30results about How to "Eliminate earthy smell" patented technology

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

The invention aims to provide a feed additive for removing the earthy taste of freshwater fish. The feed additive comprises, by weight, 5%-10% of allicin, 2%-6% of perilla leaf extracts, 2%-6% of tea polyphenols, 2%-6% of ethyl maltol, 20%-40% of yeast cell walls and 20%-40% of yeast contents. Physical, chemical and biological methods are comprehensively adopted for removing the earthy taste of the freshwater fish effectively through the feed additive, no drug tolerance or toxic and side effect is generated, and the growth rate of fishes can be remarkably increased; antioxidant capacity and immunocompetence of the fishes are improved, disease resistance of fish bodies is enhanced, fish meat quality is improved, the market price of the fishes is increased, and production effectiveness is remarkably promoted.

The invention discloses a processing process for a low-salt air-dried goose marinated in rice wine. A live goose is killed, unhaired, eviscerated and rinsed to obtain a goose whole. The processing process is characterized by comprising the following steps: soaking the goose whole in a marinating solution which takes vinasse as reference, and marinating for 18-24 hours at the temperature of 12-15 DEG C; then placing the goose whole in a workshop in which the temperature is 18-20 DEG C and the relative humidity is 65-70%, carrying out air drying for 2-3 days at the air speed of 6-8m/s, transferring into a workshop in which the temperature is 25-28 DEG C and the relative humidity is 70-75%, and carrying out air drying for 2-3 days at the air speed of 3-5m/s; placing the goose whole subject to air drying into a water tank with the temperature of 90-95 DEG C for 3-4 minutes, then completely tweezing the tiny feather on the surface of the goose whole, washing the goose whole clean, placing on a fixed frame, transmitting to halogen liquid with the temperature of 90-95 DEG C, and stewing for 45-60 minutes; and finally, carrying out vacuum packing and sterilization on the stewed goose whole to obtain the finished product. The low-salt air-dried geese marinated in rice wine has the advantages of unique flavor, delicious texture, strong bacon fragrance and mellow rice wine, and is beneficial to human health.

The invention discloses a method for removing fishy smell and preserving freshwater fish. The method comprises the steps that: 1) preparation of fishy smell eliminating and preserving solution as following: 6-8 portions of ginger, 6-8 portions of garlic and 6-8 portions of onion are mixed, ground, hemogenated, and then 76-82 portions of rice wine is added to obtain a mixture; the mixture is extracted by ultrasonic wave and then filtered to obtain a filtrate, that is, the fishy smell eliminating and preservative solution; 2) freshwater fish which is killed, cleaned and directly soaked into the fishy smell eliminating and preserving solution; 3) the soaked freshwater fish can be stored for 7-9 days. The method of the invention can remove bilgy odour of freshwater fish and ensure that freshwater fish is not likely to rot.

The invention discloses an anti-fatigue and health care tea, which is characterized in that: ethanol extraction of buckwheat sprout and the ethanol extraction of notoginseng are dissolved in purified water and evenly mixed with a crude tea; the mixture is fermented by the ordinary method, and the fermented Pu'er tea obtained is the anti-fatigue and health care tea. The health care tea has the advantages of refreshing taste, pure flavor, and having functions of reducing weight and fat and anti-fatigue for a long term drinking, and has obvious health care effect. The addition of the buckwheat sprout not only enriches the nutrient substances of the fermented tea, but also quickens the aging of the Puerh tea, shortens the fermentation period and removes the earthy smell of the Puerh tea without being added with other substances; therefore, the tea enlarges the people drinking the tea of the invention.

The invention discloses a functional poultry sausage having a unique flavor, and a preparation method thereof. The method is characterized in that the method comprises the following steps: preparing a red date paste; preparing a Haematococcus pluvialis powder enzymatic hydrolysis product; adding salt and composite phosphate to poultry, and carrying out vacuum rolling; adding the Haematococcus pluvialis powder enzymatic hydrolysis product, the red date paste, a composite flavor enhancer, white wine, diced back fat pork, beta-cyclodextrine, white pepper powder, black pepper powder, welsh onion powder, Laurus nobilis powder and Holland celery powder; mixing; loading; air-drying; and carrying out vacuum packaging to obtain the functional poultry sausage having a red date flavor, having the oxidation resistance and immunity adjustment functions and containing polypeptide and astaxanthin active factors. The functional poultry sausage has the advantages of unique flavor, abundant nutrition, oxidation resistance and immunity adjustment functions, and richness in active substances comprising astaxanthin, polypeptides and flavonoids.

The invention relates to aquiculture facilities for removing bilgy odor of fishes, in particular to an aquiculture system for removing the bilgy odor of the fishes. A rectangular aquiculture pond (1) is an S-shaped flow channel pond (2b). At least one biochemical filter box (4) is arranged at the starting end. Three blocks of horizontal partition wall (7) are arranged at the tail end of the tail-section straight flow channel pond (2d) in sequence to form a first water collecting ditch (10), an undercurrent wet land (9) and a second water collecting ditch (8) one after another. A water pump (11)is arranged in the first water collecting ditch (10), and water passes to an inlet of the biochemical filter box (4) through a pipeline (3) and finally flows into the flow channel pond (2d) through an outlet of the biochemical filter box (4). Base materials of a bottom layer of the undercurrent wet land (9) are ceramsite, and aquatic plants are planted on the ceramsite. The bottom of the flow channel pond (2) is coated with the ceramsite which has the depth of 10-15 centimeters and serves as biologic fillers, water plants occupying 30% area are planted in the flow channel pond (2), released density of cultured fishes is 6-15 kilograms/cubic meter, and water flow speed is 3-10 centimeters/minute. The aquiculture system for removing the bilgy odor of fishes is built for creating ecological environment and controlling negative factors influencing the bilgy odor of the fishes.

The invention discloses a processing method of instant crayfish claws. The processing method comprises the following steps: (1) selecting and cleaning raw materials; (2) taking claws, wherein crayfish claws are cut off along the joints by scissors and are cleaned for later use; (3) precooking wherein the crayfish claws are poured into boiling water for precooking, bubbles are scummed, the claws are taken out for cooling, and water is drained; (4) carrying out first-time drying; (5) tasting, wherein the crayfish claws are put into a pickling bag, pickling liquid is injected, the bag is sealed, ultrasonic treatment is carried out, the bag is taken out and opened for filtering and water draining after the treatment is completed; (6) carrying out second-time drying; (7) executing cooking, wherein the crayfish claws are steamed and cooked; (8) carrying out third-time drying, executing taking out and cooling; (9) packaging and sterilization. The method can effectively improve the crayfish utilization rate, is simple in process and convenient for industrial production, and the crayfish claws processed by the method are quick to taste and delicious in mouthfeel.

The invention discloses a cooking method of stone-pot fish. The cooking method comprises the steps of heating a stone pot, boiling water, cooking soup ingredients, processing fish, cooking the stone-pot fish and packaging. According to the cooking method, the stone pot contains essential microelements, such as iron, magnesium, zinc and calcium, of a human body, and after the soup ingredients are poured into the hot stone pot, the stone pot can naturally release the microelements, so that the cooked fish is fresh and tender; meanwhile, as the constant-temperature stone pot is utilized for cooking the fish, the problems that the cooking time and the cooking temperature are difficult to handle are solved. The cooking method is simple and convenient to operate and is used for cooking fish foods.

The invention discloses a spicy and hot cumin roasted rabbit. The spicy and hot cumin roasted rabbit is prepared from the following raw materials in parts by weight: 300 to 500 parts of fresh rabbit meat, 5 to 10 parts of onion, 3 to 5 parts of light soy sauce, 3 to 5 parts of dark soy sauce, 2 to 3 parts of edible salt, 1 to 2 parts of cumin powder, 2 to 3 parts of pepper powder, 5 to 8 parts of sesame oil, 1 to 2 parts of white sesame, 1 to 2 parts of Chinese prickly ash powder, 2 to 3 parts of Baijiu, 1 to 2 parts of baking powder, 30 to 50 parts of apple, and a proper amount of water. The spicy and hot cumin roasted rabbit has the advantages that the preparation technology is simple, the selected materials are green and healthy, and the baked rabbit meat is tasty; in the rabbit treatment phase, after the baking powder is adopted, the meat of the rabbit is more puffy; before the rabbit meat is put into an oven, the apple cubes are added, so that the earthy smell of the rabbit meat is removed, the roasted rabbit has certain fresh fragrance of apple, and the mouth feel of the spicy and hot cumin roasted rabbit is improved.

The invention discloses purifying and quality-improving temporary rearing equipment for snakeheads and a production process. The purifying and quality-improving temporary rearing equipment for the snakeheads comprises a fish culture tank, a microfilter, a biological purification tank, an ultraviolet sterilizer and an oxygen supplementing and salt adjusting pond. According to the production process, the feeding quantity is gradually increased, so that a circulating water culture system has enough time to enable microorganisms to grow, fish excrement and residual feed in water are purified and treated, and the situations that a water treatment system runs in an overload mode, and ammonia nitrogen is increased are avoided; a feed feeding temporary rearing strategy of stopping feeding, feeding a small amount of feed and stopping feeding is adopted, so that the exercise amount of the snakeheads can be increased, the snakeheads are matched with relocation of fish bodies, a new environment is adapted, fat consumption is promoted, meat is compact, and the taste of the snakeheads is improved. According to the purifying and quality-improving temporary rearing equipment for the snakeheads and the production process, culture water is subjected to continuous microbial purification and ultraviolet disinfection strategies, so that the earthy smell in snakehead meat can be removed; by controlling the salinity of the culture water to be 2-3 per thousand, the sterilization effect on the fish bodies and the water can be achieved, the meat quality of the snakeheads can be more compact, and the taste of the snakeheads is improved.

The invention discloses a duck feed additive for improving meat quality. The duck feed additive is prepared from the following raw materials in parts by weight: 10-20 parts of dried orange peel, 1-5 parts of radix codonopsis, 5-15 parts of fructus gardeniae, 3-8 parts of pseudo-ginseng, 10-15 parts of haws, 2-6 parts of atractylodes rhizomes, 1-3 parts of cortex magnoliae officinalis, 3-8 parts ofhoneysuckle flowers, 5-10 parts of common andrographis herbs, 1-5 parts of vine tea, 7-12 parts of radix scutellariae, 1-3 parts of cogongrass roots and 4-9 parts of argy wormwood leaves. The duck feed additive disclosed by the invention is a natural combination, does not have toxic or side effects, does not have drug residues, is safe and reliable, and can strengthen the immunity of meat ducks,stimulate appetite and increase growth speed.

The invention discloses a production method of a plant compound beverage. The production method has the advantages that burdock and corn stigma are used as the raw materials, the compound beverage is formed by corn stigma extract and burdock extract, modified chitosan immobilization complex enzymes are used as the clarifying agent to adsorb substances such as pectin and protein with negative charges in the beverage, adsorption of bioactive substances such as flavonoids is reduced, nutritional value keeping is achieved, protease catalyzes protein to hydrolyze, flocculent precipitation is avoided, recycling in process is achieved, and production cost is lowered; by adding black garlic powder, thiosulfinate is mainly formed, various decomposition and transformation reaction is generated to form various organic sulfide, the amount of oxygen which can be utilized is reduced, beverage browning is further inhibited, and the compounding of the trace black garlic powder and the corn stigma extract amazingly eliminates the earthy smell of the burdock.