52results about How to "Premium taste" patented technology

The invention relates to the field of ginseng processing, and particularly discloses a fresh ginseng honey slice and a preparation method for the same. The preparation method disclosed by the invention comprises the following steps of: washing and slicing fresh ginseng which is 5 years old or less; soaking the fresh ginseng slices for the first time for 30-45 minutes with aqueous solution containing 30-40% of honey at 50-60 DEG C and under an atmospheric pressure of negative pressure 0.8; drying the fresh ginseng slices for the first time for 8-12 hours at 45-50 DEG C; soaking the fresh ginseng slices for the second time for 30-50 minutes with aqueous solution containing 41-50% of honey at 60-65 DEG C and under an atmospheric pressure of negative pressure 0.8; and drying the fresh ginseng slices for the second time for 20-24 hours at 45-50 DEG C, so as to obtain fresh ginseng honey slices. In the preparation method disclosed by the invention, fresh ginseng is soaked in honey under a negative pressure twice and prepared into honey slices, and the honey slices are sterilized without the need to add chemical preservatives, thereby achieving microbiological indicators, enhancing edible safety, and ensuring the sweet, moderate, soft and slightly flexible excellent mouth-feel of the fresh ginseng honey slices.

The invention relates to the field of liquor making, in particular to bamboo tube liquor and a preparation method thereof. The preparation method of the bamboo tube liquor comprises the steps that liquor yeast is added into bamboo cavities of live bamboos when or after base liquor is injected into the bamboo cavities of the live bamboos; the live bamboos are harvested after growing for a period of time, and then the bamboo tube liquor is obtained. According to the method, the liquor yeast is added in the bamboo tube liquor making process, the traditional liquor-making process and the modern bioengineering science and technology are combined, the base liquor is subjected to secondary fermentation in the bamboo cavities, and the alcohol concentration in the bamboo cavities is guaranteed; the base liquor in the bamboo cavities of the bamboos participates in physiological live circulation of the whole bamboos, and secondary fermentation of the liquor is completed in bamboo bodies; through activation of the bamboos, flavone, various amino acids, vitamins and other microelements which are contained in the bamboos and are beneficial to human bodies are integrated into the liquor, and harmful substances in the liquor are purified by the bamboos, so the obtained bamboo tube liquor has the ice-cold and fragrant styles, has adequate nutritions, has the effects of clearing heat and removing humidity and has certain prevention and health care functions on hypertension, diabetes mellitus, heart diseases and other diseases if a person drinks the bamboo tube liquor in moderation.

The invention discloses a full-intelligent-control 360-degree bionic rubbing and kneading technique, namely an intelligent machine integrated with mechanical automation, process standardization and control digitization. The intelligent machine is utilized for kneading dough, so that the labor and the time are saved, the cost is lowered, and the food health is effectively guaranteed; a traditional dough kneading process is reduced by virtue of bionic mechanical arms, so that the high-quality taste of traditional noodles is guaranteed; the noodles with three tastes of softness, chewiness and glutinousness are successfully produced by virtue of an intelligent control system; and a driving mechanism is connected with a kneading cavity assembly for driving the kneading cavity assembly to rotate, multiple bionic rubbing and kneading mechanisms are distributed around the kneading cavity assembly and are fixedly arranged on a stander, power output ends of the bionic rubbing and kneading mechanisms are in contact with the kneading cavity assembly so as to realize bionic rubbing and kneading actions, a control system is arranged at the stander and can be used for controlling the driving mechanism and the kneading cavity assembly to cooperatively work so as to realize 360-degree bionic rubbing and kneading.

The invention provides a special anti-aging additive for fresh sheet jelly and application of the additive to the fresh sheet jelly. The anti-aging additive comprises chitosan-modified potato modifiedstarch, glyceryl monostearate, beta-amylase, guar gum, xanthan gum, composite phosphate, hydroxypropyl distarch phosphate, alga polysaccharide and sodium chloride. An application method comprises thefollowing steps: adding potato starch and sweet potato starch into water, conducting uniform mixing to form a starch suspension, adding the special anti-aging additive for the fresh sheet jelly, andconducting uniform mixing to obtain a sheet jelly raw material; and taking a stainless steel steaming tray as a platform, cleaning and stoving the surface of the stainless steel steaming tray, coatingthe surface of the stainless steel steaming tray with a layer of vegetable oil, pouring the sheet jelly raw material into the tray, conducting steaming in a hot water bath immediately until the sheetjelly raw material completely gelatinizes, putting the gelatinized sheet jelly raw material in a cold water tank, cooling the sheet jelly raw material to room temperature, and conducting packaging toobtain the fresh sheet jelly. The fresh sheet jelly prepared by the method is smooth in mouth feel, good in elasticity, flexible, low in fracture, and strong in anti-freezing and anti-aging capability.

The invention belongs to the technical field of dairy foods, and particularly relates to a high-fiber low-fat yogurt and a preparation method thereof. The high-fiber low-fat yogurt comprises the following raw materials in parts by weight according to the total mass of the high-fiber low-fat yogurt: 11-78% of low-fat or skim liquid milk, 20-30% of dietary fiber, 1-10% of casein flour, 1-15% of stabilizer, 0-4% of sweetening agent, 0-30% of fruit granules/ jam and 50-200U of cultures. The high-fiber low-fat yogurt provided by the invention fills in a market blank, meets the requirements of people on a healthy diet, and is more nutritional and healthy. All components are coordinated to make up for a taste loss brought since the content of dietary fibers is increased and the low-fat or skim liquid milk is selected. Meanwhile, under a situation that foreign water is not added, the provided yogurt has a fresh taste and moderate viscosity, a product is endowed with better fermentation flavorsand textures, a product system is stable, and the high-fiber low-fat yogurt is suitable for normal-temperature preservation.

The invention relates to the technical field of processing marine products, in particular to a refrigeration type production method for improving the water preserving capability of abalones. The refrigeration type production method disclosed by the invention comprises the following steps: (a) cleaning the abalones, and blanching the cleaned abalones for 1-5 minutes at a constant temperature in water of which the temperature is 50-80 DEG C; (b) draining the moisture of the surfaces of the blanched abalones, and cooling the drained abalones; (c) quickly refrigerating the cooled abalones until the core temperature of muscles of the abalones reaches minus 18-minus 30 DEG C. According to the processing method provided by the invention, through detection, after the refrigerated abalones are cooked and boiled, the quality of the muscles of the cooked abalones is close to that of fresh abalones; the processing loss is small, the yield rate is high, the processing technology is simple, the operability is good, and the production method has extremely good industrial application prospects.

The invention discloses traditional Chinese medicine soft sweets with skin moistening and beautifying functions and a preparing method thereof. The traditional Chinese medicine soft sweets are prepared from, by weight, 1-5 parts of flower extract, 3-30 parts of traditional Chinese medicine extracting solution, 8-25 parts of fruit, 45-58 parts of starch slurry, 2-10 parts of maltitol and 1-3 parts of peppermint oil. The traditional Chinese medicine soft sweets not only can satisfy the need of people for sweet food, but also have good skin moistening and beautifying functions, and are a leisure food as well as health food. Natural raw materials are adopted, no white sugar, gelatin, synthetic pigment, synthetic flavor or preservative is used, and the soft sweets are safe in use and suitable for a wide range of people.

The invention discloses a cultivation method for a high-yield japonica rice variety with a good taste. On the basis of a high-yield disease-resistant breeding method, by using a chalkiness observation device, a near-infrared quality analysis and determination device and a rice grain taste analyzer, staring from selection of a parent, high-quality japonica rice varieties which are excellent in quality, and contains 6%-9% of rice grain protein and 12%-20% of amylose in Lingshui, Hainan and the lower-middle reaches of yangtze river basin are selected as female parents, the female parent are hybridized with mainly-popularized japonica rice varieties which are used as male parents and produced in the same period, starting from F2, the protein content and amylose content are used as selection pressure, rice grains containing 6%-9% of protein and 15%- 20% of amylose are selected, starting from F3, the chalk white rate and chalkiness degree are used as selection pressure, and single plants with the chalk white rate smaller than 30% and chalkiness degree smaller than 5% are selected, so that high-yield disease-resistant japonica rice new strains with excellent appearance and taste can be conveniently cultivated directionally; by adopting the cultivation method disclosed by the invention, the cultivated japonica rice variety has quality environment insensitivity, is stable among years and is unlikely to influence by temperature and light conditions.

The invention relates to the technical field of processing of aquatic products, and in particular relates to an ultralow-temperature frozen abalone processing method. The ultralow-temperature frozen abalone processing method is characterized by comprising the following steps: (1), cleaning captured abalones on a self-made high-pressure cleaning device in a manner that of the meat surfaces of the abalones are upwardly placed; (2), stewing, namely arranging the cleaned abalones of same sizes in a dish matched with a stewing pot one by one, and putting in the stewing pot for stewing after arranging; (3), cooling, namely instantly putting the stewed abalones in cooling water for cooling; (4), removing internal organs after taking out the abalones processed in the step (4); and (5), freezing, namely putting the abalones arranged in the step (5) in monomer quick-freezing equipment to freeze rapidly. The ultralow-temperature frozen abalone processing method disclosed by the invention is easy to operate and applied to industrial production; the nutritional components of the abalones are retained to the most extent; and the original flavour of the abalones is kept.

The invention relates to a 20 (S)-PPD liposome emulsion complex oral administration preparation as well as a preparation method and application thereof, and belongs to the technical field of medicines. The preparation comprises a water phase, a medicinal ingredient phase and an oil phase, the water phase comprises water, saccharides, a surfactant and a preservative; the medicinal component phase is prepared from 20 (S)-PPD, phospholipid and absolute ethyl alcohol; the oil phase comprises soybean oil and/or medium chain triglyceride. The 20 (S)-PPD liposome emulsion complex oral administration preparation disclosed by the invention is high in drug loading capacity and good in stability, and the concentration of 20 (S)-PPD in the preparation can be controlled to be 1-20mg/ml (m/v); the encapsulation efficiency measured by using an ultracentrifugation method reaches 85% or above, and RSD is less than 2%; the absolute bioavailability of oral administration is high and can reach 31%; after oral administration, damage of podocyte maintaining the integrity of a glomerular filtration barrier can be remarkably relieved, and NS and other chronic nephrotic syndromes can be treated.

The invention relates to a blueberry puree hyaluronic acid beverage, which is characterized in that the specific scheme is as follows: A, collecting ripe and purple fresh blueberry fruits, removing impurities, and preserving for later use at the preservation temperature of-1 DEG C to 1 DEG C; B, heating water to 90-95 DEG C, pouring the blueberries, mixing the blueberries with boiled water, continuously heating to 90-95 DEG C, and extracting; C, after the temperature reaches the extraction degree, immediately filtering and extracting juice to obtain blueberry juice; D, proportioning according to the following proportion: 86 to 90 percent of blueberry juice, 10 to 13 percent of erythritol, 0.0002 to 0.0005 percent of hyaluronic acid, 0.001 to 0.003 percent of mangosteen concentrated powder and 0.1 to 0.3 percent of vitamin C; E, uniformly stirring after proportioning, emulsifying for 20 to 30 minutes, and filling and sealing after emulsifying; and F, after filling, carrying out secondary sterilization, and carrying out pasteurization in a sterilization pot at a constant temperature of 95 DEG C for 20-30 minutes, wherein the ratio of the blueberries to the water in the step B is 1: 1, and in the step D, the ingredients comprise 88% of blueberry juice, 11.6% of erythritol, 0.0004% of hyaluronic acid, 0.0002% of mangosteen concentrated powder and 0.0002% of vitamin C.

The invention provides a processing method of an instant chicken breast. The method is characterized by comprising the following steps of S1, unfreezing and salting; S2, desalting; S3, soaking in water; S4, boiling out; S5, cutting, wherein with the fixed weight of the chicken breast as a standard, excess chicken of the chicken breast with the weight higher than the standard is cut out, and chicken is supplemented to the chicken breast with the weight lower than the standard; S6, stirring; S7, packaging and sterilization. The processing method for the chicken breast has the advantages of beingshort in time and low in cost. According to the method, food additives, pigments and the like are not added, the instant chicken breast product with the original taste and flavour, low fat content and high protein content can be processed, and different tastes can be provided for consumers to select.

The invention relates to a sheep liver sausage with a good slicing property. The sheep liver sausage is made of, by weight, 30-50 parts of sheep liver, 10-30 parts of pretreated mutton, 20-40 parts of raw mutton, 0.5-2 parts of salt, 0.5-2 parts of white granulated sugar, 0.01-0.1 part of sodium erythorbate, 0.3-1 part of compound spice powder, 0.1-1.5 parts of Allium mongolicum Regel essential oil, 0.8-2 parts of sodium lactate with the concentration of 60%-80% and 0.05-0.3 part of phosphate. The sheep liver sausage is convenient to eat, rich in meaty sense, good in slicing property, excellent in taste and capable of meeting the demands of consumers for the taste and the slicing property.

The invention discloses a production method of a germinated brown rice protein bar. According to the production method, puffed germinated brown rice and pea protein are used as raw materials to prepare a plant protein bar with a high nutritional value. The protein bar comprises the following raw materials in parts by weight: 30-40 parts of the puffed germinated brown rice, 20-30 parts of the pea protein powder, 5-10 parts of peanut kernels, 5-10 parts of inulin, 25-30 parts of medium-chain fatty acid grease, 50-200 parts of purified water and 10-15 parts of dried fruits. The above raw materials are made into a strip shape, and the protein content of the prepared protein bar reaches up to 40%. According to the invention, the germinated brown rice is utilized, so the problem of poor palatability of brown rice is solved, the nutritional function of the brown rice is strengthened, and intake of functional active substances such as dietary fibers, minerals, vitamins, gamma-aminobutyric acid (GABA), inositol hexaphosphate and oryzanol is promoted; the germinated brown rice is rich in gamma-aminobutyric acid and has the effects of calming the mind, promoting sleep, supplementing inhibitory neurotransmitters for the human body, reducing blood pressure and the like; and the pea protein has the characteristics of high nutritional value, a balanced amino acid proportion, low sensitization and the like, is low in price, and is a high-quality vegetable protein resource emerging in recent years. The germinated brown rice protein bar disclosed by the invention is suitable for obese people, middle-aged and elderly people and exercising and body-building people to eat, and has the characteristics of high protein content, strong satiety, comprehensive nutrition, good absorption effect and the like.

The invention relates to a zymolytic deer-penis liquor capable of invigorating the kidney and strengthening Yang and a preparation method for the zymolytic deer-penis liquor. The zymolytic deer-penisliquor comprises the following raw materials in parts by weight: 1-15 parts of sika deer's penises, 1-15 parts of sika deer's tails, 20-35 parts of sika deer's antler blood, 1-15 parts of radix ginseng, 7-22 parts of cortex cinnamomi, 6-21 parts of fructus alpinia oxyphyllae, 15-30 parts of lycium barbarum, 45-60 parts of rhizoma dioscoreae, 16-31 parts of rhizoma polygonati, 1-15 parts of staminate flowers of eucommia, 12-27 parts of mulberries, 2-17 parts of raspberries, 10-25 parts of poria cocos, 1-15 parts of leek flowers, 1-15 parts of cordyceps militaris, 2-17 parts of lepidium meyeniiand 200-240 parts of liquor. According to the zymolytic deer-penis liquor, effective ingredients in the raw materials, i.e., the sika deer's penises, the sika deer's tails and the sika deer's antler blood can be completely broken down into micromolecules thoroughly and are completely dissolved in the liquor without wasting; and the deer-penis liquor is more superior in taste and free of offensivesmell. The preparation method is simple and convenient in operation and easy in condition control and is beneficial to large-scale production.

The invention discloses a method for preparing hypoallergenic dried fish by using fish bone element. The method is characterized in comprising the steps that: (1) fish raw materials are selected and are pretreated; (2) a desensitization treatment is carried out, wherein forbes wildginger herb, biod magnolia flower bud, Japanese pogodatree flower, and cinnamon are mixed and are decocted by using water for 1-2h; the obtained material is filtered; an obtained filtrate is used for soaking fish for 4-8h; the fish is fetched and is soaked by using clear water for 20-40min; the fish is fetched; and water is removed by dipping; (3) preservation is carried out, wherein the fish obtained in the step 2 is preserved by using edible salt for 6-10h and is washed by using running water; the fish is fetched; and water is removed by dipping; (4) flavoring is carried out, wherein fish obtained in the step 3 is well mixed with fish bone element; and a flavoring treatment is carried out with a temperature maintained at 30-40 DEG C and a pressure maintained at 0.25-0.35 MPa; and (5) the fish is dried. Compared with prior arts, a finished product provided by the invention is hypoallergenic, and has a maintained rich taste.

The invention belongs to the technical field of food microorganisms, fermentation and seasoning freshness enhancement, and particularly relates to a novel composite freshness-improving product, whichis mild in taste, unique in flavour and rich in disodium 5'-ribonucleotide, and a texture method of the composite freshness-improving product. The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. The composite freshness-improving product richin disodium 5'-ribonucleotide in the invention is a novel composite freshness-improving product, which is mild in taste, obvious in meat flavour and capable of enhancing and improving food flavour.

The invention relates to common seepweed sauce and a preparation method of the sauce, and relates to a sauce. The common seepweed sauce is prepared from the following raw materials in parts by weight:10-40 parts of common seepweed, 1-5 parts of scallion, 1-3 parts of ginger and 1-3 parts of garlic, wherein the common seepweed is common seepweed fresh and tender stems or leaves or juice that is extracted from the common seepweed and contains common seepweed biogenetic salt. According to the common seepweed sauce and the preparation method of the common seepweed sauce, the biogenetic salt in aseawater vegetable, namely the common seepweed, is used for replacing edible salt added during traditional sauce preparation; in a preparation process, the common seepweed sauce can be prepared by a specific saline taste of the common seepweed; the edible salt is not required to be added; the biogenetic salt in the seawater vegetable, namely the common seepweed, is organic salt and is low in sodium content, has a good prevention effect on hypertension and is different from daily inorganic salt that easily causes the hypertension; and the common seepweed sauce is safer and more nutritive, is absorbed by a human body more easily, is green and purely natural health food, meets pursuits of people in the large health age and has a great economic value.

The invention discloses a product production device without human control. The production device comprises a liquid foam generating device, an outer surface, a small object obstructer and a rolling cabinet, wherein the liquid foam generating device is provided with a liquid cabinet on the upper side, a boiling liquid cabinet is installed on the left side of the liquid cabinet, a liquid flow channel is installed on the right side of the liquid foam generating device, a messy cabinet is installed on the right side of the liquid flow channel, and a lower half is installed on the lower side of themessy cabinet, an engine is installed in the lower half, and an azimuth conversion device is mounted on the left side of the engine, and a rotation change value is mounted on the surface of the outersurface, and a rotation change value controller is mounted on the left side of the rotation change value, and a product outflow channel is installed on the right side of the outer surface. A gas generating device is installed in the small object obstruction, a cleaning device is installed on the upper side of the rolling cabinet, and a drying box is installed on the upper side of the cleaning device. The product production device without human control can utilize the filter to separate the required mist portion, and can fully perfect the product and completely remove the impurities.