37results about How to "Reduce the sterilizing strength" patented technology

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention discloses a natural fruit and vegetable enzyme product, and belongs to the technical field of fermentation. The natural fruit and vegetable enzyme product is prepared through a method comprising the steps that a lactobacillus agent with the mass being 0.2-1% that of fruit and vegetable raw materials and sugar with the mass being 0.3-1% that of fruit and vegetable raw materials are added into fruit and vegetable raw material pulp for fermentation for 6-10 h at the temperature of 20-25 DEG C, when the pH value is 4.7-5.3, lactobacillus plantarum CGMCC NO.11763 with the mass being 0.3-1% that of the fruit and vegetable raw materials and sugar with the mass being 0.1-0.5% that of the fruit and vegetable raw materials are added for fermentation for 20-40 h at the temperature of 25-30 DEG C, fermentation is finished when the pH value is 3.4-4.0, and sterilization or packaging storage and marketing are performed after filling is performed. The obtained natural fruit and vegetable enzyme product is sour, sweet, pure, good in taste and nutrition and high in functionality. The preparation method of the fruits and vegetables fermented through lactobacillus has the advantages that the fermentation method is adopted for processing, vitamins, dietary fiber and other nutritional ingredients in the fruit and vegetable raw materials are completely reserved, the sterilization strength is lowered, the food shelf life is prolonged, and rotting is avoided.

The invention relates to a mycelium control and quality guaranteeing method for reducing the heat sterilization intensity for conditioning fowl or fish product, belonging to the technical field of cooked meat product sterilization. The method mainly comprises the process: after being unfrozen, cut and washed, raw material is cooked according to the formulation; after being cooked for a certain period of time, nisin and other auxiliary materials are added into the raw material; after reaching a certain ripening degree, the mixture is cooled and packaged by vacuum; and the product is quick-frozen at ultralow temperature and then treated by flexible heat sterilization. The method has the advantages the fowl or fish product with high quality and long quality guarantee period can be obtained by the operation; (1) by compounding the nisin and potassium sorbate, antibacterial spectrum can be expanded; and (2) by combining freezing sterilization and the flexible heat sterilization, good sterilization effect can be achieved by large temperature difference change within a short time. Therefore, the method reduces the damage for the nutritional ingredients of the fowl or the fish under pure high temperature sterilization, ensures the quality of the products and finally the mycelium control and quality guaranteeing cooked meat product on the premise of guaranteeing the shelf life of the product.

The invention discloses a safe fruity chili sauce having health care function and a preparation method thereof; the fruity chili sauce is prepared by processing a chili sauce added with ingredients including apples, pears, raisin, medlar, red date, tomatoes, and the like, and accessories including salt, white vinegar, sweet soybean paste, monosodium glutamate, garlic, sugar, and the like. The formula of the fruity chili sauce is as follows: 3Kg to 5Kg of chili is taken as the standard; according to weight mixture ratio, the formula of the fruity chili sauce consists of 100g to 500g of apples, 100g to 500g of pears, 10g to 100g of raisin, 10g to 100g of medlar, 50g to 200g of red date, 100g to 500g of garlic, 400g to 600g of white vinegar, 30g to 50g of monosodium glutamate, 60g to 120g of sweet soybean paste, 100g to 500g of tomatoes, 200g to 400g of salt and 250g to 500g of white sugar. The fruity chili sauce is directly broken after color protection, is added with various ingredients and accessories without an enzyme preparation and goes through boiling, thus shortening processing time, reducing processing cost and retaining mineral matters, vitamins and dietary fibers. The fruity chili sauce has the advantages of rich nutrition, health care and maintenance, and the like, and is easily accepted by people of all kinds.

The invention belongs to the technical field of food processing and in particular relates to a technique for producing fermented spareribs by using a compound leavening agent. The technique comprises the following steps of: pretreatment of raw materials, pickling, predrying, frying, fermenting, baking, packaging, sterilizing and the like, wherein the compound leavening agent which takes microorganisms, such as lactobacillus plantarum, lactobacillus rhamnosus, Pediococcus pentosaceus and saccharomyces cerevisiae as strains is used for fermentation. The purpose of endowing spareribs with a basic fermentation flavor by using microbial fermentation is achieved; the nutritional value of the sparerib product is improved by fermentation; and the sparerib product do not need to be subjected to high-temperature and high-pressure sterilization by reducing the pH value of the sparerib product and combining the frying and baking processes, so that original taste and flavor of the sparerib product are ensured. The fermented sparerib product has the advantages of mellow flavor, high nutritional value, good safety, easiness in preservation, probiotic effect and the like; and due to development of the fermented spareribs, food which is unique in flavor, rich in nutritions and convenient to eat is provided for the society.

The invention provides an ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes, which belongs to the vegetable product treatment technical field. The method comprises the following steps: cleaning (hulling) vegetable raw materials, blanching and killing enzyme, frying according to the formula, then adding a bacteriostatic agent nano zinc oxide, vacuum packaging, carrying out ultraviolet irradiation and sterilization, finally storing at room temperature. Nano zinc is capable of inhibiting the growth of microbe, the frying process enables the effect of passivating enzyme and killing microbe; ultraviolet irradiation and sterilization enable further catalysis to increase the bacteriostasis performance of nano zinc, and perform synergism and ensure the long shelf-life of product. The ultraviolet and nano zinc combined cold sterilizing method used by the invention is capable of overcoming the inhomogeneity of ultraviolet sterilization, solving the disadvantage of poor bactericidal activity when nano zinc is individually acted under the safe dosage, eliminating the defect of loss of nutrients and local flavor caused by traditional high temperature sterilization, and ensuring the long shelf-life of products. The combined sterilizing method has the characteristics of simple process, easy operation, saved energy and the like.

The invention relates to a method for preparing low-sugar primary-color chestnut paste through a non-sulfur color protection technology. The method comprises the following steps that firstly, chestnuts are subjected to blanching treatment after being screened, shells are stripped, and skin is removed; then, the chestnuts are soaked in color protection liquid which contains 0.05 wt% of citric acid, 0.75 wt% of ascorbic acid, 0.17 wt% of L-cysteine and 1.00-3.00 wt% of sodium chloride, and the pH value of the color protection liquid is 3.8; the chestnuts are taken out, chopped, rinsed and drained off, and chestnut fragments are obtained; the chestnut fragments and pulping color protection liquid which contains 0.65 wt% of ascorbic acid, 0.05 wt% of L-cysteine and 1.5-2.3 wt% of sodium chloride are mixed to be uniform and prepared into thick chestnut pulp, auxiliary materials are added into the thick chestnut pulp for vacuum boiling, and lastly the low-sugar primary-color chestnut paste is obtained after cooling and packaging. According to the method, a two-step whole-process color protection process including soaking color protection and pulping color protection is adopted, color fixatives used are all non-sulfur ingredients harmless to the human body, safety and reliability are achieved, and pollution to the environment is small. According to the formula, the sucrose content is lowered, the functional sweetening agent xylitol is added, decayed teeth can be effectively prevented, and the chestnut paste can be used as a raw material of low-fat low-sugar snack food for old people and children.

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

The invention provides a gentle type decontamination processing method for a meat product. The gentle type decontamination processing method comprises the following flow: checking and accepting raw materials; putting into a storage and refrigerating and storing; delivering and checking; refrigerating and thawing; washing and disinfecting; refrigerating and pickling; blanching, disinfecting and baking or marinating; cooling at low temperature; metering and dividing; packaging in vacuum; sterilizing; cooling by cold flow water; airing outer water; and checking and storing. According to the gentle type decontamination processing method for the meat product, a series of decontamination measures are added in a raw material meat processing process; the bacteria carrying amount of the meat product packaged in vacuum is reduced and the sterilization strength in a terminal high-temperature sterilization process is reduced; the color, the aroma, the taste and the shape, and the nutritional ingredients of the meat product are kept unchanged to the greatest extent. Correspondingly, the gentle type decontamination processing method for the meat product provided by the invention is also applicable to processing vegetables with long shelf lives.

The invention discloses a preparation method of a can containing Urechis unicinctus with tomato juice. The method mainly solves the problems of eating inconvenience and short storage life, because only fresh Urechis unicinctus can be eaten and Urechis unicinctus powder is agglomerate easily. Soft hair parts, internal organs and blood of fresh Urechis unicinctus are removed, after cleaning, water is drained, Urechis unicinctus is cut into segments, and after salting, blanching and dehydrating, Urechis unicinctus segments are prepared; plant oil, chopped green onion, catsup, granulated sugar, salt, chilli oil, yellow rice wine, edible vinegar and water are used for preparing a tomato juice ingredient; Urechis unicinctus segments and the tomato juice ingredient are packed into cans, nisin is added, after exhausting, vacuum closing, washing of cans, cold sterilization with electron beam radiation, and cooling, the can product containing Urechis unicinctus with tomato juice is prepared. The preparation method has the advantages of reasonable process, scientific steps, and feasible operation; and the can containing Urechis unicinctus with tomato juice has the advantages of abundant nutrition, elastic and tender mouthfeel, delicious taste, eating convenience, and long storage life.

The invention relates to normal-temperature yoghurt and a preparation method thereof, in particular to normal-temperature yoghurt and a method for producing the normal-temperature yoghurt by an ohmic sterilization process. The normal-temperature yoghourt containing large fruit particles is prepared mainly by adjusting the treatment and sterilization process of the fruit particles (including adjusting the pretreatment step of the fruit particles and replacing a traditional fruit particle sterilization method with an ohmic sterilization method), and the preparation method effectively solves the problem of damage of the large fruit particles in the product. The stability of a product system is ensured, and fruit grains are complete and full. The yoghurt also has the advantages of rich nutrition, excellent flavor and taste, good stability and capability of being stored at normal temperature.

The invention provides a processing method capable of applying antimicrobial polypeptide and spices to poultry products in vacuum package; and the processing method takes fresh and alive poultry as raw material, and the poultry product can be prepared by the steps of slaughtering, cutting, cleaning, precooking, marinating, vacuum packaging, sterilizing and cooling. The processing method is characterized in that the marinating liquid containing the spices and seasonings is adopted during marinating; before the marinated product leaves a pot, mixed material formed by lysozyme, protamine, lactic acid streptococci and corn antioxidant peptide is added to the marinating liquid; and then, the product is cooled and packaged in a vacuum way. Based on the traditional poultry processing technology, the processing method comprehensively utilizes the modern sterilization technology with low sterilization intensity, the antioxidation technology and the flavor control technology, so that the traditional characteristic flavor of the poultry product with vacuum package can be maintained, and the poultry product in vacuum package is more nutrient and healthy; and the whole processing process is in accordance with the requirements on the food quality and safety, and industrial production is easily realized.

The invention relates to a method for producing yoghourt through an ohmic sterilization process, in particular to a method for producing normal-temperature yoghourt through the ohmic sterilization process. The method provided by the invention solves the problems of high sterilization strength, long heating time, poor stability, high stabilizer addition amount and the like caused by a traditional sterilization mode after fermentation. Specifically, the yogurt production process is improved, and the ohmic sterilization process is adopted to replace a traditional tubular or plate type sterilization machine heat exchange sterilization process, so that the heat treatment strength and the heating time are reduced on the premise of ensuring food safety, the stability of a product system is ensured to the greatest extent, meanwhile, the mechanical loss caused by a traditional sterilization mode is reduced, the damage of a sterilization process to a yoghourt tissue structure system is reduced, and the taste and the nutritional quality of the product are ensured.

The invention discloses a processing method of instant abalones, and belongs to the technical field of foods. According to the method, the abalones are better tasty through pre-cooking and pickling, and then seasoning oil containing a biological bacteriostatic agent is rapidly infiltrated through pulse impregnation, so that an abalone product has rich fragrance, the biological bacteriostatic agentin the seasoning oil can effectively inhibit germination of heat-resistant spores, the heat sterilization intensity is greatly reduced on the basis of realizing normal-temperature storage of the instant abalones, the damage of heat sterilization to the texture and flavor of the abalones is remarkably reduced, and better texture, flavor and color are kept under the condition of higher moisture content (the moisture content is more than 65%).

The invention relates to a method for producing a dairy product containing fruit grains by adopting an ohmic sterilization process. According to the present invention, a fruit particle sterilization process method is mainly adjusted, such that a traditional fruit particle sterilization process is replaced with the Ohmic sterilization method, such that the heat treatment strength is reduced on the premise of food safety ensuring, the fruit particle freshness is ensured to the maximum extent, the mechanical loss caused by the traditional sterilization mode is reduced, the fruit particle damage degree is reduced, and the taste is ensured. The product adopting the ohmic sterilization process is generally superior to a traditional tube type fruit granule sterilization process and a scraper type ultra-high temperature sterilization process in terms of overall flavor, fruit taste and product color.

The invention relates to cereal milk and a preparation method thereof, in particular to a method for producing cereal milk by adopting an ultrasonic fluidization water replenishing and/or ohm sterilization process. According to the invention, through combination of ohmic sterilization and ultrasonic fluidization water replenishing, the problems of brown stain of milk base materials, serious heat loss of particle surfaces and the like caused by the fact that solid and liquid of cereal milk products cannot be heated at the same time and the heat intensity of the whole sterilization process is at a relatively high level at present are solved; as the water content is low, cereal grains are generally not suitable for ohmic sterilization; according to the present invention, the rapid cold water supplementing of the grain particles is achieved through the ultrasonic wave fluidization water supplementing technology, and the natural characteristics of the grains are not damaged while the water content of the particles is increased, such that the ohmic sterilization of the grain particles is achieved so as to obtain the grain milk with characteristics of complete particles and good taste.