2results about How to "Does not affect the taste" patented technology

This invention discloses a rice processing technology with minimal nutrient loss. First, ultrasonic cleaning removes impurities and mold, facilitating subsequent hulling and reducing the broken rice rate. Then, multi-stage micro-pressure milling further reduces nutrient loss and the broken rice rate. This processing method effectively reduces the broken rice rate and retains more nutrients compared to refined rice, with almost no impact on the taste.

The invention belongs to the field of aquatic product processing, and provides a soft-skin prawn preparation method, which specifically comprises: mixing prawns and a lactic acid bacteria fermentation broth according to a weight ratio of 1: 3, soaking for 2.5-3 h, softening the dried small shrimps, and reserving the chitin fiber skeleton of the shrimp shells; the preparation method comprises the following steps: by taking water as a base solution, adding 0.08 to 0.12 percent by weight of cysteine, 0.08 to 0.12 percent by weight of glutamic acid, 0.08 to 0.12 percent by weight of glycine, 0.08 to 0.12 percent by weight of alanine, 0.3 to 0.7 percent by weight of glucose, 0.008 to 0.012 percent by weight of astaxanthin and 0.003 to 0.007 percent by weight of ferrous sulfate to obtain cooking liquor; heating the cooking liquor to 70-85 DEG C, putting the prawns into the cooking liquor, and cooking for 15-40 minutes at a constant temperature; and drying until the water content of the prawns is 18-22%. The lactic acid bacteria are used as food-grade microorganisms and have softening and antibacterial effects under acidic conditions, (1) lactic acid, acetic acid and other organic acids generated by metabolism of the lactic acid bacteria can chemically react with calcium carbonate in shrimp shells to generate soluble calcium salt, so that the effect of softening the shrimp shells is achieved;