1676results about How to "Keep the taste" patented technology

The invention discloses a vacuum freeze-drying processing method of dendrobium officinale, comprising the following steps of: (1) washing and draining fresh steam sections of dendrobium officinale and cutting into segments; (2) arranging the drained dendrobium officinale in a freeze-drying device for pre-freezing and constant-temperature freezing at 30 DEG C below zero to 35 DEG C below zero; (3)carrying out sublimation drying on the dendrobium officinale processed in the step (2); (4) heating the dendrobium officinale after the sublimation drying in the step for (3) for evaporating residualwater; and (5) packing the condensed dendrobium officinale products with water content of 6-9% dried in the step (4) into clean and sanitary food-grade aluminum-foil bags, sealing to the dendrobium officinale products. The dendrobium officinale products processed by the method disclosed by the invention are rich in dendrobium officinale polysaccharide, and can be directly eaten or taken as ingredients for stewing soup to eat or making tea to drink. The dendrobium officinale products keep original state, taste and pharmacological effects of the dendrobium officinale, can be stored and transported at normal temperature, and has more than five years of shelf life.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention discloses an automatic fruit preprocessing device for canned fruit production. The automatic fruit preprocessing device comprises a base, wherein a fruit peeling and dicing integrated device is mounted on the base; the fruit peeling and dicing integrated device comprises a U-shaped frame; a peeling device is mounted at the top end of the U-shaped frame; a pushing and conveying deviceis mounted at the bottom end of the U-shaped frame through a support plate; a second horizontal oil cylinder and a low-speed motor are separately mounted on the left side and right side of the U-shaped frame; a pushing and extruding rod is connected with the right end of the second horizontal oil cylinder through a piston rod; an annular pushing block and a pushing and pressing block are separately mounted on the outer side and right end of the pushing and extruding rod; an annular pit cutting knife is connected with the left end of the low-speed motor through a motor shaft; a plurality of slicing knives are mounted on the outer side of the annular pit cutting knife at equal intervals; a second miniature oil cylinder is fixed to the inner side of the annular pit cutting knife; and a compressing block is connected with the left end of the second miniature oil cylinder through a piston rod. The automatic fruit preprocessing device can perform peeling, dicing and pit removing on fruits and automatically convey diced fruits onto the pushing and conveying device, thereby improving the production efficiency of canned fruits.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The present invention relates to a method to fabricate a full edible insect powder, with the main raw material as the edible insects with the represent of the flour weevil, the cicada, the cryptympana atrata, the locust and the silkworm pupa. The exploited products in both domestic and international markets at present include the specific animal feeds and the dishes of edible insects, as well as the animal feed made from a certain amount of raw materials of insects. The present invention aims to exploit a full edible insect powder as well as the fabrication method and application thereof to accomplish the industrialized production with a large scale. The technical proposal is that the insects which undergoes both elimination of foreign bodies, toxins and cleaning up in the latter phase of cultivation are killed, dehydrated, roasted, (or dried through refrigeration) dried and refrigerated in vacuum, and then smashed and filtrateed to be the final product. The effect of the present invention is that the full insect powder contains all nutritious elements thereof, including proteins, lipids, vitamins and various trace elements. The present invention has unique characteristic, safety without toxins, wide application fields, feasibility to be the nutrition of serious snacks, and feasibility to be the stuffing of food of various cakes and candies.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

A process for preparing the non-sugar tea beverage by use of high-voltage pulse electric field to sterilize it includes such steps as extracting from tealeaves in hot water, filter, quick cooling. Centrifugal separation of deposit, filtering by Millipore membrane and sterilizing by high-voltage pulse electric field. Its advantages are no loss of tea polyphenol and taste substances, and long storage time.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

The invention relates to a method for producing a kvass beverage by using germinating brown rice, belongs to the technical field of beverage preparations, and specifically relates to a fermentation type kvass beverage adopting germinating brown rice as a raw material. The method comprises: crushing germinating brown rice; screening with a 20 mesh sieve; adding water to the germinating brown rice powder according to a ratio of 4:1; carrying out saccharification for 5-6 h at a temperature of 60-65 DEG C; carrying out coarse filtration on the saccharification solution by using 4-6 layers of gauze; diluting the filtrate into 5 Bx; boiling for 15-20 min, and adding 0.1% of hop during boiling; cooling to a temperature of 40 DEG C after completing the boiling; adding 0.01% of Lactobacillus bulgaricus lyophilized powder; carrying out pre-fermentation for 8-10 h at a temperature of 40-42 DEG C; cooling to a temperature of 16 DEG C; adding 0.1% of bread activity dry yeast; carrying out post-fermentation for 20-24 h at a temperature of 15-16 DEG C; and carrying out filtration, sterilization, and low temperature pressure holding filling to obtain the finished product. The kvass beverage of the present invention maintains taste and aroma of kvass beverages, and further has a plurality of health functions.

The invention relates to a health-care drink prepared from shizandra berries, and belongs to drinks. According to a formula, the health-care drink comprises the following components in part by weight: 4.5 to 8.5 parts of shizandra berry juice, shizandra berry root extract or shizandra berry stem extract, 0.05 to 0.2 part of shizandra berry seed total lignanoid extract, 0.015 to 0.075 part of solubilizing agent and 90 to 100 parts of water. The health-care drink prepared from the shizandra berries has the advantages that: production technology is simple to operate and the health-care drink is suitable for industrialized production; the shizandra berries have very high utilization ratio and low production cost; and compared with the other drinks sold in the market, the drink prepared by the invention has high active ingredient content and odor and light bitter taste peculiar to the shizandra berries and keeps the taste of the natural shizandra berries.

The invention discloses a yellow peach wine brewing process. The yellow peach wine is made from mature yellow peaches, and the process comprises the following steps of: material preparation, primary fermentation, primary filtration, secondary fermentation and secondary filtration. By adopting the natural fermentation method, the yellow peach wine brewing process prevents the original flavor and nutrients of yellow peaches from being damaged due to distillation, so that the produced yellow peach wine retains the original flavor and taste of yellow peaches. The process ensures quality of the yellow peach wine product and greatly increases the value-added of yellow peach processed products.

The invention provides a betel nut chewing gum, which comprises 10-50 weight portions of dried betel nut concrete and 50-90 weight portions of edible glue base. The dried betel nut concrete is prepared through extracting raffinate from betel nut, then carrying out concentrating and drying.

The invention discloses an aquatic product fresh-keeping method. The aquatic product fresh-keeping method comprises following steps: slaughtering, sterilization, antistaling agent solution dipping, antistaling agent coating, packaging, vacuumizing, and low-temperature storing. According to the aquatic product fresh-keeping method, processes are simple and convenient; antistaling agent solution dipping and antistaling agent solution surface coating are adopted for double fresh-keeping treatment; growth of bacteria in aquatic products is inhibited effectively; fresh-keeping, water retention, and preservative effect are more excellent; the antistaling agent is prepared via combination of a plurality of nontoxic biological fresh-keeping agents, and amino acid and trace element needed by human bodies are added, so that the antistaling agent is high in preservative and fresh-keeping effects, and is safe and reliable; double-layer vacuum package using freshness protection bags and sealing bags are adopted, so that invasion of bacteria and oxygen from outside in fresh-keeping storage processes is avoided, and shelf life is prolonged effectively; and low-temperature storage above 0 DEG C can be realized, and refrigeration is unnecessary, so that meat is not dry or hard, and original mouthfeel and texture of the aquatic products are maintained.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

A salty taste enhancer containing sodium lactate and/or potassium lactate as active ingredient(s). When the salty taste enhancer is used, a salty taste of a food or beverage can be enhanced without change in the taste quality by addition at an extremely small quantity. The salt composition using the salt taste enhancer has taste quality equal to that of sodium chloride and an enhanced salty taste.