89results about How to "Cover up the fishy smell" patented technology

The invention relates to an algal oil DHA (Docosahexaenoic Acid) microcapsule, which consists of algal oil DHA, an antioxidant and a shell material. The antioxidant is prepared from VC (Vitamin C) palmitate, lecithin, carnosic acid, VE (Vitamin E) grease and citric acid based on the mass ratio of (40-60):(25-35):(5-10):(3-7):1 sequentially, and the dose of the antioxidant is 0.6-1.2% of the mass of the algal oil DHA; the shell material is prepared from modified starch, Arabic gum, cane sugar, maltose and vitamin C-sodium based on the mass ratio of (10-30):(5-10):(1-5):(1-3):1 sequentially, and the dose of the shell material is 60-70% of the mass of the algal oil DHA. The invention further discloses a preparation method of the algal oil DHA. According to the invention, the oxidation of the algal oil DHA is effectively slowed down, odor smell is covered, the stability of products is increased and the effect duration is prolonged.

The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic aromatic amines in barbecued meat. The method comprises the following steps: (1) cutting raw meat into small pieces for later use; (2) weighing 3.5 to 4.5 percent of table salt, 0.35 to 0.8 percent of natural extracts, 0.75 to 1.3 percent of white granulated sugar, 2.2 to 3.6 percent of spice and 0.8 to 1.35 percent of cooking wine according to the weight of the raw meat, mixing with the meat pieces, and then pickling for 2.5 to 7 hours; (3) stringing the pickledmeat pieces with bamboo sticks, and uniformly barbecuing with carbon fire. The natural extracts added in the method can effectively lower the content of the heterocyclic aromatic amines in the barbecued meat, a proper amount of table salt, white granulated sugar, spice and cooking wine are added in a barbecuing process, and the auxiliary materials have a synergistic effect, so that the inhibitioneffect on the heterocyclic aromatic amines is enhanced, and the barbecued meat tastes better.

The invention discloses a lotus leaf duck product and a preparation method thereof. The method comprises: (1) a step of pretreating; (2) a step of marinating, wherein the pretreated duck is added into a boiled brine that comprises lotus leaves, mulberry leaves, dried orange peel, hawthorn, cassia seeds, liquorice, anise, cinnamon, clove, salt and fresh ginger, to boil the pretreated duck for 45-60 min; (3) a step of baking, wherein the marinated duck is drained, and then is baked at a temperature of 180-220 DEG C for 3-5 min; (4) a step of seasoning, wherein a seasoning, which comprises lotus leaf powder, mulberry leaf powder, tuckahoe powder, monosodium glutamate powder, ethyl maltol and xylitol powder, and the baked duck are added into a tumbler to be tumbled for 10-20 min, and the lotus leaf duck product is obtained after took out. The lotus leaf duck product prepared by the invention is advantageous in that color of the lotus leaf duck product is good, flavor of the lotus leaf duck product is natural and pure, the lotus leaf duck product is safer and more secured to eat, and a function of clearing away heat of duck products is made full use of.

The invention provides pregnant woman milk powder capable of restraining early pregnancy reaction and a preparation method thereof. The milk powder based on 100 parts by weight comprises the following raw materials in part by weight: 320-400 parts of milk, 25-30 parts of skimmed milk powder, 7-22 parts of whey protein powder, 1-4 parts of purple perilla seed oil, 1.5-2.5 parts of ginger, 0.5-1.2 parts of fructo-oligosaccharide, 0.5-2.4 parts of galacto-oligosaccharides, 0.2-0.7 parts of DHA (Docosahexaenoic Acid) powder, 0.1-0.25 parts of soyabean lecithin and 0.008-0.02 parts of bifidobacterium. The pregnant woman milk powder has the beneficial effects that early pregnancy vomiting and other physiological reactions can be reduced or dispelled, and the comprehensive nutritional supplement is provided for pregnant women to ensure various nutrients necessary for fetus growth and development; and the milk powder can simultaneously dispel the fishy smell of the DHA powder and the hot taste of the ginger so as to be more easily received by the pregnant women.

The invention provides an active peptide embedded nanoparticle and a preparation method thereof and aims to solve the problem that albumen derived active peptides which are easily degradable in a gastrointestinal digestive system cannot be completely absorbed currently. By adoption of ionic gel, chitosan and sodium tripolyphosphate serve as nano coating materials to realize embedding of albumen derived active peptides, with four different molecular weights, obtained by enzymolysis, and consequently the albumen peptide-chitosan nanoparticle great in embedding performance is obtained. A gap in protection and promotion of biological absorption and utilization of the albumen derived active peptides is filled, a new idea is provided for deep processing in the industry of egg products, and resource integration and maximal reasonable application of the egg products are realized.

A production method of athlete leisure and instant seasoned tussah pupa food adopts tussah pupa as a raw material, and comprises the following steps: soaking tussah pupa in edible vinegar for 6 hours, draining; soaking with five-spices seasoning juice for 3 hours, draining; drying at 70-80 DEG C to reach a water content of 20-30%; puffing in a microwave vacuum drying machine with a microwave power of 2.50 kW, a vacuum pressure of 80 kPa, and an initial microwave intensity of 20 W.g<-1>; then heating and ripening the tussah pupa in circulating air at 160-200 DEG C for 5-15 min, and cooling at a vacuum degree of not more than 0.095 MPa to room temperature.

The invention discloses nutrient premix for pregnant women and food containing the same. The premix is prepared from, per 5 g, 200-1000 micrograms of vitamin A, 2.3-11.2 micrograms of vitamin D, 3.2-15.6 micrograms of vitamin E, 34-68 micrograms of vitamin K, 0.3-1.7 milligrams of vitamin B1, 0.4-2.2 milligrams of vitamin B2, 0.4-2.2 milligrams of vitamin B6, 1-6.6 micrograms of vitamin B12, 100-160 milligrams of vitamin C, 4.2-10 milligrams of niacin and the like. According to the nutrient premix for the pregnant women, various vitamins and microelements are matched, the pregnancy reaction can be effectively prevented and treated, comprehensive nutritional supplement is provided for the pregnant women, and various needed nutrients for growth and development of fetuses are guaranteed. The premix can be added to foods such as milk powder, solid beverages, chewable tablets and nutrient rice flour, the application is wide, and the premix is convenient to eat.

The invention relates to a production method for a duck web with pickled peppers. The production method comprises the following steps: subjecting duck webs having been frozen for 6 months to natural thawing, cleaning the duck webs and removing scars and aged skin; putting the duck webs in boiling water, adding ginger, Chinese prickly ash, anise and liquor, carrying out cooking for 3 min after boiling again, taking the duck webs out, immediately putting the duck webs in cold boiled water, then drying the duck webs in air, adding ginger, garlic, onion and celery stem into boiling water, then taking the ginger, garlic, onion and celery stem out for draining after boiling, cooling water to 40 to 50 DEG C after boiling, then adding white vinegar, lactic acid, salt, rock sugar, Chinese prickly ash, liquor, duck cream, I+G, tea polyphenol and bamboo leaf flavonoid, cooling an obtained mixture to room temperature and adding the ginger, garlic, onion and celery stem which have been taken out and drained so as to prepare a pickling solution; and putting the air-dried duck webs in the pickling solution for pickling for 24 h, then taking the pickled duck webs out for draining, carrying out drying at 50 DEG C until water content is 10 to 60%, then carrying out vacuum packaging and autoclaving and finally, carrying out irradiation sterilization with 1 to 10 kGy 60Co gamma rays so as to obtain the duck web with pickled peppers. The method provided by the invention can reduce the peculiar smell of irradiation and the meaty smell of the duck webs, improves brittleness of the duck webs, has low energy consumption, does not uses any antiseptic and enables the duck web with pickled peppers to have a long shelf-life.

The invention discloses a flavored meat product and a preparation method thereof. The flavored meat product is composed of the following raw materials by weight: 60-90 parts of fresh meat, 10-30 parts of fermented fruit pulp, 5-10 parts of fermented yogurt, 2-6 parts of starch, 1-4 parts of protein powder, 2-6 parts of white sugar, 1-3 parts of salt, and 0.2-2 parts of spice. The invention also discloses a preparation method of the flavored meat product. The method consists of: (1) preparing fermented fruit pulp; (2) preparing fermented yogurt; and (3) processing raw meat, then adding the fermented fruit pulp and fermented yogurt into the meat, mixing the substances evenly, and carrying out pickling and fermentation. The flavored prepared meat product prepared by the method provided by the invention has fruit fragrance, and can cover up the unsavoury meat flavor, also the fermentation strains in fruits and yogurt are utilized to ferment meat so as to promote degradation of muscle protein, produce more flavor substances, and improve meat texture. VC in fruits can effectively prolong the shelf life of the product, and the adding of dietary fiber in fruits enables more balanced and comprehensive nutrition.

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The invention discloses a crocodile blood nano microcapsule and a preparation method thereof. The crocodile blood nano microcapsule is prepared by the following method: treating fresh crocodile blood with an anticoagulant, then carrying out high-pressure homogenizing emulsification, and thus obtaining a crocodile blood nano homogenized emulsified liquid with the particle size of 30-100 nm; under stirring, adding ethanol, carrying out preliminary dehydration condensation curing; then under stirring, adding a carboxymethyl pachymaran aqueous solution, and carrying out simple coacervation; still under stirring, continuing to add a chitosan citric acid solution, carrying out complex coacervation, adding ethanol at a second time, and carrying out dehydration treatment; and finally, carrying out spray freeze drying, and thus obtaining the crocodile blood nano microcapsule. The crocodile blood nano microcapsule has no crocodile blood smell, not only maximize retention of a physiological activity, but also can perform targeted controlled release, and achieves targeted nutrition, health-care and food therapy effects; and the crocodile blood nano microcapsule not only is convenient to store and transport, but also can be widely applied in various fields. The preparation method has the advantages of simple process, and easy industrialization production.

The invention relates to a preparation method of salted duck eggs. The preparation method comprises the following steps of (1) sorting and classifying eggs; (2) washing the eggs, and cleaning duck feather and dung on the surfaces of egg shells; (3) disinfecting; (4) preparing salting liquid, putting reed leaf powder, liquorice root, star anise and fennel into water, boiling for 5 to 10min, adding tea leaves, boiling for 3 to 8min, adding salt finally, uniformly stirring, cooling, and adding rice wine; (5) salting the duck eggs for 20 to 30 days; (6) sampling and detection; (7) taking out of a jar. The preparation method of the salted duck eggs has the advantage that by adding the reed leaf powder into the salting liquid, when the salting liquid is prepared, after the salting liquid is boiled, weed leaf polysaccharide, weed leaf flavone, organic zinc, selenium, iodine, calcium, magnesium, iron, multiple vitamins and amino acid in the weed leaves are separated out, and enter the duck eggs when the duck eggs are salted, so as to be beneficial for a human body.

The invention discloses a making method of handmade braised pork seasoned with a soy sauce. The making method comprises the specific steps of selecting pig streaky pork, removing foreign matters of broken bones, bloodstains, tendons and the like, separating the pig streaky pork without the foreign matters into pork blocks, thoroughly cleaning the pork blocks, hanging the cleaned pork blocks, and performing airing; uniformly mixing the aired pork blocks with a pickling material, and performing pickling so as to obtain pickled pork blocks; when the surfaces of the pickled pork blocks are slightly dried, applying a sauce material with a brush, and when the sauce is half-dried, continuing applying the sauce material for the second time and for the third time; and hanging the pork blocks applied with the sauce material at a ventilated place, and performing natural fermentation so as to obtain the handmade braised pork seasoned with a soy sauce. The making method has the beneficial effects that the making method disclosed by the invention is simple and feasible, special instrument and equipment are not needed, and production requirements can be met in a domestic workship; a fumigation technology is not used, the making method is hygienic and safe, the content of table salt is low, and the handmade braised pork seasoned with a soy sauce conforms to the main trend of contemporary consumption; through the making method, the handmade braised pork seasoned with a soy sauce integrates meat fragrance, sauce fragrance and palatable taste, is unique in flavor, fresh, fragrant and delicious and endless in aftertaste, and has good smooth feeling, tenderness, water retention properties, elasticity, color stability and storage, and the quality of the handmade braised pork seasoned with asoy sauce is improved.

The invention relates to a method for preparing fish meat used for boiling filet in a hot pot. The method comprises the concrete steps for recombining the fish as follows: (2.1) the step of dipping the fish meat in reconstituent solution for 60-90 minutes; (2.2) the step of airing; (2.3) the step of pressing into pieces; and (2.4) quick freezing into a finished product. The reconstituent solution is aqueous solution containing glutamine transaminage, phosphate, white sugar and sorbierite, the weight concentration of the aqueous solution is 5%-10%, and the weight portion ratios of the glutamine transaminage, the phosphate, the white sugar and the sorbierite is 1:3-10:40-70:40-70. The method recombines the fish meat by a compound enzyme method. The action of the reconstituent solution is to lead the fish meat to be conglutinated with each other; the fish meat does not disperse easily after being pressed into blocks; and the fish can not break or loosen when being sliced or boiled in the hot pot.

The invention provides an euphausia superba oil solid beverage. The solid beverage comprises euphausia superba oil microcapsule powder, inulin, barley tender leaf juice powder, blended milk powder B,matcha essence, a sweetening agent and a masking flavor in a weight ratio being 1 to (0.1-5) to (0.005-1) to (0.1-2) to (0.05-0.5) to (0.001-0.003) to (0.3-0.8). The invention further provides a preparation method of the euphausia superba oil microcapsule powder. According to the solid beverage disclosed by the invention, fishy smell of the euphausia superba oil microcapsule powder can be concealed, and the product namely the solid beverage does not have adhesion or agglomeration in appearance; and after the euphausia superba oil microcapsule powder is brewed, the euphausia superba oil solid beverage does not precipitate, oil floating does not exist, and the euphausia superba oil solid beverage is high in clarity and good in mouth feel.

The invention discloses a method for improving reheating quality of crab cream and crabmeat through freezing conditioning, and belongs to the technical feed of processing of aquatic products. The method comprises the steps of using crab cream and crab meat which are obtained by the processing course of steaming for cooking, stripping and the like as raw materials, adding a composite fresh keepingagent to the crab cream in a spraying manner, applying a recompounded water retaining agent for the crabmeat, performing vacuum packing on the treated crab cream or the crabmeat to obtain packed crabcream or packed crabmeat, placing the packed crab cream or the packed crabmeat in a blower instant freezer for low-temperature freezing for 2 hours, and then placing the frozen crab cream or the frozen crabmeat in a freezer of minus 18 DEG C for long-term preservation. The reheating course comprises early-stage frequency-conversion ultrasonic wave-soaking combined unfreezing and later-stage radio-frequency quick reheating. The method integrates fresh keeping, water retention and a reheating technique, so that the flavor and the quality frozen storage cooked crab cream can be improved to the maximum extent, the texture quality of the crabmeat is improved to the maximum extent, massive frozen crab cream and massive frozen crabmeat can be reheated once, and later-stage industrialized production is facilitated.

The invention discloses a sinonovacula constricta flavoured sauce and a preparation method of the sinonovacula constricta flavoured sauce. The sinonovacula constricta flavoured sauce is characterized by mainly comprising the following raw materials in parts by weight: 30-40 parts of sinonovacula constricta muddy flesh, 12-16 parts of wheat starch, 1-2 parts of mashed onion, 6-8 parts of table salt, 3-6 parts of soybean sauce, 3-6 parts of white granulated sugar, 3-5 parts of white vinegar and 0.5-2 parts of rattan pepper, wherein the sinonovacula constricta muddy flesh is obtained by subjecting sinonovacula constricta flesh to enzymolysis by flavourzyme for 3-4 hours and the weight ratio of the flavourzyme to the sinonovacula constricta flesh is 0.04-0.06g to 100g. The sinonovacula constricta flavoured sauce has the advantages of unique sinonovacula constricta flavour, delicious taste, uniform texture, simplicity in processing technique and long shelf life. In the preparation method disclosed by the invention, the sinonovacula constricta flesh is subjected to enzymolysis by flavourzyme for 3-5 hours at the temperature of 35-50 DEG C. Thus, the method is beneficial for the decomposition of the protein of sinonovacula constricta flesh and deliciousness is enhanced. In addition, unique sinonovacula constricta flavour is formed.

The present invention discloses a preparation method of recombined dried shii-take duck meat slices with an immunoregulation function. Duck meat is treated, shii-take is soaked, the soaked shii-take is cut into blocks, the materials are minced in a meat mincing machine, the minced materials are mixed with seasoning juice, the mixture is kneaded in vacuum, the kneaded mixture is put still to conduct pickling, finally the pickled mixture is quick-frozen, the quick-frozen mixture is cut into slices, the cut mixture is baked, the baked mixture is dried, the dried mixture is cooled, the cooled mixture is pressed to be flat, the pressed mixture is weighed, the weighed mixture is packaged, and the packaged mixture is sterilized to obtain the recombined dried shii-take duck meat slices. By utilizing broken meat and meat slag processed recombined meat products produced in the production processes of meat product processing enterprises, the wastes of resources are reduced, the recombined dried shii-take duck meat slices are softer in texture than conventional dried meat slices, and the nutritional values of the dried duck meat slices are improved, so that the dried shii-take duck meat slices have high proteins, low fats and immune functions, and are more suitable for the elderly, children and populations with high blood sugar, high blood pressure and high blood lipids. The products are instant and easy to carry, and have a wide range of market prospects.

The invention discloses a method for preparing a chicken flavor compound yeast extract by using Maillard reaction. A yeast liquid is treated by repeated freezing-thawing treatment, so that cell rupture rate is increased due to repeated action of ice crystals; and then the yeast liquid is subjected to ultra-high pressure homogenization treatment to achieve short-time high-efficiency wall breaking effect. The synergistic effect of repeated freezing-thawing and ultra-high pressure homogenization improves the cell wall breaking rate of beer yeast, fully releases the nutrients such as polysaccharides in yeast cells, and realizes efficient use of brewer's yeast; a chicken enzymatic hydrolysate and other excipients are added into the yeast extract, and after the Maillard reaction, the yeast extract has a strong rich chicken flavor; and the prepared compound yeast extract can be applied to chicken essence, soy sauce, seasoning bags and the like to increase fresh taste of food and improves theoverall taste.

The invention discloses a production method of yogurt containing rich CGFs (chlorella growth factors). Chlorella is subjected to wall breaking treatment with a freeze thawing wall breaking method, and powder is prepared; then, fresh milk, tea polyphenols, the chlorella, chitosan oligosaccharide and yogurt bacterium powder are uniformly mixed in parts by weight and fermented at 38-45 DEG C for 8-10 h, and a yogurt product containing rich CGFs can be obtained. The CGFs can be absorbed by the human body and can also promote lactobacillus reproduction to make the content of lactobacillus in per unit of yogurt higher. The yogurt has more comprehensive nutrition and the fishy smell of the chlorella can be covered due to addition of the tea polyphenols and the chitosan, the tea polyphenols serve as an antioxidant and perform well in antibacterial and cancer prevention fields, and taste tests and experiments of effects on growth of macrophages Ana-1 and RAW264.7 come to conclusions as follows: the product obtained through fermentation at 40 DEG C for 8 h has the best taste and the activity of the CGFs is higher.

The invention discloses a sugar-free cake for long-term use by a diabetic patient for a long time. Buckwheat flour is adopted as a main raw material, green tea powder and tartary buckwheat leaf powder are added at the same time, and on the basis of providing enough dietary fiber for the diabetic patient, different kinds of flavonoids beneficial to the human body are supplemented; olive oil and xylitol are utilized to replace traditional butter and white sugar, and the influence of grease and saccharide on the patient is lowered; to achieve a better healthcare effect, the cake is further filled with Chinese yam mud.

A preparing method of a multi-flavor silver carp abdomen fish cube is disclosed. The method is characterized in that the method includes steps of pretreating, pickling, cooking, roasting, flavoring, packaging, sterilizing, and the like, lotus leaves, mulberry leaves, poria, cassia seeds, hawthorn fruit, dried orange peel, and the like which are medical and edible substances having functions of reducing blood pressure, reducing blood lipids, reducing blood glucose and nourishing are respectively added in the pickling and flavoring steps to improve nourishing healthcare eating value of the abdomen fish cube, a good color and a pure natural flavor of the silver carp are maintained, the fishy smell of the abdomen fish cube is effectively covered by adopting the lotus leaf powder, the mulberry leaf powder, the poria powder and the like so that middle warmer warming and qi tonifying effects of the abdomen fish cube are fully exerted, the abdomen fish cube is convenient to eat and suitable for all ages, a silver carp eating range is broadened, and a novel silver carp eating manner is developed.

The invention relates to and provides a controlled atmosphere fresh-keeping method for fresh fish. A natural extract compound preservative and the controlled atmosphere fresh-keeping technology are utilized for conducting comprehensive adjustment, and the quality of the fish is improved. Meanwhile, the fish is stored in a controlled atmosphere fresh-keeping box, controlled atmosphere conditions are optimized, the sensory quality of the fish can be better maintained, and shelf life of the fish can also be prolonged; and the comprehensive adjustment preservative can be used for inhibiting bacteria growth, retarding fat oxidation and prolonging the shelf life, the commodity is higher in competitiveness accordingly, and the problems that the fish gravy loss rate is high, and the color-protecting effect is poor are solved.

The invention discloses an aquatic product pickling material and a preparation method of an instant aquatic product, and belongs to the technical field of aquatic product processing. The aquatic product pickling material comprises 60-90 parts of dried larimichthys crocea concentrated freshening liquid, 1-2 parts of ginger powder, 4-6 parts of cooking wine, 1-5 parts of glucose, 1-2 parts of ediblesalt and 1-2 parts of Chinese prickly ash. Dried pseudosciaena crocea is blended into a concentrated freshening solution for pickling aquatic products, the delicate flavor of the aquatic products canbe improved, and the fishy smell of the aquatic products is further covered in the pickling process. The prepared aquatic product is good in taste and high in polypeptide content, oil salt is not additionally added, the nutritional value of the aquatic product is greatly reserved, and meanwhile, the product types of the pseudosciaena crocea are further enriched, and wide industrial popularizationvalue is achieved.

The present invention provides smoked and preserved peacock meat and a preparation method thereof, and relates to the field of preserved meat. The smoked and preserved peacock meat is prepared by thefollowing preparation method: salt, soy sauce, spices, peanut powder, baijiu and chicken essence at a weight ratio of 3:1:0.2:0.3:0.02:(0.05-0.06) are selected, and the selected materials are mixed evenly to obtain a seasoning material; 3-6 parts by weight of the seasoning material is evenly applied on 40-60 parts of peacock meat; cypress branches, pine branches, grapefruit peels and orange peelsat a weight ratio of 12:1:2:(4-5) are selected, and the selected materials are mixed to obtain a smoking material; and 5-10 parts by weight of the smoking material is selected and ignited and the peacock meat is placed above the smoking material to be smoked. The preparation method is simple and feasible, and the prepared smoked and preserved peacock meat has good taste and chewiness, is long in shelf life and free of smelly and mutton smell, and has a relatively great market promotion value.

The present invention discloses a blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and a preparation technology thereof. The milk cream is prepared from the following raw materials in parts by weight: 80-120 parts of sheep milk, 6-10 parts of donkey-hide gelatin, 20-35 parts of flower juice, 4-8 parts of a sweetener, 1.5-2.0 parts of a gelling agent, and 5-20 parts of water. The preparation method comprises the following steps: flower petals are broken, the broken flower petals are extracted into the flower juice using hot water, the sweetener and gelling agent are added, the materials are fully mixed evenly, and the mixture is heated to enable the gelling agent to be fully dissolved; and the donkey-hide gelatin is added into the sheep milk, and the mixture is preheated; and the treated fresh flower juice and sheep milk are fully mixed, the mixture is filtered, the filtered mixture is homogenized, the homogenized mixture is sterilized, and the sterilized mixture is cooled to obtain the finished products. The product has the rich nutrition of the sheep milk and also has the special health-care effects of the donkey-hide gelatin and flowers. The preparation technology cleverly removes the smelly tastes of the sheep milk and the donkey-hide gelatin, and the sheep milk cream is good in stability, and easy in production and consumption, and has broad market prospects.

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 discloses a salmon processing method. The salmon processing method comprises the following steps: Atlantic salmon is selected as a salmon raw material, salt accounting for 25% of the mass of salmon meat is used as a pickling raw material to pickle the salmon, the salt is formed by mixing 70% of sodium chloride and 30% of potassium chloride, and the salmon is fried in air at 140 DEG C for 5 minutes to obtain a finished product. By optimizing the salmon raw material, the pickling raw material, the pickling method and the air frying method, the chromaticity, the health degree, the nutrition degree and the eating experience of salmon can be effectively improved, and softening and loosening of salmon during processing are relieved.

The Chinese medicine preparation for relieving cough, removing phlegm, relieving asthma and anti-inflammation is prepared with chicken bile as material and through preparing chicken bile extractum containing chenodeoxycholic acid, including with medicinal cyclodextrin, and further making oral liquid, capsule or other preparation. Inclusion with cyclodextrin can mask the bitter and fishy smell for easing taking of patient, especially children patient, and can increase the water solubility of effective chicken bile components.

The invention belongs to the field of food seasonings, and discloses a food additive containing xanthan gum, and the food additive containing xanthan gum comprises the following raw materials by weight: 1-2 parts of the xanthan gum, 1-2 parts of citric acid, 1-2 parts of white granulated sugar powder, 2-3 parts of yeast extract, 2-3 parts of corn starch, 3-5 parts of maltodextrin, 7-15 parts of kelp powder, 7-15 parts of mussel enzymolysis liquid and 10-20 parts of compound amino acids. The food additive is reasonable in material composition, rich in fresh flavor and good in taste.