA are prepared from the following raw materials: 1-10 parts of edible colloid which comprises one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum and xanthan gum; 75-90 parts of a sweetening agent; 5 to 15 parts of DHA microcapsule powder; 2-10 parts of a water retention agent; the acidity regulator-buffer salt pair comprises one or more of citric acid and sodium salt or potassium salt thereof, DL-malic acid and sodium salt thereof, and lactic acid and sodium salt thereof. The invention also provides a preparation method of the gel soft sweets. The preparation method comprises the following steps: adding the DHA microcapsule powder and the acidity regulator-buffer salt pair at the final stage before casting molding, and uniformly mixing; the gel soft sweets can be poured into solid or sandwich products, and the moisture content of the prepared gel soft sweets is 8-20%. The gel soft sweets disclosed by the invention have no fishy smell within the shelf life of 18 months, and the product does not return to sand and is not melted by heat.

The invention discloses a sour, sweet and refreshing green plum jam prepared from the following raw materials in parts by weight: 70-80 parts of green plum, 20-24 parts of raisins, 20-30 parts of seaweed, 6-7 parts of caraway, 3-4 parts of Baijiu, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The sour, sweet and refreshing green plum jam has the advantages of strong fragrance, moderate consistency, uniform and delicate tissues, and good edible value, and is sweet, sour and delicious.

The invention discloses skin-moistening face-beautifying tomato jam.The jam is prepared from, by weight, 100-110 parts of tomatoes, 30-40 parts of black beans, 6-7 parts of brown sugar, 20-23 parts of white radishes, 11-13 parts of white sesame, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water.The jam is rich in nutrition, improves nutrition value of the tomatoes, is sour, sweet, palatable and proper in thickness, and has the effects of eliminating fatigue, promoting appetite, improving protein digestion, reducing gastrectasia and dyspepsia and the like.

The invention discloses a pineapple jam for replenishing qi and enriching blood. The pineapple jam is prepared from the following raw materials in part by weight: 90-100 parts of pineapples, 7-11 parts of modified starch, 20-23 parts of chufa, 1-2 parts of pear flowers, 2-3 parts of pear leaves, 13-17 parts of dried persimmons, 40-50 parts of carrots, 13-17 parts of orange peels, 11-14 parts of rose petals, 10-12 parts of gorgon fruit and a proper amount of white granulated sugar, sodium alginate tech grade, citric acid, starch, vitamin C, lactic acid bacteria and water. The pineapple jam contains rich microelements and vitamins, has the effects of clearing heat and quenching thirst, helping digestion and stopping diarrhea, reinforcing the spleen and the stomach, consolidating vitality, replenishing qi and blood, helping digestion, clearing damp and keeping beautiful and slim, is beneficial to the promotion of human body health and can increase the healthcare value of jam.

The invention discloses linseed oil. The linseed oil includes 40-70% of linseed oil powder, 4.0-8.0% of silkworm pupa protein peptide, 0.01-0.04% of sucralose, 15-35% of skimmed milk powder, 4-16% ofwhey protein, 0.001-0.004% of tallow, and 0.0001-0.001% of folic acid. A recipe of the linseed oil is also disclosed and includes 300-500 ml of milk, 3-6 g of the linseed oil, 0.3-0.6 g of a yoghurt starter, 5-15 g of flavor adjuvant materials, and 60-90 g of sugar powder. The linseed oil is reasonable in design, and problems of unpleasant fishy smell, which is especially and difficultly acceptedby consumers, of existing linseed oil and single function of the linseed oil which cannot meet demands of the modern consumers for food functions can be solved.

The present invention discloses a processing technology of laminaria japonica soy sauce. The processing technology comprises the following steps: S11, materials are moistened; S12, the materials are steamed; S21, inoculating is conducted in a koji making pool; S22, koji materials are cultured and managed; S3, fermenting is conducted; S4, oil sprinkling is conducted; S5, the materials are blended;and S6, soy sauce is added into a sandwich tank, temperature rises to 85-90 DEG C, and insulating is conducted for 30 minutes, steam is turned off, stirring is stopped, the temperature lowers to 50-60DEG C, the soy sauce is added into a storage tank for precipitation, and after storing for a week, sampling and inspecting to be qualified, the processing is completed. AS3.951 soy sauce koji essenceis used during the process of the soy sauce fermentation, soy sauce forming time is short, a conversion rate is high, the processing technology can improve color and luster of the soy sauce, a nutritional value of laminaria japonica is not destroyed, the laminaria japonica soy sauce has health-care functions, and the processing technology retains a delicate flavor of seafood, and at the same timecan avoid a production of a stink odor.

The invention relates to mud snail vermicelli and a production method thereof. The mud snail vermicelli comprises the following raw materials in percentage by weight: 60%-75% of starch, 8%-20% of roquette seed powder, 8%-20% of artemisia desterorum spreng seed powder, 5%-15% of mud snail proteolysis liquid and 1.0%-1.8% of calcium salt. Therefore, a traditional eating method of mud snails is broken through; the characteristic that nutritional components of the mud snail proteolysis liquid are very easy to absorb is utilized sufficiently and the inherent fishy smell of the mud snails is removed; bioactive substances and nutritional health-care components of the starch, roquette seeds, artemisia desterorum spreng seeds and the like are introduced into a vermicelli product sufficiently to generate a synergistic interaction effect, so that the nutrition is comprehensive and abundant, the health-care function is prominent, the taste is delicious, the mouth feel is good, the elasticity and the toughness are good, the mud snail vermicelli is natural and green, and the eating safety is high. After the mud snail vermicelli is eaten usually, the immunocompetence of a human body can be improved, the physiological equilibrium of an organism is kept, the body is built and the life is prolonged. The invention provides a novel green vermicelli food which is nutritional, health-care and purely natural, and has a tender and smooth mouth feel and a delicious taste.

The invention relates to a nanoscale fish oil microcapsule as well as a preparation method and application thereof and belongs to the technical field of food processing. The preparation method for thenanoscale fish oil microcapsule comprises the following steps of mixing a surfactant with fish oil by adopting a microwave catalytic homogenization method, then uniformly mixing a mixture with waterto obtain a mixture, performing microwave catalysis and homogenization on the mixture, and performing freeze drying to obtain the nanoscale fish oil microcapsule. In the preparation method disclosed by the invention, by adopting the microwave catalytic homogenization method, a proportion of an outer wall embedding material and internally embedded fish oil of the fish oil microcapsule is greatly increased, the fish oil after being embedded is thoroughly prevented from being oxidized, a nutritional value of the fish oil is guaranteed, the storage period of the fish oil is prolonged, and the limitation of the traditional fish oil on the aspect of sense is overcome, so that the time of the traditional homogenization method is greatly shortened, and the sizes of homogenized fish oil embedded particles are reduced from a micron level to a nanometer level.

The invention discloses red jujube jam capable of replenishing blood and invigorating the brain. The red jujube jam is prepared from the following raw materials in parts by weight: 90-100 parts of red jujubes, 40-50 parts of honey peaches, 20-30 parts of fresh shelled corn, 10-12 parts of nori, 9-13 parts candyfloss, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gordon euryale seeds, an appropriate amount of white granulated sugar, an appropriate amount of sodium alginate, an appropriate amount of citric acid, an appropriate amount of starch, an appropriate amount of vitamin C, an appropriate quantity of lactic acid bacteria, an appropriate amount of isomaltulose and an appropriate amount of water. The red jujube jam disclosed by the invention is bright in color, glossy, fine, smooth and uniform in jam body, fine, smooth and soft in mouth feel, moderate in sour and sweet degrees, rich in jujube fragrance, free from sugar and water precipitation, free from impurities, and is odorless.

The invention discloses a beauty-beautifying apple jam, which is prepared from the following raw materials in parts by weight: 80-90 apples, 20-30 aloe pulp, 1-2 magnolia officinalis, 2-3 rose flowers, 3-4 black tea and coconut milk 20-24, carrot 40-50, orange peel 13-17, rose petal 11-14, gorgon 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water to taste. The jam has a scientific proportion, good taste, pure flavor, better health care effect, more nutrition, and a very broad market prospect.

The invention discloses a deodorization and draining integrated kelp drying machine. The deodorization and draining integrated kelp drying machine comprises a machine body, wherein a transverse rail is erected at the top end in the machine body; a rotary table is in sliding connection with the lower end of the transverse rail; a retractable rod is vertically arranged at the lower end of the rotarytable; a grid mesh basket is arranged at the lower end of the retractable rod; a material groove is formed in the lower end in the machine body; the material groove is uniformly separated into threeauxiliary grooves through two separation plates which are vertically arranged, and the three auxiliary grooves comprise a deodorization groove, a washing groove and a drying groove in sequence from left to right; the deodorization groove is internally provided with a nitric acid water solution; a concentration meter is arranged on a groove wall of the deodorization groove; one end of the concentration meter is led into the deodorization groove; clean water is filled into the washing groove; a plurality of water baffle plates are vertically arranged at a groove opening of the washing groove; aheater is arranged in the drying groove; the upper end of the drying groove is hinged and connected with a cover plate. With the adoption of the manner, the deodorization and draining integrated kelpdrying machine can be used for carrying out deodorization, washing and drying integrated treatment on kelps.

The invention discloses a seawater reverse osmosis device and method, the reverse osmosis device comprises a pretreatment mechanism comprising an air flotation, a filter pool and a raw water pool connected in sequence; a reverse osmosis mechanism; and a concentrated water treatment mechanism comprising a concentrated water pool and a three-dimensional electrode reactor; wherein the water inlet endof the reverse osmosis mechanism is connected with the raw water pool, the concentrated water pool is connected with a concentrated water outlet end of the reverse osmosis mechanism, and the water outlet end of the three-dimensional electrode reactor is connected to the air flotation. The seawater reverse osmosis method comprises electrolyzing concentrated water after seawater reverse osmosis andadding the concentrated water to to-be-reversely-osmosed seawater. The concentrated salt water after the seawater reverse osmosis is electrolyzed sequentially by the three-dimensional electrode reactor and an electrolytic cell, hypochlorite having a strong oxidizing property is formed, and the concentrated salt water with the hypochlorite is added to the air flotation, the reverse osmosis devicefacilitates to filter impurities in the seawater by the air flotation and the filter pool while oxidizing of the seawater, and can avoid the fishy odor of fresh water formed by the subsequent reverseosmosis.