54results about How to "Meet the requirements of a healthy diet" patented technology

The invention discloses a fast processing method of salted duck eggs and belongs to the field of food processing. The processing method comprises the following steps: 1, fresh duck eggs are washed and graded by weight, and broken duck eggs are removed; 2, the duck eggs are subjected to ultrasonic pre-treatment; 3, the fresh duck eggs are put into a container, mixed with a salting solution A and salted for 7-8 days under a sealed condition, then salting is stopped, and the salting solution is discharged; 4, the salting solution discharged in the step 3 is diluted with water until the concentration of edible salt is 3.0%-4.0%, other salting solution ingredients are added in the dilution proportion, a salting solution B is prepared and injected into the salted duck eggs in the step 3, and the duck eggs are salted for 7-10 days continuously under a sealed condition; 5, the salted duck eggs obtained after the step 4 are sterilized for 20-30 minutes at the temperature of 1-21 DEG C. With the adoption of the method, the salt content of egg white of the salted duck eggs is low, yolk emits oil, is loose and tastes granulated, the salting cycle is shortened, the processing efficiency is improved, and the prepared salted duck eggs meet requirements of modern people for healthy diet.

The invention discloses a method for preparing an intermediate though amino acid Maillard reaction based on reduced glutathione. The method adopts two-stage temperature change reaction, and adds the reduced glutathione after low temperature reaction for different time; based on mutual interaction between the substance and the intermediate degradation products, the subsequent Maillard reaction canbe suppressed effectively, thereby reducing the discovery of generation of colored matters; compared with browning of the Maillard products in the high-temperature stage, the reaction time with the best color inhibition effect is the best preparation condition for the intermediate; and under such conditions, the intermediate is prepared under low temperature in an aqueous phase. The disclosed method adopts the reduced glutathione with better water solubility as a tracer, so that the production time can be reduced and the tracing accuracy can be improved; the intermediate is prepared in the aqueous phase in a green and safe manner, and large-scale production of the intermediate is possible; and the method can realize controlled formation of food processing flavor, can enhance a sense of accomplishment and pleasure of consumers and has a higher practical application value.

The invention provides a making method for a dried Luchuan port slice. The method comprises the steps of raw material selection, pre-processing, preparation of salting liquor, salting, spreading and screening, baking, roasting, packaging, inspection and the like. According to the making method for the dried Luchuan port slice, a variable temperature drying method is adopted for baking after salting, so that the peroxidation value of a product reaches a standard, and is low, nutritional components of Luchuan pork are completely preserved, the nutritional value of the product is increased, and the quality of the dried Luchuan port slice is improved; physiochemical detection index values are higher than the national standard and the industry standard, and the shelf life is longer; adopted salting materials interact in low-temperature salting, low-temperature baking and roasting processes, so that oil and fat are reduced, oily feel is eliminated, rancidification is inhibited, the acid value is reduced, the shelf life is prolonged, and the prepared dried Luchuan port slice is fragrant, crispy, sweet, delicious and long in aftertaste, and has special healthcare effects, lean pork is dark red, tender and slippery, and after dried Luchuan port slice is eaten, faint fragrance lingers in the mouth.

The invention discloses a mixing formula of jerusalem artichoke pickled vegetables and a preparation method of the jerusalem artichoke pickled vegetables. A formula required to be mixed in every 100kg of jerusalem artichoke comprises 3-10kg of white granulated sugar, 1-5kg of soy sauce, 8-18kg of spiced vinegar, 0.5-5kg of sodium glutamate, 0.5-3kg of sesame oil, 0.2-5kg of red camphor oil, 3-10kg of ground pepper, 0.2-1kg of citric acid and 2-10kg of high maltose. A preparation process of the jerusalem artichoke pickled vegetables comprises pickling; picking; washing, desalting and dehydrating; pickling, dehalogenation and mixing, thus the jerusalem artichoke pickled vegetables are obtained. By adopting the preparation method disclosed by the invention, a product period of a product can be shortened, equipment investment is reduced, and processes are reduced; and the obtained jerusalem artichoke pickled vegetables are rich in sauce flavour and unique in taste, has low sugar and low salt and meets modern healthy dietary requirement, and the product is convenient to carry and eat.

The invention provides a preparation method of preserved vegetable and belongs to the technical field of food. The problems of long soaking time of the preserved vegetable and unsuitability for industrialized production in an existing method are solved. The preparation method of the preserved vegetable sequentially comprises the following steps of selecting materials, washing, withering, cutting in sections, and carrying out first-time water boiling, first-time dehydrating, second-time water boiling and second-time dehydrating, thus obtaining a finished product. The obtained preserved vegetable prepared by adopting the method has the advantages of soft mouth feel, no odor, low possibility of producing residues by chewing after being subjected to brewing with 80 DEG C or more hot water for3 minutes; therefore, the preserved vegetable has good mouth feel.

The invention provides an earth-element yellow health-preservation chafing dish bottom material. The chafing dish bottom material is made from the following raw materials in parts by weight: 5-100 parts of vegetable oil, 0.5-5 parts of spice, 0.5-5 parts of salt, 0.1-7 parts of a yeast extract, 0.1-7 parts of plant hydrolyzed protein, 0.1-7 parts of mushroom essence, 0.1-30 parts of ginseng fruits, 0.1-20 parts of peas, 0.1-20 parts of corn, 0.1-20 parts of millet, 0.1-20 parts of sorghum, 0.1-20 parts of buckwheat, 0.1-20 parts of oat, 0.1-10 parts of butter mushrooms and 0.1-5 parts of millet sprouts. The invention further provides a method for preparing the chafing dish bottom material and a soup base prepared from the bottom material. The chafing dish made from the chafing dish bottom material and the soup base disclosed by the invention can present pleasant yellow, has the functions of invigorating the spleen and nourishing the stomach, and is excellent in flavor; the oil content in the chafing dish can be as low as 5% or below, and the salt content can be controlled at 0.1-1%, so that the chafing dish conforms to healthy food and drink requirements.

The invention provides a high-internal-phase Pickering emulsion and a preparation method and application thereof, and mayonnaise containing the high-internal-phase Pickering emulsion, and belongs to the technical field of food processing. The high-internal-phase Pickering emulsion comprises the following raw materials: liquid grease, yolk-derived high-density lipoprotein particles, NaCl and an acetic acid aqueous solution. In the high-internal-phase Pickering emulsion, the yolk-derived high-density lipoprotein particles have the advantages of good thermal stability, long-term emulsion stability, gelling property, low cholesterol content and the like. The yolk-derived high-density lipoprotein particles are mixed with the liquid grease, so that the yolk-derived high-density lipoprotein particles can be effectively utilized to prepare the high-internal-phase Pickering emulsion, and the method is simple to operate, low in cost and good in stability. The high-internal-phase Pickering emulsion disclosed by the invention can be used as a base material of a low-cholesterol seasoning sauce. Compared with the traditional sauce, the low-cholesterol sauce has the advantage of low cholesterol, meets the requirements of people on healthy diet, and is more suitable for industrial production.

The invention discloses corn-color rice noodles. The corn-color rice noodles are prepared from raw materials in parts by weight as follows: 200-250 parts of corn, 100-150 parts of rice, 10-20 parts ofpotato starch, 4-10 parts of protein powder, 2-6 parts of lily powder, 1-4 parts of hazelnut kernels and 1-4 parts of pumpkin seeds. The preparation method of the corn-color rice noodles comprises steps as follows: (1) preparation of dried corn steep liquor powder; (2) preparation of dried rice milk powder; (3) preparation of hazelnut kernel and pumpkin seed mixed powder; (4) preparation of modified potato starch; (5) kneading; (6) noodle making; (7) retrogradation; (8) cooking in a steaming frame and cooling. The prepared nutritional rice noodles have the characteristics of good taste, highnutritional value, no pollution and the like; the surfaces of the rice noodles are glossy, the added corn, protein powder, lily powder, pumpkin seeds and hazelnut kernels improve the defects of singlenutrition and color of conventional rice noodles, the nutritional structure is reasonable, uniform intake of nutritional substances is realized and the healthy diet requirements are met.

The Chinese flowering quince-lily custard is made with Chinese flowering quince 30-40 wt%, lily 30-40 wt%, red bean 15-20 wt% and sweetening agent 5-10 wt%. The making process includes the following steps: 1. peeling and deseeding Chinese flowering quince and cutting into small blocks; 2. washing lily and cutting into small blocks; 3. cooking Chinese flowering quince and lily separately; 4. mixing Chinese flowering quince, lily, red bean, sweetening agent and water, and cooking to form custard; and 5. sterilizing at high temperature, cooling and packing. The Chinese flowering quince-lily custard has rich nutrients, rich fragrance, low calorie and eating convenience.

The invention discloses a coenzyme Q10 preparation with an auxiliary treatment effect on male oligoasthenozoospermia as well as a preparation method and application thereof, wherein the coenzyme Q10 preparation is mainly prepared from the following raw materials of coenzyme Q10, sugar, grease, anti-oxidizing agents and emulsifiers; natural anti-oxidizing agents are used as raw materials for preparing the coenzyme Q10 preparation; the adverse influence of chemical additives on the human body is reduced; the bioavailability of the coenzyme Q10 is improved; the active traditional Chinese medicineingredients with the effects of nourishing the kidney, strengthening the essence, invigorating qi and promoting blood circulation are added into the coenzyme Q10 preparation; the cooperative and synergistic action is achieved with the coenzyme Q10; the effect of treating the male oligoasthenozoospermia is effectively improved. The coenzyme Q10 preparation provided by the invention has the advantages that the ingredient matching is balanced; the raw materials are simple and can be easily obtained; the finished product quality is stable; the bioavailability is high.

The present invention provides a manufacture method of braised Luchuan pork. The manufacture method comprises the following steps of raw material selecting, pretreating, first cooking, block dicing, second cooking, accessory material liquid applying, first oil-frying, second oil-frying, wind-cooling, inner packaging, sterilizing, inspecting, outer packaging, etc. The manufacture method of the braised Luchuan pork is as follows: streaky pork is subjected to twice cooking and twice oil-frying, a layer of the accessory material liquid is applied before the oil-frying, the accessory material liquid can quickly enter the inner layers of pork skins, change the tissue structures and permeability of the pork skins without using needles to prick holes, and also enables the oil-fried pork skins to be crisp and even and dense in bubbles. After slicing, the oil-fried pork skins are braised using water, so that the pork skins are soft and refreshing, more fragrant and tasty in mouthfeel, delicious and juicy in meat quality, delicate, slippery and refreshing, and mellow in fragrance, leave fragrances between mouth and teeth, and are long in aftertastes. Each of the raw materials in the accessory material liquid reacts with each other, so that the braised Luchuan pork has functions of reducing fat, eliminating the greasy feeling, restraining the rancidity, lowering the acid value, prolonging the shelf life, etc., and the manufacture method shortens the used time of stewing, stir-frying, steaming, boiling, etc. when the Luchuan pork is prepared into dishes.

The invention provides a manufacture method of polydextrose set-style buffalo yoghourt, and belongs to the technical field of food processing. The manufacture method comprises taking polydextrose and buffalo milk as main raw materials and adding a proper amount of sucrose and a bacterial strain for fermentation to make the buffalo yoghourt, and specifically comprises steps of selection of raw milk, defatting, addition of polydextrose and sucrose, mixing, sterilization, inoculated fermentation and post curing. The method is simple in selected raw materials, has no harmful chemical additive added, and is healthy and safe. The type and matching ratio of the bacterial strain, the consumption of raw materials, and the technical condition parameters of each fermentation technology are scientific and reasonable. The finally produced buffalo yoghourt is uniform in color and is milk white, tastes smooth, is moderate in viscosity and acidity and sweetness and uniform and fine in structural state, and basically has no whey precipitated. The polydextrose set-style buffalo yoghourt has specific fermentation aroma as that of rich buffalo milk, is excellent in overall taste, and is abundant in nutrition and health-care function.

The invention discloses goose flavoring marinade and a preparation method thereof. The goose flavoring marinade is prepared from fresh goose, vegetable oil, old ginger, garlic kernels, celery, pod peppers, Chinese rice wine, rib soup, soybean sauce, fine salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The preparation method includes the following steps that firstly, goose sauce is prepared for use; secondly, a seasoning bag is prepared for use; thirdly, soup is prepared for use; fourthly, the seasoning bag is placed in the soup to be heated and then filtered, and flavoring liquid is obtained for use; fifthly, the goose sauce is placed into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly decocted on low fire, the mixture is naturally cooled, and the goose flavoring marinade is prepared. The prepared goose flavoring marinade is sharp in fragrance, strong in taste, unique in taste, high in nutritional value and good in physiotherapy health-care effect, the process is simple, the technology is easy to master, production efficiency is greatly improved, and the method is suitable for application and popularization.

The invention discloses a mutton flavoring marinade and a preparing method thereof. The mutton flavoring marinade is prepared from fresh mutton, vegetable oil, rhizoma kaempferiae, garlic kernels, orange peel, green peppers, rice wine, sheep bone soup, high-quality soybean sauce, refined salt, rock sugar, monosodium glutamate, a proper amount of water and seasoning. The preparing method includes the following steps that 1, mutton sauce is prepared for use; 2, a seasoning bag is prepared for use; 3, a soup base is prepared for use; 4, the seasoning bag is put into the soup base, filtering is carried out after heating, and flavoring liquid is obtained for use; 5, the mutton sauce is put into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly cooked with low fire, the mixture is naturally cooled, and the mutton flavoring marinade is obtained. The mutton flavoring marinade prepared with the method is tangy in aroma, fragrant in taste and unique in flavor, and has high nutritive value and an excellent physiotherapy healthcare effect; the process is simple, the technology is easy to master, the production efficiency is greatly improved, and the mutton flavoring marinade is suitable for application and popularization.

The invention discloses Yunnan nutrient rice noodles. The Yunnan nutrient rice noodles are prepared from, by weight, 100-150 parts of gui chao rice, 10-20 parts of potato starch, 10-15 parts of carrot, 4-10 parts of albumen powder, 2-6 parts of lily powder, 1-4 parts of hazelnut kernels and 1-4 parts of pumpkin seeds. A method for preparing the Yunnan nutrient rice noodles comprises the steps of 1, conducting pulping to prepare dry pulp; 2, conducting carrot juicing; 3, smashing hazelnut kernels and pumpkin seeds into mixed powder; 4, preparing modified potato starch; 5, conducting dough kneading; 6, conducting shredding; 7, conducting retrogradation; 8, conducting boiling and cooling to obtain the finished product. The prepared Yunnan nutrient rice noodles have the advantages of being good in taste, high in nutrient value, free of pollution and the like, rice milk precipitation can be prevented, transparency is high, the surface gloss of the rice noodles is high, the defect of single nutrition of traditional rice noodles is overcome by adding carrot, albumen powder, lily powder, pumpkin seeds and hazelnut kernels, nutrition structure is reasonable, nutrient intake is balanced, and the requirement for healthy diet is met.

The invention relates to the technical field of ready-to-eat vegetables and making methods thereof, and provides low-salt ready-to-eat vegetables and a making method thereof. The raw materials of the low-salt ready-to-eat vegetables comprise a main ingredient, an auxiliary ingredient and seasoning. The low-salt ready-to-eat vegetables have the advantage of being low in salt content, so that the adverse influence of eating the low-salt ready-to-eat vegetables on liver and kidney functions, blood pressure and the heart is reduced, and the requirement of consumers on healthy eating is met. Meanwhile, the nitrite content of the low-salt ready-to-eat vegetables is lower than that of ordinary commercially-available pickled vegetables, and the vitamin C content of the low-salt ready-to-eat vegetables is higher than that of the ordinary commercially-available pickled vegetables, so that the low-salt ready-to-eat vegetables have the advantage of being rich in nutrition. In addition, the low-salt ready-to-eat vegetables have the advantage of being crispy in texture. In a word, the low-salt ready-to-eat vegetables have the advantages of being low in salt content, low in nitrite content, high in vitamin C content and crispy in texture.

The invention provides a slimming beverage and a preparation method thereof, and relates to the technical field of food processing. The slimming beverage mainly comprises the following components in parts by weight: 10-30 parts of milk powder; 5-10 parts of chitosan; 20-30 parts of taro powder; 15-20 parts of konjaku flour; 5-15 parts of L-carnitine; 3-10 parts of water-soluble dietary fiber; 5-8parts of cocoa powder; 10-15 parts of milk basic protein; 15-20 parts of prebiotics; 1-5 parts of vanillin; and 6-10 parts of tea powder. The preparation method comprises the following steps of mixingthe milk powder, the chitosan, the taro powde, the konjaku flour, the L-carnitine, the water-soluble dietary fibers, the cocoa powder, the milk basic protein, the prebiotics, the vanillin and the teapowder, and stirring at 100-200r/min for 30-60min; and performing disinfection for 15-20min under ultraviolet rays with the wavelength of 100-150nm so as to obtain the slimming beverage.

The invention discloses a pig bone flavor marinade and a making method thereof. The pig bone flavor marinade is made of fresh pig bones, plant oil, red ginger, purple skin garlic, fermented soya bean, slender capsicum, cooking wine, clear soup, refined salt, rock sugar, monosodium glutamate, a proper amount of water, and a flavoring. The making method comprises the following steps: 1, preparing pig bone powder for later use; 2, making a flavoring bag for later use; 3, making a soup stock for later use; 4, placing the flavoring in the soup stock, heating the soup stock, and filtering the soup stock to obtain a flavoring liquid for later use; and 5, adding the pig bone powder to the flavoring liquid, adding the monosodium glutamate, boiling the flavoring liquid, slowly decocting the boiling flavoring liquid above weak fire, and naturally cooling the flavoring liquid to obtain the pig bone flavor marinade. The pig bone flavor marinade made in the invention has sweet-scented smell, fragrant and rich taste, unique flavor, abundant nutrition values and certain dietotherapy healthcare effects; and the method has the advantages of simple process, easiness in knowing, production efficiency increase, and suitableness for being promoted and applied.