123results about How to "Reserve the taste" patented technology

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

A process for preparing non-sugar low-Na milk and bactose simultaneously features that the ultrafilter membrane is used to intercept protein and fat, the nano-filter membrane is used to intercept lactose, and the liquid filtered by nano-filter membrane and not containing lactose is flowing back into milk or whey tank to separate out the lactose from milk or whey liquid.

The invention provides a processing method of seabuckthorn original juice, comprising: pulping the seabuckthorn to obtain marc and pulp of seabuckthorn; rough cleaning the pulp of seabuckthorn to form primary pulp of seabuckthorn; thoroughly removing the residual solid impurity and most of fruit oil to obtain raw juice of the seabuckthorn; alloting the raw juice of the seabuckthorn to form seabuckthorn original juice; sterilizing and pouring in, wherein the seabuckthorn is fresh or frozen. The invention also provides a seabuckthorn original juice, wherein the solids content thereof is 10-18%. The juice extraction is high and the operation is convenient. The color of the seabuckthorn original juice is orange yellow without bitterness of tannin. The color, fragrant, taste of the seabuckthorn is fully kept. The seabuckthorn original juice can be used as intensifying nourishment additive of fruit drink or directly as seabuckthorn fruit juice.

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.

The invention discloses a fruit pie. The fruit pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking after brushing a layer of egg white on the surface of the pie crust, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, vegetable oil and deshelled eggs, raw materials of the pie stuffing consist of fruit, pectin, white granulated sugar at national primary standard, malt syrup with mass percentage concentration of 80%, food-grade glycerin, sixfold concentrated fruit juice and water, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The selected and used raw materials are reasonable in variety collocation, with trophism, palatability and stable quality; the fruit pie is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.

The invention discloses a natural healthcare herbal tea. The natural healthcare herbal tea comprises 200-270 parts of leaf of Yine Abrus, 70-100 parts of jasmine flower, 20-40 parts of Chrysanthemum morifolium, 15-30 parts of Coreopsis tinctoria, 10-20 parts of honeysuckle flower, 130-160 parts of a black tea and 180-210 parts of a Pu'er tea. The healthcare herbal tea reserves the taste of a tea, and has the efficacies of alcoholism preventing, liver nourishing, cooling and refreshing, internal heat decreasing, and toxin expelling. The invention also discloses a making method of the herbal tea. The method comprises the steps of baking, blending, sterilizing and packaging. The healthcare tea prepared through the method has no bitterness, and solves a bitter problem of a routine mixed processed decoction.

The invention provides a method for preparing watermelon juice. The method comprises the following steps of: pulping watermelon flesh to prepare an initial product of the watermelon juice under an anaerobic environment, carrying out ultrahigh pressure processing on the initial product of the watermelon juice, and then arranging the processed product at 0-10 DEG C for storing, wherein the anaerobic environment means that the oxygen content of an environment is not higher than 3%. The invention further provides the watermelon juice. According to the method disclosed by the invention, elements in the watermelon juice, such as original small molecular flavor matters, soluble solid matters, organic acid, amino acid and the like, are greatly preserved, thus damages on main color rendering materials and thermo-sensitive flavor substances in the watermelon due to temperature and oxygen are avoided, and fresh taste watermelon juice with original cleaning flavor of a fresh watermelon is obtained.

The invention relates to a sodium hyaluronate collagen beverage and a preparation method thereof, and belongs to the technical field of beverage preparation. The sodium hyaluronate collagen beverage comprises the following components in parts by weight: 20-40 parts of fructo-oligosaccharide, 2-4 parts of concentrated fruit juice, 0.6-2.0 parts of fish collagen peptide powder, 0.1-0.2 part of sodium hyaluronate and 0.1 part of citric acid, wherein the concentrated fruit juice comprises concentrated orange juice or concentrated blueberry juice. The beverage disclosed by the invention can keep the original color and taste of fruit juice, and the product is in a semitransparent state, is good in sense and has good moisturizing and whitening properties.

The invention discloses a pure manual preparation method of green tea, relating to the technical field of food processing. The method is characterized by comprising the following steps: (1) picking fresh leaves, namely, picking the fresh leaves with dew in the morning manually, putting into a bamboo basket with the capacity being less than 1 kilogram and spreading on a bamboo ware after carrying back, wherein the height of the fresh leaves is less than 0.4cm; (2) manually de-enzyming at high temperature, putting 2-3 jin of the fresh leaves into an inclined de-enzyming pot, wherein the temperature of the pot is first high and then low and is 200 DEG C generally, i.e., the temperature that the hand back above the pot opening feels burn; (3) rolling and forming; and (4) drying and storing. The method disclosed by the invention has the advantages that a traditional operation process is standardized and the processing time and the processing temperature are accurate so as to improve the tea quality and maintain the original nutritive value and taste of the tea; the obtained green tea is free of any additive and attractive in appearance and has the characteristics that the leaves are green, the soup is clear and polyphenolic compounds are not oxidized basically.

The invention discloses a vegetable cake raw material for 3D (three-dimensional) printing and belongs to the technical field of preparation of vegetable cake raw materials. The vegetable cake raw material comprises flour, eggs, carrots, soybean lecithin, powdered milk, butter, flexibilizer, elasticizer, lubricant, cosolvent, flatting agent, dispersant, compatilizer, emulsifier, stabilizer, antioxidant, coagulant aid, antibacterial agent, flavor enhancer, flavoring agent and sweetening agent. By the vegetable cake raw material, heating rate, melting temperature of models and stereo-shaping rate during printing can be increased; the vegetable cake raw material has stable flowability, certain viscosity and stable shaping temperature value, is good in heat resistance, and cannot cause hole blockage during printing; the vegetable cake raw material can be made into vegetable cake products, which retain original characteristics and taste of vegetable cake and are novel and attractive in appearance, through the 3D printing technique.

A stuffed pie is composed of two surficial layers which are made of corn through grinding, mixing with water, fermenting and cooking, and the stuffing as sandwich which is prepared from fried slitted meat, flavouring including tomato sauce and vegetables. Its cooking technology is also disclosed.

The invention relates to a preparation method of pleurotus eryngii crisp chips, which belongs to the technical field of leisure good. The pleurotus eryngii crisp chips are prepared by pleurotus eryngii as a raw material. The technological flow is as follows: 1) preprocessing: washing and slicing the fresh pleurotus eryngii, and carrying out color protection for further use; 2) blanching the pleurotus eryngii slices processed by the previous preprocessing step in the hot water at 95 to 100 DEG C, cooling and draining the moisture for further use; 3) drying the pleurotus eryngii slices obtained in the step 2) at a low temperature till the moisture content is 15% to 30%; and 4) puffing: placing the pleurotus eryngii slices obtained in the step 3) into a microwave puffing machine for puffing with microwave powder of 3 to 4kW and puffing time of 1 to 5 min. The beneficial effects of the method for preparing pleurotus eryngii crisp chips are as follows: the nutriment loss is little, and the primary taste of the pleurotus eryngii is reserved, so that the pleurotus eryngii crisp chips are an integrated practical and health care leisure food, which is simple in technology and liable to implement industrial production.

The invention provides us an acid and alkali transitional method of distilled liquor. This method is to dip alkali materials into acid alcoholic mass, then filtering through a secondary filter in order to decreasing the acidity of that mass and changing it into an alkali alcoholic mass. This method is to change the acid alcoholic mass into the alkali alcoholic mass easily and decrease the acidity of it with staying the raw alcohol concentration and raw taste of it. This transitional method is to reduce the harm of people that is introduced by the distilled liquor.

The invention discloses a preparation method for quick-frozen okra. The preparation method is characterized by comprising the following steps: blanching: blanching cleaned okra for deactivation; cooling; quickly spraying water on the blanched okra for cooling; draining: draining the cooled okra by mechanical vibration and blowing; quick freezing: flatly spreading the drained okra in a fluidized bed individual quick-freezing machine for individual quick freezing. The okra prepared by adopting the preparation method for the quick-frozen okra is dark green, consistent in colour and lustre, free of individual adhesion and uniform in size, and has a bacterial clump amount (per gram) being not more than 10000, and an excrement colon bacillus amount (per 100gram) being less than 3. According to the preparation method for the quick-frozen okra, the colour and lustre as well as mouthfeel of the okra are better kept in the preparation process of the quick-frozen okra, the loss of beneficial components is reduced to minimum, and hygienic indexes reach national standards.

The invention relates to liquid milk, in particular to the liquid milk which uses the UHT steam jet type direct sterilization technology and is applicable to pregnant women for drinking and a preparation method thereof. The liquid milk belongs to the technical field of dairy food. Every 100g of the liquid milk which is provided by the invention and applicable to the pregnant women for drinking contains ingredients with the following weight: 800 to 990Kg of milk (or reconstituted milk), 1.5 to 5Kg of emulsifying stabilizer, 0.8 to 600g of compound vitamin, 120 to 340g of compound mineral substance, 5 to 15Kg of probiotics and 0.15 to 1Kg of algae DHA oil. The nutrients of the liquid milk of the invention are more reasonable, thereby meeting the needs of the pregnant women during the special physiological period. Compared with fresh milk and ordinary milk powder, the product has the advantages of scientific nutrition-allocated proportion, thick aroma and convenient administration.

The invention discloses a peach juice and a preparation method thereof. The peach juice preparation method comprises the steps of: (1) blanching is carried out, wherein peach blocks are placed in boiling water for 1.5-3min; (2) juicing is carried out, wherein the blanched peach blocks are pressed and peach juice crude product is obtained; (3) homogenization is carried out, wherein the peach juice crude product is homogenized; (4) pH value is regulated, wherein the pH value of the peach juice crude product is regulated to 3.7-4.0; (5) vacuuming and sealing are carried out, wherein the pH-regulated peach juice crude product is bagged, vacuumed and sealed, such that bagged peach juice crude product is obtained; and (6) high-static-pressure processing is carried out, wherein the bagged peach juice crude product is placed in a processing vessel of a high-static-pressure device; the pressure is increased to 500-700MPa, and is maintained for 10-20min, such that the peach juice is obtained. With the method provided by the invention, various defects of prior arts are solved; prepared peach juice has stable color and turbidity; nutrient loss is prevented; and the peach juice storage life is long.

The invention discloses a formula and a preparation method of a Tom Yam Gong soup-flavored instant hotpot condiment. The condiment comprises 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian thick broad-bean sauce, 1-2 parts of bullet pepper, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of composite spice, 2-4 parts of fresh ginger,1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of yeast extract;a Tom Yam Gong soup sauce bag comprises 20-40 parts of chicken soup, 2-6 parts of prawns, 3-5 parts of fresh straw mushrooms, 2-4 parts of Thai curry sauce, 1-3 parts of galangal, 1-3 parts of greenlemons, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod peppers, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; and a nourishing bagcomprises the following components in parts by weight of 1-2 parts of radix codonopsis, 1-3 parts of Chinese wolfberry, 0.2-0.5 part of Chinese angelica, 0.1-0.3 part of radix astragali, 0.2-0.4 partof cistanche deserticola and 0.5-1 part of dendrobium officinale. The Tom Yam Gong soup-flavored instant hotpot condiment is unique in flavor, has the spicy, hot, fresh and fragrant characteristics ofthe traditional hotpot, and is more suitable for the taste of the public.

The invention discloses a processing method of potato sticks formed by vacuum low-temperature deep-frying. The potato sticks are processed through the following steps: preparing raw materials of potatoes; cooking the potatoes; extruding the cooked potatoes into mashed potatoes; weighing whole potato flour, and mixing the whole potato flour and the mashed potatoes so as to obtain a mixture; forming the mixture into potato sticks; baking the formed potato sticks; freezing the baked potato sticks; deep-frying the frozen potato sticks; and performing oil removal. The potato sticks disclosed by the invention are processed by combining forming and baking with a vacuum low-temperature deep-frying technology, the original color, the original fragrance, the original taste and nutrient components of the potatoes are reserved, the mouth feel of the potato sticks is crisp, and other kinds of vegetables are added, so that the color of products is rich, and the potato sticks have the characteristics of being nutrient and delicious.

The invention discloses a post-harvest drying method for American ginseng. The post-harvest drying method comprises the following steps: pre-treating, grading, performing ultraviolet radiation, performing air-drying, performing NO fumigation and drying. The product quality of the American ginseng processed by the method is improved while the American ginseng is dried, content of active ingredients in the American ginseng can be greatly increased, color and luster, taste and nutrient ingredients of fresh American ginseng are completely kept, uniform water separation speed and a sufficient drying effect are achieved, and loss, caused by high-temperature heating, of various active ingredients is prevented; the content of the active ingredients of the dried American ginseng is obviously increased, and the content of main components such as ginsenoside is far higher than that by an existing drying method; and moreover, the dried product is uniform in color and luster, is stable in quality, is high in bioavailability, is strong in activity, is high in quality, is low in water content, is good in stability and is long in guarantee period.

The invention discloses a novel dried bean curd compounding soybean whole meal and plant proteins. The novel dried bean curd is prepared from the following raw materials in percentage by weight: 8-10percent of soybean protein isolate, 5-6 percent of the soybean whole meal, 60-72 percent of ice water, 8-10 percent of vegetable oil, 4-6 percent of starch, 1.2-1.5 percent of seasoner, 0.05 percent of potassium sorbate and 0.1-0.3 percent of TG enzyme. Meanwhile, the invention also discloses a technology of preparing the novel dried bean curd. The novel dried bean curd fully utilizes the nutritional characteristics of soybeans and high gel property of the soybean protein isolates so as to be high in protein content and good in chewiness, supplements nutritional ingredients, including dietaryfibers, required for a human body, keeps the originally ecologic taste of the soybeans and has the health care function and the nutrition value; and the technology of preparing the novel dried bean curd is simple to operate and the dried bean curd is rich in nutrition.

The present invention provides a baking method of a crisp pastry. The crisp pastry comprises the following components in parts by mass: 38 parts of flour, 19 parts of asparagus powder, 36 parts of pure water, 7 parts of brown sugar, 4.2 parts of edible salt, 3.5 parts of palm oil, 4 parts of lard, 8 parts of flour for biscuits, 13 parts of white granulated sugar, 0.7 part of aluminum-free baking powder, 9 parts of salted egg yolk, and 15 parts of walnut kernels. The prepared crisp pastry by the scheme is fragrant, crisp, light, thin, unique in flavor, good in taste, high in nutritional value,also simple in manufacture method and convenient for operation.