57results about How to "Preserve umami" patented technology

The invention discloses a soymilk machine with reserving function, comprising a soymilk preparing cup assembly connected with a host assembly; the host assembly is internally provided with a control circuit board and a main motor; a reservation cup assembly for placing foods to be processed is arranged above the soymilk preparing cup assembly and provided with a feeding opening communicated with the cup body of the soymilk preparing cup assembly; a valve which is controlled by the control circuit board to open and close is arranged at the feeding opening; the host assembly is also provided with a water tank assembly comprising a water storage tank and a water receiving tank; the water storage tank and the water receiving tank are respectively communicated with the inside of the reservation cup assembly through an electromagnetic valve and/or a water pump; and the electromagnetic valve and/or the water pump is respectively and electrically connected with the control circuit board. When the soymilk machine with reserving function is used, the only thing needs to be done is to set the reservation drinking time, and a series of actions such as steeping beans, washing beans, boiling soymilk, and the like can be automatically finished within a certain time. The soymilk machine is agile in operation, saves time and labor, is safe and reliable, also has optimal bean steeping time locking function and can fully reserve the original fresh flavor and nutrition of the soymilk.

The invention relates to a quick-frozen fried shrimp cake food and a manufacturing method thereof, which is characterized in that 60-80 percent of shrimp congee made from fresh shelled shrimps that are treated at low temperature is used as raw material. Then, 5-10 percent of fish congee, 1-5 percent of soybean protein, 5-10 percent of corn starch, 0.1-0.5 percent of quality improver, 0.2-0.3 percent of water maintaining agent, 2-8 percent of condiment and 5-10 percent of water are added to be kneaded at low temperature uniformly to obtain cake core material. The external surface of a cake core which is molded by the cake core material is covered with a layer of bread flour to form a shrimp cake. After being gelatinized, the shrimp cake is fried until the external surface is golden yellow. After cooled, the fried shrimp cake is quickly frozen to obtain the quick-frozen fried shrimp cake food. The food comprises 70-90 percent of the cake core and 10-30 percent of the bread flour by weight percentage. The food is provided with golden yellow outer surface, crisp outside and tender inside. The freshness of brine shrimp is maintained, and the nutrition components of other raw materials are synthesized. The cake core of the food has the advantages of good elasticity, perfect taste and convenience. The manufacturing method of the shrimp cake food has the advantages of reasonable process, feasible operation and high manufacturing efficiency and suitability for industrialized production.

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

The invention relates to the technical field of food processing, in particular to cuttlefish paste and a preparation method thereof. The cuttlefish paste is prepared from the following raw materials by mass percentage: surimi, cuttlefish meat, potato starch, white sugar, table salt, monosodium glutamate and the balance of water, wherein the temperature of the water is 0-5 DEG C. The preparation method comprises the following steps of putting the surimi in a chopper mixer, mixing till the surimi has toughness, uniformly mixing the white granulated sugar, the table salt, the monosodium glutamate and the surimi, then adding the starch, mixing till a paste body has elasticity to form mixed surimi, adding the diced cuttlefish meat into the mixed surimi, and uniformly mixing to form the cuttlefish paste. The preparation method of the cuttlefish paste can achieve mechanized production, the cuttlefish meat and the surimi are mixed for processing, so that raw materials are saved, the prepared cuttlefish paste reserves a delicate flavor and nutrition of a cuttlefish, and a taste of the cuttlefish paste is further improved at the same time.

The invention provides an artificial breeding method of diodon hystrix. The artificial breeding method comprises the following steps of: parent fish sourcing and screening, intensive parent fish breeding, parent fish spawning induction and artificial breeding. According to the artificial breeding method, diodon hystrix parents are enriched in bait nutrition, and the parents can be matured in gonaddevelopment under the artificial breeding condition through coordination of technological conditions of temperature, salinity, dissolved oxygen, pH value, oxygenation power, ammonia nitrogen and nitroso nitrogen, so that the hatchability of the parents is high through artificial spawning induction and hatching. The fry hatched by adopting the method grows fast, balanced in nutrition, strong in immunity, high in meat content and high in survival rate, and the method can be used for large-scale breeding of diodon hystrix fry and meets the requirement of large-scale breeding. Moreover, through three-stage artificial fry breeding, the delicious taste of wild diodon hystrix is kept, the bred diodon hystrix has special quality, flavor and rich nutrition, and the economic benefit and the ecological benefit are remarkably improved.

The invention discloses edible fungus delicatessen and a preparation method thereof; the delicatessen is prepared with cubed mushroom, salad oil, chili powder, monosodium glutamate, salt, sugar, flour, sesame and special spice by a certain ratio. The invention has a unique prescription and good taste, adopts an innovative preserving and freshness keeping technology to obviously reduce the addition of preservative, and obviously prolong the product guarantee period.

The invention relates to a formula and a process of a seafood and vegetable cake balanced in nutritive proportion. The seafood and vegetable cake is composed of, by weight, 55 parts of onions, 0.4-0.7 part of egg white powder, 51 parts of carrots, 40 parts of shelled fresh shrimps, 76 parts of sleeve-fish cubes, 20 parts of scallop meat and 16-18 parts of green soy beans or asparagus. By repeated experiments, a formula proportion of the seafood and vegetable cake with best mouthfeel is determined, and food produced according to the formula can be eaten only after slightly frying, so that convenience and quickness are realized; in the formula, matching of vegetables and seafood is proper and nutrition is balanced, so that unique delicious tastes of the seafood are maintained, reasonable vegetable intake is guaranteed, human health is benefited, and gouty patients can eat the seafood and vegetable cake without aggravating conditions of the patients. By the production process, nutrition of components of raw materials can be retained to the greatest extent, and cleanness and safety in the production process are realized.

The invention relates to aloidis-laevis lentinus-edodes sauce and a preparation method thereof, and belongs to the technical field of processing of aloidis laevis and lentinus edodes. The aloidis-laevis lentinus-edodes sauce is prepared in a stir frying manner. In the stir frying process of the aloidis-laevis lentinus-edodes sauce, preserved aloidis laevis and processed lentinus edodes are added, so that the aloidis-laevis lentinus-edodes sauce with dual flavors of aloidis laevis and lentinus edodes is obtained. The preserved aloidis laevis with the water content less than a certain value is obtained by performing water controlling processing on aloidis laevis, and the water content of the preserved aloidis laevis subjected to water controlling processing is 20% or less. By combining aloidis laevis and lentinus edodes, the aloidis-laevis lentinus-edodes sauce with dual flavors of aloidis laevis and lentinus edodes is obtained. The aloidis-laevis lentinus-edodes sauce is high in nutritive value as well as characteristic in flavor.

The present invention discloses a fishy smell removing agent for yellow croakers. The fishy smell removing agent is composed of the following raw materials in weight percentages: 22-50% of a yeast extract, 1-22% of a heartleaf houttuynia herb extract, 11-22% of a fresh ginger extract and 17-22% of edible salt. The fishy smell removing agent for the yellow croakers is prepare from the yeast extract, heartleaf houttuynia herb extract, fresh ginger extract and edible salt as the raw materials. These raw materials are natural and safe, free of chemical additives and combined in a specific ratio, enable the fishy smell removing agent for the yellow croakers to have a good fishy smell removing effect, can remove fishy smell of the yellow croakers and at the same time maintain the aroma of the yellow croakers and increase delicious taste and mellow feeling of fish fleshes. The fishy smell removing agent for the yellow croakers is mild in use conditions and can conduct the fishy smell removingtreatment at room temperature; fishy smell removing liquid and minced yellow croakers cannot be separated after the fishy smell removing treatment. Steps are simple and controllable, do not cause thenutrient loss in the minced yellow croakers, and can retain the delicious taste of the yellow croakers to the utmost extent.

The invention discloses a preparation method of sour chopped chili. The preparation method comprises the following steps of (1) adding a proper amount of salt in cold water, then boiling the water, the water accounting for 20%-30% by volume of a jar, cooling the water thoroughly and filling the jar with an edge mouth with the cooled water; (2) washing fresh chili, removing stalks and stems and picking rotten chili out and drying the chili in the sun or shade for use; (3) washing ginger and peeled garlic and drying the ginger and peeled garlic in the sun or shade for use; (4) putting the chili, ginger and garlic into the jar with the edge mouth and immersing for 10-30 days; (5) fishing the chili, ginger and garlic out, chopping the chili, ginger and garlic, adding a proper amount of salt, and mixing with stirring; and (6) sealing for storage. The processing method is reasonable, without adding any preservative. The sour chopped chili is purely natural and beneficial to health.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant fish fillet, and the preparation method includes material preparation, conditioning, flavouring, pre steaming, sterilization and packaging. The preparation method fully overcomes the defects that fish is difficult to process and troublesome to eat, and original flavor of the fish can be fully maintained by use of the way of steaming, taste and mouth feel acceptable to broad masses of consumers can be achieved, the own value is enhanced, and the preparation method is a unique processing technology in the field of aquatic product processing.

The invention belongs to the field of processing and preparing health-care foods and particularly discloses an instant fresh sea cucumber product and a preparation method thereof. The method specifically comprises the following steps: carrying out high vacuum package and heating twice on a raw material sea cucumber; and thoroughly cleaning the sea cucumber by an aqueous solution of the sea cucumber obtained by the first-time heating. The product is simple in production process, easy to expand scale production, easy to control technological conditions and stable and easy to control the quality, retains the taste and the delicate flavor of fresh sea cucumber without adding any substances and contains abundant substances such as fatty acids, wherein the content of grease substances is greater than or equal to 1.0%, so that not only the taste of the fresh sea cucumber satisfied during eating, but also the nutrition of the fresh sea cucumber can be retained to the maximum extent with a good digestive absorption effect of the collagen component. Therefore, the nutrition of the instant sea cucumber is relatively comprehensive and the instant sea cucumber is relatively well accepted by people.

The invention discloses seasonings for deodorizing beef-like food materials and aims to provide seasonings for effectively deodorizing beef-like food materials while retaining the original meat fragrance and delicate flavor of the food. Each kilogram of food material is added with 0.5 to 1 gram of angelica dahurica, 0.5 to 1 gram of cassia bark, 1 to 2 grams of star anise, 0.5 to 1 grams of dried orange peel, 0.5 to 1 gram of amomum tsao-ko, 0.5 to 2 grams of ethyl maltol and 0.1 to 0.2 gram of I+G. Among the seasonings, the angelica dahurica, cassia bark, star anise, dried orange peel and amomum tsao-ko spices are all acrid, the odor of beef can be effectively removed through reasonable mixing performed according to the special odor of beef, the spices are boiling resistant and very stable, and the deodorizing effect is desirable. The five spices are warm-natured and hot-natured materials, and are suitable for cooking soup in winter. The ethyl maltol has obvious modification and improvement effects on the fragrance of the food and can prolong the storage period of food. The I+G can conduct a freshness enhancing function.

The invention belongs to the technical field of food processing, and in particular relates to leiocassis longirostris-containing lentinus edods sauce. The leiocassis longirostris-containing lentinus edods sauce is prepared from main materials and auxiliary materials, wherein the main materials comprise leiocassis longirostris meat, fermented black beans and dry lentinus edods; the auxiliary materials comprise main spices, auxiliary spices, vegetable oil, seasonings, lemongrass herb powder, fructus amomi rotundus powder, spiceleaf powder, fructus foeniculi powder, radix angelicae sinensis, radix codonopsis, radix panacis quinquefolii, radix adenophorae and white sesame; the leiocassis longirostris-containing lentinus edods sauce is prepared by means of a special sauce cooking technology. The lentinus edods sauce prepared by combining the lentinus edods with leiocassis longirostris has double flavors of the lentinus edods and the leiocassis longirostris; due to the combination of the lentinus edods and the leiocassis longirostris, not only is the umami of the traditional lentinus edods sauce improved, but the nutritional value of the traditional lentinus edods sauce is also increased; furthermore, the leiocassis longirostris-containing lentinus edods sauce can enhance the immunity of a human body, reduce the blood pressure and reduce the content of cholesterol.

The invention discloses a product of enzymatic hydrolysis and Maillard reaction of termitornyces albuminosus namely a companion fungus of termites and applications thereof. The product is prepared by the following steps: carrying out low temperature drying, grinding, sieving, and a microwave treatment, adjusting the pH value under an ultrasonic condition to carry out protease hydrolysis, filtering, performing centrifugation, making the centrifugation product carry out Maillard reaction, and applying the Maillard reaction production to salty essence. According to the method, microwave and ultrasonic wave are used, glucose is added, and a solidification enzymatic combination technology is utilized to process termitornyces albuminosus so as to well preserve flavor, freshness, and beneficial factors of termitornyces albuminosus. The provided method has the advantages that the reaction is efficient and pollution-free, the cost is low, and the operation is convenient. Termitornyces albuminosus has a unique flavor, is fresh, and contains a large amount of beneficial components, can be used as essence, thus has a good market prospect, and can be used in different essences such as mushroom flavor essence, chicken flavor essence, shrimp flavor essence, seafood flavor essence, and the like.

In order to improve the taste of Zijin eight-pig-part soup which is rich in nutrition and delicious in taste, the invention provides a Zijin eight-pig-part soup solid seasoning and a preparation method thereof. The solid seasoning is used for meeting the requirements of various crowds. The technical scheme for solving the technical problem is as follows: every 100 grams of an ingredient contain 15grams of ground pepper, 5 grams of fish meal and 80 grams of chicken powder seasoning. The solid seasoning has the beneficial effects of having unique smoky flavor, improving delicate flavor, preserving delicate flavor of pork, and removing mutton smell and urine odor.

The embodiment of the invention provides an Anhui style smelly fish cooking method. The technological process includes the steps of preparing seasoning liquid, making firing preparation, cooking, thickening with the mixture of cornstarch and water, packaging, sterilizing and warehousing. The Anhui style smelly fish cooking method can also be used for making smelly fishes such as weever and yellow croaker with the quantity of fish bones being small. Smelly fishes made according to the Anhui style smelly fish cooking method are delicious in flavor, the original delicate flavor of the fishes is reserved, meanwhile, the taste of seasoning is well fused into the flesh of the fishes and cooking liquor, and the flesh of the fishes is delicate in meat quality and can be digested easily.

The invention discloses canned luncheon meat and a preparation method thereof in the field of foods. According to the invention, frozen pork, ice water, vegetable protein, starch, edible salt, white sugar, monosodium glutamate, spices and the like are used as raw materials, a unique double-rolling processing and wrapping type filling mode is adopted, and processes of vacuum mixing, high-temperature sterilization and the like are combined for production, so that the prepared luncheon meat product is rich in flavor and delicious in taste. The finished product has the advantages of compact and tender texture, high elasticity, uniform texture, no bleeding, no fat and jelly precipitation and excellent quality, and the content of auxiliary material blocks with the particle size of more than or equal to 0.5 mm in the finished product is lower than 0.2%.

The present invention relates to lactation promoting food for lying-in women and a preparation method thereof. The food comprises the following raw materials in parts by weight: 171-209 parts of andrias davidianus meat and 171-209 parts of andrias davidianus soup, and also contains other accessary materials: 17-20 parts of papayas, 17-20 parts of Chinese yams, 17-20 parts of red beans and 5-6 parts of rana dybowskii. The preparation method comprises the following three steps: (1) the andrias davidianus meat is prepared; (2) the andrias davidianus bone soup is prepared; and (3) the accessory materials are treated, then the andrias davidianus meat, andrias davidianus bone soup, papayas, Chinese yams, red beans and rana dybowskii obtained in the step (1), step (2) and step (3) are filled according to the proportions, the filled materials are sterilized, the sterilized materials are cooled, and the cooled materials are packaged to obtain the nutritional meal for lactation promotion of the lying-in women. The nutritional meal has significant effects for the lying-in women with less milk secretion amount.

The invention discloses a home blender. The home blender comprises a machine body and a cover body, a blending device is arranged in the machine body, and the home blender is characterized in that a heating assembly is arranged on the bottom of the machine body, a storage groove, a safety valve and a pressure valve assembly are arranged on the cover body, and the pressure valve assembly comprisesa pressure retaining valve and a pressure relief button which controls the pressure retaining valve. The home blender is simple in structure, when cooking is conducted, the pressure retaining valve isturned off, air pressure in a blender body is kept high, the cooking time is shortened, and nutrition and fresh flavor of drinks are retained; after cooking is completed, the pressure relief button is pressed down, the pressure retaining valve is turned on to discharge pressure, the cover body can be opened, and the cooked drinks can be enjoyed; after cooking is completed, the pressure relief button is pressed down, the pressure retaining valve is turned on, the situation is avoided that high-pressure steam after cooking burns a user, and the usage safety of the product is improved.

The present invention discloses a processing technology of laminaria japonica soy sauce. The processing technology comprises the following steps: S11, materials are moistened; S12, the materials are steamed; S21, inoculating is conducted in a koji making pool; S22, koji materials are cultured and managed; S3, fermenting is conducted; S4, oil sprinkling is conducted; S5, the materials are blended;and S6, soy sauce is added into a sandwich tank, temperature rises to 85-90 DEG C, and insulating is conducted for 30 minutes, steam is turned off, stirring is stopped, the temperature lowers to 50-60DEG C, the soy sauce is added into a storage tank for precipitation, and after storing for a week, sampling and inspecting to be qualified, the processing is completed. AS3.951 soy sauce koji essenceis used during the process of the soy sauce fermentation, soy sauce forming time is short, a conversion rate is high, the processing technology can improve color and luster of the soy sauce, a nutritional value of laminaria japonica is not destroyed, the laminaria japonica soy sauce has health-care functions, and the processing technology retains a delicate flavor of seafood, and at the same timecan avoid a production of a stink odor.

The invention discloses a selenium-containing daily ration capable of improving the immune function of rehabilitation dogs. The selenium-containing daily ration comprises the raw materials in parts byweight: 15-25 parts of chicken, 4-10 parts of fish meat, 6-14 parts of pork tripe, 35-45 parts of cereal powder, 4-10 parts of soybean meal, 1-4 parts of kelp powder, 2-5 parts of carrot powder, 1-3parts of asparagus lettuce powder, 0.2-1 part of selenized chitosan, 0.2-0.6 part of yeast powder, 1-2 parts of flaxseeds, 0.2-1 part of vitamin premix, 0.2-1 part of mineral premix and 0.1-0.5 part of a food preservative. The invention discloses a preparation method of the selenium-containing daily ration capable of improving the immune function of the rehabilitation dogs. The daily ration can improve essence, qi and spirit of the rehabilitation dogs, improve the immunity, enhance antiviral ability, promote growth, has prevention and treatment effects on gastroenteritis, diarrhea and other diseases of sick dogs, and is low in cost and easy and convenient to process, store and feed.