79results about How to "Preserve the unique flavor" patented technology

The invention discloses a hybridization breeding method of a novel variety black goat, which comprises enabling a black goat to serve as a female parent to respectively hybridize with a Nanjiang yellow goat and a Nubian ibex, respectively obtaining an F1-generation Nanjiang black hybrid and an F1-generation Nubian black hybrid, obtaining an F2-generation Nanjiang black hybrid and an F2-generationNubian black hybrid by backcrossing with the black goat, hybridizing the F2-generation Nanjiang black hybrid with the F2-generation Nubian black hybrid to obtain an F3-generation hybrid goat, and performing crossing fixed breeding of the F3-generation hybrid goat to obtain the novel variety black goat. The method enables a pure-breed black goat to respectively hybridize with the Nanjiang yellow goat and the Nubian ibex, overcomes the shortcoming of a single-hybridization black goat variety, and has the advantages of obtaining good meat quality and flavor, high adaptability, high growing speedand the like.

The invention relates to a production method of a fermented olive wine and a product thereof. The production method comprises the following steps of crushing and impregnating olive fruit and carrying out composite enzymatic hydrolysis with bentonite and gelatin for six hours to 10 hours; fermenting for 7 days to 10 days at a temperature of 15 DEG C to 20 DEG C and transferring to another tank, and post-fermenting a clear juice for 15 days to 20 days, wherein the final alcohol content is 10% vol to 12% vol; aging for one month at a temperature of 20 DEG C, carrying out freezing treatment twice, filtering and sterilizing, freezing and keeping still for 8 days at the temperature which is 0. 4 DEG C higher than the freezing point of wine, and keeping still at the temperature which is 0. 8 DEG C higher than the freezing point of wine; and finally, coarsely filtering and carrying out filtering twice by using a cardboard filter and a membrane filter, and precipitating tartrazine and black oily precipitate. The production method provided by the invention has a good low-temperature fermentation effect and high alcohol content; clarification is accelerated, the stability of wine is increased, and wine legs can be completely separated; and low-temperature freezing is carried out twice, and the tartrazine is precipitated, so that the stability of wine is further improved, and the flavor is kept. The method is applicable to the production of fermented olive wine.

The invention relates to the technical field of convenient food, and provides instant cedrela sinensis. The instant cedrela sinensis is prepared from following raw materials in parts by weight: 25-30 parts of cedrela sinensis sprout, 30-35 parts of fresh pepper, 40-45 parts of vegetable oil, 3-5 parts of fresh ginger, 2-4 parts of garlic, 1-1.5 parts of edible salt, 0.6-0.8 part of white granulated sugar, 0.3-0.5 part of white spirit, 0.1-0.2 part of pepper, and 0.5-0.8 part of aginomoto. The invention also provides a preparation method for the instant cedrela sinensis. The instant cedrela sinensis prepared by the method has fragrant flavor, is delicious, can be eaten directly, and is especially suitable for rice, noodles, condiment sauce and so on.

The invention provides a preparation method of wild boar preserved meat. The preparation method comprises the following steps: (1) selecting streaky pork of a wild boar as raw material meat and finishing the raw material meat to meat strips; (2) preparing pickling auxiliaries and putting the finished meat strips and pickling auxiliaries into a vacuum tumbler for breathable rolling and pickling, wherein the pickling auxiliaries comprise 2.5-3.5wt% of table salt, 0.01-0.15wt% of sodium nitrate and 0.8-1.2wt% of pepper powder based on the weight of the raw material meat; (3) roasting the pickled meat strips in an oven in a gradient temperature manner till the golden yellow pork skin surface and the deeply red surface of the met appear, and initially preparing the wild boar preserved meat; and (4) cooling the roasted wild boar preserved meat and then quantitatively packing in vacuum to obtain the wild boar preserved meat. The wild boar preserved meat prepared by adopting the preparation method is attractive in luster, delicious in taste and hardly decayed, and the special flavor of the wild boar meat is retained.

The invention discloses a method for prolonging shelf life of hulless barley fresh wet noodles. The method comprises the following steps of (1) preparing hulless barley pre-gelatinized powder; (2) preparing mixed powder; (3) performing microwave sterilization treatment on the mixed powder; (4) preparing salt water; (5) performing sterilization treatment through processing equipment; (6) performingtreatment through a dough mixing technology; (7) performing treatment through a dough recovering technology; and (8) performing a rolling and noodle cutting technology. According to the method, the hulless barley powder, the hulless barley pre-gelatinized powder and the wheat flour are subjected to microwave sterilization, so that microorganisms in the raw materials are reduced; all equipment formaking noodles is sterilized with 75% alcohol, so that introduction of the microorganisms in the production course is controlled; during adding water for dough mixing, table salt and a bacteriostaticagent in a certain proportion are added, so that growth and propagation of the microorganisms in the storage course are restrained; and finally, the mixed powder and the salt water are mixed and stirred to obtain loose dough flocculates, and then through dough fermentation, dough pressing and cutting into noodles, the hulless barley fresh wet noodles are made. Through the adoption of the method,the shelf life of the hulless barley fresh wet noodles can be effectively prolonged, irritant odor caused by adding alcohol to conventional fresh wet noodles is avoided, the peculiar flavor of the hulless barley noodles is reserved, and bad flavor is reduced.

The invention relates to flammunlina velutipes cookies and a preparing method thereof and belongs to the technical field of food processing. The prepared flammunlina velutipes cookies are prepared from, by weight, 350-400 parts of low-gluten wheat flour, 70-100 parts of flammunlina velutipes whole wheat flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white granulated sugar, 150-200 parts of yolk, and 100-120 parts of unsalted butter. By adjusting the leavening order of the raw materials, the nutrients and taste of flammunlina velutipes are reserved at the greatest extent in the prepared flammunlina velutipes cookies, the cookies have rich nutrients and are crisp, high in quality and long in storage time, internal heat can not be generated after the cookies are eaten, the cookies are not creasy, the after-production additional value of flammunlina velutipes is increased, and transformation and upgrading of the flammunlina velutipes industry are promoted.

The invention discloses a preparation method for a guava fruit wine. The method takes guavas as raw materials, and comprises the steps of material selection and cleaning, pulping, enzymolysis and juicing, component adjustment, fermentation, clarification and filtration. The prepared guava fruit wine has an alcohol concentration of 8.5%-11.5%, a total sugar content of 9-16g/L, a total acid content of 4-7g/L, a dry extract content of greater than or equal to 25g/L, and a volatile acid content of less than or equal to 1g/L. With a clear and transparent appearance and a faint yellow color, the guava fruit wine has the characteristics of coordinated fruit aroma and bouquet, suitable sour and sweet taste, soft mouthfeel, full body, and rich nutrition.

The invention discloses non-boiled fresh cassava juice and a preparation method thereof, and relates to the technical field of drink processing. The preparation method comprises the following steps: cleaning fresh sweet cassava, removing the outer skin, and breaking to form granules of less than 1cm; then, putting the fresh cassava granules into a juice machine, adding boiling water, and stirring at speed of 25,000r/min to 32,000r/min for 4.5-6.5 minutes to obtain the fresh cassava juice. The fresh cassava juice retains unique flavor of the cassava, is low-sugar, low-fat, rich in a large amount of edible fibers, proteins, vitamins, amino acids, calcium, potassium, magnesium, phosphoric acid and the like, rich in nutrition and fine and smooth in mouth feel, has the effects of delaying digestive absorption, helping a human body remove intestinal tract wastes, preventing obesity, relieving constipation and the like, and is especially suitable for people with symptoms such as obesity and constipation; the fresh sweet cassava is directly used for preparing the fresh cassava juice, so that the sweet cassava market is expanded, the drink market of people is enriched, and the farmer income is increased.

The invention discloses pawpaw face beautifying healthcare wine and a preparation method thereof.The pawpaw face beautifying healthcare wine is prepared from, by weight, 50-70 parts of pawpaws, 5-8 parts of blueberries, 10-20 parts of saccharose, 10-20 parts of honey, 8-15 parts of saccharomycetes, 5-40 parts of water, 1-3 parts of pectinase and 1-3 parts of cellulase.The preparation method comprises the steps of raw material weighing by weight, raw material treating, strain activating, secondary fermenting, dewatering and filtering, clarifying, ageing and sterilizing and filling.According to the pawpaw face beautifying healthcare wine, the pawpaws and the blueberries are subjected to mixed fermentation to prepare the fruit wine, and the prepared pawpaw face beautifying healthcare wine is clear in wine body, good in luster sensation and sour, sweet and appropriate in mouthfeel and has the effects of resisting aging and maintaining beauty and keeping young.

The invention belongs to the field of food processing and relates to a shinyleaf yellowhorn oil extraction method. The extraction method comprises the following steps: picking shinyleaf yellowhorn nuts, crushing, carrying out enzyme deactivation, carrying out ultrasonic pretreatment, adding pectinase, cellulase and an accelerator, carrying out enzymolysis, and carrying out centrifugation, thereby obtaining shinyleaf yellowhorn oil, wherein the pectinase accelerator is (2,4,6-trihydroxyphenyl)-4-(4-hydroxyphenyl)pyrazole. A preparation method comprises the following steps: dissolving genistein into ethanol, then, subjecting oil-bath heating together with hydrazine hydrate, carrying out reflux reaction, and then, cooling to room temperature; after a product is cooled, adjusting the pH value to generate precipitates; re-crystallizing the precipitates, and drying so as to obtain products. The shinyleaf yellowhorn oil extraction method provided by the invention has the advantages that the defects are overcome, the process is simple, the types of equipment are few, the operation is easy, the oil yield is high, the quality of the oil is good, the process is simple and safe, the oil preparation period is short, the cost is low, and shinyleaf yellowhorn protein or shinyleaf yellowhorn protein peptide can be prepared simultaneously.

The invention relates to a sialic acid beverage and a preparation method thereof, and belongs to the technical field of beverage production. The sialic acid beverage is added with the following raw materials in percentage by mass: 0.0001-1% of sialic acid, and 0.0001-0.1% of edible bird's nest or an extract thereof based on the weight of the dry basis of the edible bird's nest, and the pH value ofthe beverage is adjusted to 5-8. The invention also provides a preparation method of the sialic acid beverage. The sialic acid beverage prepared by the method has fresh and refreshing taste, is suitable for people of all ages, is rich in nutritional value, has high absorption and utilization rate of sialic acid, and is very suitable for being drunk for a long time as daily beverage water.

The invention provides an instant compounded-taste Schizothorax fish soup and a preparation method thereof. The method comprises the following steps of: (1) soaking fresh Schizothorax fish with 1wt% yeast powder solution for 1-3 hours, then pan-frying the soaked fresh Schizothorax fish in hot oil until the Schizothorax fish becomes light yellow; (2) boiling the substance obtained in the step (1) in water until the water is boiled, further boiling with low fire for 0.5-1.5 hours, then adding vegetable granules at a vegetable granule and Schizothorax fish mass ratio of 1 to (9-11), further boiling out with low fire for 2-3 hours, and adding a proper amount of salt and monosodium glutamate, wherein the vegetable granules are lentinus edodes granules or endive sprout granules; and (3) filtering the substance obtained in the step (2), reserving cooking liquor for later use, removing bony spurs in filter residues, then grinding the filter residues, boiling out the ground filter residues in water, and filtering the boiled filter residues to obtain cooking liquor; and (4) mixing the obtained cooking liquors, and performing vacuum concentration on the obtained cooking liquor, thereby obtaining the instant compounded-taste Schizothorax fish soup. The preparation method is simple; the instant compounded-taste Schizothorax fish soup is easy to carry, not only reserves the unique flavor of Schizothorax, but also has the fragrance of endive sprout and lentinus edodes.

The invention relates to the foods and beverages processing technical field, especially relates to pure water milk and a preparation method thereof. The pure water milk of the invention adopts water as base material, and comprises components in mass percentages that: 3.0 percent to 4.0 percent of protein and 0.20 to 0.30 percent of emulsification stabilizing agent. The pure water milk of the invention adopts ultra high temperature short time (UHT) sterilization method, nutritious ingredients and special taste are remained more greatly, and the product is endowed with supple taste, meanwhile, product shelf time is prolonged; the product has the advantages of high protein content, supple and pure taste and good stability, etc.

The invention provides a method for recycling a secondary fermentation pickle pickling liquid. The method comprises the steps of obtaining a supernatant through standing and sedimentation, and filtering in a screen mesh to obtain a filter residue and a mother liquid, wherein the filter residue can be used for preparing a living condiment; the mother liquid can be separated to obtain a fermentation strain and filtrate, and the filtrate is decolorized and sterilized to obtain a nutrient solution, so that the fermentation failure caused by decaying and deterioration of infectious microbes is effectively prevented; and the separated fermentation strain is finally added to the nutrient solution after subjected to spreading cultivation to prepare a fermentation liquid for fermenting vegetables. The method is simple in operation; recycling of the secondary fermentation pickle pickling liquid can be achieved; the pickle processing cost is reduced; meanwhile, the unique flavor of the pickle is reserved; resource waste and environmental pollution are avoided; and sustainable development is facilitated.

The invention relates to Xinjiang-featured health-care semi-dried beef, which is prepared from beef, Xinjiang-featured medicinal and edible food material, salt, sugar, baijiu, cooking wine, chili powder, five-spice powder, and monosodium glutamate. The health semi-dried beef is manufactured and developed with Xinjiang traditional medicated food materials (such as fruit of Lycium ruthenicum, Saussurea involucrata, Apocynum venetum, and licorice root) and is imparted functional substances and a condiment; the Xinjiang-featured health semi-dried beef is brownish yellow to brown and has mellow taste and rich nutrition, glycyrrhizic acid, glycyrrhiza polysaccharide, cardiac glycosides, flavones and other substances contained in the beef help enhance immunity and fight fatigue and assist in treating the diseases such as hypertension, heart disease and neurasthenia, both original flavor and suitable chewiness (about 40% in water content) are retained for the beef, the breed is suitable for a wider range of consumers, and the richer varieties of dried beef are provided.

The invention provides a processing method of a sargassum fusiforme oral liquid. The processing method comprises the steps: (1) soaking and cleaning; (2) cooking; (3) vacuum drying, namely putting materials in a sealed vessel, heating, drying, and simultaneously vacuum pumping; (4) screening, namely screening the materials by virtue of a vibration screen, separating bud panicles from stems, removing the bud panicles and reserving the stems; (5) crushing; (6) performing arsenic removal by virtue of acid pickling, namely soaking the crushed materials in a citric acid aqueous solution; (7) performing dilution after concentration, namely filtering the mixed liquor after acid pickling by virtue of 80-100-mesh filter cloth to obtain sargassum fusiforme slurry, evaporating for drying the sargassum fusiforme slurry, mixing the sargassum fusiforme slurry subjected to evaporating drying and an auxiliary material containing a sweetener, and diluting by adding water; and (8) carrying out sterilizing and filling to obtain a finished product. The processing method has the beneficial effects that the unique flavor of sargassum fusiforme is kept, the purity of effective components of the sargassum fusiforme are increased, the sargassum fusiforme oral liquid is convenient to take; the bacterial content is low, and the sargassum fusiforme oral liquid is health and safe; the processing process is reasonable, and impurities are effectively removed to enable the contents of the effective components of the product to be stable.

The invention provides a production method of a sargassum fusiforme lozenge for oral administration. The production method comprises the following steps: (1) soaking and cleaning; (2) steaming, namely taking out and draining the soaked materials and steaming in a steamer; (3) performing vacuum drying; (4) screening, namely screening the materials by use of a vibrating screen, separating out buds, spikes and stems, removing the stems, and keeping the buds and the spikes; (5) crushing, namely crushing the screened materials by use of a crushing machine; (6) performing acid pickling for arsenic removal, namely soaking the crushed materials in a citric acid aqueous solution; (7) performing tablet forming, namely filtering the mixed solution after acid pickling to obtain a sargassum fusiforme slurry, stirring and mixing the sargassum fusiforme slurry with accessories, and then pelletizing, drying and tableting to obtain the lozenge for oral administration. The production method of the sargassum fusiforme lozenge for oral administration has the beneficial effects that the unique flavor of the sargassum fusiforme is remained, the purity of the active ingredient of the sargassum fusiforme is improved, the lozenge is convenient to eat, low in bacterium content, and healthy and safe, and the production process is reasonable, capable of removing impurities and keeping the content of the active ingredient of the product stable.

The invention provides physalis pubescens glutinous rice wine and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens glutinous rice wine is made of, by weight parts, 80-120 parts of physalis pubescens, 5-20 parts of drinking water, 5000-8000 parts of glutinous rice, 50-80 parts of distiller's yeast and 200-300 parts of glucoamylase. The preparation method comprises the steps of preparing the glutinous rice and the distiller's yeast into glutinous rice wine, causing the glutinous rice wine to be mixed and fermented with physalis pubescens fruit juice and glucoamylase, performing distillation, performing ageing of distillate, and finally performing sterilization and canning to obtain a finished product. The physalis pubescens glutinous rice wine has effects of maintaining beauty and keeping users young, delaying senescence and preventing heart cerebrovascular disease.

The invention discloses a grass jelly milk tea, comprising the following components according to weight percentage: 10%-50% of milk, 25%-30% of grass jelly juice, 0.1%-1% of an emulsifier, 0.01%-8% of a sweetener, 0.01%-0.2% of buffer salt, 0.01%-0.1% of an antioxidant and the balance of water. A preparation method of the grass jelly juice comprises the following steps of: crushing dry grass jelly, adding water to the crushed dry grass jelly for decocting until boiling, cooling the boiled grass jelly, then adding cellulase accounting for 0.35%-0.45% of the grass jelly in weight, extracting the mixture for 2-4 hours at 50-60 DEG C and with the pH in the range from 5 to 5.8, deactivating enzyme, and filtering to obtain the filtrate as the grass jelly juice. The grass jelly milk tea provided by the invention maintains unique flavor of the grass jelly and also has the aroma of milk, and the flavor of the grass jelly and the aroma of the milk are perfectly fused, so that the grass jelly milk tea is smooth and fresh in taste. Besides, the grass jelly milk tea has high content of functional ingredients such as grass jelly polysaccharide, thus having a more obvious health care effect and being suitable for various groups of people to drink.

The invention discloses a toona sinensis can and a preparation method thereof. The toona sinensis can comprises the following components in percentage by mass: 50-75% of toona sinensis paste, 10-25% of green pepper paste, 10-25% of Chinese yam paste and 0.01-0.03% of edible salt, wherein the sum of the mass percentages of the components is 100%. According to the toona sinensis can and the preparation method thereof, as the toona sinensis is made into cans, special flavor of the toona sinensis is maintained, the toona sinensis can be preserved for a relatively long time, an economic and practical way is exploded for deep processing of the toona sinensis, and meanwhile the toona sinensis can is directly taken or taken as seasonings of food such as edible buns, rice, noodle and sea food, is diverse in eating method, simple in preparation process, easy to operate and convenient to popularize.

The invention discloses a blueberry-creeping oxalis compound wine and a brewing method thereof, and belongs to the technical field of food processing and biological fermentation. The blueberry-creeping oxalis compound wine is prepared from the following raw materials in parts by weight: 40 to 50 parts of blueberries, 30 to 55 parts of creeping oxalis, 60 to 70 parts of pawpaw, 20 to 35 parts of white granulated sugar, 50 to 80 parts of drinking water and 5 to 13 parts of yeast. The preparation method comprises the steps that the yeast is prepared; the pawpaw, the creeping oxalis and the blueberries are evenly mixed, the white granulated sugar and the drinking water are added, and juicing is performed; then primary fermentation, secondary fermentation and ageing are performed; and finally, sterilization and canning are performed to obtain the finished product. The blueberry-creeping oxalis compound wine prepared through the brewing method reserves the original characteristics of the creeping oxalis, and further has the advantages of full body, high color and luster transparency, pure taste and retention of effective ingredients of the creeping oxalis.

The invention relates to pleurotus eryngii cookies and a preparation method thereof, and belongs to the technical field of food processing. The pleurotus eryngii cookies are prepared from the following raw materials in parts by weight: 350-400 parts of self-raising wheat flour, 70-100 parts of pleurotus eryngii full flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white sugar, 150-200 parts of yolk and 100-120 parts of unsalted butter. The dispatching sequence of the raw materials is adjusted, so that the prepared pleurotus eryngii cookies furthest reserve the nutrition and the flavor of pleurotus eryngii, are rich in nutrition, fluffy and crisp in mouth feel, good in quality, high in forming rate, long in preservation time, and not greasy; after eating the pleurotus eryngii cookies, people do not suffer from excessive internal heat and do not have greasy sense the produced added value of the pleurotus eryngii is increased, and the transformation and the upgrade of pleurotus eryngii industry are promoted.