2results about How to "Improve astringency" patented technology

The invention provides a preparation method of a prefabricated conditioning duck meat product, which comprises the steps of duck meat pretreatment, static pressure-variable pickling, gas jet impact primary curing and low-pressure superheated steam secondary curing, and belongs to the technical field of food processing. Static variable-pressure pickling is adopted, uniform permeation of a polysulphobetaine microsphere solution in pickling liquid is promoted by means of alternate change of vacuum and pressure, network structures of polysulphobetaine and modified ethyl cellulose disintegrate in stages on the basis of different temperatures of gas jet impact and low-pressure superheated steam two-time curing, and therefore the pickling effect is improved. Substances such as ferulic acid, pullulan and tea polyphenol are released, oxidation of protein and fat in the duck meat is inhibited, and moisture loss and generation of harmful substances are avoided; meanwhile, gamma-glutamyl peptide and lactulose form a Maillard reaction intermediate product, so that the generation of umami substances in the duck meat can be promoted, the umami perception of the prepared duck meat product is improved, the flavor quality of the prepared duck meat product is enriched, and a theoretical support is provided for the preparation of the duck meat product.

This application discloses a method for preserving the aroma and optimizing the bubbles in prickly pear sparkling wine using mannoprotein. During the secondary fermentation stage of the prickly pear sparkling wine, mannoprotein is added to the fermentation system at an amount of 200-600 mg / L. This application addresses the problems of monotonous aroma and poor bubble quality in existing prickly pear sparkling wines.