131results about How to "Keep the color and fragrance" patented technology

The invention provides a preparation method of camellia extraction liquid. The method comprises the following steps of 1) removing impurities of fresh camellia and/or fresh camellia buds; cutting up the fresh camellia and/or fresh camellia buds into small sections for use as raw materials; 2) taking a certain number of raw materials; putting the raw materials into an ultrasonic kettle; adding a solvent with the mass ratio being 1:(3-30); uniformly stirring the mixture; adding a certain amount of inorganic acid and/or organic acid; regulating the pH value to 1.3 to 3.0; soaking the materials for 10 to 30 min; 3) then performing ultrasonic treatment for 30 to 60min; controlling the ultrasonic frequency to be 20 to 25KHz, the ultrasonic power to be 1.0 to 2.0KW and the ultrasonic temperature to be 15 to 50 DEG C; then performing filtration, sterilization and detection to obtain camellia extraction liquid. The camellia extraction liquid maintains the color, luster, flavor and effective active ingredients of the camellia to the maximum degree; the anti-oxidation functional ingredients are overall; the contents are high; the safety and the stability are high; cosmetics prepared by using camellia extraction liquid as active ingredients have the excellent whitening, spot-reducing and anti-aging efficacies.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The invention discloses a preservation method for salt baked meat products. The method comprises steps of smearing a preservative, dipping with the preservative, sterilizing by microwave, and sterilizing by pulsed light. According to the method, preservation by using a Chinese herbal medicine preservative, sterilization by using the microwave and sterilization by using the pulsed light, which are three preservation and sterilization technologies, are combined. The preservation method can effectively preserve the quality and prolong the shelf life of the salt baked meat products with little influence on nutrients and taste of the products. The adopted preservative is natural and nontoxic. The salt baked meat products have a unique flavor and nutritive and healthcare value. The pulsed light used for sterilization is free of toxic and side effects. The method effectively avoids disadvantages, which are caused by traditional long storage time of the salt baked meat products, of hardened meat, bad taste, high acid value caused by oxidation, and flavor change.

The present invention discloses a freshness keeping method for cold fresh chicken. The freshness keeping method is composed of the following steps: firstly, preparing a compound biological freshness keeping agent which contains origanum vulgare essential oil, tea polyphenols and D-sodium isoascorbate; secondly, using a heating magnetic stirrer to conduct stirring for the compound biological freshness keeping fluid; thirdly, selecting healthy chickens and conducting slaughtering, bloodletting, feather, head, claw and viscus removing, and ice water rinsing on the selected chickens; fourthly, cooling the chicken carcasses until the central temperature of the chicken carcasses drops to a temperature of 0-4 DEG C, disinfecting the cooled chicken carcasses, and washing and cleaning the disinfected chicken carcasses; fifthly, disinfecting the knife tools and cutting the fresh chicken carcasses into chicken breasts, chicken legs and chicken wings; sixthly, placing and soaking the chicken meat into the compound freshness keeping agent by class for one minute, taking out the soaked chicken meat, and draining the soaked chicken meat at room temperature; and seventhly, classifying and packaging the treated chicken meat with sterile PE bags, and storing the chicken meat in a refrigerated cabinet at 4 DEG C. Compared with the conventional cold storage, the freshness keeping method can significantly extend the shelf life of cold fresh chicken by 5-6 days, is simple and convenient to implement, is safe and reliable, and low in cost, is a good substitute for the current processing technology of cold fresh chicken, and has high market and application potential.

The invention discloses a processing method of instant Chinese-chestnut. The method comprises steps of pretreating raw materials, dipping with plant preserving liquid, rinsing, freezing rapidly, cooking, packaging and sterilizing by intense pulsed light. According to the processing method, the extract of natural plant raw materials is used to dip the Chinese chestnut kernel. By the natural sterilizing, disinfecting microbe-inhibiting effective components of the traditional Chinese medicines, preservation of the Chinese chestnut kernel is achieved, and the fragrance and tissue state of the Chinese chestnut kernel are preserved. The instant Chinese chestnut has a characteristic of long preservation time. The natural light fragrance of the Chinese chestnut is enhanced and the instant Chinese chestnut has a unique flavor. Chinese wolfberry, propolis, and other natural plant components increase the nutrition healthcare value. The processing process of the product is free of other antiseptics or chemical additives. The instant Chinese chestnut is a green and convenient leisure food.

The invention relates to a healthcare product combination for clearing and nourishing the throat and a preparation method thereof. The combination comprises the following raw and auxiliary materials in parts by weight: 25-75 parts of rosa roxbughii tratt powder, 100-200 parts of phyllanthus emblica powder, 40-250 parts of sorbitol, 200-900 parts of Isomalt, 1-10 parts of stevioside and 2-18 partsof magnesium stearate. The healthcare product combination for clearing and nourishing the throat, provided by the invention, has slightly astringent taste and sweet aftertaste.

The invention discloses a processing method of instant Chinese chestnuts. The processing method of the instant Chinese chestnuts comprises the following seven steps: pretreating raw materials, immersing the raw materials in a plant preservation solution, rinsing, quickly freezing, steaming, packaging and carrying out pulse highlight sterilization. According to the processing method, the Chinese chestnuts are immersed with an extraction solution of pure natural plant raw materials; the preservation of the Chinese chestnut kernels is realized through natural effective components with the functions of sterilizing, disinfecting and inhibiting microorganisms in Chinese herbal medicines, and the color, aroma and taste and tissue states of the Chinese chestnut kernels are kept; the light natural aroma of the Chinese chestnuts can be increased and the flavor is unique; the nutritional and health value is increased by pure natural plant components, namely medlar, propolis and the like; and other preservatives or chemical additives are not added in a processing process of the product so that the instant Chinese chestnuts are of an environmental friendly and convenient snack food.

The invention discloses potato raw slurry and starch flour used for staple foods and a production process thereof. The production process of the potato raw slurry comprises the steps of selecting potatoes as a raw material, washing and peeling the potatoes, slicing and soaking the potatoes, cleaning and draining the potatoes, pulping the potatoes to obtain slurry, centrifuging the slurry, treating a filtrate, and drying the filtrate. The potato starch flour is then subjected to granulation to obtain granular whole potato starch flour. The production process of the potato starch flour and the granular starch flour can avoid gelatinization of the potato starch, can maintain the color, fragrance, taste and protein activity of the potatoes, and solves a problem of properties of potato knead in process of staple foods, and has important significance of promoting potato staple foods.

The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.

The invention discloses a method for preparing lucid ganoderma polysaccharides. The method comprises the following steps: using lucid ganoderma as a raw material; after overflow circulation ultrasonic shattering and extracting, separating a supernatant through high-speed centrifuging, removing proteins from the supernatant through circular current foam separation, and carrying out microwave vacuum drying to obtain lucid ganoderma polysaccharide powder. Due to the adoption of overflow circulation ultrasonic shattering and extracting, the shattering efficiency of the lucid ganoderma can be increased, the extracting rate of the lucid ganoderma active polysaccharides is increased, and automation operation can be conveniently carried out. The preparing method has the advantages of simplicity, low energy consumption, short time and capability of well preserving the natural activity of the lucid ganoderma polysaccharides and is suitable for industrial production. The obtained lucid ganoderma polysaccharides can be used for preparing different types of food, health food or drugs.

The invention provides a production process of microwave-cooked dumplings. The production process of the microwave-cooked dumplings includes the steps of firstly, using a vacuum dough mixer to make dough; secondly, mixing vegetable, minced meat, condiments and drinking water to make stuffing; thirdly, using a miniature dumpling maker to make crust and make the dumplings; fourthly, precooling the made dumplings; fifthly, quick-freezing the precooled dumplings; and sixthly, packaging the dumplings. The production process has the advantages of simple process, easiness to operate and low production cost, the dumplings can be cooked by microwave heating, complex procedures of steaming and cooking are avoided, and the dumplings are more convenient for eating and have broad market prospect and fine economic and social benefits.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention provides a peanut freshness preservation processing method. The method includes the steps that peanuts are cleaned and immersed in water, soil and sand are cleaned away, the peanuts are placed in a salt solution, immersed at the indoor temperature and then taken out, and water on the surfaces of the peanuts is drained off; the peanuts are placed in a high-temperature retort pouch or an aluminum foil bag, the retort pouch or the aluminum foil bag is vacuumized, inflated with nitrogen and sealed for high-temperature high-pressure sterilization, the peanuts can be delivered out of a pot and naturally cooled, and therefore the peanuts processed by freshness preservation can be obtained. Compared with the traditional technology, the steps of heating conducted multiple times are simplified, the peanuts can be cooked and freshness of the peanuts can be preserved after high-temperature high-pressure operation is conducted once, and a chemical reagent and an antiseptic do not need to be added in the whole process. The processed peanuts taste glutinous, soft, fragrant and mellow and are delicious and rich in nutrition. The quality of the processed peanuts can be guaranteed at the normal temperature for more than one year, the surfaces of the peanuts are free of obvious water, and glutinous liquid and mildew can not be generated.

The invention discloses a piece of jack fruit crispy cake and a making method thereof. The jack fruit crispy cake is made by wrapping a wrapper on stuffing. The wrapper is composed of 100 parts to 200 parts of wheat meal, 30 parts to 50 parts of coarse cereal flour, 0.2 part to 0.8 part of yeasts, 3 parts to 7 parts of sodium carbonate anhydrous, 1 part to 5 parts of edible salt and 5 parts to 10 parts of sesame. The stuffing is composed of 60 parts to 100 parts of jack fruit pulp, 10 parts to 20 parts of cane sugar, 15 parts to 25 parts of jack fruit powder, 6 parts to 10 parts of invert syrup, 3 parts to 7 parts of camellia oil and 0.1 part to 0.7 part of emulsifying agents. The problem that the jack fruit pulp is thin and soft and can not be easily wrapped as the stuffing is solved, and the made jack fruit crispy cake well keeps the original color, aroma and taste of jack fruit, and is rich in nutrient and crispy outside and delicious inside in taste.

The invention discloses a cranberry milky tea and a preparing technology thereof. The cranberry milky tea is prepared from freeze-dried cranberry fruits and milky tea powder. Cranberry fruits are subjected to dehydration treatment with the vacuum freeze drying technology so that the cranberry fruits can be still in the shape of fresh fruits and have the flavor of fresh fruits in experience after the milky tea is brewed with water, and the nutrition value of cranberry fruits can be preserved while the flavor and the sour sweetness of the cranberry fruits are maintained; according to the milky powder, modified milky powder is used for replacing vegetable fat powder, cream powder and whole milk powder are supplemented and added to improve the aroma, and thus the milk aroma, the milk sense and the tea flavor of the milky tea are harmoniously blended. The preparing technology is easy and convenient to implement and suitable for industrial mass production.

The invention discloses a refreshing fruit and vegetable crisp chip and a production technology thereof. The production technology comprises the steps as follows: (1) cleaning and slicing; (2) blanching; (3) freeze drying; (4) vacuum low-temperature deep-frying; (5) oil removing; and (6) natural cooling to room temperature. The production technology of the refreshing fruit and vegetable crisp chipis simple, the product cost can be well controlled, the product is nutritious, and the drying and puffing temperature is decreased; besides, the refreshing fruit and vegetable crisp chip tastes crisp, contains rich nutritional ingredients and can better reserve original colors, fragrances and tastes of fruits and vegetables.

The invention discloses a low-temperature mulberry drying treatment process. The low-temperature mulberry drying treatment process comprises the following steps: (1) pre-treating mulberries: cleanly washing the fresh mulberries and putting the fresh mulberries into ozone water to be immersed for 10-15 minutes; (2) pre-freezing: putting the mulberries into a freezing chamber; reducing the temperature of the freezing chamber to be in a range from -15 DEG C to -5 DEG C and keeping for 1-2 hours; (3) drying in vacuum: putting the mulberries which are subjected to pre-freezing treatment into a vacuum drying chamber to be subjected to sublimation drying, wherein the vacuum degree of the vacuum drying chamber is 100-200pa; controlling the temperature to be 20-30 DEG C and keeping for 2-4 hours; and (4) cooling and carrying out water balance: putting the dried mulberries into an environment with the temperature of 10-15 DEG C and the relative humidity of 10-20% for 1-5 hours, and then cooling and carrying out the water balance until the moisture content of the mulberries is 1-5%. According to the low-temperature mulberry drying treatment process disclosed by the invention, the mulberries are frozen and then are subjected to the sublimation drying of ice in vacuum to remove surplus moisture, so that nutritional ingredients of the mulberries are kept to the greatest extent, color, aroma and flavor of the mulberries are kept, and the mulberries are easy to store and convenient to carry.

The invention relates to a student nutrition diet and its producing method. The student nutrition diet comprises a staple food and three dishes, wherein the staple food is rice, the three dishes are celery with smoked bean curd, fried?eggs?withtomatoes and spicy diced chicken with peanuts respectively, so that the celery, tomato, cucumber, smoked bean curd, eggs, chicken breast and rice in certain parts by weight are pre-processed and cooked with various seasonings in a certain way, and during the cooking process, the sensory quality such as color and taste is improved and the nutritional?ingredients are retained; the staple food and the dishes are placed into a four-part fast food box, the fast food box is covered and then thermally insulated in a thermal insulation box, and then the fast food boxes are uniformly transferred to schools by a thermal insulation car. The student nutrition diet has features of scientific and reasonable match and balanced nutrition and is very suitable for students. The producing method has features of reasonable method and simple process and is suitable for factory production.

The invention belongs to the field of aquatic product processing, and particularly discloses a raw fish processing method. The method comprises the following steps: dissecting and cleaning fish, cutting, and putting in a bag; adding curcuma, clove, pepper, Chinese anise, amomum aromaticum, cassia bark, myrcia and table salt; and sealing the packaging bag, and deep-freezing to obtain the product. The invention maintains the original color and taste of fish, is convenient to eat, can be stored for a long time, has a simple processing technique and is beneficial for realizing industrial production.