42results about How to "Reasonable allocation ratio" patented technology

The invention provides a preparing method for sea worm ground spices, consisting of the following components by weight portion: 100 portions of sea worm power, 0.3 portion to 0.6 portion of inosine- 5'- disodium monophosphate, 0.3 portion to 0.6 portion of guanosine- 5'- disodium monophosphate, 6 portions to 12 portions of monosodium glutamate, 4 portions to 10 portions of salt, 3 portions to 10 portions of yeast extract, 10 portions to 16 portions of glucose, 5 portions to 7 portions of glycine, 2 portions to 6 portions of methionine, 5 portions to 8 portions of proline, 5 portions to 8 portions of alanine and 5 portions to 8 portions of arginine; the preparing method retains original flavor of the sea worm with simple technique, no refrigeration, low cost and easy promotion, and keeps the flavor characteristics of Jiaodong styles of cooking ( typical representive styles of cooking of Shangdong style of cooking).

The invention relates to a preparation method of a sea intestine flavor. Various components are mixed parts by weight in a container and are heated to 70 to 85 DEG C, the temperature is kept for 5 to 15 minutes, thus the sea intestine flavor is prepared: 100 shares of sea intestine liquid, 0.3 to 0.6 shares of carnine-5(1)-disodium hydrogen phosphate, 0.3 to 0.6 shares of guanosine-5(1) -disodium hydrogen phosphate, 6 to 12 shares of monosodium glutamate, 4 to 10 shares of common salt, 3 to 10 shares of zymoid monosodium glutamate, 10 to 16 shares of grape sugar, 5 to 7 shares of glycin, 2 to 6 shares of methionine, 5 to 8 shares of proline, 5 to 8 shares of lactamine, and 5 to 8 shares of arginine. The preparation method of the sea intestine liquid is as follows: the sea intestine is made by sea intestine powder added with water in which the weight of the sea intestine powder is 500 to 800 percent. The flavor keeps the original taste of the sea intestine, the preparation technology is simple, the cold storage is not needed, the cost is low, the popularization is easy, and the taste characteristic of the Jiaodong cuisine (a typical cuisine of the Shandong cuisine) is better kept.

The invention provides a preparation method of a medicago sativa solid beverage. The preparation method comprises the following steps of cleaning fresh medicago sativa, and then sequentially performing mashing, filtering, and concentrating so as to obtain concentrated serous fluid; adding auxiliary materials to the concentrated serous fluid, and performing uniform mixing so as to obtain molding material fluid, wherein the auxiliary materials comprise cyclodextrin; and performing spraying granulation on the molding material fluid so as to obtain the granular medicago sativa solid beverage. According to the preparation method disclosed by the invention, fixation treatment is not performed on the medicago sativa, and mashing is directly performed, so that the content of nutrient components in the concentrated serous fluid are obviously increased, particularly the content of alfalfa saponin and flavone are increased, and the extraction rate of the medicago sativa is increased. A spraying granulation method is used for drying and shaping the molding material fluid, wherein the molding temperature is low, so that zero loss of effective nutrient components in the medicago sativa is guaranteed. The moisture content is easy to control, and the percentage by mass of water of the medicago sativa solid beverage provided by the invention can be well guaranteed to be 5% or below.