62results about How to "Flavor impact" patented technology

The invention discloses a comprehensive fresh keeping method of chilled chickens, and relates to the technical field of the food processing industry and food irradiation. The method sequentially comprises the following steps: quarantined living chicken bloodletting, disinfection flushing, hair scalding, hair picking, cleaning, eviscerating, chilled chicken pre-cooling disinfection, fresh keeping treatment, air cooling, anti-oxidation treatment, packaging, irradiation and constant temperature storage. The disinfection flushing step is carried out to prevent cross infection of microorganisms in a high-temperature immersion tank; foams in an immersion scalding tank are timely removed in the hair scalding step in order to effectively aggregation of bacteria; and air cooling timely carried out after the fresh keeping treatment is a key process for reducing the initial bacterium quantity of the chilled chickens.

The invention provides a natural preservative for fresh fishes. The composite preservative is characterized by comprising the following components in percentage by weight: 1.5% of oligomeric chitosan, 0.1% of tea polyphenol, 5% of food-grade bamboo vinegar, and the balance being water. The natural preservative can largely reduce the using amount of tea polyphenol and oligomeric chitosan, and has an important meaning on reducing the preservative cost, strengthening the fresh-keeping effect, and guaranteeing food safety.

The invention discloses an enzymatic fermented black tea beverage and a preparation method thereof. The enzymatic fermented black tea beverage comprises the following raw materials in percentage by weight: 1 to 30% of enzymatic fermented black tea juice, 1 to 10% of tea concentrated juice, 0.01 to 10% of a sweetener, 0.01 to 0.1% of a preservative, 0.05 to 0.1% of edible essence and the balance of water, and the sum of the raw materials is 100%. The enzymatic fermented black tea beverage prepared by the invention has rich nutriments and good taste, is nutritional and healthy, not only solves the problems of difficult control on the traditional fermented black tea production process and product standards and quality instability, but also greatly shortens the fermentation production cycle of fermented black tea and solves the problem of large energy consumption of the fermented black tea. The prepared fermented black tea beverage disclosed by the invention has the characteristics of clear and bright color, pure tea fragrance, mellow taste, moderate sweetness and mild sourness, and further has the healthcare functions of promoting appetite, invigorating the stomach, helping digestion, increasing appetite and the like, and the characteristics of enhancing the human immunity, regulating the body acid-base balance, improving chronic fatigue and enhancing physical constitution, thereby being superior to the traditional fermented black tea beverage.

The invention discloses a gardenia yellow pigment colour retention agent containing chlorogenic acid substances and a preparation method thereof. The gardenia yellow pigment colour retention agent disclosed by the invention contains the chlorogenic acid substances, wherein the chlorogenic acid substances comprise chlorogenic acid, caffeic acid, ferulic acid, 3,5-dicoffee acyl quininic acid and neochlorogenic acid. The chlorogenic acid substances can effectively prevent gardenia yellow pigment from fading and can be taken as a colour retention agent of the gardenia yellow pigment, and the chlorogenic acid substances can be taken as the colour retention agent, can be widely applied to the food field, is especially applicable to food and drink which contain the gardenia yellow pigment, can not influence flavour of the food and has an excellent colour retention effect.

The present invention discloses a method for removing inorganic arsenic in kelp. The method comprises the following steps: 1, soaking dry kelp in ultrapure water for 3-8h, then rinsing the kelp with ultra-pure water for 3-5 times; 2, putting the kelp in an edible acetic acid solution with a concentration of 1-10 g / L and carrying out ultrasonic treatment, wherein the ultrasonic frequency is set to 25-100kHz, the processing time is 5-20min, and the edible acetic acid solution temperature is 15-35 DEG C; and 3, rinsing the kelp with ultra-pure water and carrying out drying. According to the method for removing inorganic arsenic in the kelp, operation is simple, the inorganic arsenic removal rate can reach more than 96%, and the food safety of the kelp can be ensured.

A preparation technology for improving emulsibility and emulsion stability of desugared egg white powder specifically comprises steps as follows: yolks are separated after fresh eggs are pretreated, an egg white liquid is desugared, then soybean lecithin is added to the egg white liquid, and the emulsibility of egg white powder obtained after spray drying can be significantly improved; besides, an antioxidant is added to the obtained egg white powder, and a lipid oxidation reaction can be avoided in the hot chamber treatment process of subsequent industrial production. Compared with other kinds of egg white powder, the prepared egg white powder has the advantages that the emulsibility can be significantly improved, the egg white powder has the uniform and stable pure white color, the method adopts the simple technology, other devices are not required to be added, and industrial production is facilitated.

The invention discloses a preparation method of a novel bromelain preparation. The preparation method comprises the following steps: (1) preparing pineapple juice; (2) preparing a natural polyanion polysaccharide solution; (3) respectively adjusting the pineapple juice and the natural polyanion polysaccharide solution until the pH values are the same, adequately mixing the pineapple juice with the natural polyanion polysaccharide solution, and stirring to generate a bromelain-polyanion polysaccharide compound precipitate through an electrostatic attraction interaction between the bromelain and polyanion polysaccharide in the pineapple juice; and (4) centrifugally collecting the bromelain-polyanion polysaccharide compound precipitateand drying, so as to obtain the bromelain preparation. By utilizing a principle of generating the precipitate by virtue of the electrostatic attraction interaction between the bromelain and polyanion polysaccharide, the bromelain is separated, and the bromelain preparation is obtained. The bromelain preparation has the stability of bromelain in storage and processing processes and has good slow-release and control-release properties, and the disadvantages that bromelain is sensitive to head and easy to oxidize can be overcome.

The invention discloses a preparation method of sodium stearyl lactate. The preparation method comprises the following steps: adding lactic acid into water; performing uniform stirring; adding sodium carbonate; performing stirring for 1-1.5h at 55-65 DEG C; adding stearic acid and polyethylene glycol-400; performing a reaction for 2-3h at a temperature of 160-180 DEG C and at a vacuum degree of 0.07-0.09 MPa; discharging the obtained product after the reaction is over; recrystallizing the obtained product with absolute ethanol; and performing vacuum drying to obtain sodium stearyl lactate. The preparation method is high in yield, mild in reaction condition, short in production cycle, low in energy consumption, and less in production cost. At the same time, the invention further provides a stabilizer for a vegetable protein drink, wherein the stabilizer comprises prepared sodium stearyl lactate, propylene glycol monostearate, polyglycerol monooleate, xanthan gum, and Arabic gum. The stabilizer can effectively improve the stability of the vegetable protein drink.

The invention relates to the technical field of fruit wine brewing, and specificlaly relates to a method for preparing high-quality roxburgh rose fruit wine, wherein the roxburghii roxburghii fresh fruit is soaked and pretreated with a special enzyme solution and a mixed solution of clear water, and then the roxburghii roxburghii fruit dry is prepared as raw material for brewing wine, and the roxburghii roxburghii fruit dry is successively pulverized, clarified, enzymatically hydrolyzed and adjusted to the initial sugar concentration of 230-250 g / L and pH 3.8-4.2, fermenting with Angel activedry yeast under these conditions, And fermentation conditions were strictly controlled. Finally, the final wine was treated with the compound clarifier of crosslinked polyvinylpyrrolidone, gelatin andchitosan. The wine had good taste, no bitter taste, light brown color, clear and transparent, good stability, and greatly improved the quality of rosa roxburghii wine.

The present invention discloses a production method of biological active peptide that could inhibit the oxidation of fat in meat products with the following steps: the material is mixed with isopropyl alcohol of equal weight, then undergoes circular chemical extractions at 40-50DEG Cfor 1-2 hours; deionized water of equal weight is added and homogenized; the material is then added with protease and hydrolyzed at pH6.5-8.0, 50-65DEG C, and heated at 90DEG C for 20min to denature the protease when the degree of hydrolysis achieves 15-20%; the solid product is acquired through centrifugal filtration to isolate the supernatant, ultra-filtration, adsorption by macroporous resin, elution with 80% ethanol, collection of eluting peak, and vacuum concentration to eliminated ethanol. In this invention, the biological active peptide acquired through defatting, controlled enzymolysis, ultra-filtration and adsorption by macroporous resin can effectively inhibit the activity of the lipoxygenase, quench the free radical generated from lipid oxidation, and control the fat oxidation and outperformed standard of acid value in the storage of meat products.

The invention discloses a preparation method of a mango lactic acid beverage improving oxidation resistance. The preparation method comprises the following steps of (1) preparing mango primary pulp: thoroughly washing mangos, macerating the washed mangos in a sterilized solution, taking the macerated mangos out, performing peeling, performing kernel removing and performing pulping, removing crudefibers of the mangos with a filtering cloth, and performing synergistic treatment of superhigh pressure and ultrasonic waves, so as to obtain the mango primary pulp; (2) adjusting ingredients: addingsyrup, ox bone powder, phenylalanine and tyrosine; and (3) performing fermentation: adding a fermenting agent, performing fermentation, and performing filtration, so as to obtain finished products, wherein the fermenting agent is lactobacillus plantarum. Through the adoption of the preparation method disclosed by the invention, the obtained mango lactic acid beverage is rich in fragrance and freshin mouth feel, and the clearance rate of DPPH free radicals, the clearance rate of hydroxyl radicals and the clearance rate of superoxide anion free radicals are high; and compared with mango flesh,the mango lactic acid beverage prepared by the preparation method disclosed by the invention is high in the content of flavonoid compounds, the content of polyphenol compounds and the content of mangiferin.

The invention belongs to the technical field of food processing, and particularly relates to a making method of shrimp meat with a shallow cut in the back. The making method comprises the following steps of: (1) treating raw materials: selecting fresh prawns of which internal chloride teichomycin content is smaller than 0.3ppb as raw materials, then removing heads of the prawns for standby application, and performing next treatment within 1min; (2) performing sterilization treatment; (3) removing heads and removing shells: removing heads and shells from the shrimps after being subjected to sterilization treatment, and performing cleaning; (4) forming a cut in the back of each of the prawns, and performing intestinal gland removing treatment; (5) performing stage treatment; (6) performing fresh keeping treatment; (7) performing water control: placing the prawns treated in the last step in a water draining rack, and performing drainage until water drips are noncontinuous; and (8) performing freezing treatment. The making method disclosed by the invention is simple and easy to operate, curves of used surgical knives are matched with curves in the backs of the prawns, the cutting edges have certain radian, the operation of forming the cut in the back of each of the prawns is convenient, the intestinal gland is easy to remove, and the shrimp meat is clean; and through fresh keeping treatment, the freshness time of the prawns can be prolonged, so that requirements for the long-distance transportation and sales are met, and the economic benefits are increased.

The invention relates to a method for prolonging cheese shelf life, and the method comprises the following steps: uniformly irradiating packaged cheese by irradiation ray with an irradiation dose of 0.1-10 KGy. The irradiation method provided by the invention belongs to cold treatment technology, is fast in treatment speed, and low in energy consumption, can prolong the cheese shelf life by more than 30 days, has sterilization effect, and has no influence on cheese sensory characteristics such as flavor, smell, and the like.

The invention provides a polysaccharide nanofilm based on combination of plant essential oil and organic acid and a preparation method of the polysaccharide nanofilm. The preparation method comprises the following steps of mixing the plant essential oil with a cyclodextrin aqueous solution to obtain a plant essential oil / cyclodextrin inclusion compound; mixing polysaccharide with a chitosan acetic acid aqueous solution to obtain a first mixture; mixing the obtained first mixture with a spinning solution to obtain a first spinning solution; mixing organic acid serving as a functional material with the first spinning solution to obtain a second spinning solution; and mixing the second spinning solution with the plant essential oil / cyclodextrin inclusion compound to obtain a third spinning solution, and preparing the nanofilm by adopting an electrostatic spinning technology. The prepared nanofilm has excellent antibacterial and antioxidant properties, can be applied to food preservation, and can effectively prevent microbial contamination, slow down oxidative decomposition of fat protein, prolong the shelf life of food and improve the sensory properties of the food.

The invention discloses a preparation method of a carrot and passion fruit containing compound fermented beverage. The preparation method comprises the following steps: (1), preparing carrot juice: selecting, washing and slicing raw materials; blanching the cut carrots uniformly, then fishing out for draining water, and cooling; then, soaking the carrots in microbial liquid, wherein the microbialliquid contains the following microbes: lactobacillus plantarum, leuconostocmesenteroides, lactobacillus casei, lactobacillus rhamnosus and lactobacillus reuteri; and then juicing, enzymolyzing and filtering; (2), preparing passion fruit juice; (3), adjusting components: mixing the carrot juice with the passion fruit juice, and adding sucrose and film particles; and (4), fermenting: adding fermenting bacteria into the juice, then fermenting, and filtering to obtain a finished product. The preparation method of the carrot and passion fruit containing compound fermented beverage has the advantages as follows: the carrot juice is high in yield rate, a fermenting end point is easy to control, and the prepared beverage is not too sour.

The invention belongs to the technical field of juice concentration and extraction, and discloses a processing method of concentrated juice. The processing method comprises the following steps: (1) juicing fresh fruits, and adding pectinase and cellulase for enzymolysis; (2) filtering enzymolysis pulp to obtain filter residues and a first filtrate, adding water to the filter residues, performing ultrasonic extraction and filtration to obtain a second filtrate, combining the second filtrate with the first filtrate, and performing filtration to obtain a coarse filtrate; (3) carrying out refinedfiltration on the coarse filtrate by using a nanofiltration membrane, and carrying out ultrafiltration treatment on the filtrate subjected to refined filtration by using a ceramic ultrafiltration membrane to obtain clarified juice; (4) concentrating the obtained clarified juice by using a reverse osmosis membrane to obtain concentrated juice; and (5) adding a stabilizer to the concentrated juice,fully stirring and uniformly mixing the concentrated juice, filling and sealing the uniformly mixed concentrated juice, and carrying out ultrahigh-pressure sterilization treatment and cooling to obtain the concentrated juice. The concentrated juice prepared by the method is fragrant and strong, can well retain nutritional ingredients and taste of the juice, and is stable in quality, simple and convenient in technological process and operation and low in investment and operation cost.

The invention discloses a double-protein fermented milk beverage rich in active Lactobacillus plantarum and a preparation method thereof, and belongs to the technical field of fermentation engineering. The preparation method includes the following steps: inoculating Lactobacillus plantarum into double-protein base material components with the addition of proliferating factors and inorganic salts for fermentation to obtain fermented milk, and then adding stabilizers, sweeteners and water into the fermented milk for blending to obtain the fermented milk beverage; the preparation method can successfully realize the proliferation and fermentation of the Lactobacillus plantarum in the double-protein base material, and can greatly shorten the fermentation time of the Lactobacillus plantarum in the double-protein base material; the fermented milk beverage obtained by the preparation method is high in probiotic content, and the viable count can reach 5.0 x 10 8(superscript) cfu / mL or above; regarding the fermented milk beverage, the product system is stable, the protein content meets the requirements of national standards, sourness and sweetness are palatable, and the cost can be controlled; and the fermented milk beverage obtained by the preparation method is performed with low temperature storage at 0-10 DEG C for 21 days, and the viable count can be stabilized at 3.0 x 10 7(superscript) cfu / mL or above.

The invention relates to the technical field of food freshness preservation, in particular to a freezing preservation method of prawns without heads. The method comprises the steps of (1) carrying out raw material treatment; (2) sterilizing; (3) carrying out fresh keeping treatment; (4) carrying out water control; (5) freezing: placing the prawns, the water of which is completely drained, on a plate, and conveying the plate to a freezing flat-plate machine with the temperature of -25 DEG C or below; then, spraying ice water with the temperature of lower than 5 DEG C onto the prawns for carrying out ice glazing treatment; putting the prawns, subjected to the ice glazing treatment, into a plastic bag, packaging and sealing; then, using a metal detector to detect whether the prawns contain metal fragments or not; if not, sending the packaged product to a refrigerator with the temperature of lower than -18 DEG C for refrigerating. The freezing preservation method solves the problem that in the prior art, the prawns are not fresh after being stored for a long time; after the method provided by the invention is adopted, the shelf lives of the prawns are prolonged, and the fresh time of the prawns is prolonged, so that the requirements of long-distance transportation and sales are met, and the economic benefit is improved.

The invention is a method for eliminating the bitterness generated after reducing the degree is high-degree corn wine. It pours water or wine which has little alcohol into the corn wine, then the bitterness eliminating agent is put into the wine, then it starts to clarify; or adds the bitterness eliminating agent after clarifying, then blending. The invention has no harm to heath and enhances the quality of product and the benefit of corporation.

The invention relates to a compound preservative color fixative and application thereof in processing of quick-frozen mutton shashlik products. The compound preservative color fixative involved in theinvention is prepared from D-sodium isoascorbiate, plant extracts and a color stabilizer; and the plant extracts comprise a bamboo leaf extract, and at least one selected from an origanum extract anda mentha spicata extract. When being applied to the processing of the quick-frozen mutton shashlik products, the compound preservative color fixative is used for curing cut mutton. The compound preservative color fixative involved in the invention has a very good synergistic effect, improves oxidation resistance and color protection performance, can delay the change of color and flavor of mutton,and improves the quality of the quick-frozen conditioned mutton shashlik products. Meanwhile, the compound preservative color fixative involved in the invention is high in safety and low in cost, issimple and convenient in process required for use, and has a very good application prospect.

The invention discloses an antidote potion as well as a preparation method and application thereof, and belongs to the technical field of the antidote potion. The antidote potion comprises main materials and auxiliaries, wherein the main materials comprise the following components in percentage by weight: 70-85% of sodium bicarbonate, 5-20% of sodium thiosulfate and 3-6% of boric acid; the auxiliaries comprise the following components in percentage by weight: 0.5-1.5% of amino acetic acid, 0.5-1.5% of pralidoxime chloride, 1-3.5% of sodium perborate and 1-1.5% of sodium formate. The antidote potion prepared by the preparation method disclosed by the invention is applied and processed, so that more than 99% of pesticide residues are removed from fruits and vegetables, the special flavor, the exterior appearance and the nutrient components of the fruits and the vegetables are not influenced, and the antidote potion has the function of keeping fresh. The antidote potion is strong in soil removability, is clean, removes bacteria, restrains microorganisms from growing, and does not generate secondary pollution; besides, the traditional Chinese medicine dregs can be directly added to a livestock food after being processed, so that the immunity is improved. The antidote potion is rich in nutrient components, such as amino acids, protein, enzyme, and vitamins.

The invention discloses a preparation method and application of cheese rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing. The method provided by the invention comprises the steps of respectively activating a main leavening agent and an auxiliary leavening agent, adding sodium glutamate and pyridoxal phosphate into raw milk, sterilizing, then cooling, adding the main leavening agent and the auxiliary leavening agent, carrying out constant-temperature leavening, adding CaCl2, then carrying out constant-temperature leavening again, adding chymosin for curding, then cutting, standing at room temperature, heating, stirring for clotting, carrying out heat-preservation stirring, adding salt, and carrying out ripening processing, wherein the auxiliary leavening agent is freeze-dried bacterial powder of Lb. plantarum NDC 75017. Through the method, the cheese rich in GABA can be prepared, the yield of GABA in the cheese reaches up to 108.34mg / 100g, the addition of Lb. plantarum NDC 75017 cannot influence the physicochemical indexes, the microbiological indicators and the sensory characteristics of the cheese, meanwhile, the total content of free amino acid is obviously increased, the taste and the smell of the cheese can be improved, and the sensory evaluation of the cheese is obviously higher than that of a blank reference group.

The invention discloses a dampness-dispelling and fat-reducing healthcare vinegar beverage and a preparation method thereof. The dampness-dispelling and fat-reducing healthcare vinegar beverage is prepared from pure grain brewed edible vinegar, a mulberry normal juice, a longan normal juice, Semen Phaseoli, coix seeds, Poria cocos, Rhizoma Atractylodis Macrocephalae, mogroside, xylitol, Maotai-flavor liquor, honey, neotame, strontium-enriched water and a preservative according to a ratio of 800-1200 ml : 80-150 ml : 10-30 ml : 80-150 g : 40-60 g : 10-15 g : 10-15 g : 0.5-1 g : 15-25 g : 0.5-1ml : 30-60 ml : 0.02-0.05 g : 1000-1500 ml : 0.5-1 g. The healthcare vinegar beverage has strong dampness-dispelling and fat-reducing effects, and has abundant healthcare functions and good healthcareeffects.

The invention relates to the technical field of food processing, and discloses a flavor steamed bread processing technology. The flavor steamed bread processing technology comprises the following steps of mixing, basicity detection, dough kneading, semifinished product making, fermentation, steaming, cooling and packaging, wherein during steaming, the fermented semifinished products are put into asteam cart for steaming, the steaming pressure is kept within a range of 0.05-0.09 Mpa, the steaming temperature is within a range of 85-90 DEG C, and the steaming time is kept within a range of 25-35 minutes. According to the technical scheme, the boiling point of water is reduced by the pressure which is lower than the standard atmospheric pressure, so that the temperature difference between water vapor and the room temperature is reduced, the water vapor condensing speed is slowed, and therefore, the difference between air pressure inside the finished steamed bread and air pressure outsidethe finished steamed bread is reduced. In the final steaming stage of the steaming car, the air pressure is gradually restored, and the situation that the finished steamed bread is directly compressed by atmospheric pressure is avoided.

The invention relates to the technical field of biotechnology and food processing, in particular to an apple-flavored beverage and a preparation method thereof. The method comprises the following steps: soaking apple peel pomace in a citric acid solution, preparing a culture medium, carrying out first-stage aspergillus niger fermentation, crushing aspergillus niger cells, performing homogenizing,and carrying out second-stage probiotic fermentation. In the prior art, apple peel pomace contains a large amount of cellulose, pectin and other macromolecular substances, is difficult to use, pollutes the environment if discarded, and is difficult to degrade by a single microorganism. The invention provides the preparation method of the apple-flavored beverage. The apple peel pomace is soaked ina citric acid solution, browning can be prevented, productive turnover is facilitated, aspergillus niger and probiotics are fermented in different stages, products in a first stage are utilized through two-stage fermentation, the finally prepared apple-flavored beverage has the advantages of being high in living cell number of the probiotics and the like, and waste utilization of the apple peel pomace is achieved.

The invention relates to a high-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids. The concentrated emulsion comprises the following components in percentage by total weight: 15-35% of grease; the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; and 55 to 72% of water. The invention also relates to a preparation method of the concentrated emulsion, reconstituted milk, dry powder and the like. The structure of the emulsion is modified and optimized to achieve the purpose of non-thermal concentration, long-time heating is not needed in the process, the concentration multiple can reach about 7 times, the concentrated emulsion is good in stability, and the concentration process has no negative influence on the digestion rate of the emulsion lipid.

The invention provides a high-efficiency detachable ice drip coffee maker, which includes a base, a support device, an ice container, a coffee powder cup and a coffee liquid container. An exhaust fan is placed on the base, and two grooves are arranged on the base plate. A coffee liquid container is placed in each of the two grooves. The through pipe is fixedly connected to the exhaust fan, the top of the support device is placed with an ice container, the bottom of the ice container is provided with a coffee powder cup, the bottom of the coffee powder cup is provided with a spiral tube, and the spiral tube is connected to the coffee liquid container. The present invention has a compact structure. It is easy to use. The stirring blade in the ice container can accelerate the melting of ice cubes, and the exhaust fan can speed up the flow of ice water from the coffee powder cup, thereby greatly reducing the time for ice water extraction and realizing efficient preparation of ice drip coffee.

The invention relates to the field of tea leaf processing, in particular to a high-stability concentrated tea extracting solution and an extracting method, and the concentrated tea extracting solution comprises the following components in percentage by mass: 0.04-0.1% of xanthan gum; 0.1-0.2% of mannitol; and 0.05-0.2% of gelatin. By the adoption of the scheme, the concentrated tea extracting solution can have better stability. Besides, the extracting method of the concentrated tea extracting solution comprises the steps of microwave treatment, enzymolysis, secondary enzymolysis, primary concentration and secondary concentration, so that the stability of the tea concentrated extracting solution is improved while the flavor of the tea concentrated solution is preserved as much as possible.

The invention relates to plant-extracted oily material soup added in stuffing and a preparation method thereof. The preparation method of the plant-extracted oily material soup added in the stuffing comprises the following steps: (1), mixing green Chinese onions, garlic, Chinese prickly ash, star anises, Chinese cinnamon and fructus tsaoko, putting the mixture into vegetable oil of which the temperature is 100-180 DEG C, and carrying out oil-frying for 60-120 seconds; (2), removing solid materials after the oil-frying when the materials are still hot so as to obtain oily liquid A; (3), carrying out cooling until the temperature of the oily liquid A obtained in the step (2) reaches 45-50 DEG C, adding sesame seed oil, and carrying out mixing so as to obtain oily liquid B; and (4), carrying out cooling until the temperature of the oily liquid B reaches 2-10 DEG C, adding the garlic and gingers into the cooled oily liquid B, carrying out heat-preserved leaching for 10-20 hours, and removing solid materials so as to obtain the plant-extracted oily material soup added in the stuffing. The preparation method is simple in preparation processes; and the preparation temperature is not high so that carcinogens are not liable to produce; moreover, unique flavor and mellow aroma of the plant-extracted oily material soup added in the stuffing are produced due to the unique preparation processes.