38results about How to "Rich grid structure" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effect, prolongation of the market circulation period of the food materials, maintenance of the quality and the flavor of the food materials, strong osmosis effect, shortening of the pickling and barbecuing time, reduction of the generation of the barbecue carcinogenic substances, and suitableness for commercial running modes.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention discloses bitter almond oil and an extraction method thereof. Bitter almonds are taken as raw materials, a low-temperature and biological processing technique is adopted in the whole process, loss of thermal-sensitive nutritional substances such as protein, higher fatty acid, vitamins and the like in the bitter almonds is effectively avoided, free oil, an emulsion, hydrolysate and almond dregs are obtained after microwave radiation sterilization, frozen-breaking, enzymolysis and vacuum centrifugation, free oil is obtained after the emulsion is subjected to biological demulsification and vacuum centrifugation, all the free oil is combined, and the bitter almond oil is obtained, wherein the bitter almond oil has a high oil extraction rate being 93%-97%, the content of nutritional and active substances is high, the food safety is high, the residual amount of cyanide is under 0.08 mg / kg, and the guarantee period of the bitter almond oil is long and can reach 5-6 years. With the adoption of the extraction method, the quality and the yield of products are improved, meanwhile, the variety, the yield and the additional value of byproducts obtained after the oil is extracted are increased, the extraction cost of the oil is further reduced, discharging of three wastes is avoided, environment protection is realized, and low-carbon production is truly realized.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention discloses oxidization-resistant bitter almond oil and an extraction method thereof. Bitter almonds serve as a raw material, a low-temperature biological processing technology is adopted in the whole process, the loss of thermosensitive nutrient substances such as protein, higher fatty acid and vitamins in the bitter almonds is effectively avoided, free oil, emulsion, hydrolysate and almond residue are obtained through microwave irradiation enzyme deactivation, refrigeration crushing, enzymolysis and vacuum centrifugation, the emulsion undergoes biological demulsification and then undergoes vacuum centrifugation again to obtain free oil, and the free oil is merged to obtain the bitter almond oil which is high in grease extraction rate (93-97%), nutrition and active material content and food safety (the cyanide residue is 0.08 mg / kg or below) and long in guarantee period (5-6 years). According to the extraction method, the variety, yield and added value of by-products after grease extraction are increased while the product quality and yield are improved, the grease extraction cost is further reduced, the emission of three wastes is avoided, and the environment is protected.

The invention discloses low-yanide semen armeniacae amarum and a preparation method thereof and belongs to the technical field of primary processing of semen armeniacae amarum. The preparation method comprises the following steps: semen armeniacae amarum is adopted as the raw material and subjected to peeling, debittering and detoxification to obtain almond carpel; the almond carpel is subjected to microwave drying to obtain dry almond carpel; semen armeniacae amarum skin is collected, frozen and crushed, and the crushed semen armeniacae amarum skin is uniformly mixed with a debittering liquid; the mixture is subjected to enzymolysis and twice distillation to obtain a semen armeniacae amarum skin extract; the semen armeniacae amarum skin extract is decolored and then mixed with the dry almond carpel at a certain proportion; the obtained mixture is stir-fried to obtain the semen armeniacae amarum which has the natural flavor of semen armeniacae amarum, is smooth and tidy, high in debittering ratio (98.5-99.8 percent), remarkable in detoxification effect (the cyanide residual quantity is 0.04-0.06 mg / kg) and long in guarantee period (24-36 months). The preparation method is simple in process, short in period, high in efficiency and energy-saving, can realize mass production, achieves the purpose of zero emission of toxic substances in the technical field of primary processing of semen armeniacae amarum, is environmental-friendly and explores a novel shortcut for deep processing of semen armeniacae amarum.

The present invention discloses a fruit pulp food containing lactobacillus and preparation method thereof. According to the preparation method, functional leaven and germinated brown rice, a Chinese herbal extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance the stability are added during the yogurt fermentation process; variable temperature yogurt fermentation process can maximize the proliferation of lactobacillus and enhance the cold and hot stress resistance of lactobacillus; pretreatment of yogurt and fruit pulp by non-thermal processing technology is adopted so as to prevent the bacterial infection during processing, increase the fruit juice yield and the content of soluble cellulose in the fruit pulp, and prevent the browning of fruit pulp; and a scientifically compounded cryoprotectant with a good antifreeze effect is added during the mixing of fruit pulp with yogurt. A fruit pulp food with delicate taste, uniform texture, stable state, high viable count, good functionality and long shelf life is finally obtained. The viable count is 1.55*10<11> to 2.52*10 <11> CFU / g, and the shelf life at room temperature is 30 to 36 months.

The invention discloses a fruit paste foodstuff containing probiotics and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared fruit paste foodstuff containing probiotics has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a temperature-resistant halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and flavor of food materials. Antifreeze polypeptides that are damaged and prolong the market circulation of food materials, as well as special aroma, taste and color can be given to food materials, and compound flavor Maillard peptides with strong anti-oxidation effects can be produced. time penetrating agent, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and functional raw materials such as dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of antifreeze effect that can The halal barbecue seasoning is more suitable for commercial operation mode, which prolongs the circulation period of frozen storage of ingredients, maintains the quality and flavor of ingredients, has strong penetration, can shorten the time of pickling and grilling, and reduces the production of barbecue carcinogens.

The invention discloses bright bitter apricot seeds and a preparation method thereof, and belongs to the technical field of primary processing of bitter apricot seeds. The preparation method comprises the following steps of peeling, debitterizing and detoxifying the bitter apricot seeds serving as raw materials so as to obtain apricot seed cloves; then performing microwave drying so as to obtain dried apricot seed cloves; collecting bitter apricot seed peel, refrigerating the collected bitter apricot seed peel, crushing the refrigerated bitter apricot seed peel, uniformly mixing the crushed bitter apricot seed peel with debitterizing liquid, and performing enzymolysis and distillation twice so as to obtain an apricot seed peel extract; and then performing decoloration, mixing the apricot seed peel extract after the decoloration with the dried apricot seed cloves according to a certain proportion so as to obtain a mixture, and then stir-frying the mixture so as to obtain the bitter apricot seeds with natural flavor of the bitter apricot seeds, high smoothness and tidiness, high debitterizing rate (98.5-99.8%), significant detoxifying effects (the quantity of cyanide residues is 0.04-0.06mg / kg), long quality guarantee period (24-36 months) and low cost. The preparation method disclosed by the invention is simple in technology, short in cycle and high in efficiency, energy resources are saved, the large-scale production can be realized, zero discharge of toxic substances in the technical field of the primary processing of the bitter apricot seeds is realized, the preparation method is environment-friendly, and a new shortcut is explored for the deep processing of the bitter apricot seeds.

The invention discloses flavored bitter almond oil and an extraction method thereof. The flavoured bitter almond oil uses bitter almonds as raw materials, uses low temperature and biological processing filed, effectively prevents heat-sensitive nutrients in the bitter almonds such as proteins, higher aliphatic acids and vitamins and the like from losing, and prepares free oil, emulsions, hydrolysate and almond cakes after microwave irradiation enzyme, frozen-breaking, enzymatic hydrolysis and traditional vacuum, the emulsion is centrifuged in vacuum to obtain the free oil after being biologically broken, and the free oil is combined to prepare a bitter almond oil which is high in extraction yield of oil (93%-97%), high in nutrition and active material content, strong in food safety (cyanide residue is below 0.08mg / kg ) and long in shelf life (5-6 years). The method for extracting the flavored bitter almond oil improves quality and yield, improves kinds, yield and additional value of by-products after greases are extracted, further reduces extraction cost of greases, puts an end to emission of three wastes, and protects environment.

The invention discloses a highly stable halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention discloses semen armeniacae amarum with a long quality guarantee period and a preparation method of the semen armeniacae amarum, and belongs to the technical field of primary processing of semen armeniacae amarum. The preparation method comprises the following steps of using the semen armeniacae amarum as raw materials, and peeling, debitterizing and detoxifying the semen armeniacae amarum so as to obtain the embryo of semen armeniacae amarum; then performing microwave drying so as to obtain the dried embryo of semen armeniacae amarum; collecting the seedcoat of semen armeniacae amarum, refrigerating the collected seedcoat of semen armeniacae amarum, crushing the refrigerated seedcoat of semen armeniacae amarum, uniformly mixing the crushed seedcoat of semen armeniacae amarum and debitterizing liquid, and performing enzymolysis and two times of distillation so as to obtain an extract of the seedcoat of semen armeniacae amarum; and then performing decoloration, mixing the extract after the decoloration with the dried embryo of semen armeniacae amarum according to a certain proportion so as to obtain a mixture, and then stir-frying the mixture so as to obtain the semen armeniacae amarum with a natural flavor of the semen armeniacae amarum, high smoothness and tidiness, a high debitterizing rate (98.5-99.8%), significant detoxifying effects (the quantity of cyanide residues is 0.04-0.06mg / kg), a long quality guarantee period (24-36months) and a low cost. The preparation method disclosed by the invention is simple in technology, short in cycle, and high in efficiency, saves energy resources, can realize large-scale production, can realize zero discharge of toxic substances in the technical field of the primary processing of the semen armeniacae amarum, is environment-friendly, and provides a new shortcut for the deeply processing of the semen armeniacae amarum.

The invention discloses a high-safety Islamic barbecue condiment and a preparation method thereof. By adopting scientific compounding, the anti-freezing effect of food materials can be remarkably improved, formation of ice crystals and recrystallization in a frozen storage process of the food materials are delayed and prevented, food structures, quality and flavors are prevented from being damaged, a circulating period of anti-freezing polypeptides in a food material market is prolonged and special aroma, taste and color can be given to the food materials; a compound flavored Maillard peptide with relatively strong anti-oxidization effect can be generated; and functional raw materials including a penetrating agent with rapid penetration effect and short pickling time, potato powder, sweet potato powder and tomato powder which can reduce the generation of barbecue cancerogens, and dietary fiber powder capable of helping to digest and the like are added to finally prepare the Islamic barbecue condiment which has remarkable anti-freezing effect, can prolong a food material cold storage and circulating period, keeps quality and flavor of the food materials, has the strong penetration effect, can shorten pickling and barbecue time, can reduce the generation of the barbecue cancerogens and is relatively suitable for a commercial operation mode.

The invention discloses a halal barbecue seasoning suitable for commercial circulation and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, The quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation period of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of it has rapid penetration , osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. Halal barbecue seasoning that is more suitable for commercial operation mode because it can prolong the circulation period of frozen food, maintain the quality and flavor of food, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention provides an islamic fructus-lycii hot-soup hotpot seasoning formula and a preparation method thereof, and belongs to the technical field of condiments for foodstuffs. An islamic fructus-lycii hot-soup hotpot seasoning is prepared from lobster sauce, edible fungus concentrated solution, vegetable oil, fructus lycii enzyme-hydrolyzed juice, hot pepper, 2 to 3 parts of rhizoma zingiberis recens, pericarpium zanthoxyli, table salt, garlic, aginomoto, spice, dietary fiber flour, anti-freezing polypeptide, compound flavored Maillard peptide, 1 to 2 parts of penetrating agent, 1 to 2 parts of fructus anisi stellati and fructus foeniculi. The defects that existing hotpot seasonings are non-nutritive and coarsely nutritive are overcome; difficult-to-digest substances, such as an edible fungus, meat broth and a health-care product which is homological with a medicine and food, in the hotpot seasoning are subjected to enzymolysis, extraction and condensation, are made into small molecular concentrated nutrient substances easy to absorb by a human body and are added into the hotpot seasoning; not only can the flavor of the hotpot seasoning be increased, but also the nutrient substances are convenient to absorb and obvious in eating effect; meanwhile, the gastrointestinal burden can be effectively lightened; the appetite is increased; the stomach is protected.

The invention discloses bitter apricot kernel oil with high extraction rate and an extraction method thereof. The bitter apricot kernel oil and the extraction method have the beneficial effects that bitter apricot kernels are taken as the raw materials, and the low temperature biological processing technology is adopted in the whole course, thus effectively avoiding losses of thermosensitive nutrients in the bitter apricot kernels, such as proteins, higher fatty acids and vitamins; free oil, emulsion, hydrolysate and apricot kernel residues are obtained after enzyme deactivation by microwave irradiation, freezing and breaking, enzymolysis and vacuum centrifuging; the emulsion undergoes vacuum centrifuging after undergoing biological demulsification to obtain free oil; the free oil is mixed to prepare the bitter apricot kernel oil with high oil extraction rate (93-97%), high nutrient and active substance content, strong food safety (the residual quantity of cyanides is below 0.08mg / kg) and long shelf life (5-6 years); the extraction method has the effects of increasing the variety, yield and added value of the byproducts after oil extraction while increasing the product quality and yield, further reducing the oil extraction cost, completely eradicating discharge of the three wastes and protecting the environment.

The invention discloses a halal barbecue seasoning with good solubility and a preparation method thereof. Scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure and quality of food materials. Antifreeze peptides that can destroy food and flavor, prolong the market circulation period of food materials, and give food materials special aroma, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, The osmotic agent that shortens the pickling time, the potato powder, sweet potato powder, tomato powder that can reduce the production of barbecue carcinogens, and the dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and other functional raw materials, and finally a product with significant antifreeze effect , Halal barbecue seasoning that can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, can shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens, which is more suitable for commercial operation mode.

The invention discloses a debitterized and detoxified bitter apricot kernel and a production method thereof, and belongs to the technical field of primary processing of bitter apricot kernels. The method comprises the following steps: peeling bitter apricot kernels used as a raw materials, debitterizing the peeled bitter apricot kernels, detoxifying the debitterized bitter apricot kernels to obtain apricot kernel sections, carrying out microwave drying to obtain dry apricot kernel sections, collecting bitter apricot kernel skins, refrigerating the skins, crushing the refrigerated skins, uniformly mixing the crushed skins with a debitterizing liquid, carrying out enzymatic hydrolysis, distilling the obtained material twice to obtain an apricot kernel skin extract, decolorizing the extract, mixing the decolorized extract with the dry apricot kernel sections according to a certain ratio, and stir-frying the obtained mixture to obtain the bitter apricot kernel with the characteristics of bitter apricot kernel natural flavor, brightness, cleanness and regularity, high debitterizing rate (98.5-99.8%), substantial debitterizing effect (the cyanide residual quantity is 0.04-0.06mg / kg), long shelf life (24-36 months) and low cost. The preparation method has the advantages of simple process, short period, high efficiency, energy saving, large scale production, realization of zero discharge of toxic substances in the technical field of primary processing of the bitter apricot kernels, environmental protection, and exploration of a new way for depth processing of the bitter apricot kernels.

The invention discloses a black-pepper Muslim barbecue condiment and a preparation method thereof. Scientific combination helps to substantially improve the antifreeze effect of food materials, delay and prevent formation of ice crystal and recrystallization during freezing storage of food materials, prevent structure, quality and flavor of food materials from being damaged, prolong market circulation time limit of food materials through an antifreeze polypeptide and endow special flavor, taste and color to food materials. Also composite-flavor Maillard peptide with relatively strong antioxidation effect can be produced, and a penetrant with rapid penetration effect and capable of shortening preserving time, tomato powder, sweet potato powder and tomato powder which are capable of reducing barbecue cancerogen, dietary fiber powder capable of prolonging expiration date of the condiment and capable of promoting digestion, and other functional raw materials are added, and thus the Muslim barbecue condimentis finally prepared, which has substantial antifreezing effect, is capable of prolonging freezing storage and circulation time limit of food materials and keeping quality and flavor of food material, is strong in penetration effect, is capable of shortening preserving and barbecuing time and reducing barbecue cancerogen, and is relatively suitable for commercialized running mode.

The invention discloses a halal barbecue seasoning with strong biological activity and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention discloses a convenient halal barbecue seasoning and a preparation method thereof. Through scientific compounding, a food material freeze resisting effect can be significantly improved, ice crystal formation and recrystallization of food materials during frozen storage can be delayed and prevented, the condition that the food material and food structure, quality and flavor are destroyed can be prevented, anti-freeze polypeptides capable of prolonging the market circulation period of the food materials can be generated, the special aroma, flavor and color can be supplied to the food materials, and compound flavor Maillard peptides with a high anti-oxidant effect can be generated; in addition, functional raw materials such as a penetrating agent with quick penetrating and pickling time shortening effects, potato flour, sweet potato flour and tomato powder which can reduce barbecue carcinogens and dietary fiber powder which can prolong the quality guaranteed period of the seasoning and promote digestion are added; finally, the halal barbecue seasoning which has a significant freeze resisting effect and is capable of prolonging the frozen storage and circulation period of the food materials and keeping the food material quality and flavor, high in penetrating effect, capable of shortening the pickling and barbecuing time and reducing the barbecue carcinogens and more suitable for a commercial operation mode is prepared.

The invention discloses a flavor type halal barbecue seasoning and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and flavor of food materials. Antifreeze polypeptides that are damaged and prolong the market circulation of food materials, as well as special aroma, taste and color can be given to food materials, and compound flavor Maillard peptides with strong anti-oxidation effects can be produced. time penetrating agent, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and functional raw materials such as dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of antifreeze effect that can The halal barbecue seasoning is more suitable for commercial operation mode, which prolongs the circulation period of frozen storage of ingredients, maintains the quality and flavor of ingredients, has strong penetration, can shorten the time of pickling and grilling, and reduces the production of barbecue carcinogens.

The invention discloses environment-friendly semen armeniacae amarae oil and a method for extracting the same. The environment-friendly semen armeniacae amarae oil and the method have the advantages that the semen armeniacae amarae oil is made of semen armeniacae amarae which is a raw material, low-temperature biological processing technologies are adopted in whole procedures, accordingly, loss of thermo-sensitive nutrient substances such as protein, higher fatty acid and vitamins in the semen armeniacae amarae can be effectively prevented, first free oil, emulsion, hydrolysate and semen armeniacae amarae residues can be obtained by means of microwave irradiation enzyme deactivation, frozen-breaking, enzymatic hydrolysis and vacuum centrifugation, the emulsion is subjected to biological demulsification and then is subjected to vacuum centrifugation again to obtain second free oil, and the first free oil and the second free oil are combined with each other to obtain the semen armeniacae amarae oil which is high in oil extraction rate (93-97%), nutrient and active substance content and food safety (cyanide residual quantities are lower than 0.08 mg / kg) and long in shelf life; by the aid of the method, the quality of products can be improved, the yield of the products can be increased, the varieties, the yields and added value of byproducts obtained after the oil is extracted can be increased, the oil extraction cost further can be reduced, emission of 'waste gas, waste water and industrial residues' can be completely eradicated, and accordingly environments can be protected.

The invention discloses edible bitter apricot kernels and a preparation method thereof, belonging to the technical field of bitter apricot kernel primary processing. The preparation method has the beneficial effects that bitter apricot kernels are taken as raw materials and are peeled, debitterized and detoxified to obtain apricot kernel segments, then the apricot kernel segments are subjected to microwave drying to obtain dry apricot kernel segments, bitter apricot kernel skins are collected, frozen and broken, are uniformly mixed with a debitterizing liquid and are subjected to enzymolysis and two-time distillation to obtain an apricot kernel skin extract, the apricot kernel skin extract is mixed with the dry apricot kernel segments according to a certain proportion after being decolorized, and the mixture is stir-fried, thus obtaining the bright, clean and tidy low-cost bitter apricot kernels with natural flavors of bitter apricot kernels, high debitterizing rate (98.5-99.8%), obvious detoxification effects (the residual quantity of cyanides is 0.04-0.06mg / kg) and long shelf life (24-36 months); the preparation method is simple in process, short in cycle and high in efficiency, has the effect of saving energy, can be used for large-scale production, achieves zero discharge of toxic substances in the technical field of bitter apricot kernel primary processing, is environment-friendly and has the effect of exploring a new shortcut for deep processing of bitter apricot kernels.

The invention discloses an anti-oxidation Muslim barbecue seasoning and a preparation method thereof. An antifreeze polypeptide which can obviously improve the anti-freezing effect of a food material, delay and prevent ice crystal formation and recrystallization when the food material is stored in a freezing mode, prevent the food structure, quality and flavor of the food material from being damaged and prolong the market circulation period of the food material and a compound flavor Maillard peptide which can enable the food material to have special fragrance, taste and color and can generate a relatively strong anti-oxidation effect are scientifically compounded; functional raw materials, such as a penetrating agent which has a rapid penetration effect and is capable of shortening the curing time, potato powder, sweet potato powder and tomato powder which are capable of reducing the generation of barbecue carcinogenic substances and dietary fiber powder which is capable of prolonging the shelf life of the seasoning and promoting digestion, are added; and finally, a Muslim barbecue seasoning which has an obvious anti-freezing effect, can prolong the freezing storage circulation period of the food material and keep the quality and flavor of the food material, has a strong penetration effect, can shorten the curing and barbecuing time and reduce the generation of the barbecue carcinogenic substances and is more suitable for a commercial operation mode is prepared.

The invention discloses bitter apricot kernel oil with low cyanide residual quantity and an extraction method thereof. The extraction method utilizes bitter apricot kernel as a raw material and a low temperature bio-processing technology so that a loss of heat-sensitive nutrients such as proteins, higher fatty acid and vitamins in bitter apricot kernel is effectively avoided. Through microwave irradiation enzyme deactivation, refrigeration and fragmentation, enzymolysis and vacuum centrifugation, free oil, emulsion, hydrolysate and bitter apricot kernel slag are obtained. The emulsion is subjected to biological demulsification and then is subjected to vacuum centrifugation so that free oil is obtained. The free oil is merged to form the bitter apricot kernel oil with a high oil extraction ratio of 93-97%, high nutrient and active substance content, strong food safety (wherein cyanide residual quantity is 0.08mg / kg or less) and a long quality guarantee period of 5-6 years. The extraction method improves product quality and a yield, increases grease extraction by-product kinds, yield and added values, further reduces a grease extraction cost, prevents discharge of three wastes and protects the environment.

The invention discloses a Muslim barbecue seasoning with wide application type and a preparation method thereof. The Muslim barbecue seasoning has the advantages that anti-freezing polypeptide and composite-flavor Maillard peptide are scientifically compounded, wherein the anti-freezing polypeptide is used for obviously improving the anti-freezing effect of foods, delaying and preventing the formation of ice crystals and the recrystallization of foods under the refrigerating condition, preventing the damage of structure, quality and flavor of foods, and prolonging the market circulating period of foods, and the composite-flavor Maillard peptide is used for providing particular fragrance, taste and color for foods, and producing stronger anti-oxidizing effect; a penetrant, dried potato powder, sweet potato powder, tomato powder, and functional raw materials, such as diatery fiber, are added, wherein the penetrant is used for realizing quick penetrating and shortening pickling time, the dried potato powder, sweet potato powder and tomato powder are used for reducing reducing cancerogen production, and the functional raw materials are used for prolonging shelf life of seasoning and promoting digestion, so that the Muslim barbecue seasoning is finally prepared; the anti-freeze effect is obvious, the refrigeration circulating period of foods is prolonged, the quality and flavor of foods are maintained, the penetrating function is strong, the pickling and barbecue period is shortened, the cancerogen production is reduced, and the Muslim barbecue seasoning is more suitable for commercial operation mode.