357results about How to "Keep it original" patented technology

Edible hemp blended oil is disclosed, and is prepared by, in percentage by weight, 10-99% of edible base oil and 1-90% of pure hemp oil. The edible hemp blended oil disclosed by the invention is integrated with the advantages of edible oil and hemp oil, balanced in nutrition and better for the health of human body.

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

The invention discloses an ambergris cigarette and ambergris spices. The cigarette is composed of a filter tip, an ambergris capsule, cigarette paper and tobacco shreds, the ambergris spices are wrapped by the ambergris capsule, and the ambergris capsule is embedded in the middle of the filter tip. After the tobacco shreds are coiled by the cigarette paper, the cigarette paper and the filter tip are connected to form the cigarette. The ambergris spices are wrapped by the ambergris capsule, then the ambergris capsule is embedded in the filter tip, the capsule is slightly pinched and broken in the use process, it can be guaranteed that the spices are not given out in the transportation and storage process, the persistence of the fragrance is guaranteed, and the original taste of the fragrance of ambergris can be maintained when the cigarette is smoked.

An immersed-in-oil garlic flavouring is prepared from plant oil, fresh garlic cloverí»s particles, salt, sugar and gourmet powder or chicken extract through boiling plant oil, cooling, immersing garlic cloverí»s particles in plant oil, adding others, stirring, laying aside and packing. Its advantages are delicious taste and rich nutrients.

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.

The invention relates to a fruit and vegetable paper; the main components of the invention comprise vegetables, fruits, sucrose, konjaku flour, agar-agar, salt and flavoring agent; the invention has the following preparation method: 1. fresh vegetables and fruits are selected, dipped in, washed and cut up; 2. the fresh vegetables and fruits are boiled and cooled; 3. the fresh vegetables and fruits are grinded to fruit and vegetable pulp; 4. the sucrose, the konjaku flour, the agar-agar, the salt and the flavoring agent are taken out, put to the fruit and vegetable pulp, mixed and stirred uniformly; 5. the mixture is put to a film forming machine for molding, drying, film stripping and film cutting; 6. the mixture is sterilized by ultraviolet radiation and sealed in vacuum to become the finished goods; the invention has the advantages that: the invention is easy to acquire raw material, simple in formula and reliable in technique; the finished goods keeps the primitive colors, primary tastes and nutrient components of the fruits and vegetables, has unique and various tastes and can be used as fruit and vegetable foods to eat directly; the fruit and vegetable paper is thin and soft, easy to regulate and strengthen the nutrition, good in taste and attractive in color and shape and in particular is suitable for elders with poor teeth and children to eat.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention discloses a brewing method of grape wine, which comprises the following steps: predisposing raw materials; fermenting for the first time; fermenting for the second time; brewing; storing in the bottle. The invention has strict technique to make the product with good taste, which is a purely natural grape wine.

The invention relates to a bitter gourd modified atmosphere packaging and freshness preserving method and belongs to the technical field of vegetable freshness preservation and storage. The method includes the following steps of bitter gourd picking, precooling, sorting, cleaning and sterilizing, film coating and freshness preserving, dehydrating, secondary precooling, modified atmosphere packaging, ultrasonic sterilizing and storage. By means of the mode of combining two times of sterilization, two times of precooling, film coating, freshness preserving and modified atmosphere packaging, high quality of bitter gourd is maintained under the condition that no chemical reagents are used, original taste, flavor and nutrients of food are guaranteed, original taste, flavor and appearance of fresh bitter gourd can be truly ensured, no side effects are caused, and the method is a modern fruit and vegetable freshness preserving method capable of effectively prolonging shelf life.

An instant fish aspic production method is characterized in that the production steps comprise 1, weighing fresh fish, cleaning, cutting into dice; 2, frying for 2min to 5min with moderate fire; 3, boiling until the fish is cooked, adding a small amount of potato powder,; 4, stirring for fully separating fish bone and fish meat and making fish meat into flocculation shape; 5, taking out fish bone from fish soup, and filtering it by a stainless wire net; 6, adding flavoring into the fish soup and stirring evenly; 7, filling packing box with the fish soup; 8, cooling the fish soup to room temperature; 9, sealing; 10, refrigerating the fish soup to 5 DEG C-10 DEG C to obtain gel-shaped fish aspic, packaging, and warehousing. The fish aspic provided in the invention has original flavor of fish, and is a non-greasy and non-hot food. The fish aspic is a sanitary, safety, and convenient food without any additives, which is suitable for both the young and the old.

A preparation method for the super-high pressure original taste and flavor instant oceanic shellfish mainly use the following steps: a, pre-processing the oceanic shellfish; b, packaging in the vacuum; c, processing with the super-high pressure technology. The active effects of the invention are: using the super-high pressure technology to produce the oceanic shellfish and maintain the tasty taste for the oceanic shellfish, the nutritious ingredients and the original form instant property. The shellfish is curing, defibrased, sterilized, protein-solidified, which can maintain the flavor under the constant temperature; the quality-maintenance is 6-12 months. The invention provides the new ways for the deep and fine processing of the oceanic shellfish high technology.

The invention discloses a crude oil identification method based on microscopic confocal Raman spectrum. The method comprises the following steps: by changing parameters of a Raman spectrometer, respectively acquiring three different types of fingerprint data of a crude oil sample: fingerprint data with significant Raman characteristics and weak fluorescence characteristics, fingerprint data with significant fluorescence characteristics and weak Raman characteristics, and fingerprint data with significant Raman characteristics and fluorescence characteristics; and carrying out clustering analysis on the fingerprint data so as to obtain crude oil clustering results. According to the invention, uncertain factors and errors caused by deducting a baseline by traditional Raman data processing software in a polynomial fitting mode are avoided; due to the mutual complementation and verification of the clustering results of the three types of fingerprint data, the precision and credibility of crude oil identification results can be significantly improved, an important basis can be provided for the responsibility identification and economic compensation of oil spilling events, and a theoretical basis can be provided for exploring a migration and transformation mechanism of oil spilling in pollution abatement and environmental modification processes.

The invention provides a sweet potato preservation agent and a sweet potato preservation method. The sweet potato preservation method comprises the following steps: selecting normal sweet potatoes without wormholes, damage and deterioration; by mass percent, adding 3%-8% of buckwheat honey and 1%-2% of rape pollen into 90%-95% of aseptic water, stirring to be uniform to prepare the preservation agent, and uniformly spraying the preservation agent to the selected sweet potatoes to ensure that all parts of each sweet potato can absorb the preservation agent; naturally drying the sweet potatoes sprayed with the preservation agent, and storing the sweet potatoes at the normal temperature in a dry ventilated environment. The preservation agent provided by the invention is easy to prepare; the selected raw materials are high in safety and harmless to a human body; the sweet potatoes preserved by adopting the preservation agent do not contain any substance harmful to the human body, are high in eating safety and easy to preserve, has a good preservation effect, and can be preserved for more than 8 months at the normal temperature.

The invention relates to a method for preserving rice chilled noodles, which comprises the following steps of: (1) immersing, cleaning and beating rice, and steaming at high temperature to form a dough-shaped finished product; (2) coating a layer of grease on the surface of the finished product; (3) putting the finished product a container with a cover, conveying the finished product to a purifying chamber, and cooling the surface of the finished product by utilizing a vacuum cooling machine to the temperature of below 10 DEG C; (4) cutting the cooled dough-shaped finished product into strips in the purifying chamber, metering and loading the strips into an air-conditioned preserving packaging bag; (5) putting the air-conditioned preserving packaging bag with the finished product on an air-conditioned machine, pumping air, inflating air-conditioned packaging mixed gas, and packaging; and (6) storing the packaged rice chilled noodles at room temperature or at low temperature of between 4 and 8 DEG C. By the method, the preservation time of the rice chilled noodles produced in Guangyuan, Szechwan is prolonged to 15 days at room temperature or 45 days at low temperature, the original taste and flavor of the rice chilled noodles can be retained completely, and the industrial production is realized, so that the rice chilled noodles become convenient snack food delivered and sold in supermarkets and cooked food stores.

The invention relates to a fresh-keeping process for chestnut, comprising: initial separation, sorting, freezing for dewatering, shucking, refining, soaking for fresh-keeping, vacuum-packing and freezing, etc. The invention solves the problem of storage for a long time. There is no difference between the chestnut stored according to the process in this invention and fresh chestnut in color, taste and nutriment. The process is adaptable for the chestnut process industry.

The invention belongs to the field of papermaking and discloses pectobacterium carotovorum and applications thereof in bio-pulping. The pectobacterium carotovorum subsp. carotovorum C519 is preserved in China General Microbiological Culture Collection Center with a preservation number is CGMCC No. 3350. The strain can grow under the condition of high alkalinity (pH11), is suitable for degumming process of plant bast fibers and can be used for biological paper pulp. The C519 (CGMCC No. 3350) can grow under an alkaline condition (pH9 to pH 11), and secretes basophilia pectin with high activities (an appropriate pH value is between 8 and 10). Other general microorganisms are difficult to grow and breed in the range of alkalinity, so that the strain can avoid being polluted by other competitors. Moreover, cellulose has no activities under the alkaline condition, thus the strain greatly keeps the original performance of the bast fibers and improves yield.

The invention discloses a ganoderma lucidum spore composite fish sausage which is prepared by 50-100g of pork, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of reishi shell-broken spore powder, 10-25g of pumpkin freeze-dried powder and 30-40g of mushroom wine in every1000g of fish paste. The mushroom wine is prepared by 60-100g of dried mushroom, 30-50g of dried lemon and 10-15g of rhizoma polygonati in every 1500g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.