92results about How to "Reduce the sterilization temperature" patented technology

The invention relates to a new can processing method which is applicable to a berry raw material and a berry can processed through the method, and the can processing method is characterized in that the tissue improvement method in line with the characteristics of berry is adopted, a calcium preparation and the sugar impregnation are combined for treatment so as to increase the strength of the skin part and pulp part of the berry, and the complete and due taste of fruit granules can be maintained during the follow-up heat treatment process; a formula with special flavor and nutritional attributes is utilized for the preparation of canned soup, thereby greatly improving the health-care and beautifying effects of the product; according to the actual nutritional requirement of the berry raw material, a safe thermal sterilization way is adopted, the thermal degasification temperature and sterilization temperature in the traditional process are reduced by about 10 DEG C, the nutritional value and sensory quality of the product are better protected, the natural taste of the berry raw material is maintained, energy is saved, and the can processing method can be maturely applied to berry can products and is applicable to actual situations of the majority of can food production enterprises.

The invention relates to a method for producing tetracycline by fermentation of streptomyces aureus. The method comprises the following steps: slant spore culture, seed culture and fermentation culture of the streptomyces aureus, and is characterized in that dextrin, sucrose, corn pulp, hydrolyzed soybean meal and other medium-effect carbon-nitrogen sources are adopted to replace original late-effect carbon-nitrogen sources; by reducing the contents of starch and bean flour in an original fermentation culture medium and combining with a formula of a mixture in the fermentation process and adjustment of a replenishing method and placing part of the nitrogen sources in the fermentation culture medium into material replenishment in the fermentation process, the concentration of the culture medium in the fermentation process is effectively controlled, the oxygen dissolution condition in the early stage of fermentation is improved, the final residue of the culture medium of fermentation is controlled by material replenishment, the material consumption is reduced, and the emission of solid wastes is reduced; the metabolism velocity in exponential growth phase in the fermentation process of the tetracycline is effectively controlled, the abnormal situations that a fermentation solution turns red and becomes sour and the like in the fermentation process are reduced, and the fermentation level is improved.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

The invention discloses a water-boiled peanut and a preparation method thereof. The preparation method comprises the following steps: (1) soaking the selected high-quality peanuts in water containing a bio-antiseptic and flavors to carry out a soaking treatment; (2) carrying out a stewing treatment for the soaked peanuts; (3) soaking the stewed peanuts in water containing a bio-antiseptic to carry out an antiseptic treatment; (4) fishing out the peanuts which have been subjected to the antiseptic treatment, drying, vacuum packaging, and then carrying out a sterilization treatment. The water-boiled peanut provided by the invention has the advantages of various flavors, good taste, high nutrition value, long shelf life, uneasiness in microorganism contamination, health and environment-friendliness. MMoreover, the preparation method provided by the invention has the advantage of low energy consumption, is benefit to save resources, and saves the cost.

The invention belongs to the field of aquatic product processing technology, and specifically relates to an instant double-pepper fish head with a freshwater fish head, capsicum frutescens and red pickled peppers as base materials, and a production method thereof. The freshwater fish head (aristichthys nobilis or silver carp), capsicum frutescens, the red pickled peppers, vegetable oil and the like are used as the base materials and are matched with spices, white sugar, table salt, a flavor agent and other auxiliary materials, and the instant double-pepper fish head (normal-temperature circulating sale type) is prepared through the processes of pretreatment, low-temperature low-salt pickling and deodorization, low-temperature air drying and design finalizing, medium-temperature slight deep-frying, double-pepper sauce seasoning, bagging (placing in pallets) and vacuum sealing, high-temperature short-time sterilization, back-pressure water-spraying cooling and the like. The instant double-pepper fish head maintains the texture and the flavor of a traditional chopped pepper fish head, has the shelf life of more than 180 days at room temperature, has fresh, sweet, sour and spicy compound taste, is fresh, tender, tasty and refreshing, and has the characteristics of being rich in nutrition, and convenient to carry and eat.

The invention relates to a culturing medium and fermentation method for producing erythrocin through fermentation of streptomyces erythreus. A primary seed medium, a secondary seed medium and a fermentation medium for producing erythrocin through fermentation of streptomyces erythreus all contains sucrose and a corn steep liquor. According to the invention, the corn steep liquor, urea, sucrose, and other intermediate-acting carbon sources and nitrogen sources are adopted to substitute original slow-acting carbon sources and nitrogen sources; moreover, the corn steep liquor, urea, and sucrose are soluble in water, so that the viscosity of the fermentation liquor is lowered, the dissolved oxygen is increased, the utilization speed is increased, especially during the later period of fermentation, the solid residue at the end of the fermentation is reduced, the bacteria dregs and the BOD content and the COD contend in the waste water are all greatly reduced, energy-reserving and consumption-lowering are both realized, and the good effects of treatment from the source and clean production are achieved.

The invention relates to a supercritical CO2 sterilization method for liquid foods, which belongs to the food preservation method. By adopting CO2 in the supercritical state, and in the condition of pressure of 10-50 MPa and the temperature of 32-45 DEG C, liquid food is processed for 45 min-150 min, the purpose of commercial asepsis can be achieved, and simultaneously, continuous production can be realized by being matched with aseptic canning technology. The technology can be applied in the sterilization of fruit and vegetable juice, drink, milk or other liquid foods, and is a novel non-thermal sterilization technology. The sterilization technology is simple, the sterilization condition is easy to control, the sterilization temperature is low, the influence on the quality of foods is small, and the color, the smell and the taste, the shape and the structure of the foods can be maintained. No residual and pollution can be generated during the sterilization process, the energy consumption is low, CO2 is cheap and can be reused, and the operating cost is low.

The invention relates to health preserving cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving cereal milk comprises the following raw materials by weight percent: 2-3% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 0.5-10% of wheat germ powder, 0.1-0.3% of stabilizing agent, 0.1-1% of lucid ganoderma extract, 0.5-3% of longan concentrated juice, 0.5-1% of Chinese yam polysaccharides, 0.05-0.5% of oat powder, 1-3% of buckwheat enzymatic hydrolysate, 0.05-0.2% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam and the like with lucid ganoderma called fairy grass according to the principle of the traditional science of health preserving of traditional Chinese medicine, then carrying out reasonable compatibility on the mixture and milk and adding cereals to make up for the deficiency of nutritional ingredients of milk. The health preserving cereal milk is nutritionally balanced and has good color, aroma and taste and certain health care and preserving effects.

The invention relates to a processing technique for sausage. The processing technique comprises the processes of selecting materials, treating raw materials, stripping and slicing, pickling, stirring, filling sausage, airing and dewatering and packaging. The pickling process comprises the following steps: adopting a vacuum low-nitrate pickling technique for pickling, placing the treated sausage raw materials into a vacuum pickling machine, and then adding a pickling mixed solution composed of nitrite, lactic acid bacteria and salt into the vacuum pickling machine and soaking the sausage raw materials into the pickling mixed solution. The stirring process comprises the following steps: adopting a vacuum nitrosamine control technique for stirring, namely, adding stirring additive into pickled meat paste, putting into a vacuum stirring machine for stirring, uniformly mixing the meat paste, and then adding 0.3-2wt% of nitrite reductase complex enzyme preparation into the mixed meat paste and uniformly stirring. The invention has the advantages that the processing technique for sausage can reduce the addition of the nitrite and can effectively reduce the nitrite residue in the sausage.

The invention provides a fruit rice dumpling and a preparation method thereof. The preparation method of the fruit rice dumpling comprises the following steps: steaming glutinous rice together with an acid liquid until cooked, coating fruit grains with curdlan gum, wrapping cooked glutinous rice and fruit grains with bamboo leaves, and sterilizing the rice dumpling product. The invention also provides the fruit rice dumpling which comprises 50 to 60 parts of cooked glutinous rice, 0.8 to 1.2 parts of coated fruit grains and 0.1 to 0.3 parts of glutinous rice flour. According to the fruit ricedumpling and the preparation method thereof provided by the invention, the color of fruit grains is not changed after the fruit rice dumpling is sterilized, and the fruit grains are full and the fruit juices do not flow out when the fruit rice dumpling is stored at room temperature.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention belongs to the field of food processing, and relates to freshwater fish leisure fish tofu and a preparation method thereof. The freshwater fish leisure fish tofu includes the following components by weight: 1-5 parts of de-fishy freshwater fish surimi, 0.5-1.5 parts of soy isolate protein, 4-6 parts of ice water, 0.4-0.6 part of starch, 0.3-0.5 part of egg white, 0.32-0.38 part of vegetable oil, 0.11-0.15 part of white granulated sugar, and 0.08-0.12 part of table salt; the ice water temperature is 1-5 DEG C. The sterilization temperature can be reduced from the traditional of 121 DEG C for 20 minutes to 114 DED C for 18-25 minutes by adding the two preservatives nisin and potassium sorbate and curdlan, the product can achieve the requirements of commercial sterility throughhigh-temperature sterilization, and the purpose of maintaining special flavor and taste of the product can also be reached.

An antistaling method for fresh beef includes such steps as low-temp. discharging acid, cutting, spraying water-preserving agent and natural antioxidizing agent on the surface, vacuum packaging, low-power microwave sterilizing and storing it at 0-4 deg.C. Its advantages are long storage time (more than 3 months) and high antistaling effect.

The invention discloses a method for processing pickle type livestock and poultry liver food. The method comprises the following steps of: pretreatment of livestock and poultry liver, precooking and deodorization of the livestock and poultry liver, preparation of livestock and poultry liver soaking fermentation solution, soaking fermentation of the livestock and poultry liver, preparation of livestock and poultry liver food sauce, preparation of black salted turnip ingredients, canning and thermal sterilization. The livestock and poultry liver food prepared by the method has good mouthfeel, has no smell, is convenient to preserve and has long quality guarantee period.

The invention discloses a preparation method of sauce-flavored chicken wings. The preparation method comprises the following steps: 1, pickling chicken wings; 2, drying under a reduced pressure, namely, after cleaning the pickled chicken wings, arranging the chicken wings on a tray in a single layer, feeding in a vacuum drying box, adjusting the temperature of the vacuum drying box to be 25-30 DEG C and the pressure to be 0.4-0.7 MPa, and introducing circulating air to act on the chicken wings for 2-3 hours at an air speed of 3-5km / s until the chicken wings are dry and hard; 3, frying and baking; 4, preparing a seasoning; 5, vacuum-bagging; and 6, sterilizing and storing. Because processes such as drying under the reduced pressure and sterilizing at a low temperature are adopted, the prepared chicken wings are chewy in taste without being tender; the original flavor and nutritional substances are remained; meanwhile, the seasoning is prepared from Laba beans with a special flavor and sweet sauce made of fermented flour, so that the prepared chicken wings are good in taste and also have the special sauce flavor.

The invention relates to a method for preparing neutral oat concentrate by activation of spores and stabilization of proteins, and belongs to the technical field of processing food drinks. The method comprises the following steps of: performing first-class homogenization of the neutral oat concentrate to be sterilized, raising the temperature to between 60 and 85 DEG C, keeping the temperature for 0.5 to 1.5 hours to activate the spores; and performing second-class homogenization of the neutral oat concentrate to be sterilized, and performing ultrahigh temperature instant sterilization to obtain the neutral oat concentrate. In the method, a spore activation technology is adopted to improve the activation rate of the spores, so the sterilization temperature and the sterilization strength are both lowered; by the activation treatment of the spores, the sterilization temperature for realizing the commercial sterilization of products is reduced from between 142 and 148 DEG C 16S to between 132 and 136 DEG C 16S, so that the nutrient loss of the neutral oat concentrate is reduced, the taste of the product is improved, and the production energy consumption of the product is greatly lowered.

The invention belongs to the technical field of material sterilization. The invention relates to a dry-heat low-pressure continuous sterilization method. A sterilization inner cavity is heated througha heating device; the sterilization inner cavity is vacuumized through a vacuum device; the temperature of the sterilization inner cavity is adjusted and set during sterilization; materials are fed from one end of the tubular sterilization inner cavity, the material is conveyed from a feeding port to a discharging port through a conveying packing auger. In the sterilization process, the maintaining time of the vacuum degree and the pressure is controlled according to the number of microorganisms and the water content of materials, in the material conveying process, sterilization is conductedat the temperature lower than 100 DEG C under the positive-pressure and negative-pressure combined action, and the sterilization time is adjusted by adjusting the staying time of the materials in thesterilization inner cavity by adjusting the rotating speed of the conveying auger. A traditional dry heat sterilization mode is combined with preset positive and negative pressure, a physical sterilization process without any sterilizing agent works under a relatively low temperature condition, the medicine property of the materials is kept, and continuous sterilization is realized.

The invention discloses a pawpaw pineapple can and a preparation method thereof. The pawpaw pineapple can comprises the following components in parts by weight: 80-120 parts of pawpaw, 60-100 parts of pineapple, 30-50 parts of longan pulp, 10-30 parts of foreign wine and 100-200 parts of soup. The processing method comprises the following steps: 1) pretreating the raw materials: after dicing pawpaw and pineapple, mixing with longan pulp, and quickly boiling in hot water; 2) preparing the soup sticks: preparing the soup sticks by xylitol, honey, malic acid and water, and adjusting the pH value to 3.6-4.2; 3) softening the raw materials: adding the soup sticks into the pre-treated raw materials, and sucking in a vacuum tank to soften; and 4) filling, sealing and sterilizing to obtain the pawpaw pineapple can. The pawpaw pineapple can is fruity and rich, moderately sour and sweet, harmonious and gentle in taste and abundant in nutrition, and has the functions of regulating middle energizer and qi, engendering liquid and moistening dryness, relieving summer-heat and quenching thirst, helping digestion and stopping diarrhea, tonifying heart and spleen, nourishing blood for tranquillization, moistening skins and beautifying and the like.

The invention discloses a lily tremella granular beverage and a preparation method thereof. The lily tremella granular beverage is prepared from drinking purified water, a sweetener, concentrated pear juice, white fungus, lily, agar, citric acid and edible essence. The preparation process steps of the lily tremella granule beverage mainly include material preparation, pretreatment, softening, blending and posttreatment. The lily tremella granule beverage obtained in the present invention has the effects of nourishing yin and nourishing the lungs, moistening the intestines and laxative, and is especially suitable for drinking by people with yin deficiency and constipation; the preparation method of the lily tremella granule beverage provided by the present invention is simple to operate and requires less equipment , low cost and suitable for industrialized mass production.

The invention discloses a continuous flow magnetic induction electric field low-temperature sterilization device and method, and belongs to the field of light industry. Sterilization treatment equipment in the continuous flow magnetic induction electric field low-temperature sterilization device comprises a magnetic core, a magnet exciting coil, a magnetic coupling tube, storage tubes and treatment chambers; the magnet exciting coil and the magnetic coupling tube are both wound on two sides of the magnetic core, and the magnet exciting coil is connected with a power supply; the sterilization treatment equipment is provided with two storage tubes and two treatment chambers, wherein the two storage tubes communicate through the magnetic coupling tube; and the two storage tubes correspondingly communicate with the two treatment chambers. The sterilization temperature of the device is within the range of 60-65 DEG C, and the sterilization temperature is low; the sterilization time is shorter than 1 min, and the sterilization time is short; a metal electrode is not needed, so that electrochemical pollution is avoided; moreover, as the sterilization temperature is low and the sterilization time is short, the taste of the food materials can be better preserved when the food materials are treated; and green, low-temperature and rapid sterilization of liquid foods, seasonings, traditional Chinese medicines and cosmetics can be realized.

The invention discloses a Nelumbo nucifera Gaertn. product and its preparation method. The Nelumbo nucifera Gaertn. product is prepared from the following raw materials (by weight): 100 kg of Nelumbo nucifera Gaertn., 0.5-1 kg of additives and 17-20 parts of seasoning. The additives comprise the following ingredients (by weight): 0.1-0.2 kg of citric acid, 0.3-0.5 kg of acetic acid, 0.05-0.1 kg of sodium benzoate and 0.01-0.02 kg of flavor nucleotides disodium. The seasoning comprises the following ingredients (by weight): 2-5 kg of salt, 3-6 kg of monosodium glutamate, 5-10 kg of white vinegar and 2-5 kg of white sugar. The invention has beneficial effects as follows: storage time of the Nelumbo nucifera Gaertn. product is long, and the product can maintain good taste, color and brittleness for over 12 months; the Nelumbo nucifera Gaertn. product can reach each index of food requirements; browning of the product will not happen; and the product contains no substances harmful to human body. The Nelumbo nucifera Gaertn. product contains rich nutrients, especially has high content of vitamin C and is beneficial to body health. Besides, content of protein in each 100 g of Nelumbo nucifera Gaertn. can reach 1.3 g and above.

A non-thermal processing method of instant bird's nest comprises the steps of soaking, to be specific, soaking bird's nest in a vessel filled with purified water for 2-8 hours; separating, to be specific, separating the soaked bird's nest from the purified water; picking out feather, to be specific, picking feather out of the soaked bird's nest to obtain clean bird's nest; filling, to be specific,weighing a certain amount of the clean bird's nest, and loading into an EVOH (ethylene vinyl alcohol) bottle; adding auxiliary materials, to be specific, adding auxiliary materials into the EVOH bottle; sealing, to be specific, allowing a carbon dioxide generator to remove oxygen at an opening of the EVOH bottle, and rapidly sealing the opening to obtain semi-finished bird's nest; sterilizing, tobe specific, raising the temperature of a sterilization pot to 70-80 DEG C, and boiling the semifinished bird's nest in the sterilization pot for 15-45 min; allowing reaction to occur, to be specific, soaking the boiled semifinished bird's nest in a pressure transmission medium in a reactor of a high static pressure device, raising the pressure to 300-600 MP, and holding the pressure for 3-30 minto obtain instant bird's nest. Absorption by the human body is facilitated, and the processing is convenient.

The invention discloses a grape, pineapple and blueberry composite fruit juice beverage and a preparation method thereof. The composite fruit juice beverage is prepared from the following raw materials in percentage by mass of 25-35% of raw grape juice, 5-10% of raw blueberry fruit juice, 10-20% of raw pineapple juice, 6-15% of cane sugar, 0.15-0.25% of sodium carboxymethyl cellulose, 0.02-0.05% of xanthan gum, 0.006-0.015% of gellan gum and the balance of pure water. The production technology is simple, the industrialization degree is high, the added values of products are high, the preparedgrape, pineapple and blueberry composite fruit juice beverage is bright in color, fine and smooth in mouth feel, balanced in nutrients, rich in phenol substances of anthocyanin, resveratrol, phenolicacid and the like, and has the functions of protecting the heart and blood vessels and promoting health of human bodies. Ultrasound is combined with enzymolysis, so that dissolving out of polyphenol substances in grape skin and seeds can be promoted, and besides, a certain clarifying effect on the grape juice can be achieved, and the stability of the grape juice is improved.

The invention relates to a fermented tea automatic processing method, in particular to a eurotium cristatum tea processing method. The processing steps include: spraying to loose tea, moisture regain, microwave sterilization, inoculation, fungus-growing, and drying. The process provided by the invention realizes automatic fermentation of eurotium cristatum tea, has simple and automatic procedure, and solves the problem that the tea prepared by high pressure steam sterilization has moisture flavor. Also, the air introduced in the fermentation process is subjected to filtering treatment, the sundry bacteria contamination problem is effectively solved, the temperature is controlled at a temperature suitable for eurotium cristatum growth, thus being in favor of rapid growth of eurotium cristatum and effectively shortening the production cycle. Through fermentation for 3-5 days, eurotium cristatum tea covered with eurotium cristatum can be obtained.

The invention belongs to the technical field of food processing, and aims at solving the problems of adverse effect on the fresh mouthfeel of beer, much loss of nutritional ingredients and great energy consumption in the prior art. The beer ultrahigh-pressure jet flow cold sterilization method processes beer with ultrahigh-pressure jet flow equipment with a pressure parameter of 100-200MPa and then performs sterile filling. The method provided by the invention can realize thorough beer sterilization, obviously prolongs the quality guarantee period of beer, expands the marketing radius, improves the appearance and mouthfeel, and brings little damage of the nutritional ingredients in beer; and moreover, the equipment volume is small, the investment is small, the energy consumption is low, the pollution is avoided, and continuous production can be realized.

The invention relates to a fermentation method for erythromycin. According to the method, a mixture containing glucose is used as a feed supplement carbon source, and adjustment of fermentation yeast basis and supplement technological adjustment of the carbon source are further matched. According to the novel erythromycin fermentation technology, the erythromycin fermentation yeast basis formula used in the glucose supplement technology and the control condition of the carbon source are given in the fermentation process. The fermentation metabolism process is changed by adjusting the fermentation yeast basis formula and the carbon source supplement type, and therefore the purposes of saving raw material cost of the carbon source, improving the fermentation level, weakening extraction difficulty, saving energy and reducing consumption are achieved.

The invention discloses selenium-enriched modified milk powder containing probiotics and a preparation method of the selenium-enriched modified milk powder. The selenium-enriched modified milk powdercontaining the probiotics comprises the following components in percentage by weight of 50%-75% of a milk source, 15%-25% of a milk protein raw material, 5%-10% of fructo-oligosaccharide, 4-8% of galactooligosaccharide, 0.2%-0.5% of chitosan oligosaccharide, 0.2%-0.4% of oyster peptide powder, 0.000018%-0.00003% of L-selenium methylselenocysteine and 0.2%-0.4% of bifidobacterium, wherein the sum of the weight percentages of the components is 100%. The selenium-enriched modified milk powder containing the probiotics is rich and comprehensive in nutrition, good in absorbability and beneficial tointestinal health.

The invention discloses a sterilization method and sterilization device for canned tangerines. The sterilization method comprises the following steps: (1) tangerine pretreatment; (2) performing surface sterilization by adopting a barometric pressure low-temperature plasma sterilization method; (3) removing the peel and membrane segments of the tangerines by using an enzymatic method; (4) rinsing and then sterilizing tangerine segments by using the barometric pressure low-temperature plasma sterilization method; (5) weighing, canning and heating sweet water, and carrying out vacuum can sealing;(6) performing ultrasonic low-temperature continuous sterilization on the canned tangerines, and cooling. The sterilization device comprises a sterilization tank, a sterilization medium and an ultrasonic wave component for emitting ultrasonic wave to sterilize, the sterilization medium is arranged in the sterilization tank, the sterilization tank is provided with a transferring track used for transferring cans, and a side wall of the sterilization tank is provided with a heating element for heating the sterilization medium. The sterilization method and the sterilization device have the advantages that the tangerine sterilization process is safe, low-temperature, efficient and continuous, the nutritional ingredients can be effectively retained, and the product quality is stable.

The invention discloses a production technology for producing pulullan by fermenting aureobasidium pullulans. The production technology comprises the following steps: culturing seeds; preparing a seedculture medium; preparing a potato dextrose agar culture medium, a first-grade seed culture medium, a second-grade seed culture medium and a third-grade seed culture medium respectively; carrying outactivated culture on the seeds; inoculating an aureobasidium pullulans strain slant single bacterial colony to a first-grade seed shake flask and carrying out shake flask activation; inoculating an activated seed culture solution into a new second-grade seed culture shake flask according to the volume percent concentration of 1 percent to 20 percent and carrying out amplified culture; then inoculating the seed culture solution subjected to the amplified culture into a third-grade seed shake flask according to the volume percent concentration of 1 percent to 20 percent and culturing to obtaina seed culture solution to be fermented; inoculating the seed culture solution to be fermented into a fermentation tank filled with a fermentation culture medium and carrying out fermentation cultureto obtain the pulullan. The production technology disclosed by the invention has the advantages that the source of the raw materials is wide and the production cost is reduced, and has the effects ofeconomical efficiency, high efficiency and energy saving.

The invention discloses preparation methods of salty instant flavored shredded squid and sweet instant flavored shredded squid. The instant flavored shredded squid is prepared from tentacles of squid and chicken breast as raw materials through processes including chopping, seasoning, salting or not, forming, drying, shredding, packaging, sterilizing and the like. The methods have the characteristics that the production technology is simple, the production cycle is short and industrial production is easy; the prepared products are outstanding in flavor, attractive in color, good in meat texture and good in chewiness, and the salty instant flavored shredded squid is high-protein and low-fat healthy snack food and is particularly suitable for crowds such as body builders, obese people, patients with diabetes mellitus and coronary heart disease and the like to eat.