36results about How to "Avoid flavor loss" patented technology

The invention discloses a method for preparing an edible biological gelatin film with an EGCG (epigallocatechin gallate) controlled-release performance. The method includes: step 1, preparing gelatinsolution; step 2, cooling gelatin solution prepared in the step 1 to the room temperature, adding EGCG, stirring to dissolve, and standing for cross linking at 2-8 DEG C for 10-14h to obtain film forming liquid; step 3, dissolving the film forming liquid obtained in the step 2 by water-bath heating, transferring into a mould, and drying in a constant-temperature air dry oven to form the film. By adding of EGCG, antibacterial and antioxidant performances of the gelatin film are improved.

The invention relates to pre-fermented quick-freezing cutting steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, Artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; taking out the dough, pressuring the dough, blocking, forming and putting in a HiK for pre-fermenting; cooling, quick-freezing and storing the pre-fermented dough by freezing for standby; and steaming to form finished products. The application of the invention helps speed up converting the production of cutting steamed bread from the traditional handicraft workshop into the industrial workshop, and improves the quality, security and convenience of products. Compared with the cutting steamed bread product quickly frozen after steaming, the pre-fermented quick-freezing cutting steamed bread can avoid flavor loss caused by steaming again and saves energy sources.

The invention relates to quick-frozen steamed bread with vegetable stuffing and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking power, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and wheat starch or corn starch or potato starch or rice starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention lays the foundation for the industrialized production of the steamed bread (steamed bun) with vegetable stuffing, increases the quality standardization, safety and convenience of the product, and avoids flavor loss caused by repeated boiling.

The present invention relates to a stuffed potato meat ball and a processing technology thereof. The stuffed potato meat ball includes outer layer skin material and filling material wrapped by the outer layer skin material. The stuffed potato meat ball is characterized in that the outer layer skin material and the filling material are chosen from the following two ingredients: the raw materials of ingredient A include lean meat, tilapia skin, water, phosphate, edible salt, tapioca starch and seasonings and the mass ratio of the lean meat and tilapia skin is 60-75 : 25-40; the raw materials of ingredient B include potatoes, potato starch and edible salt, and the mass ratio of the potato starch and potatoes are 0-15%; when one of the ingredients is selected to be used as the outer layer skin material, the other ingredient is thus used as the filling material. Compared with the traditional meat balls, the provided stuffed potato meat balls have a traditional meat ball flavor and a fresh potato flavor, and are reasonable in nutrition ratio, better in mouthfeel, moderate in hardness, relative good in chewiness, and richer in flavor.

The invention provides sauced beef with shortened marinating time and a preparation method thereof. The sauced beef is prepared by the following steps: injecting a pickling solution containing a quality enhancing material bag into beef, sequentially carrying out electric field treatment and tumbling pickling, and performing marinating by using the quality enhancing material bag. The quality enhancing material bag comprises soup stock, spices and soup bases. The sauced beef provided by the invention is excellent in color, aroma and taste. The method effectively reduces excessive degradation ofproteins caused by long marinating time while ensuring safety, nutrition and health of the sauced beef, thereby reducing the generation of boiling flavor during high-temperature sterilization and improving the product quality.

The invention relates to a refillable multi-dose container (1) for storing a flowable product comprising : - a tank (2) with a top opened extremity (3), - means(4) for closing the top opened extremity(3) of the tank (2), said means being openable by exercising contact pressure on them and closable by stopping contact pressure on them. The invention relates too to a machine comprising such a multi-dose container.

The invention relates to a quickly frozen meat filling steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented, pre-fermentation is required before steaming. The invention lays a foundation for the industrial production of the bean-paste filling steamed bun (steamed stuffed bun), improves the standardization of product quality, safety and convenience, and avoids the flavor loss caused by repetitive steaming.

The invention discloses a method for preparing a soy sauce rich in dietary fibers by utilizing plant waste residues. The method comprises the following steps of preparing koji, performing fermentation, sprinkling oil and filling, wherein protein raw materials used in the step of making the koji contain beancurd residues, starch raw materials contain sweet potato residues, and the mass ratio of the protein raw materials to the starch raw materials is 5:2-2:1. A circulating three-sprinkling method is adopted in the step of sprinkling the oil, first oil in the batch is obtained through second oil immersion of previous batch, secondary oil of the batch is obtained through third oil immersion of the previous batch, third oil of the batch is obtained through hot water immersion, and during hot water immersion, cellulase which is 0.5-1% of the total weight of the raw materials is added to the raw materials; a blending step and a microfiltration step are performed before the filling step. According to the method for preparing the soy sauce disclosed by the invention, the beancurd residues and the sweet potato residues are used as the raw materials, so that not only is the production cost reduced, but also the plant waste residues can be fully utilized, and environmental pollution is reduced. The cellulase is further added in the step of sprinkling the oil, so that the water-soluble dietary fibers can be effectively extracted; after microfiltration, direct filling is performed, so that the problems that the flavor of the soy sauce is reduced and the state of the soy sauce is bad caused by a traditional heating and clarifying method are solved.

The present invention relates to a kind of Orleans chicken powder and its preparation method. The Orleans chicken powder is prepared from the following materials: the raw material is a whole chicken with its head and claws removed or chicken with a broiler skeleton; 1%; isolated soybean protein, the addition amount is 0.2% of the weight of raw materials; the first material; the second material. The invention can solve the problem in the prior art that there is no chicken powder that can be widely used and can present Orleans flavor.