67results about How to "Effectively remove fishy smell" patented technology

The invention discloses a beef enzyme tenderization treatment method and a cooked food processing technology of stewed beef. The beef enzyme tenderization treatment method comprises the following steps: trimming, cleaning and cutting the raw material meat; pickling; carrying out enzyme tenderization, cooking with boiling water; frying spicy and hot oil; coloring the meat block to generate fragrance; cooking with fragrant material liquid; bagging after cooling; vacuumizing and heat-sealing; sterilizing at high pressure. The stewed beef processed by adopting the processing technology has the advantages that the taste of the beef is greatly improved, and the stewed beef product is complete in color, fragrance and taste, and good in taste and flavor, the cooking time is greatly shortened, and energy consumption can be greatly saved in production.

The invention discloses a decolorizing and deodorizing method of collagen peptide of abyssal fishes. According to the technical process, the method comprises the following steps of: adjusting the pH of collagen peptide solution prepared from skins or bones of the abyssal fishes into weak acidity, then deaminizing the collagen peptide solution through urease, decolorizing and deodorizing the collagen peptide solution through activated carbon and resin, further deodorizing the collagen peptide solution through alcohol, and finally carrying out spray drying on the collagen peptide solution to obtain the colorless and odorless collagen peptide. The decolorizing and deodorizing method is simple in technology, has mild processing procedures, and does not damage the biological activity of the collagen peptide; and the collagen peptide prepared by the method is white and odorless, and can be widely applied to the industries of health food, biomedicines, cosmetics, etc.

The invention relates to a method for effectively removing the fishy smell of chub surimi. The method comprises the steps of: temporarily feeding fresh chubs in aerated clean water for 12 hours, washing the chubs, then cutting off chub tails and bloodletting, removing scales, heads and internal organs of the chubs, then rinsing fish flesh by clean water, dehydrating the fish flesh, and then preparing the dehydrated fish flesh into surimi by a meat mincer; chopping up fresh fineleaf schizonepeta herb and gingers, then stirring the chopped fresh fineleaf schizonepeta herb and gingers by a juicing machine, and taking fineleaf schizonepeta herb juice and ginger juice for later use; and adding the fineleaf schizonepeta herb juice into the surimi, treating the surimi in a thermostat water bath, then adding tea polyphenol into the thermostat water bath, treating the surimi in the thermostat water bath for 50 minutes, or adding the ginger juice and cooking wine into the surimi, treating the surimi in the thermostat water bath, then adding the tea polyphenol into the thermostat water bath, and treating the surimi in the thermostat water bath to obtain the fishy smell-free chub surimi. In the method, combined fishy smell removing technique is adopted, and the removal ratios of a plurality of main components causing the fishy smell of the chub are close to 100 percent; and the water content, proteins, color and quality of nutrients such as amino acids of treated surimi products are hardly affected. The method has the advantages that: the operation is simple, used raw materials are edible additives, and no residue and pollution are caused; and the fishy smell of the chub is completely removed without affecting the chub flavor.

The invention discloses a processing method for producing cooked dry-cured geese and belongs to the field of food processing. The method comprises the steps of: killing geese, removing blood and eviscerating the geese to obtain goose bodies; injecting marinating juice into parts of the goose with more muscles and steeping the geese into the marinating juice for some time; after taking out the goose bodies, spreading the salting spice on the inner and outer surfaces of the geese bodies; drying in air; dry-steaming the watered dried goose bodies for 30-60min; cooling naturally; and, sterilizing and packing. The method provided by the invention combines slating with marinating and realizes preparation of cooked food by dry steaming. The cooked dried geese produced by the processing method provided by the invention have special flavor, dense, fresh and tender meat. The taste of the cooked dry-cured geese is mild relative to the existing uncooked dry-cured geese. The cooked dry-cured geese are eaten directly or cooked with other food, and thus the eating manner of the dry-cured geese is expanded.

The invention relates to the technical field of food production, and provides a tea flavor swimming bladder collagen jelly which comprises components including tea juice collagen liquid, citric acid and white granulated sugar, wherein the specific proportion is as follows: the dosage of the citric acid is 0.04-0.08g and the dosage of the white granulated sugar is 4-12g in per 100ml of tea juice collagen liquid; the tea juice collagen liquid contains a swimming bladder collagen extracting solution, oolong tea juice and agar sol with the volume ratio of 1:(1-4):(2-5). The tea flavor swimming bladder collagen jelly is capable of effectively utilizing swimming bladder which is taken as waste during aquatic product processing, protects the environment, is capable of increasing the additional value of aquatic products, is good in taste, does not contain additives such as pigment, and is healthy and safe; nutritional ingredients are easily absorbed.

The invention discloses yoghourt. The yoghourt comprises 800-1500 parts of raw milk, 60-120 parts of high fructose corn syrup, 55-100 parts of white granulated sugar, 3-8 parts of a stabilizing agent,0.1-1 part of probiotics, 0.1-0.5 part of a Chinese prickly ash extract, 0.3-0.7 part of fragrant and rich milk essence, 0.3-1 part of a dried orange peel extract, and 0.4-0.8 part of a black Chinesewolfberry extract. The Chinese prickly ash extract, the black Chinese wolfberry extract and the dried orange peel extract which are added to the yoghourt are in cooperative action, so that the prepared yoghourt has the characteristic of being fragrant, sweet and durable in mouth feel, and has the efficacy of protecting the liver, promoting digestion, improving constipation, expelling cold, reducing blood lipid, resisting viruses, resisting ageing and enhancing immunity.

The invention belongs to the field of food processing, and relates to freshwater fish leisure fish tofu and a preparation method thereof. The freshwater fish leisure fish tofu includes the following components by weight: 1-5 parts of de-fishy freshwater fish surimi, 0.5-1.5 parts of soy isolate protein, 4-6 parts of ice water, 0.4-0.6 part of starch, 0.3-0.5 part of egg white, 0.32-0.38 part of vegetable oil, 0.11-0.15 part of white granulated sugar, and 0.08-0.12 part of table salt; the ice water temperature is 1-5 DEG C. The sterilization temperature can be reduced from the traditional of 121 DEG C for 20 minutes to 114 DED C for 18-25 minutes by adding the two preservatives nisin and potassium sorbate and curdlan, the product can achieve the requirements of commercial sterility throughhigh-temperature sterilization, and the purpose of maintaining special flavor and taste of the product can also be reached.

A cooked and cured fowl meat (or pork) is prepared from lean duck through preparing flavour, killing the duck, pre-treating, putting it in a container, adding said flavour, preserving, drying in the air, steaming, adding white sugar and tea into a curing pot, curing and cooling.

The invention provides a pickled Chinese cabbage stockpot seasoning mainly comprising a main seasoning, a pickled Chinese cabbage seasoning, a fish pickling seasoning and a flavoring. The prepared pickled Chinese cabbage stockpot seasoning provided by the invention has the characteristics of freshness, fragrance, heavy flavor, moderate peppery, spicy, salty and delicious taste and pure taste, and can be used for meeting the requirements of smell and taste of people for foods. The seasoning provided by the invention contains two pickled Chinese cabbage bags, namely the main seasoning and the pickled Chinese cabbage seasoning; and when eaten, dishes with natural aroma, blending flavor and mellow soup flavor can be cooked, the seasoning also can be selected or freely blended according to personal taste, and the fishy taste of fish also can be effectively removed, so that the seasoning is a condiment with rich nutrients.

The invention discloses boiled salted duck master sauce and a preparation process thereof, and the preparation process is as follows: as for the master sauce, ingredients such as star anise, Chinese cinnamon, clove and the like are added with water for decoction to prepare new sauce, duck embryo is added and marinated for five times to obtain bittern, and ingredients of which the dosage is half of that in preparing the new sauce are added and decocted after water is added to prepare the master sauce. The master sauce prepared in the invention has clear bittern and long and elegant flavor, and can effectively remove fishy smell of ducks; and the boiled saluted duck prepared by the master sauce has unique mellow flavor.

The invention discloses a coating type semi-solid livestock and poultry liver seasoning sauce and a processing method thereof. The method mainly adopts livestock and poultry livers as main raw materials and comprises the steps of livestock and poultry liver treatment, livestock and poultry liver pre-cooking, frying, emulsifying, canning and sterilizing. The livestock and poultry liver seasoning sauce processed by the method has the characteristics of rich nutrients, fine and smooth taste, palatable flavor and the like.

The invention relates to a preparation device and a preparation method of infant camellia suspension microcapsule oil. The preparation device comprises a feed distribution zone, a gas flow passageway,a one-way gas flow valve, a hard material, a buffer zone, a fluid impact chamber, a flow expansion pipe zone and a steady flow zone. According to the preparation device, by adopting a gas-mixed jet flow reaction chamber and combining a low-temperature ultrasonic microwave synergistic enzymatic extraction, a light fermentation-enzymatic hydrolysis technology and a sharp pore microcapsule granulation technology, the infant camellia suspension microcapsule oil is prepared. The product is rich in organic plant extracts, and can effectively improve the dry skin of infants, provide moisture and nutrition, regulate sebaceous glands, enhance treatment effects on skin allergies, red swelling, bubbles and couperose skin removal and increase the resistance of the infants to an external environment.

The invention discloses natural spice fishiness removal powder and an application method thereof. The natural spice fishiness removal powder comprises the following components in parts by weight: 20-40 parts of galangal, 20-40 parts of cinnamon, 15-30 parts of purple perilla, 15-30 parts of amomum tsao-ko and 10-15 parts of myristica fragrans. The natural spice fishiness removal powder disclosed by the invention has excellent characteristics of being strong in aroma, high in permeability, low in adding amount, safe and efficient, low in use cost, and simple in operation method, and is capable of effectively removing fishiness, goaty flavor and peculiar smell of kinds of meat, beans, exotic animals and internal organs.

The invention relates to preparation of food, and discloses a preparation method of flavor-improved oyster tablets. The preparation method comprises the specific steps: firstly, oyster meat is homogenized and sterilized with a high temperature and high pressure steam sterilization pot, then flavoring protease and neutral protease are added, complex enzymatic hydrolysis is performed, then aspergillus oryzae fermentation is performed, a fermentated enzymatic hydrolysate is freeze-dried to obtain oyster powder, the oyster powder is fully mixed with yoghurt powder, microcrystalline cellulose, beta-cyclodextrin and magnesium stearate, and the mixture is tabletted by a tablet press to obtain the flavor-improved oyster tablets. The original fresh flavor and nutritional value of oyster are retained, and the fishy flavor can be effectively removed. Through the proportioning with other auxiliary materials such as the yoghurt powder, the oyster flavor and the tablet quality are greatly improved.The oyster tablets are rich in nutrition, convenient to eat, easy to preserve, and favorable to accept by the majority of consumers.

The present invention discloses dried meat floss selenium-enriched red rice biscuits which are prepared from the following raw materials by weight: 430-450 parts of selenium-enriched red rice, 14-15 parts of kelp, 2.5-3 parts of chrysanthemum, 8-9 parts of Hizikia fusifarme, 3-4 parts of apple jam, 9-11 parts of dried pork floss, 0.6-0.7 part of angelica, 0.5-0.7 part of Japanese tripterospermum herb, 0.2-0.3 part of Chinese magnoliavine fruit, 0.8-0.9 part of ammannia auriculata, 10-12 parts of salt and a proper amount of water. The Hizikia fusifarme and other auxiliary materials adopted in the invention have functions of lowering blood sugar and blood fat, and improving immunity. The angelica, ammannia auriculata and other Chinese herbs have efficacy of nourishing blood and activating blood circulation, strengthening spleen and eliminating dampness.

The invention relates to a barbecue seasoning and a preparation method thereof, wherein the barbecue seasoning mainly comprises the following raw materials by weight: 50-70 parts of hot pepper, 20-40parts of Cuminum cyminum L, 5-15 parts of perilla powder, 5-15 parts of fennel, 5-15 parts of peanuts, 3-8 parts of curry powder, 3-8 parts of maltodextrin, 15-30 parts of salt, 0.5-2 parts of Zanthoxylum bungeanum, 5-20 parts of monosodium glutamate, and 0.5-2 parts of disodium 5'-ribonucleotide. According to the present invention, the barbecue seasoning is prepared by matching a plurality of rawmaterials; and through the compatibility of various materials, the rank odor of various meat products, the fishy odor of seafood, and the odor of vegetarian vegetables can be effectively removed, andthe food material can be fresh, fragrant and refreshing.

The present invention discloses fruit flavor blood fat reducing selenium-enriched red rice biscuits which are prepared from the following raw materials by weight: 430-450 parts of selenium-enriched red rice, 14-15 parts of kelp, 2.5-3 parts of chrysanthemum, 6-7 parts of mango, 7-8 parts of blueberry, 5-6 parts of sweet orange, 6-8 parts of tomato paste, 0.9-1.1 parts of babylon weeping willow leaves, 1.2-1.5 parts of turmeric, 0.7-0.9 part of sweet basil, 1-1.2 parts of fiveleaf gynostemma herb, 10-12 parts of salt and a proper amount of water. The mango, blueberry and other auxiliary materials used in the present invention have functions of invigorating stomach, promoting digestion, and delaying senility. The turmeric and other Chinese herbs adopted have efficacy of lowering blood fat, and nourishing yin and invigorating kidney.

The invention discloses cumin lamb. The cumin lamb is prepared from the following raw materials in parts by weight: 100 to 150 parts of lamb, 10 to 15 parts of cooking wine, 2 to 5 parts of five-spice powder, 1 to 2 parts of green onion, 1 to 2 parts of ginger, 1 to 2 parts of garlic, 2 to 3 parts of soy sauce, 0.5 to 1 part of edible salt, 13 to 24 parts of edible oil, 0.3 to 0.5 part of white granulated sugar, 0.05 to 0.15 part of pericarpium zanthoxyli, 2 to 3 parts of fructus anisi stellati, 2 to 3 parts of cumin, 4 to 6 parts of chili powder, 4 to 6 parts of sesame, 2 to 3 parts of starch and 8 to 10 parts of eggs. The preparation method of the cumin lamb comprises the following steps: raw material processing, sousing and frying. By adopting the preparation method disclosed by the invention, a fishy smell of the lamb can be effectively removed, and the prepared cumin lamb is soft and tender in texture, is delicious, spicy, salty and fragrant, is strong in cumin flavor and is rich in nutrition.

The present invention discloses an eel food and a processing method thereof. Fresh eels are subjected to the steps of fainting using ice, performing anatomy to killing, cleaning, carbon roasting, cooking, seasoning, etc. to prepare the instant eel food. The seasoning is conducted twice. The first seasoning is brushing sauce materials on the eels, and the seasoned eels are fried using oil. The second seasoning is soaking the eels with seasoning liquid, and the soaked eels are subjected to furnace roasting. The prepared eel food by using the special seasoning sauce materials and specific seasoning technology is fresh and fragrant in tastes, is more in line with the needs of the domestic consumers and more balanced in nutrition, and the nutritional and health-care functions of the eel food after consumption can be further improved.

The invention belongs to the technical field of food production, and particularly relates to a novel dry fish which comprises main materials and auxiliary materials, wherein the main materials comprise 70-90 parts of turbot and 60-80 parts of tilapia mossambica, and the auxiliary materials comprise 3-7 parts of ginger, 3-7 parts of garlic, 0.6-1 part of chicken powder, 10-18 parts of vegetable oil, 2-6 parts of sesame oil, 4-8 parts of sugar and 2-6 parts of salt. The novel dry fish has the advantages of simple production method, special flavor and convenience in eating.

The invention discloses a method for making canned yellow croaker, which belongs to the technical field of canned food processing. The production method comprises: the first step of raw material pretreatment; the second step of pickling; the third step of frying; the fourth step of boiling; the fifth step of packaging and sterilization. This production method enriches the taste of canned fish through the selection and ratio design of raw materials, especially the addition of oyster sauce, dark soy sauce, and mature vinegar in the formula, and by adding a specific proportion of raw materials such as ginger powder, rice wine, and spices. The invented canned fish has the advantages of complete color, fragrance and taste.