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 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 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 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 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.

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 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 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.