55results about How to "Does not change the taste" patented technology

The present invention provides a granular pattern tea solid beverage and a preparation method. Main ingredients of the solid beverage include tea leaf powder, gellan gum, thickening agents, calcium salt and Eurotium cristatum powder. The tea leaf powder is bonded and granulated by using the gelling property of the gellan gum and calcium ions, and with the addition of thickening agents to assist. Main steps are that: all kinds of tea leaves are crushed and sieved, bonded by with the addition of a proper amount of gellan gum, thickening agents and calcium salt, processed into the granular pattern with granulating equipment, then wrapped with a layer of the Eurotium cristatum powder, and dried with drying equipment to prepare the solid beverage. The prepared solid beverage is golden yellow in color and luster, uniform in size, convenient for carrying, quick for brewing, clear and bright in tea water, high in tea extract content and does not become loose when being brewed for a long time, and not only maintains the taste of original tea leaves, but also has a blood fat-lowering effect of the Eurotium cristatum powder.

The invention discloses a manufacturing technology of wine preserved crab can, which comprises the following steps: immersing crab in the acidifying oxide electric potential water for 30-60 min; washing through pure water; soaking through 16-22% ozone water for 1-3 h; washing through pure water; immersing through 30-40% edible salt for over 8 h; repairing crab; washing salt; adding allocated wine; sealing; freezing.

The invention discloses edible ink for ink-jet printing on the surface of chocolate, which comprises the following components in percentage by weight: 0.01-40% of natural edible pigment, 0.1-50% of emulsifier and the balance of water. The preparation method comprises the following steps: continuously stirring 0.1-50wt% of emulsifier and the water at 35-120 DEG C until the both are completely dissolved and homogenized to form liquid emulsifier; adding 0.01-40wt% of natural edible pigment into the liquid emulsifier, and continuously stirring uniformly to obtain a uniformly mixed solution; and performing reduced pressure filtration on the solution obtained in the previous step with filter paper of which the pore size is 0.5mu m, thus obtaining the product. Compared with the prior art, the ink disclosed by the invention is safe to eat and highly applicable to various ink-jet printers, and has the advantages of excellent wettability and affinity, high stability, high quality and durability and the like for chocolate.

The invention relates to a natural fruit and vegetable cleaning agent and a preparation process thereof, and belongs to the technical field of household environmental-friendly products. The natural fruit and vegetable cleaning agent is prepared from raw materials such as coconut oil, aloe, sodium carbonate and deionized water according to the weight part ratio, can effectively remove and degrade harmful residues in fruits and vegetables, such as pesticides, chemical fertilizers and the like, does not change the taste of food, can prolong the shelf life of the food, is safe and nontoxic, and is suitable for various fruits, raw melons, fruits and vegetables and tableware; and the food can be directly eaten after being sterilized.

The present invention discloses a thickening component for improving swallowing disorders. The thickening component comprises the following raw materials in mass ratios: 350-450 parts by mass of hydrophilic gum, 100-250 parts by mass of starch and 350-450 parts by mass of maltodextrin. The raw materials are in the following mass percentages: 30%-45% of the hydrophilic gum, 10%-30% of the starch and 40%-60% of the maltodextrin. The thickening component uses the hydrophilic gum and starch at the same time, is synergistic by compounding, reduces costs, uses high viscosity of the hydrophilic gum and excellent water retention of the starch, avoids adhesion of only using the hydrophilic gum to increase high viscosity (IDDSI level 4), and at the same time avoids risks of viscosity level loweringdue to hydrolysis of starch by saliva. The product is liable to mix, fast to disperse and dissolve, fast in hydration speed, tasteless, good in stability and convenient to use.

The invention belongs to the field of tobaccos and cigarette additives, and relates to a method for reducing a phenol content in cigarette smoke. Specifically, the invention relates to the method for reducing the phenol content in the cigarette smoke, wherein the method comprises a step of adding momordicoside or a momordica charantia extract containing the momordicoside to a filter stick and/or cut tobaccos. With the application of the method provided by the invention, the phenol content in the cigarette smoke can be effectively reduced; and meanwhile, the method can avoid obvious influence on a tar content and can not change the original smoking taste of cigarettes.

The invention discloses spicy quail eggs. The spicy quail eggs are prepared by the steps of 1 egg selecting, wherein stale eggs are picked out; 2 cooking, wherein eggs are cooked with salt in a pressure steaming cooker, and eggshells are shelled after the eggs are rapidly cooled with cold water; 3 gravy pickling, wherein gravy is put into a gravy tank, the temperature is set at 0 DEGC to 4 DEG C, the eggs are pickled for 2 h, and the gravy covers the quail eggs under the gravy level; 4 curing, wherein water and a condiment package are boiled together, the fire is turned off, and the quail eggs pickled in the step 3 are braised in the cooker; 5 cooling and packaging. According to the spicy quail eggs, through cooking and gravy pickling, the salt and condiments are evenly permeated into the quail eggs, bacteria are inhibited, endogenous enzyme decomposition is facilitated, flavor substances are increased, and the flavor of the quail eggs is improved; through curing sterilization, the quail eggs are fragrant and become tender; through the processes such as cooling and packaging, the spicy quail egg leisure food which is rich in nutrition, pure in taste and free of preservatives is supplied.

The invention belongs to the technical field of food processing, and discloses a nutrition stewing sauce and a preparation method thereof. The nutrition stewing sauce is prepared from the following raw materials by weight: 7-15% of ingredients, 7-16% of meat, 60-65% of water, 5-8% of modified starch, 1-5% of maltodextrin, 0.1-1% of beta-cyclodextrine, 0.1-2% of guar gum, 1-3% of xanthan gum, 0.01-0.02% of L-Ascorbyl palmitate, 0.4-1.0% of phospholipid, 0-0.3% of beta-carotene, 0.3-0.5% of salt, 0.01-0.05% of disodium nucleotide, 0.3-1.0% of aginomoto and 0.01-0.05% of sodium dehydroacete. The traditional nutrition stewing technology of slowly stewing by small fire at south of the five ridges is combined with the modern food processing technology to prepare the sauce special for baked food stuffing, and the traditional technology and the modern technology are perfectly combined.

The invention provides a fruit and vegetable cleaning agent, which is prepared from the following raw materials in a ratio of parts by weight: coconut diethanolamide : an aloe extract : sodium carbonate : deionized water = (200-400) : (30-90) : (10-220) : (350-500). The fruit and vegetable cleaning agent provided by the invention solves the problem that the pesticide residues on the surfaces of fruits and vegetables are not easy to clean out in the prior art, and is harmless to both human body and environment.

The pure natural meat food additive as one seasoning is produced by using animal fat and mashed meat as well as yeast extraction, L-cysteine hydrochloride, L-cysteine, alanine, vitamin B1, vitamin C, xylose, glycose, caramel, catalyst, aromatic and water as material and through the processes of reaction at 38-55 deg.C for 2 hr, reaction at below 150 deg.C for 4 hr. fast temperature decrease, and at last the paste form product is obtained. The product of the present invention may be used widely in meat product, ham sausage, canned meat, instant noodles seasoning packet, soup material and other food product.

The invention belongs to the field of food processing, and particularly relates to a cooked shelled ovalipes punctatus conveniently prepared food and a processing method thereof, which solve the problem of serious waste of ovalipes punctatus source caused by severe loss of crab endoplasm during processing of ovalipes punctatus. The cooked shelled ovalipes punctatus conveniently prepared food comprises the steps of washing and trimming, bagging, steaming and cooling; according to the step of washing and trimming, ovalipes punctatus is washed cleanly and is subjected to carapaces, navels and pincers removal; according to the bagging step, the trimmed ovalipes punctatus is packaged into a packaging bag and filled with ovalipes punctatus soup to just completely immerse the ovalipes punctatus into the soup and then sealed; according to the steaming step, the sealed ovalipes punctatus product with soup is steamed till the central temperature of the product is over 85 DEG C; and according to the cooling step, the steamed ovalipes punctatus product with soup is cooled and quickly frozen till the central temperature of the product is minus 18 DEG C below.

The invention belongs to the field of food processing, particularly relates to an instant cooked shell mantis shrimp prepared food and a processing method thereof, aiming at solving the problem that the existing mantis shrimp product is difficult to husk when being eaten. The instant cooked shell mantis shrimp prepared food comprises the procedures of cleaning, trimming, bagging, stewing and cooling, wherein at least the head, tail fan thorns and clasp-knife calthrops at two sides of the abdomen are cut off in the cleaning and trimming procedures, so that the juncture of tergite and sternite is separated; the trimmed mantis shrimps are packaged into a packaging bag in the bagging procedure, and meanwhile, the mantis shrimp soup is filled, so that the mantis shrimps are soaked in the soup and sealed; the sealed mantis shrimps with soup are stewed until the center temperature of the product achieves over 85 DEG C in the stewing procedure. The mantis shrimp is convenient to eat, the nutrient value and the original flavor of the mantis shrimp can be preserved, and the additional value of the mantis shrimp product is improved. The head, the tail and walking legs are removed, and soup is added before bagging, and the packaging bag can be prevented from being torn by the head, the tail and the walking legs, so that the packaging bag of the product is not damaged in the transportation and marketing processes, and the product does not go bad.

The invention discloses a raw pork preservation method. The method comprises steps as follows: (1) raw pork obtained after a pig is slaughtered is cooled at the temperature ranging from subzero 1 DEG C to 0 DEG C for 10-12 h for acid discharging treatment and uniformly diced; (2) the diced raw pork is put into a solution prepared from a garlic extract, nisin and water in the volume percentage being 1:0.2:100 to be soaked for 10-15 min, and then the raw pork is taken out and blown dry in a sterile environment; (3) the raw pork which is blown dry is sealed, packaged with a preservative bag and put in a refrigerator to be refrigerated at the temperature of subzero 6-subzero 3 DEG C at the humidity of 85%-95%. According to the raw pork preservation method, bacterial reproduction of the pork can be effectively inhibited, fat oxidation is slowed down, the freshness time is prolonged, and the freshness, taste and nutritional value of meat basically remain unchanged through the comprehensive preservative function of the garlic extract and a natural preservative agent, namely, nisin with a low-temperature freezing technique, and the method is efficient, stable and high in practical value.

The invention discloses a beef processing method in a beef paste production process. The method includes the steps of firstly, preprocessing; secondly, performing ultrasonic treatment; thirdly, cooking at high temperature; fourthly, drying; fifthly, freezing; sixthly, performing vacuum packaging. The beef preprocessing method has the advantages that semi-finished beef can be obtained through the method, shelf life can be prolonged, the quality and taste of steak made of the preprocessing beef can be increased, and the method is free of preservative adding, safe and sanitary.

The invention relates to a coating preservative method for fresh-cut lotus roots, particularly to a method for processing and preserving fresh-cut lotus roots by using a composite preservative prepared from three natural resource substances, and belongs to the technical field of fruit and vegetable preservation. The coating preservative method comprises the following steps: pre-cooling lotus roots without mechanical damage, washing, slicing, soaking in the composite preservative prepared from three natural resource substances konjac glucomannan, xanthan gum and phytic acid for 10 minutes, taking out, drying in air, boxing, and refrigerating at a temperature of 4 DEG C. As the fresh-cut lotus roots are preserved by using the composite preservative with konjac glucomannan and xanthan gum and phytic acid together, the color of the fresh-cut lotus roots in the preservation period can be effectively maintained, the breath strength of the fresh-cut lotus roots is effectively inhibited, the consumption velocity of nutrient substances is reduced, and aging can be delayed. In addition, the coating preservative method has the advantages of environment protection, low cost, simplicity and convenience, high operability and the like.

The invention discloses a method of producing purple sweet potato and black waxy corn fresh-cut noodles being rich in procyanidine. According to the method, extraction is carried out to the black waxycorn in ethanol under ultrasonic conditions, so that the procyanidine in the black waxy corn are extracted rapidly through mechanical vibration and cavitation effect of ultrasonic wave; compared withextraction processes in the prior art, the extraction method has short operation time, is economical, convenient and safe, and is suitable for industrial production; then the crude product of procyanidine is purified via NKA-II resin, which has good selectivity on the procyanidine during static adsorption and is high in adsorption rate and desorption rate, so that purified procyanidine is prepared; finally, the procyanidine is dissolved in water and is matched with purple sweet potato flour and wheat flour to make dough for further producing the fresh-cut noodles; by adding a proper amount ofvital wheat gluten and soya bean protein, the noodle not only is chewy but also is improved in nutritional value; due to addition of the procyanidine, the noodle has excellent antibacterial and antioxidizing effect and excellent healthcare functions.

The invention belongs to the technical field of food processing, and in particular relates to a muttony smell removing method for mutton. The method comprises the following steps: firstly, putting mutton into mixed liquid of beer, rice wine and water, taking out the mutton, and rapidly sucking off water on the surface of the mutton; uniformly spraying a treatment agent consisting of almond kernels, charcoal carbon, sodium alginate and bamboo leaf water to the surface of the mutton, and placing for 8-10 hours at room temperature. The method provided by the invention is simple and efficient, the muttony smell of the mutton can be rapidly removed, the taste of the mutton is not changed in the treatment process, the mutton can be fresh, tender and juicy, the amount of contaminating microorganisms can be reduced, and a high safety coefficient can be achieved.

The invention relates to a quick-frozen mango fruit, belonging to field of quick freezing fruit technique, which comprises the following steps: a. choosing rape and good mango for cleaning and peeling, cutting into piece or block, putting into fresh-keeping bag for sterilizing and then sealing; b. quickly freezing the mango in the fresh-keeping bag under temperature of minus 30-40 Deg. C, c. taking out of the frozen mango and putting into preservation room with temperature being 20 Deg. C, and getting quick-frozen mango. The preservation period can be as long as 180 days by employing this method. The product is characterized by the long preservation period, convenient transportation and edibility, no change of original taste and wide application for different people.

The present invention provides ciagarette filter tip capable of effectively removing free radical and reducing smoke toxicity, said filter tip two contains proanthocyanidin and said material at low concentration can effectively removing gaseous phase free radical in cigarette smoke. At the same time, when proanthocyanidin and vitamin C are mixed and used, it also possesses rather good eliminating action of gaseous phase free radical. The present invention also provides method of making said cigarette filter tip. Said filter tip can be produced in bulk and needs no large equipment investment.

The invention discloses high-fiber low-fat ice cream powder and application thereof.The high-fiber low-fat ice cream powder is obtained by mixing raw materials such as whole milk powder, whey protein powder, white granulated sugar, glucose, polydextrose, inulin and isomaltooligosacharide IMO500, and the high-fiber low-fat ice cream powder is prepared by mixing the raw materials with water in proportion and refrigerating the mixture. According to the ice cream disclosed by the invention, the water-soluble dietary fiber components in a reasonable proportion are added, and the polydextrose, the inulin and the isomaltooligosacharide IMO500 in a specific proportion are applied, so that the prepared ice cream is high in expansion rate and good in sensory property, and meanwhile, the ice cream is beneficial to cardiovascular and intestinal health. The preparation method is suitable for preparing the high-fiber low-fat ice cream.

The invention discloses a nicotine filter unit for cigarettes, filling granules of the nicotine filter unit and a method for manufacturing the filling granules. The method includes steps of squeezing juice of enteromorpha to obtain enteromorpha liquid with residues; drying the enteromorpha liquid with the residues to obtain dry enteromorpha residues; smashing the enteromorpha residues to obtain granular enteromorpha residues; sterilizing the smashed granular enteromorpha residues to obtain the filling granules. The nicotine filter unit for the cigarettes comprises a filter cartridge. A suction nozzle is formed in one end of the filter cartridge, a cigarette embedding portion is arranged at the other end of the filter cartridge, a filling cavity is arranged inside the filter cartridge, a smoke channel which is communicated with the filling cavity is arranged on the suction nozzle, and the cigarette embedding portion is communicated with the filling cavity; the filling granules are filled in the filling cavity. The nicotine filter unit, the filling granules and the method have the advantage that nicotine which is generated in a cigarette burning procedure can be filtered by the filling granules manufactured by the method and the nicotine filter unit for the cigarettes, so that the quantity of nicotine inhaled into the body of a smoker can be reduced.

The present invention discloses a natural Chinese medicinal herb additive and an application thereof. The natural Chinese medicinal herb additives comprise the following raw materials in parts by weight: 30-50 parts of chrysanthemum powder containing 0.2% chlorogenic acid, 20-40 parts of clove powder containing 11% eugenol, 30-35 parts of lotus leaf powder containing 0.25% flavone, 0.1-0.5 part of rosmarinus officinalis aqueous extract containing 2.5% rosmarinic acid; and 0.2%, 11%, 1.5% and 2.5% are mass fractions. The additives contain various Chinese medicinal herbs with anti-bacterial functions, which can increase the anti-microbial types and play a broad-spectrum antibacterial function, and the additives also contain antioxidant ingredients, the components which possess these two functions can mutually produce a synergistic effect to achieve a dual effect of antisepsis and antioxidation. The additives can be applied as food additives. The physicochemical properties of the ultrafine particle surface are changed, so that the dispersity of the additives is greatly increased and the drug dissolution rate is increased as well.

The invention discloses a preparation method of flower-shaped-heart tofu. The preparation method comprises the steps: soaking soybeans, grinding into pulp, heating the pulp, dropping the heat pulp, rising the pulp, breaking curd, wrapping a blank, carrying out self pressing, cooling, slitting and filling into a pot, and also comprises the steps of steaming and fast cooling, which are carried out after the step of filling into the pot. The preparation method disclosed by the invention has the beneficial effects that the tofu is steamed and fast cooled, then the tofu is rapidly shrunk after being heated, holes are formed in the surface and the inner part of the tofu, so that the tofu can be fast flavored when being eaten, the own mouthfeel of the tofu is not changed, the original state of the tofu is maintained, and the prepared flower-shaped-heart tofu has the smooth mouthfeel and is elastic.