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 relates to a flexible sterilization method for promoting the storage of flavor of fish tablet sauce, which belongs to the field of the processing and the storage of sauce food and fish by-products. According to the flexible sterilization method for promoting the storage of the flavor of the fish tablet sauce, flexible sterilization is carried out to fish tablet sauce for 10min at 90DEG C; nano-silver and nano-zinc oxide are added as a preservative when fish tablet sauce is prepared; the grain size of the nano-silver is 80nm to 100nm, and the addition of the nano-silver is 0.10mg / kg sauce to 0.13 mg / kg sauce; the grain size of the nano-zinc oxide is 55nm to 80nm, and the addition of the nano-zinc oxide is 0.10mg / kg sauce to 0.15 mg / kg sauce; and due to the prescription of the sauce, the water activity aw is controlled to be 0.8 to 0.9, the pH value is controlled to be 4.0 to 4.1, and the shelf life of the finished product reaches 12 months. The flexible sterilization method for promoting the storage of the flavor of the tablet sauce fully applies the hurdle effect, so that a longer shelf life can be realized at the low-sterilization intensity under 90DEG C for 10min. The invention not only fully utilizes fish offal mince to prepare the fish tablet sauce with mushroom flavor, rich sauce flavor, high nutritional value and unique flavor, but also provides a method for safely storing the sauce under the condition of short-time sauceurization.

The invention relates to a processing method for a PET bottling clarifying lotus root juice series drink, belonging to the technical field of food processing. The method takes fresh lotus root as raw material and produces the novel PET bottling clarifying lotus root juice series drink by carrying out the steps of nodus removal and washing, crushing, glue-grinding, slurry and dreg separation, zymohydrolysis, clarification, separation, filtration, preparation, homogenization, degasification, sterilization, hot filling, sealing, bottle falling, cooling and inspection, and utilizing modern biotechnology, color protecting technology and conserving technology. The lotus root juice drink produced by the method of the invention has full-bodied lotus root flavor due to clarification, can be conserved at normal temperature, is convenient to be drunk and adopts one-time sterilizing hot filling with low sterilization strength, thus having less damages to the nutrient content of the products.

The invention provides a natural clear purple yam beverage and a sweet clear purple yam beverage, and production methods thereof. The production method of the natural clear purple yam beverage comprises the following steps: blanching color protection, beating refinement, enzymatic hydrolysis clarification, pH adjustment, filling, and sterilizing. Ingredients of the sweet clear purple yam beverage comprise, by mass, 92-98 parts of a purple yam enzymatic hydrolysis liquid, 1-4 parts of edible sugar, 1-3 parts of trehalose, 0.03-0.08 parts of edible salt, 0.1-0.9 parts of a concentrated snow pear juice and 0.02-0.04 parts of citric acid. The production method of the sweet beverage mainly comprises blending, filling and sterilizing steps. The two clear purple yam beverages have the advantages of pretty color, high transparency, refreshing mouthfeel, strong thirst quenching effect, richness in anthocyanidins, and no artificial pigments, essences or antiseptics.

The invention discloses a plain and sweet clear Chinese yam beverage and a making method thereof.The plain clear Chinese yam beverage is made through blanching, color protecting, pulping, refining, enzymolysis to be clear, pH adjusting, filling, sterilizing and other procedures with fresh Chinese yam as the raw material.The sweet clear Chinese yam beverage is made from, by mass, 90-98 parts of Chinese yam enzymatic hydrolysate, 1-6 parts of edible sugar, 0.5-3.5 parts of trehalose, 0.05-0.15 part of edible salt, 0.1-0.5 part of concentrated pear juice and 0.01-0.03 part of citric acid.The making steps mainly include blending, filling and sterilizing.The plain and sweet clear Chinese yam beverage is fresh and cool in taste, strong in thirsty relieving property, high in transparency, and free of any artificial pigment, essence and preservatives.

The invention discloses a safe low-sugar beverage which takes pumpkin and sweet corn as the main raw materials, and is added with the auxiliary materials of sweetener, sour agent and thickener, and the production method. The pumpkin, sweet corn beverage ingredients is based on the weight of the beverage of 100Kg according to the percentage by weight; the ingredients comprises pumpkin pulp of 1Kg to 5Kg, shelled corn of 5Kg to 10Kg, composite sweetener of 0.02Kg to 0.05Kg, composite acetic acid of 0.15Kg to 0.3Kg, natural composite stabilizer of 0.1Kg to 0.25Kg, the remainder are water. After the protective coloration is implemented, the raw materials are crushed and pulped for making the jatex; the dissolution rate of the soluble solid of the raw materials can be increased without enzyme preparation by regulating the ratio of the raw materials and the water. The invention has the advantages that: the processing time is shortened; the processing costs are lowered; the mineral composition, vitamins and dietary fiber are reserved. The product also has the advantage of low sugar, low energy and rich nutrition, thereby which is easy to be accepted by the people.

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 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.