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Green tea formulations and methods of preparation
ActiveUS20050287278A1Large doseWell received naturalTea extractionTea substituesIntracellular substanceFood flavor
Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.
Owner:XEL HERBACEUTICALS INC
Method for processing fragrant black tea
InactiveCN101791020AReduce bitternessMeet consumer trendsPre-extraction tea treatmentTea consumptionBlack tea
The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.
Owner:SOUTH CHINA AGRI UNIV
Compound fermented beverage containing red tea fungus and preparation method thereof
The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.
Owner:钟麒
Method for preparing low-degree distilled red kojic rice liquor
The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.
Owner:ZHEJIANG HONGSHILIANG GRP JIGONGJIA WINERY CO LTD
Method for manufacturing high-freshness oolong tea by using Anji white tea
InactiveCN101755932AImprove effective utilizationHigh outputPre-extraction tea treatmentEconomic benefitsAmino acid content
The invention relates to a method for manufacturing high-freshness oolong tea by using Anji white tea, which effectively develops a new purpose of the Anji white tea, can improve the using value of the Anji white tea by a large extent and further improve the economic benefits of tea growers. The high-freshness oolong tea is manufactured by method comprises the following steps of: adopting summer / autumn Anji white tea which is quitted to pick before as a raw material and comprising the following steps of: spreading for cooling, withering, rotating, fixing, kneading and modeling, drying in sufficient fire, packaging, and the like. The method greatly improves the effective utilization ratio of the Anji white tea and increases the output value of the Anji white; and the high-freshness oolong tea manufactured by utilizing the Anji white tea has high fragrance, fresh taste and high economic values as the amino acid content thereof is 2 to 3 times of the common tea, and further improves the economic benefits of tea producers.
Owner:无锡市茶叶品种研究所有限公司
Method for making fermented surimi by utilizing lactic acid bacteria starter
The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.
Owner:SUZHOU DUORUNDUO AGRI TECH +1
Green tea formulations and methods of preparation
ActiveUS7232585B2Well received naturalLarge doseTea extractionTea substituesFlavorIntracellular substance
Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.
Owner:XEL HERBACEUTICALS INC
Dried bean curd
InactiveCN102499293AHigh nutritional valueGood formabilityCheese manufactureFood scienceNutritive valuesCooking & baking
The invention discloses dried bean curd which is prepared by the following steps: soaking black soya beans, soybeans, black rice, walnut kernels, peanuts, and mung beans in warm water, grinding the soaked raw materials into soybean milk, boiling the soybean milk for 2-3 minutes, filtering the soybean milk, cooling to 70 DEG C-75 DEG C, dissolving solid residues in cold water, slowly adding into the soybean milk, rapidly stirring, well mixing with the soybean milk till shaping, allowing the soybean milk to stand for 5-8 minutes to cool the soybean milk to normal temperature, drying the prepared bean curd, performing primary marinating, baking, preshaping processing of the dried bean curd, performing secondary marinating, squeezing, secondary shaping processing of the preformed bean curd, mixing with seasoning to prepare the dried bean curd. The beneficial effect of the invention is that black soya beans, soybeans and mung beans are used as main materials; proper amounts of black rice, walnut kernels and peanuts are combined; the comprehensive nutritive value of the product is improved; and the product has the characteristics of good shaping capability, fresh and tender taste, and bright color, and becomes fresher and tenderer after boiling.
Owner:TONGREN HUIMIN GASIFIER
Method for preparing stevioside
Owner:DAMIN FOODSTUFF ZHANGZHOU CO LTD
Tea processing and producing method
InactiveCN101301012AFresh tasteImprove cultural connotationPre-extraction tea treatmentFreeze-dryingAdditive ingredient
The present invention provides a tea processing and production method combining traditional process and vacuum freeze drying technique, which comprises the steps of selecting materials, deactivating enzymes, sorting, stacking, freezing, vacuum freeze-drying, shaping, classifying and packaging. The present applies freezing, vacuum freeze-drying in the tea processing technique, which not only preserves the original nutrition ingredients in the tea furthest, but also endows the products with fresh color, whole shape, good water reabsorbing capacity and fresh taste, effectively enhances the cultural connotation and commercial value of the tea and has wide prospect.
Owner:吕坤秋
Fresh fruit pure jelly and method for producing the same
The invention discloses a fresh fruit jelly and preparation method thereof. The raw materials of the fresh fruit jelly comprises: water, fresh pulp, golden syrup, white granulated sugar, composite glue, citric acid, sodium citrate, sweetening agent, essence, color protecting agent, anticorrisive agent and pigment; the preparation method of the fresh fruit jelly comprises the following steps: A, treating fresh fruits; B, making jelly material liquid; C, fusing the fresh fruit pieces into the jelly material liquid and obtaining the fresh fruit jelly. In the invention, the pulp treatment includes microwave heat treatment, dezymotizing and sterilization, the treatment time is 1 / 10 of the can heat treatment time, which maintains the fresh taste and flavor of the fruit and reduces the loss of nutrition components such as vitamins; and vacuum stain is used, which shortens time and the whole flow.
Owner:NANJING LAIYIKOU FOOD CO LTD
Preparation method of pleurotus eryngii-pork paste
The invention discloses a preparation method of pleurotus eryngii-pork paste and belongs to the field of paste preparation. The preparation method comprises the following steps of 1, pleurotus eryngii treatment: immersing pleurotus eryngii in clear water for 3-4h, removing impurities, carrying out squeezing and chopping, pickling the chopped pleurotus eryngii for more than 1h, and carrying out frying, 2, pork treatment: cleaning pork, pickling the pork by salt for 12-24h, carrying out pickling by brine for 15-20min, taking out the pickled pork, carrying out chopping, and carrying out frying until the chopped pork is cooked, and 3, stir-frying: heating a pan by electric energy, pouring fragrant oil into the pan, heating the fragrant oil by a first grade of heat so that a temperature of the fragrant oil in the pan is 60 DEG C, carrying out heating by a second grade of heat to a temperature of 195 DEG C with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper sauce into the pan when a fragrance of the fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring the chopped pork into the pan, adding a nipagin alcohol solution into the pan, orderly adding other auxiliary materials into the pan, carrying out full stirring, and carrying out loading while hot. The pleurotus eryngii-pork paste has a fresh, tender and delicious taste, is rich in nutrients, and can be sold in supermarkets, hotels and markets.
Owner:满洲里双实肉类食品有限公司
Processing method of organic dried bamboo shoot
InactiveCN101715804AReduce moisture contentFresh tasteFruits/vegetable preservation by dehydrationWater contentPre treatment
The invention discloses a processing method of organic dried bamboo shoots, comprising the following technologies of: preprocessing; stewing; spreading and airing; and drying, wherein the drying technology comprises the following steps of: (1) primary hot wind drying, i.e. drying spread and aired bamboo shoots by hot wind with the temperature of 120 DEG C-140 DEG C till the water content of the bamboo shoots is 60-65 percent; (2) kneading in parts, i.e. lightly kneading the bamboo shoots for 6-10 minutes, drying by the hot wind with the temperature of 120 DEG C-140 DEG C after the kneading, and repeatedly operating in such a way till the cell breakage rate of the bamboo shoots is 30-40 percent and the water content of the bamboo shoots is 20-25 percent, wherein kneading times are 2-4; (3) drying, i.e. firstly drying the bamboo shoots by the hot wind with the temperature of 80 DEG C-100 DEG C till the water content is 13-15 percent, and then drying by the hot wind with the temperature of 50-60 DEG C till the water content is less than 7 percent so that products are obtained. The processing method has fast dewatering; in addition, the bamboo shoots processed by the method has the advantages of low water content, long storage time, greenness, safety and refreshing taste.
Owner:徐廷祥
Microorganism feed additive capable of promoting goose liver development and preparation method thereof
InactiveCN101084780AGrowth inhibitionInhibition of reproductionAnimal feeding stuffAccessory food factorsCelluloseBiotechnology
The invention relates to a method for preparing microbial feed additive used for promoting growth of goose liver. All of the microbial strain is screened out from the animal intestinal tract. The method comprises culturing all the strains on the same culture medium through combined culture, constituting powerful compound microbial community by using mixed sync solid fermentation process, and forming effective enzyme producing ability to make the product has amount of physiologic metabolite such as organized enzyme for analysing cellulose and fructose, peptide, antioxidants, free amino acid, and vitamin. The invention can promote feed digestion and absorption of animal, promote synthesize and utilization of protein, enhance immunologic competence of livestock, fowl and aquatic livestock, and improve feed conversion ratio and production capacity of breed animal. The inventive product has good practicability and pertinency.
Owner:SHANGHAI CHUANGBO ECOLOGICAL ENG
Mango water retention sterilization filming liquid and preparation method thereof
InactiveCN103719261ARespiratory suppressionReduce the cost of preservationFruits/vegetable preservation by coatingBiotechnologyAcetic acid
The invention discloses a mango water retention sterilization filming liquid which consists of shellac, glycerol monostearate, sodium carbonate, enestroburin, amino oxyl acetic acid and a solvent, wherein the mass concentration of shellac is 15-20%, the mass concentration of glycerol monostearate is 0.1-0.2%, the mass concentration of sodium carbonate is 0.3-0.5%, the mass concentration of enestroburin is 0.003-0.006% and the mass concentration of amino oxyl acetic acid is 0.001-0.002%. Through the adoption of the mango water retention sterilization filming liquid, the freshness cost is lowered, no cold tolerance pathogenic bacterium is generated, inspiration of mango and growth of bacteria on the surface of mango are inhibited, and rot is prevented. The water retention sterilization filming liquid is good in stability, the mango is not deteriorated after being preserved for half a year, the surface of the mango can be smooth and fresh by using the water retention sterilization filming liquid, the fruit rot rate is less than 3% after 100 days, the driage is less than 12%, and the taste is kept fresh.
Owner:GUANGXI UNIVERSITY OF TECHNOLOGY
Health tribute chrysanthemum tea capable of refreshing and restoring consciousness and preparation method of health tribute chrysanthemum tea
The invention discloses a health tribute chrysanthemum tea capable of refreshing and restoring consciousness. The health tribute chrysanthemum tea is prepared from the following raw materials in parts by weight: 25-30 parts of tribute chrysanthemum, 4-6 parts of dendrobium officinale, 1-3 parts of rhodiola rosea, 2-4 parts of prepared liquorice roots, 2-4 parts of rhizoma acori graminei, 1-2 parts of lavender, 6-8 parts of sweet-scented osmanthus powder, 3-5 parts of arabian jasmine flower powder, 1-2 parts of rose flower powder, 10-12 parts of nori powder, 18-20 parts of tomato juice, 3-5 parts of mashed mushrooms, 2-4 parts of bovine bone powder, 5-7 parts of natural cream powder, 2-4 parts of peeled peanut kernels, 0.4-0.6 part of taurine, 0.1-0.3 part of maltodextrin, 1-2 parts of calcium hydrophosphate and 8-10 parts of white granulated sugar. The tea capable of refreshing and restoring consciousness has simple medicinal material components; the tribute chrysanthemum has the effects of clearing liver and improving vision, dispelling cold-evil and clearing away heat, cooling and relieving exterior syndromes; meanwhile, a plurality of pure natural Chinese herbal medicines are added and the comprehensive effects of all the Chinese herbal medicines are utilized so that the effects of refreshing and restoring consciousness can be realized; the health tribute chrysanthemum tea is used for refreshing and restoring consciousness when mental workers drink the health tribute chrysanthemum tea; and the beverage is easy to prepare and convenient to drink.
Owner:安徽益方堂生物工程有限公司
A kind of preparation method of meat floss
The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.
Owner:TAICANG FEIFENG FOOD
Processing method of high-theaflavin black tea beverage
ActiveCN102640824AHigh health valueImprove product qualityTea extractionConcentration ratioBlack tea
The invention relates to a processing method of a high-theaflavin black tea beverage, and belongs to the technical field of the processing method of the black tea beverage. The processing method of the high-theaflavin black tea beverage comprises the following steps of: 1) adding hot water to dried green tea for dynamic extraction, and then filtering tea grounds to obtain a tea soup; 2) cooling the tea soup, adding a fresh fruit syrup for aerobic stirring fermentation, filtering pomace to obtain a fermented high-theaflavin black tea juice; 3) the fermented high-theaflavin black tea juice sequentially being subjected to centrifugal separation and microfiltration membrance filtering to obtain a clarified high-theaflavin black tea juice; and 4) preparing, sterilizing and canning the clarified high-theaflavin black tea juice according to the concentration ratio required by the black tea beverage to obtain the high-theaflavin black tea beverage. The total amounts of flavor chemical substances tea polyphenols and amino acids in the black tea beverage obtained from the invention are respectively up to more than 500mg / L and more than 65mg / L, the soup is red brilliant and bright, the tea aroma is full-bodied, the flavor is fruity and hi-fresh, the tea tastes fresh, brisk and good, and the tea pigment content is high, wherein the theaflavin content can reach more than 80mg / L.
Owner:TEA RES INST CHINESE ACAD OF AGRI SCI
Health function tea and preparation method thereof
ActiveCN104186777ABalance yin and yangRegulate Qi and bloodAnthropod material medical ingredientsPre-extraction tea treatmentAngelica Sinensis RootMomordica
The invention discloses health function tea and a preparation method thereof. The health function tea comprises 41 components including astragalus, Chinese arborvitae kernel, largehead atractylodes rhizome, red sage root, Chinese yam, schisandra chinensis, chrysanthemum, gastrodia elata, jujube, poria cocos, prepared rehmannia root, white peony roots, angelica sinensis, safflower, milkwort, mulberry fruits, prepared fleece flower root, root and vine of manyprickle acanthopanax, kudzuvine root, solomonseal rhizome, wolfberry fruits, yerbadetajo herb, ligustrum lucidum, dendrobium, grosvenor momordica, black sesame, cinnamon, pulp of cornus, eucommia ulmoides, barrenwort, dodder seed, cistanche, Chinese chive seeds, gynostemma pentaphylla, black soybeans, auricularia auricular, mushroom, kelp, oriental waterplantain rhizome, green tea and honey. The preparation method comprises the steps of magnetized water preparation, raw material soaking, raw material decoction, filtering and the like. The health function tea can be used for quenching thirst, supplementing body fluid, balancing yin and yang, activating and harmonizing qi-blood and effectively reducing sub-health symptoms of energy and stress ability weakening, low immunity and the like, enables the skin to be ruddy, the facial appearance to be sleek and the hair and the beard to be black after being taken for a long time and is particularly suitable for sub-health people as well as middle-aged and aged people.
Owner:湖南满天飞健康养生有限公司
Fermentation production method for offal fish sausage
The invention relates to a fermentation production method for offal fish sausage, which belongs to the technical field of biological fermentation. The method comprises the following steps: using marine or fresh-water offal fish as the raw material, removing bones and taking the flesh, mixing with water, wherein the proportion of the fresh to water is 1: 0.5-1.5, homogenizing, sterilizing at 115 DEG C for 20 minutes, inoculating Aspergillus oryzae or monascus leaven, fermenting at 25-30 DEG C for 3-6 days, adding complex seasoning according to a certainty formula, uniformly stirring, pickling, injecting into the casing, sterilizing at high temperature and cooling. The fish sausage product has the advantages of rich nutrition, delicate mouthfeel and convenient eating, and has multiple health care functions of resisting oxidation, reducing blood pressure and the like. The invention can make the most of offal fish resources in China, and provides a new way for processing and converting offal fish with added value.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Method for preparing industrial fermentation pickled vegetable
ActiveCN101697751AAdd beneficial ingredientsGood antibacterial effectFruits/vegetable preservation using acidsSaline waterIndustrial fermentation
A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.
Owner:HEILONGJIANG UNIV
Oral cleaning composition
ActiveCN101167690AImprove the immunityReduce plaqueCosmetic preparationsToilet preparationsOral healthIrritation
The invention provides a composition for mouth cavity cleaning, which contains tea extract 35-50 parts by weight, stevia rebeudiana leaves extract 10-15 parts by weight, lemon extract 10-25 parts by weight, peppermint leaves extract 10-15 parts by weight, honeysuckle extract 10-20 parts by weight, bitter tea extract 20-30 parts by weight, xylitol 5-10 parts by weight, and ethanol 25-35 parts by weight. The components of the composition of the invention are edible plants which are effective for oral health, and have no irritation, and can be used in long term.
Owner:王俊二
Production process of novel yellow Maojian tea
ActiveCN104186725AIncrease fermented aromaGreat tastePre-extraction tea treatmentTea flavoringFermentationChemistry
The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.
Owner:HUNAN JUSN YINZHEN TEA IND
Scallop instant foods and preparation thereof
InactiveCN101317674AInhibiting growth environmentAchieve the purpose of sterilizationMeat/fish preservation by heatingFood preparationReady to eatAdditive ingredient
The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.
Owner:陈传江
High-calcium bean sprout and manufacturing method thereof
ActiveCN102499039AHigh degree of fibrosisLow costSeed and root treatmentCultivating equipmentsBiotechnologySocial benefits
The invention discloses a high-calcium bean sprout and a manufacturing method thereof. The high-calcium bean sprout comprises the following raw materials by weight portion: 100 to 200 parts of soybean or mung bean seeds, 2 to 4 parts of pearl powder, 1 to 2 parts of bone powder, 1 to 2 parts of shell powder, 2 to 4 parts of white sugar powder, 2 to 4 parts of milk powder, 5 to 10 parts of sweet wine and 2 to 4 parts of calcium carbonate. The bean sprout manufactured through the method provided by the invention has a higher content of calcium, namely, 100 grams of bean sprouts can contain about 30 milligrams of calcium, so that biotransformation of calcium is realized, and the nutritional value of the bean sprout is very high; compared with numerous calcium supplement products in the market, the high-calcium bean sprout has the advantages that diet cure can be realized, the price is low, no harm is caused when a plenty of such bean sprouts are ate, can be popularized and applied as a novel calcium supplement food, and has favorable economic benefits and social benefits.
Owner:贵州康德农业科技有限公司
Method for processing high-moisture fresh cooked noodles
InactiveCN104543775AExtended shelf lifeFresh tasteFood preservationFood preparationPreservativeEdible oil
The invention discloses a method for processing high-moisture fresh cooked noodles. Any preservative or additive is not added, and according to multiple production processes comprising vacuum dough mixing, cooking, spraying edible oil, performing vacuum packaging under sterile conditions, and performing intermittent microwave sterilization and high-temperature wet heat sterilization, the high-moisture fresh cooked noodles with the moisture content of 60 percent and the storage period of over 45 days are made. In the preparation of the high-moisture fresh cooked noodles disclosed by the invention, a process of sequentially steaming and cooking is used, and the edible oil is sprayed to the surfaces of the noodles, so that a denatured protein protective film is formed on the noodle surface and is uniformly coated on the noodle surface, and moisture loss in the fresh cooked noodles is effectively avoided; the fresh cooked noodles have chewiness and elastic mouthfeel; and moreover, the noodles are not adhered to one another, and the original shape of the fresh cooked noodles is maintained during long-term storage. The modes of intermittent microwave sterilization and high-temperature wet heat sterilization are combined, so that the quality guarantee period of the fresh cooked noodles is effectively prolonged.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Process for making tea by single tea flowers
The invention relates to a tea making process and in particular relates to a process for making tea by tea flowers of tea trees. The tea-making process comprises the following steps of: (1), material selection, wherein half-flowering single tea flowers are selected; (2), withering, wherein the single fresh flowers of the tea tree wither in sunshine on a water sieve for half an hour, and the dehydration rate of the flowers reaches 30%; (3), fermentation, wherein the single tea flowers are fermented for 2-3 hours in an environment with temperature of 25-30 DEG C and humidity of 50%-60%; (4), water-removing, wherein the tea flowers are subjected to water removing for 6-12 minutes by steam at 90-100 DEG C; and (5), drying, wherein the tea flowers are dried for 10 hours in an environment with temperature of -30 DEG C to -40 DEG C and vacuum degree being not more than 10Pa, thus obtaining the finished product. The process provided by the invention is reasonable; and the single tea flower tea prepared by the process provided by the invention has a fresh taste and fascinating fragrance.
Owner:汕头市林业科学研究所
Production process of functional sea-intestine seasoning particles
ActiveCN104366427AAvoid fishy smellEliminate fishy smellFood ingredientsFood preparationIntestinal structureFlavor
The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.
Owner:SHANGHAI SHUNDI FOOD CO LTD +1
Process and system for delivering fresh yogurt or kefir
InactiveUS20110244077A1Improve textureFresh tasteMilk preparationButtermilkMicroorganismBiotechnology
A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers.
Owner:BELFERMAN FELIX +1
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