37results about How to "Reduce saltiness" patented technology

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The invention is concerned with a kind of method to produce biochemical fish powder using waste water of fish powder. Filtrate and callback the solid stuff in the waste water of fish powder, and add separating assistant agent in the oil-water to separate and callback the fish oil. After the separation, decompress and concentrate the water solution with low temperature and add preserative agent to keep fresh for using. Dispose the waste water through microwave cracking into cracked solution, add compound proteinase to crack the protein of the cracked solution, adjust the pH value of enzyme hydrolyze solution and add biology gene with some components, such as microzyme to counteract the ferment at feasible temperature, adjust the flowing state of material to counteract the bitterness, salted and fishy smell of solution. Filtrate the viscous stuff such as mucopolysaccharides with ceramic filter having different apertures, and send the concentrated filtrate into the desiccation tower in vacuum to produce the biochemical fish powder by spraying and drying. This invention reduces the produce cost and enhances the quality and digest rate with advanced and feasible process.

A konjak dietary fiber moon cake is made of flour, ham, white sugar, xylitol, konjac gum, edible soda ash, maltose, sauce, monosodium glutamate, cooked Dahe black pig lard, Fuyuan trampled pickled vegetable, pure water, sesame, ginger powder and cooking wine, and is characterized in that: in percentage by weight, the components are 42 to 45 percent of flour, 25 to 28 percent of cooked Dahe black pig lard, 1.6 to 2.0 percent of white sugar, 1.6 to 2.0 percent of xylitol, 1.6 to 2.0 percent of konjac gum, 0.15 to 0.22 percent of edible soda ash, 1.0 to 1.5 percent of maltose, 0.8 to 1.2 percentof sauce, 0.5 to 0.8 percent of monosodium glutamate, 12 to 14 percent of cooked Dahe black pig lard, 4.8 to 5.8 percent of Fuyuan trampled pickled vegetable, 0.1 to 0.2 percent of edible salt, 0.2 to 0.5 percent of ginger powder, 0.3 to 0.5 percent of sesame and 0.8 to 1.20 percent of cooking wine for preparing the konjak dietary fiber moon cake. The components are then separately processed, andare respectively made into filling material and wrapper material, the wrapper material is divided into appropriate small pieces for cakes, each small piece is pressed to form a sheet, the filling is wrapped in the sheets, and after baking, the moon cakes are produced.

Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.

The invention discloses a preparation method and application of a craft soy sauce, and particularly relates to the technical field of food biotechnology. The preparation method comprises the following steps: 1, soybeans or soybean meal is cooked and then evenly mixed with wheat flour to obtain a mixture, the mixture is cooled to the normal temperature, then the cooled mixture is inoculated with koji essence for koji making to obtain the yeast for making hard liquor; and (2) the yeast obtained in the step (1) is uniformly mixed with saline water, fermenting in a fermentation container by adopting a high-salt liquid-state soy sauce brewing method, performing negative pressure treatment in the fermentation process, sterilizing, deactivating enzyme, squeezing, filtering and taking filtrate after the fermentation is finished, thereby the craft soy sauce is obtained. According to the invention, the negative pressure is formed in the fermentation process, so that the content of volatile basic nitrogen in the soy sauce can be effectively reduced, the palatable taste of the prepared soy sauce is obviously improved, the salty taste is obviously reduced, and the overall flavor is obviously improved.

The invention relates to a compound seasoning with reduced salt and enriched flavor. The seasoning comprises lentinus edodes enzymatic hydrolysate, ethanol extract of Chinese prickly ash, low-sodium salt, a flavoring agent and an adhesive filler. The invention also discloses a preparation method of the compound seasoning with reduced salt and enriched flavor. The method comprises the following steps: 1) preparation of the lentinus edodes enzymatic hydrolysate; 2) preparation of the ethanol extract of Chinese prickly ash; and 3) a compounding process. The compound seasoning with reduced salt and enriched flavor overcomes the bitter and astringent taste of the low-sodium salt, and realizes salt reducing without saltiness declining. The method can reduce the intake of sodium chloride by 50% or above, greatly reduces the risk of hypertension and related chronic cardiovascular and cerebrovascular diseases, and reduces the burden of heart and kidney. The added Chinese prickly ash extract andlentinus edodes enzymatic ingredients make up the saltiness of salt after the reducing of sodium content.

The invention provides a production method of creamy fermented bean curd, comprising: mixing well soybean flour and water to obtain fermentation material; adding pectinase and cellulase to the fermentation material, enzymatically hydrolyzing at 40-55 DEG C for 2-4 h, and sterilizing to obtain primary hydrolysate; adding Bacillus subtilis and Micrococcus luteus to the primary hydrolysate, enzymatically hydrolyzing at 35-45 DEG C for 8-18 h, and sterilizing to obtain secondary hydrolysate; adding rice saccharified liquid, soy sauce aroma enhancing yeast and lactic acid bacteria to the secondary hydrolysate, performing aroma-enhancing enzymatic hydrolysis at 40-55 DEG C for 20-30 h, and sterilizing to obtain mixed fermentation broth; flavoring and thickening the mixed fermentation broth to obtain the creamy fermented bean curd. The creamy fermented bean curd has little edible salt and good flavor, is significantly lower in salinity than common fermented bean curd, is better in health and safety, takes short time to produce, and has higher industrial production value.

The present invention provides red-texture and semi-hard cheese. The cheese is monascus intra-ripening-accelerated natural mold cheese. Every kilogram of the cheese contains 202-214 g of proteins, 247-259 g of fats, 12-15 g of NaCl, 1,730-2,150 mg of Ca<2+> and 29-56 mg of gamma-aminobutyric acid. The monascus is used as a secondary fermentation agent instead of traditional mold species of penicillium roqueforti to be added into the cheese to develop a new cheese variety with Chinese characteristics. The cheese is characterized in that: after cutting open the cheese, internal sections presenta marble-like texture, color of the texture is striking bright red, and a visual appearance of the product itself is enhanced. Due to the use of the monascus for intra-ripening-accelerating of the cheese, the prepared red-texture and semi-hard cheese has a monascus fermented aroma, is crisp in texture, obviously weakened in spicy and pungent flavor, prominent in milk fragrance, and good in taste,and the produced gamma-aminobutyric acid in the ripening-accelerating process of the cheese by the monascus has beneficial effects on human body and further enhances nutritional value and health-careefficacies of the cheese.

The invention belongs to the technical field of pickled food or food materials, and particularly discloses a pickled vegetable pressing and desalting device. The pickled vegetable pressing and desalting device comprises a worktable, a pressing block, a pressing barrel, a hydraulic cylinder, a water inlet tube, a water outlet tube and a water storage tank, wherein the pressing barrel is fixed on the worktable; the pressing block is slidably connected to the inside of the pressing barrel; the water inlet tube and the water outlet tube respectively communicate with the water storage tank; a one-way valve which only can be opened towards one side of the water storage tank is arranged on the water inlet tube; a first valve is arranged on the water outlet tube; the inside of the water storage tank is slidably connected with a piston; the piston is provided with a linkage rod which is connected with the pressing block; a channel which communicates with the water storage tank and the pressing barrel is formed in the linkage rod; a second valve is arranged on the linkage rod; an annular brushing barrel is arranged on the upper surface of the pressing block; and bristles which are extruded by the outer wall of the pressing barrel are arranged on the inner wall of the brushing barrel. Pickled vegetables are pressed and desalted by the device, a water outlet hole can be prevented from being blocked, the trouble of cleaning is avoided, the pickled vegetables can be cleaned in a pressing process, and therefore, salinity of the pickled vegetables is reduced effectively.

The invention provides a caulerpa lentillifera and tremella fuciformis soup and a preparing method thereof, and relates to the technical field of healthcare drink preparing methods. The caulerpa lentillifera and tremella fuciformis soup is prepared through the seven steps of acid-base synthesis, desalination, dispersion, dry tremella fuciformis treatment, expansion, mixed preparation and filling with 95% of caulerpa lentillifera and 5% of dry tremella fuciformis as raw materials. Acid-base neutralization is carried out on fishy smell ingredients on the surface of caulerpa lentillifera with lime earth obtained by firing air-dried suaeda glauca, then desalination is carried out to reduce the salinity of caulerpa lentillifera, then caulerpa lentillifera is dispersed and stewed together with expanded tremella fuciformis, and the caulerpa lentillifera and tremella fuciformis soup is obtained; the fishy smell and salinity of caulerpa lentillifera are reduced, and the taste of the caulerpa lentillifera and tremella fuciformis soup is improved; moreover, the caulerpa lentillifera and tremella fuciformis soup is more smoother when eaten, and is delicious and unique in taste and high in nutritive value.

The invention discloses a seawater purifying device. The seawater purifying device comprises a seawater purifying device body, and a primary purifying bin, a secondary purifying bin and a final purifying bin are sequentially arranged in the seawater purifying device body from left to right; a micrometer filter screen is arranged in the primary purifying bin; a heater is arranged in the secondary purifying bin, and a water vapor collecting pipeline is arranged above the heater; a reverse osmosis membrane is arranged above the final purifying bin; an ultraviolet disinfection chamber is arranged under the reverse osmosis membrane; and a nanofiltration chamber is arranged under the ultraviolet disinfection chamber. The seawater purifying device has the advantages of simple structure, convenient use, simple operation, simple manufacturing, good purifying effect due to adoption of three-layer purifying bin purification, filter-out of microbes and bacteria in seawater, reduction of the salinity of the seawater, and improvement of the use safety of the seawater.

The invention discloses a deep processing and making technology of flavored cured meat in the field of food processing. The deep processing and making technology comprises the following steps of thoroughly cleaning cured meat, enabling moisture on the surface of the cleaned cured meat to be drained in a sucking manner, and cutting the dried cured meat into diced cured meat; preparing seasoning including the raw materials of dictyophora indusiata, cordyceps militaris, lysimachia sikokiana, amomum cardamomum, haws, cablin patchouli herbs, lysimachia foenum-graecum hance, rhizoma kaempferiae, cumin seeds, fructus piperis, caraway seeds and Chinese prickly ash, grinding all the raw materials into powder, and performing mixing; putting the seasoning into a hot pot of 70-80 DEG C, adding table salt and crystal sugar powder, and performing stir-frying for 30-40min; then controlling the temperature of the seasoning to be within the range of 60-70 DEG C, putting the diced cured meat into the hot pot, and enabling the diced cured meat to be buried with the seasoning; and covering the pot with a pot cover, performing braising for 7-8h, picking out the braised diced cured meat from the seasoning, performing cooling, and then performing vacuum packaging. The cured meat deeply processed and made by the technology disclosed by the invention is fragrant in odor, and after the cured meat deeply processed and made by the technology is eaten, fragrance is kept in mouths for a long term; and the cured meat is chopped into the diced cured meat, processing and cooking are performed, then vacuum packaging is performed, and no other additives are added, so that the flavored cured meat can be preserved for a long term, is convenient to carry and can be eaten after being unpackaged.

The invention discloses a method for preparing instant cured dishes. The method for preparing the instant cured dishes comprises the steps that preserved meat is washed and stripped and sliced, and the preserved meat is boiled in water for 1-5 minutes, removed and drained and sliced or diced or cut into strips for standby application; dried turnips, preserved vegetables and dried long beans are cleaned and drained, the dried long beans and the dried turnips are cut into segments, and the preserved vegetables are chopped; the treated dried long beans, preserved vegetables, dried turnips and preserved meat are mixed evenly, and the mixture is cooked with steam until raw materials are soft to obtain main materials; and white peppers are cut into segments, red peppers, garlic and chives are chopped, cooking oil is poured into a pan and heated, the white pepper segments, the red peppers and minced garlic are added and fried, the main materials are added and fried in a stirring mode for certain time, soy sauce, salt, spices powder, the chives, food additives are added in sequence, the mixture is fried evenly in a stirring mode, cooled, canned and sterilized to obtain the finished product. The preserved meat is mixed with the dried turnips, the preserved vegetables and the dried long beans, so that the flavors of the raw materials are fused, and the resulting dishes are has lipidol and is delicious, rich in taste, reasonable in nutrition and non-greasy in using.

The invention discloses a melting prevention method of vacuum-packaged salted pork in jelly. The method comprises the following steps: adding 0.65-2.0 parts by weight of TG enzyme to 75-150 parts by weight of a marinating soup before die-filling and molding, reacting at 35-65DEG C for 15-45min, carrying out water bath sterilization on a product obtained after molding at 65-90DEG C for 20-90min, and cooling the sterilized product in 0-10DEG C cold water for 30-60min. The total quantity of bacteria in the salted pork in jelly when the salted pork in jelly is stored for 30d reduces by two orders of magnitude; and the method has the advantages of increase of the elasticity and the chewiness of the salted pork in jelly, improvement of the slicing property of the salted pork in jelly, no influences on the flavor of the salted pork in jelly, and reduction of the saline taste.

The invention relates to the field of beverages, and particularly discloses a bottled nutritional soda solid beverage and a processing technology thereof. The bottled nutritional soda solid beverage comprises the following components in parts by weight: 65-75 parts of a sweetening agent, 17-25 parts of acidulant particles, 10-25 parts of composite bicarbonate, 2.5-3.5 parts of a composite nutrition enhancer and 5-20 parts of edible powder essence. The preparation method of the bottled nutritional soda solid beverage comprises the following steps: uniformly mixing the acidulant particles, the sweetening agent, the composite bicarbonate, the composite nutrition enhancer, the edible powder essence and the acidulant particles to prepare a solid beverage, filling the solid beverage into a beverage bottle, filling inert gas into the beverage bottle, and finally packaging the beverage bottle. The compound bicarbonate is used for replacing pure baking soda as a carbon dioxide supply source, so that the mouth feel and the taste can be balanced. The hydroxypropyl methyl cellulose solution forms a coating with a proper thickness outside the anhydrous citric acid, so that bubbles can last for a long time.

The invention provides a large-particle beef sauce. The large-particle beef sauce is prepared from the following raw materials in parts by mass: 4500 to 5500 parts of beef, 1700 to 3300 parts of edible oil, 1350 to 1650 parts of sauce, 1800 to 2200 parts of chili, 450 to 550 parts of garlic, 225 to 275 parts of ginger, 225 to 275 parts of onion, 45 to 55 parts of white sugar and 45 to 55 parts of Baijiu. The method comprises the following steps: pretreating beef to remove blood stains; carrying out high and low pressure alternate marinating on the pretreated beef, the marinating temperature is 2-5 DEG C, and the marinating pressure is controlled to be 0.7-1.3 atm; chopping the ginger, the garlic, the onion and the chili; performing dicing treatment on the marinated beef; heating the edible oil to 140-150 DEG C, pouring the ginger, the garlic and the onion, decocting with a medium fire until the mixture is dehydrated into golden yellow, pouring the chili and the white sugar, decocting together, after the edible oil is decocted to be dark red, adjusting with a small fire, pouring the sauce and the Baijiu, decocting with a small fire for 20-30 minutes, then pouring the marinated beef, and continuously decocting for 20-30 minutes until the mixture is cooked; and cooling and drying the prepared beef sauce, filling, sealing and storing. Preservatives, essence and food additives are not added, so that the taste of the large-particle beef sauce is improved, and the quality of the beef sauce is improved.

The invention relates to the technical field of functional microorganism screening and food biology, and particularly provides novel delicate flavor oligopeptide as well as a preparation method and application thereof. The umami oligopeptide is separated and extracted from fermentation liquor of tetrastreptococcus halophilus, has strong umami and strong taste extension feeling, has an umami enhancing effect, and can be widely applied to the fields of foods and seasonings.