352results about How to "Guaranteed flavor" patented technology

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a preservation method for bamboo shoots. The method includes the steps that 1, ultrasonic cleaning is carried out; 2, the bamboo shoots are soaked in a preservation solution, wherein the preservation solution is prepared from, by weight, 10-20 parts of aloe extract liquor, 10-15 parts of honeysuckle flower extract liquor, 3-5 parts of vitamin E, 5-10 parts of chitosan and 10-20 parts of water; 3, ultraviolet radiation is carried out; 4, heat shock treatment is carried out; 5, cooling and non-sealed packaging are carried out; 6, the bamboo shoots are put into an air-conditioned cold store with the temperature of 8-10 DEG C and stored for 1-3 h, and then the temperature of the air-conditioned cold store is regulated to be 2-5 DEG C to continue cold storage. By means of the preservation method for the bamboo shoots, browning, ageing and mildewing of the bamboo shoots can be effectively prevented, the weight loss ratio and rot index of the bamboo shoots can be reduced, the preservation time of the bamboo shoots can be prolonged, the loss of nutritional ingredients can be reduced, the flavor and quality of the bamboo shoots can be guaranteed, and safety and high efficiency can be achieved.

The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.

The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.

The invention provides an intelligent integrated food selling terminal machine which consists of a cabinet body, a base, a refrigerating module, a heating module, an output module, a packing module, a cleaning module, a man-machine interaction interface and control module and a food safety monitoring module. The refrigerating module is used for low temperature storage of food; the heating module is used for rapidly heating food; the output module outputs heated food to a meal fetching opening and processes food that is not taken away for a long time; the packing module is used for rapidly packing food; the cleaning module is used for rapid sterilization and disinfection in the machine; the man-machine interaction interface and control module is used for intelligent communication with customers and coordination control between the modules; the base bears the weight of the machine and contains functional components, such as a compressor, inside; the cabinet body consists of a plurality of panels and is used for isolating the inside of the machine from an external environment; the food safety monitoring module is used for monitoring food quality in real time. The machine can realize integrated operations of refrigeration, heating, output, packing and intelligent selling of food, has complete functions, is convenient and efficient, and can be widely applied to such places as stations for safe selling of food.

The invention discloses a production method for boxed bean curd and the boxed bean curd. The production method for the boxed bean curd comprises the following steps of: boiling soybean milk by taking soybeans as raw materials; controlling the temperature of the boiled soybean milk to be above 85 DEG C; mixing the boiled soybean milk with a coagulating agent; and filling the mixture into a packing container; keeping the temperature of mixed milk of the soybean milk and the coagulating agent in the packing container for 10 to 30 minutes; and solidifying to form the boxed bean curd. The production method has a scientific process and simple steps. According to the production method, defects in the prior art are overcome, a solidification process of the soybean milk can be more effectively controlled, industrialized production can be really realized, and the aims of reducing energy consumption to a great extent, simplifying equipment and diversifying varieties are fulfilled, and boxed lactone bean curd and boxed southern bean curd and northern bean curd which fit conventional taste can be prepared.

The invention discloses a method for preparing solid honey and relates to a method for preparing food, in particular to a preparation method for hardening honey. The method mainly comprises the steps of material selection, mixing and crystallization. The steps in detail are as follows: a. a material is selected, in which exquisite honey with small crystallization nucleus is selected as a crystallization revulsant; b. at a temperature of between 50 and 55 DEG C, honey is condensed till Be is between 39 and 45 degrees or the water content is between 14 and 25 percent and is cooled; c. when the temperature is cooled to 40 DEG C, the exquisite honey selected in the step a is added into the honey obtained in the step b; and d. the honey is stirred and is continuously cooled to a temperature of between 10 and 14 DEG C; the humidity of air is controlled less than or equal to 58 percent; and the honey is recrystallized to obtain the solid honey. The method has a simple process, easy control of the process course and low crystallization temperature, well protects the effective nutritive compositions of the honey, does not need to add minor ingredients additionally to realize the solidification of the liquid honey, ensures the original flavor and nutrition of the honey to the maximum and brings great convenience for people to store, carry and eat the honey.

The invention relates to a Xuanwei ham moon cake which comprises a cake wrapper and cake stuffing wrapped in the cake wrapper, wherein the cake wrapper is made from flour as a main material, each kilogram of flour is compounded with 250-300 g of clean water, 450-500 g of lard oil, 80-100 g of honey, 60-80 g of white sugar and 8-12 g of edible ammonium bicarbonate, and the materials are mixed, laid aside for long time and made into cake wrappers; and the cake stuffing is made from 0.1-0.4 mm ham dices as a main material, one kilogram of cake stuffing is compounded with 200-500 g of white sugar, 10-20 g of honey, 10-20 g of lard oil and 200-300 g of cooked flour, and the materials are stirred into the cake stuffing. Xuanwei ham used for production is carefully chosen, and high-pressure static desalting is adopted. The fatty peroxide value of the ham product is lowered under the premise of ensuring the quality and the flavor of the Xuanwei ham, so that the produced moon cake has the characteristics of attractive color, abundant nutrients, tender meat, thin and crisp wrapper, fragrance, sweetness and the like, and the Xuanwei ham moon cake is oily but not greasy.

The invention belongs to the food field, particularly belongs to the pickled vegetable field in food industry, and particularly provides a comprehensive utilization method of vegetable salting water. The method comprises the following steps of 1 salting water pretreating; 2 micro-filtration membrane (MF) filtering of the salting water; 3 vegetable soaking through salting water; 4 low-temperature vacuum concentrating of pickled vegetable mother water; 5 pickled vegetable mother water treating; 6 ultrafiltration membrane (UF) filtering of the pickled vegetable mother water; 7 quick pickled vegetable making. According to the comprehensive utilization method of the vegetable salting water, the purpose of solving the recycling and comprehensive utilization problems of the salting water is achieved, the vegetable salting water is comprehensively utilized, the pickled vegetable mother water and fermentation bacterium powder are prepared by soaking fresh vegetables with the recycled and pretreated salting water, the salting water is effectively recycled and utilized, clean production is conducted, the pickled vegetable industry is upgraded, and sustainable development of enterprises is achieved.

The present invention discloses plant type instant yogurt powder and a preparation method thereof. The preparation method comprises the following steps: 1 part of corn slurry, 4 parts of vegetable proteins, 0.05% of pre-gelatinized starch, 8% of glucose and 5.5% of a fermentation agent are mixed evenly, the mixture is subjected to an anaerobic fermentation at 41 DEG C and a stirring rate of 2 r/min for 12 h, the anaerobic fermented mixture is vacuum freeze-dried, a seasoning material at 0.28% is supplemented, the mixture is ground into powder at 23 DEG C, the powder regains moisture for 15 min at a humidity of 45% on a vibration plate, the treated powder is cold air-dried for 6 min, the plant type instant yogurt powder is manufactured, every 100 g of the plant type instant yogurt powder contains 3.45 g of fat and 31.32 g of proteins, the amount of probiotics reaches 2.3x10<7>/g on the same day, and the plant type instant yogurt powder can be stored for 3 months or more. The preparation method of the plant type instant yogurt powder is provided and market blanks of the plant type instant yogurt powder are filled. The yogurt powder manufactured by the method has good nutrition, is convenient for carrying, free of animal milk and additives, and suitable for consumption of vegetarian populations and various populations, and has wide and practical promotion values.

The invention discloses a beer production method, belonging to the beer production field. The invention particularly relates to a production method of healthy beer. The production method comprises the steps of wort boiling, primary fermentation and secondary fermentation. The method is characterized by adding hot water extracts of hops, honeysuckle and roses at the stage of wort boiling and adding ethanol extraction liquid of sweet osmanthus and chrysanthemum into secondary fermentation liquid of beer. The obtained beer has good nutritional value and health care effects.

The invention relates to a pork blood sausage, which comprises sausage package, and inner pork blood stuff. Wherein, said stuff is prepared from providing solid pork blood, slicking the solid blood, breaking, drying, screening to obtain blood powder; mixing the powder, taste adjuster and water to obtain the stuff. The invention can keep former nutriments of pork blood and prolong storage period.

An automatic pancake baking unit is composed of a hopper, a material distribution device, a baking device, a cooking device, a cooling device and a material receiving device. The hopper and the material distribution device are arranged on the upper end surface of a machine frame I, the hopper is arranged above the material distribution device, and the discharge end of the material distribution device is arranged above the feed end of the baking device. The cooking device and the cooling device are arranged on a machine frame II, the cooling device is arranged below the cooking device, and the feed end of the cooking device is arranged below the discharge end of the baking device. The material receiving device is arranged on a machine frame III and below the discharge end of the cooling device. According to the automatic pancake baking unit, the traditional process of sequential baking and steaming is adopted, the taste and the flavor of a traditional baked pancake are guaranteed, and automatic production is achieved.

The invention belongs to the technical field of fruit and vegetable fresh keeping and in particular relates to a physical honey peach storage method. The physical honey peach storage method mainly comprises the following steps: (1) selecting peaches and dissipating heat in a room at the temperature of 20 to 25 DEG C after the honey peaches are picked within 5 hours; (2) performing heat shock treatment on the selected honey peaches at the temperature of 53 to 55 DEG C for 8-12 minutes, and rapidly taking the honey peaches subjected to heat shock treatment out; (3) dissipating heat of the honey peaches subjected to the heat shock treatment in an indoor environment at the temperature of 20 to 25 DEG C; (4) performing unsealed package on the honey peaches by using polyamide film and polyethylene film composite bags; and (5) storing the packaged honey peaches in an air-conditioned cold store at the temperature of 8 to 10 DEG C, regulating the temperature of the air-conditioned cold store to be 2 to 4 DEG C after adapting to a low temperature, and continuously performing cold storage, wherein the volume rate of gas in the air-conditioned cold store is as follows: the N2 content is 86 percent, the O2 content is 4 percent and the CO2 content is10 percent, and the humidity is controlled to be 80-90 percent. The invention aims to provide the physical honey peach storage method which is convenient to operate, safe, high-efficiency, good in storage effect and long in storage time.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a preparation method of composite coarse cereals monascus, belonging to the field of bioengineering microbial fermentation. The preparation method comprises the following steps of: respectively inoculating and culturing pigmental monascus, ester-producing monascus and functional monascus on a PDA (Potato Dextrose Agar) culture medium; preparing a spore suspension liquid from a bacterial strain inclined culture medium, and inoculating a seed culture fluid into the spore suspension liquid to carry out culturing; inoculating a pigmental monascus liquid seed on a sorghum rice culture medium, inoculating a functional monascus liquid seed on a myotonin culture medium, inoculating a functional monascus liquid seed on a buckwheat culture medium, inoculating an ester-producing monascus liquid seed on a millet culture medium, and respectively culturing in a stacking way to obtain four monascus; and mixing the four monascus to prepare the composite coarse cereals monascus, wherein the mass ratio of sorghum rice monascus to myotonin monascus to buckwheat monascus to millet monascus is 17:30:30:23. With the adoption of the preparation method, contents of monacolin-K, flavonoid matters and the like in a product are increased, so that the health efficacy of reducing blood fat of mature vinegar is strengthened when the flavor and the quality of the mature vinegar are ensured.

The invention relates to a production method of high-salt diluted state fermentation soy without adding preservatives, which comprises the following steps that: the starter propagation, the fermentation and the raw juice extraction are carried out, the instantaneous sterilization is carried out at high temperature, the sterilization temperature is 115 to 125 DEG C, the sterilization time is 10 to30s, the ethanol content in the sterilized soy is ensured not to be lower than 2 percent, the total bacterial count is lower than 10000CFU/mL, the sterilized soy is filled at 80-DEG C high temperature, artificially synthesized preservatives are not added into products, the shelf life of the products reaches 18 months, the products can not generate bottle expansion and bag expansion phenomena during the shelf life, and in addition, the flavor of the products is not influenced.

The invention discloses a white-feather black-beak high-quality duck breeding method. The method comprises the following steps: (1) Liancheng white ducks and Cherry Valley ducks (SM3) are selected and subjected to hybridization, such that an F1 generation is obtained; (2) ducks with specific appearance characteristics and qualified weights before egg-laying maturity are selected from the F1 generation, and are subjected to crossing, such that an F2 generation is obtained; (3) ducks with specific appearance characteristics and qualified weights before egg-laying maturity are selected from the F2 generation, and are subjected to crossing, such that an F3 generation is obtained; (4) the selection and crossing procedures are continued to be circulated until all individuals in an obtained Fn generation have the appearance characteristics of white feather, black beak and black feet, and the weights before egg-laying maturity reach 2.2-2.5kg; (5) the Fn generation is adopted as a base population, and F line and M line breeding populations are established; the F line and M line are further selected with a family selection method; (6) the F line is adopted as a male parent, and the M line is adopted as a female parent, and an obtained offspring is the duck provided by the invention. According to the invention, on a basis that local duck advantages are ensured; growth speed is improved; feed conversion ratio is improved; and carcass weight is increased.

The invention relates to the technical field of meat product fresh-keeping, and particularly relates to a composite biological fresh-keeping agent for meat and a preparation method of the composite biological fresh-keeping agent. The composite biological fresh-keeping agent for meat mainly comprises sodium alginate, lactobacillus helveticus fermentation liquor and lactobacillus casei fermentation liquor, wherein the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor are 55-65% and 35-45% of total amount of the fresh-keeping agent based on volume; and the sodium alginate is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor. The preparation process is as follows: uniformly mixing the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor which are 55-65% and 35-45% of the total amount of the fresh-keeping agent based on volume, adding the sodium alginate which is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor to be completely dissolved so as to obtain the composite biological fresh-keeping agent for the meat after uniformly mixing. The composite biological fresh-keeping agent for the meat has the advantages of simplicity in operation, convenience, low cost, safety, and no pollution, can prolong the storage time by 10 days in comparison with a common storage way, and can keep nutrition and flavor of chilled meat well.

The invention belongs to the field of fresh keeping of foods, and particularly relates to a freezing method of Luchuan pork. The freezing method comprises the following steps of (1) preparing a film coating agent; (2) performing micro-freezing treatment on pork; (3) performing film coating packaging treatment on the micro-frozen pork; and (4) performing ultrasonic assisted freezing preservation on the packaged pork: conveying the packaged pork into a freezing room, performing freezing until the temperature of the central layer of the pork is reduced to 2-4 DEG C, performing ultrasonic-assisted freezing for 3-6h, when the temperature of the central layer of the pork is reduced to minus 6 to minus 8 DEG C, stopping performing ultrasonic-assisted freezing, and continuing freezing the pork to minus 18 to minus 23 DEG C so as to obtain the frozen pork. The freezing method disclosed by the invention is simple to operate and stable in technology conditions, ice crystals generated during freezing of the pork can be reduced, the pork freezing speed can also be increased, the preservative effect is achieved, bacteria are restrained, the freezing storage time of the pork can be prolonged, the cell activity of frozen fresh meat can be guaranteed, and the phenomenon that juice flows outwards after the frozen pork is unfrozen is reduced.

The invention discloses a series of nutritional synergism-type bean sprout fermented milk beverages and a preparation technology thereof. The bean sprout fermented milk beverages comprise bean sproutmilk, skimmed milk, white granulated sugar, glucose, lactic acid bacteria, sodium citrate and the like. The preparation method comprises the following steps of selecting raw materials, performing germination, performing grinding to obtain pulp, performing filtration, performing defatting, performing mixing, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing after-ripening, performing cold storage and the like. Leuconostoc mesenteroides fermentation is used for the first time, so that the beany flavor of bean products can be weakened, and the preparation technology is simple and high in efficiency. The prepared series of fermented bean sprout milk beverages are novel vegetable protein beverages concurrently having mouth feel, flavor and health-care nutritive functions, and a favorable development idea is provided for efficient utilization of the nutrients of bean type foods such as soybeans.