61results about How to "Keep the traditional flavor" patented technology

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention discloses a method for preparing preserved pork. The method comprises the steps of preparing semi-finished pork of raw material, preparing spices, rolling in vacuum, curing and fermenting, fire-curing, packaging in vacuum and fermenting by adding distillery yeast in the semi-finished pork of the raw material; the cypress smoke for fire-curing is firstly absorbed by ceramics and red porcelain, and filtered by a wet cloth layer, and the cured semi-finished pork is fire-cured. The traditional preserved pork has special flavor and taste, the residual harmful substances of the smoke stains are perfectly controlled, and therefore, the preserved pork is clean, sanitary, healthy, special in flavor and convenient for eating. If the pork is added with spices such as preserved black beans or citronella grass for processing and fermentation, the product has amaroidal sweet flavor and special fragrance of the preserved black beans or the fresh grass fragrance of the citronella grass. The special fragrance increases appetite and promotes absorption. The citronella grass can purify, revivify the emotion and relieve depression. The method adopts reasonable raw materials and proportioning of the raw materials, and reasonable adding sequence of the raw materials in the process reflects the fragrance of the product.

The invention discloses a method for processing high-moisture fresh cooked noodles. Any preservative or additive is not added, and according to multiple production processes comprising vacuum dough mixing, cooking, spraying edible oil, performing vacuum packaging under sterile conditions, and performing intermittent microwave sterilization and high-temperature wet heat sterilization, the high-moisture fresh cooked noodles with the moisture content of 60 percent and the storage period of over 45 days are made. In the preparation of the high-moisture fresh cooked noodles disclosed by the invention, a process of sequentially steaming and cooking is used, and the edible oil is sprayed to the surfaces of the noodles, so that a denatured protein protective film is formed on the noodle surface and is uniformly coated on the noodle surface, and moisture loss in the fresh cooked noodles is effectively avoided; the fresh cooked noodles have chewiness and elastic mouthfeel; and moreover, the noodles are not adhered to one another, and the original shape of the fresh cooked noodles is maintained during long-term storage. The modes of intermittent microwave sterilization and high-temperature wet heat sterilization are combined, so that the quality guarantee period of the fresh cooked noodles is effectively prolonged.

The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.

The invention relates to a salt-baking healthcare device with clay pot and a salt-baking technology. The salt-baking healthcare device comprises a frame, a gas triple fire row heating mechanism, a baking iron plate, a sea salt layer, a clay pot and an operation panel, wherein the gas triple fire row heating mechanism is arranged on the upper part of the frame and is fixed on the frame; a baking steel plate is arranged above the gas triple fire row heating mechanism; a baking steel plate fence is arranged on the periphery of the baking steel plate; the sea salt layer is paved on the baking steel plate; the clay pot is embedded in the sea salt layer. The salt-baking technology comprises the following steps: curing food materials; putting the food materials into the clay pot; sealing the clay pot with silver paper; putting the clay pot onto the baking steel plate; embedding the clay pot by piling the sea salt layer; starting a power switch; heating the clay pot; turning off the power and braising with hot salt. The salt-baking healthcare device with clay pot has the advantages of simple structure, convenience in manufacturing and use, high efficiency and capability of enhancing the reliability of salt-baked food materials; the technology is simple; the traditional flavor of the salt-baked food is kept; the solid food can be salt-baked; the salt-baking method also can be used for cooking soup; the problems of the prior art can be effectively solved.

The invention provides a standardized processing method for an instant chicken dish, and belongs to the technical field of food processing. The standardized processing method includes the following operating steps: pretreatment, flavoring powder preparation, pickling agent preparation, rolling-kneading type pickling and vacuum packaging. Chicken is used as the main ingredient, and is subjected torolling-kneading type pickling combined with the flavouring powder and the pickling agent, vacuum packaging and high-pressure sterilization. The invention adopts the sterilization technology with slightly acidic electrolytic water from the source of raw materials to ensure the safety of the raw materials, and ingeniously uses the vacuum packaging sterilization technology and high-temperature and high-pressure steam sterilization technology, so that the standardized processing method is convenient, safe and highly-efficient, capable of improving the meat texture and mouthfeel, retaining the original flavor of chicken without needing the traditional stir-frying and stewing processes and retaining the original active ingredients and nutritional value of the raw materials by blending with theflavorings. The instant chicken dish is fine and smooth in meat texture and unique in flavor.

The invention relates to a method for industrially producing traditional sugar cake. The traditional sugar cake with traditional flavor is obtained according to the steps of selection of raw materials, low-speed mixing, steaming in a wooden steamer, cooling, cutting, vacuum packaging and temperature-controlled sterilizing. The method has the beneficial effects of reducing air bubbles in the traditional sugar cake through low-speed mixing during production so as to guarantee uniform quality and smooth taste of the sugar cake, keeping the flavor of the traditional sugar cake by virtue of steaming with the wooden steamer, prolonging the shelf life of the traditional sugar cake and achieving a ripening effect to shorten the steaming time of the traditional sugar cake by virtue of the temperature-controlled sterilizing, thereby implementing the industrial production of the traditional sugar cake, and guaranteeing stable quality of the produced sugar cake and special flavor of the traditional sugar cake. The production efficiency of the method is improved by more than ten times compared with that of traditional production methods, the shelf life of the traditional sugar cake produced by the method reaches more than ten months and the method has a good application effect and is easy to popularize.

The invention discloses a brewing technology of healthy selenium-enriched Baijiu, and relates to the technical field of selenium-enriched liquor. The technology comprises the following steps of (1) preparation of selenium-enriched brewed liquor, (2) preparation of distilled Baijiu and (3) preparation of the selenium-enriched Baijiu. The brewed liquor has low ester and aldehyde contents and higheralcohol and lactic acid contents; the ester and aldehyde contents of the first-cut distilled liquor are high, and the higher alcohol and lactic acid contents are lower; by combining the brewed liquorand the first-cut distilled liquor, component complementing and quantity relative ratio coordination are achieved, and not only can the traditional flavor of a liquor body be guaranteed, but also whenthe combined Baijiu is drunk, balance of human body vasoconstriction and angiectasis can be achieved to make blood circulation of the human body always in the normal state; the healthy selenium-enriched Baijiu is tasty and delicious, and a person feels comfortable after drinking and is not prone to be drunk.

The preparation method of cured flavor chicken is characterized by that it uses meat chicken as main raw material, and adopting the following steps: applying flavouring material paste on the chicken body, curing for 1-5 days, then roasting at 40-110 deg.c for 10-20 hr., and drying in the sun so as to obtain the invented cured flavor chickken with bacon flavor. It is a high-protein and low-fat chicken product.

The invention relates to a method for reducing salt content of salt containing condiment. The invention is characterized in that the temperature of salt containing condiment is reduced to the freezing point of salt saturation and salt containing condiment, so that moisture and salt in the salt containing condiment are gradually crystallized and separated out, and crystal is removed, thus obtaining the salt containing condiment with low salt content. The invention can effectively reduce salt without changing the original flavour of salt containing condiment such as fish sauce and soy sauce, the fish sauce or soy sauce is processed into low salinity salt containing condiment, the defect that the previous fish sauce or soy sauce (especially the traditional fish sauce or soy sauce) has high salinity is overcome, and market demand is met.

The invention belongs to the technical field of food processing and in particular relates to a production method of low-EC (ethyl carbamate) Shaoxing wine. The method comprises the following steps of screening raw material rice, and removing nitrogen, lead and zinc ions from a raw material water source; performing yellow wine brewing on the screened raw material rice in the processed water source by adopting a 'rice feeding' method in a conventional process of Shaowing wine to obtain the low-EC Shaoxing wine. The method is simple and effective, and the content of EC in the Shaoxing wine can be effectively reduced while the flavor of the Shaoxing wine is kept.

The invention provides staphylococcus equorum FS310 derived from Xuanwei ham, which is in CGMCC (China General Microbiological Culture Collection Center) No.24492. The strain is high in production adaptability (high salt resistance, nitrate resistance and acid resistance), has the biological characteristics of high growth speed, high acid production capacity and the like, and can be used for preparing high-yield acid-resistant bacteria. Due to the protease activity, nitrate reductase activity, relatively strong antioxidant enzyme activity and biological safety, the bacillus amyloliquefaciens has huge application potential; when the staphylococcus equorum FS310 is applied to fermentation of hams, sausages and aquatic products, color development of meat products can be obviously promoted, the residual amount of nitrite is reduced, fat peroxidation is inhibited, the texture and flavor of the meat products are improved, and the staphylococcus equorum FS310 has a good application prospect in production of fermented meat products as a leavening agent for meat.

The invention provides a children soy sauce production method, relates to a production method of a soy sauce using honey as a main raw material, and belongs to seasoning production, wherein black beans, kelp powder and honey are adopted raw materials to brew a soy sauce, and fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-11 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the black beans, wherein the water temperature is 70-80 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 4-9% of fresh ginger, 0.8-0.9% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering the juice; 3, honey salt water preparation: taking salt and honey according to a weight ratio of 9:1, heating to a temperature of 50 DEG C, and continuously stirring until the salt is completely molten; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey salt water according to a volume ratio of 3:3:1, carrying out semi-sealed storage, drying in the sun for 15 days, and carrying out quality inspection and packaging to obtain the finished product. The children soy sauce of the present invention has effects of beautifying and face nourishing.

The invention discloses an infrared steam roasting method of a roasted duck. The invention provides a method which adopts mid-infrared radiant heat transfer and superheated steam heat transfer to perform combined roasting on a duck body. The method specially comprises the following steps of pretreating the duck body, performing infrared steam roasting on the pretreated duck, and performing automatic adjusting, wherein the infrared steam roasting temperature is 210-230 DEG C, the roasting time is 40-45min, the number of superheated steam injection times is 2-4, the duration of superheated steam injection each time is 3-5s, the amount of superheated steam injection is 0.2-0.5L/s, the optimum roasting parameters are that the infrared roasting temperature is 210 DEG C, the roasting time is 42min, the superheated steam injection during the roasting process is 3, the injection amount each time is 0.43L/s, and the duration of injection each time is 3s. According to the infrared steam roasting method of a roasted duck disclosed by the invention, heat transfer through combination of infrared radiation and superheated steam is achieved for the first time; the heat transfer efficiency is improved; the content of heterocyclic amines in the roasted duck during the roasting process is reduced; and green making of the roast duck is achieved.

The invention relates to an insect prevention formula for ham and salted dried fish and a use method thereof. The formula is as follows: one liter of water or ethanol solution with light concentration contains 50mg to 300mg of matrine, or the content of matrine in one liter of water or ethanol solution with light concentration is reduced to 10mg to 50mg, and then 20mg to 100mg of azadirachtin or natural pyrethrum is added. The use method comprises the following steps: after being salted and before air-drying, the fish is washed, immersed into the solution prepared according to the formula for 5 minutes to 30 minutes and then taken out for air-drying; and after being salted and before air-drying, the ham is washed, immersed into the solution prepared according to the formula for 5 minutes to 30 minutes and then taken out for air-drying, and goes through the subsequent processing of traditional technique. The insect prevention formula completely adopts natural plant extracts for insect and fly prevention, does not relate to any synthetic chemical pesticide, has easy operation and insect prevention rate higher than 98 percent, and fully retains the traditional flavor and color and lustre of the ham and the salted dried fish, with only 0.4 yuan per kilogram of cost increase; and besides ensuring the traditional sensory quality of the ham and the salted dried fish, the insect prevention formula causes no potential safety hazard and can be applied in large scale.

The invention provides a dipping sauce production method, relates to a production method of a dipping sauce using grapes and honey as main raw materials, and belongs to seasoning production, wherein black beans and grapes are adopted as raw materials to brew soy sauce, and the brewed soy sauce, fresh ginger, garlic, kelp powder and honey are prepared into the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-12 days, placing into a fermentation tank, and adding warm water having an amount of 11 times the weight of the warm water, wherein the warm water temperature is 72-82 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 8-9% of fresh ginger, 0.9-1.1% of fennel and the balance of water into a high pressure cooker, cooking, and filtering out the juice; 3, honey-grape water preparation: taking salt, a grape juice and honey according to a weight ratio of 8:3:1, heating to a temperature of 40 DEG C, and continuously stirring until the salt is completely melted; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey-grape water according to a volume ratio of 3:3:1, carrying out sealed storage and quality inspection, and packaging so as to obtain the finished product. The dipping sauce of the present invention has effects of beautifying, and face nourishing.

The invention provides a seafood can production method, relates to a production method of a can using sardine as a main raw material, and belongs to seasoning production, wherein black beans and fresh sardine are used as raw materials, and garlic head, fresh ginger, foeniculum vulgare, peanuts and onion are used to prepare the can. The production method comprises: 1, fish sauce brewing: completely cooking fresh sardines and black beans according to a weight ratio of 1:1; 2, seasoning liquid preparation: mixing 5-7% of garlic head, 4-8% of fresh ginger, 0.7-0.8% of foeniculum vulgare, 5-7% of peanut, 2-4% of onion, and the prepared fish sauce, placing into a high pressure cooker, completely cooking again, and cooling; and 3, sealed storage, vacuum can packaging, and quality inspection so as to obtain the finished product.