3results about How to "Full bodied" patented technology

The present invention provides a high-protein bio-fermented aquatic feed and a preparation method thereof. The aquatic feed comprises the following raw materials in parts by weight: 20-30 parts of imported fish meal, 10-15 parts of compound minerals, 5-10 parts of bioactive peptides, 5-10 parts of lysine, 5-10 parts of compound trace elements, 3-8 parts of compound vitamins, 3-6 parts of herbal extracts, 2-5 parts of compound probiotics, 2-4 parts of immune polysaccharides, and 1-3 parts of compound enzymes; the herbal extracts are prepared by fermenting astragalus membranaceus, isatis root, liquorice root, calotropis gigantea, ventilago leiocarpa benth, clove, rhizoma chuanxiong, and galangal officinale. By organically integrating imported fish meal, astaxanthin-peptide chelate, herbal extracts, compound immune polysaccharides, compound probiotics and various nutrients, the present invention realizes the synergistic effect of "promoting feeding - enhancing digestion - strengthening liver and gall - enhancing immunity - resisting stress - inhibiting bacteria - stabilizing water quality", significantly improves the growth rate, survival rate and comprehensive breeding benefit of crustacean aquatic animals, and has good economic value and application prospect.

The application discloses a kind of industrialized production methods of general brine soup, belong to food processing technical field.New pigskin is used as raw material, after pretreatment, sequentially carry out compound biological enzymolysis, probiotic low-temperature directional fermentation, brine cooking flavor enhancement, then colloid mill fine grinding, pressure filtration improves clarity and delicacy, finally, finished product is prepared by filling quick freezing.The application uses neutral protease and collagenase synergistic enzymolysis, collagen is converted into small molecular peptide and free amino acid, natural thickening and freshening;Plant lactobacillus and xylose grape ball complex fermentation are matched, fishy smell is removed, flavor and water holding capacity are improved.The obtained soup is clear and residue-free, the taste is mellow, and the versatility is strong, can be adapted to multiple food materials, and can make the output rate of meat products increase by 5%-10%.Process quantization is controllable, no artificial additive, suitable for industrial production, and the finished product can be used after rehydration.

The invention relates to red bean ice wine and a preparation method thereof. The red bean ice wine is prepared by taking natural wild red beans in Greater Khingan as a main raw material and white birch juice as an auxiliary food material through secondary fermentation. According to the red bean ice wine prepared by the method disclosed by the invention, the alcoholic strength is 38-52% (V / V); the sugar content is 0.06 g / L-0. 1g / L (W / W), and the product is in a transparent crystal color, keeps the taste of original fruits, and is pure in flavor, full and mellow in taste and rich in nutrition.