49results about How to "Solve the problem of fishy smell" patented technology

The invention relates to a method for preparing nutrition egg powder. The method solves the limitations of the manner for eating the conventional egg products, avoids the egg fishy smell of the common egg powder, expands the product varieties of ready-to-eat instant drink foods, and meets the needs of the people for food nutrition, food health and food safety. The method comprises the following operating steps: (1) selecting eggs; (2) cleaning the eggs; (3) sterilizing the eggs; (4) breaking shell of the eggs; (5) filtering and sterilizing; (6) deodorizing in vacuum; (7) mixing raw materials according to the mixture ratio; (8) spraying powder; (9) preparing nutrients; and (10) aseptic packaging.

The invention discloses tea drink with an anti-radiation effect and a preparation method thereof. The tea drink is prepared from the following preparation raw materials in parts by weight: 2-5 parts of alga, 5-10 parts of kelp, 20-30 parts of green tea, 10-20 parts of coix seed, 15-40 parts of spina date seed, 4-8 parts of Chinese magnoliavine fruit, 10-15 parts of dahurian rose fruit, 5-8 parts of liquoric root, 10-20 parts of vitamin C, 6-9 parts of vitamin E and 10-30 parts of sucrose. The materials selected for preparing the tea drink are special, i.e., the green tea and the traditional Chinese medicines can eliminate the free radicals in the body, enhance the immune function in the body and delay the aging, and the kelp and the alga can discharge radioactive substances in the body and have the function of treating both symptoms and root causes; the tea drink has an obvious effect through the compatibility of the raw materials and overcomes the defect of single effect of the conventional health-care tea.

The invention discloses a method for preparing fish sauce through rapid fermentation of gonads of sea cucumbers. The method comprises steps as follows: (1), the gonads of the sea cucumbers are mashed to form paste, 100-120 U/g of protease is added, and the mixture is hydrolyzed for 3-5 days; (2), koji is inoculated for fermentation, and the mixture is fermented for 40-50 days; (3), exogenous fish viscera are added for fermentation; (4), yeast is added to a fermentation broth in the step (3), and the mixture is fermented for 40-50 days; (5), the fermentation temperature in the step (4) is reduced to 20-25 DEG C, and the mixture is fermented for 3-4 months; (6), the fermentation broth in the step (5) is sterilized and canned, and a finished product is obtained. In combination of a conventional fish sauce fermentation technology, improvement is performed; the whole fermentation process is in a low-salt state, and the stinking smell problem difficult to solve during preparation of the fish sauce is solved. According to the method, the fermentation time is short, and the prepared fish sauce tastes unique and has rich nutrition and certain health-care functions.

The condiment producing process including hydrolysis with organic acid or mixed acid comprises the following steps: material pre-treatment; hydrolysis and neutralization; and concoction and filtering to obtain condiment. The said process is mainly used in producing various sea food condiments, including sea food juice, sea food sauce, sea food paste, sea food essence, etc. with sea food leftover as material, and may be also used in producing condiment with animal leftover or grain leftover. The present invention changes wastes into high value products and is suitable for production in different scales.

The invention discloses a series of nutritional synergism-type bean sprout fermented milk beverages and a preparation technology thereof. The bean sprout fermented milk beverages comprise bean sproutmilk, skimmed milk, white granulated sugar, glucose, lactic acid bacteria, sodium citrate and the like. The preparation method comprises the following steps of selecting raw materials, performing germination, performing grinding to obtain pulp, performing filtration, performing defatting, performing mixing, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing after-ripening, performing cold storage and the like. Leuconostoc mesenteroides fermentation is used for the first time, so that the beany flavor of bean products can be weakened, and the preparation technology is simple and high in efficiency. The prepared series of fermented bean sprout milk beverages are novel vegetable protein beverages concurrently having mouth feel, flavor and health-care nutritive functions, and a favorable development idea is provided for efficient utilization of the nutrients of bean type foods such as soybeans.

The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.

The invention discloses a method for manufacturing a mangosteen compound plant beverage without fishy smell, which belongs to the field of food processing. Using six medicinal and edible plants, Luo Han Guo, Polygonatum Polygonatum, Licorice, Lotus Leaf, Chrysanthemum, and Perilla, as raw materials, the filtrate extracted by boiling twice is mixed, and then static sedimentation treatment is performed (or not) to remove the sediment Finally, a small amount of white sugar is blended, and it is made by filtering, filling, sealing, high-pressure sterilization, and cooling. In the absence of static precipitation, a small amount of methyl cellulose can be added (or not) as a stabilizer during formulation. The present invention uses perilla to remove fishy smell, so as to solve the fishy smell quality defect of Luo Han Guo beverage, and does not use food processing aids (activated carbon, adsorption resin, enzyme, etc.) to remove the "fishy smell". The interference of external factors on the flavor of the product is avoided to the greatest extent. The finished product tastes good and pure, and is a low-sugar plant beverage beneficial to the body, which has significant social and economic benefits.

The invention discloses a preparation process of an instant freeze-dried beef food. The processing technology mainly comprises: beef soaking, ultrasonic sousing, color protection, seasoning cooking, gradient freezing, and packaging. According to the present invention, by combining soaking, synchronal ultrasonic treatment and sousing, Maillard color protection, seasoning cooking, gradient freezingand packaging, the fresh beef is pre-treated and processed into the instant food, such that the eating is convenient, and the requirements of people on the taste, the appearance, the flavor, the nutrients, the shelf life, the freshness of the raw material and the like can be met.

The invention discloses a deodorizing and degreasing method of bass slices. Minced fresh caraway and citronella are used as deodorizing agents, and compound lipases B4000 and P1000 are used as degreasing agents; the deodorizing agents are placed in water and soaked at the room temperature for 10-15 min, and then the degreasing agents are added and stirred to be dissolved; the bass slices are placed in water containing the deodorizing agents and the degreasing agents, meanwhile, one-time deodorizing and degreasing treatment is performed, then the bass slices are taken out, and water and grease on surfaces of the bass slices are removed. With the adoption of the method, the fishy smell of the bass slices can be removed effectively, the fat content can be decreased, the process is simple, the production cost is low, no pollution is caused to the environment, and the product quality is stable.

The invention discloses a processing technology of preserved kebabs. The processing technology mainly comprises the following steps: soaking, ultrasonic pickling, color protection, stringing, formingand packaging. The processing technology of the preserved kebabs has the beneficial effects: by combining soaking, ultrasonic treatment and pickling, a Maillard color protection technology and a packaging method, fresh meat is treated, strung and formed, thereby simultaneously meeting the requirements of people in multiple aspects of mouthfeel, appearance, flavor, nutritional components, shelf life, freshness and the like for the kebabs.

The invention discloses a low-temperature shaped dried egg and a processing method thereof. The dried egg mainly takes fresh egg white and fresh egg yolk, and the main production steps include seasoning, injection molding, molding and baking. The method is characterized in that the injection molding and molding steps are as follows: adding an edible alkali solution to the seasoned egg liquid, uniformly stirring the materials, and then injecting the material into a mold to perform molding, wherein the molding temperature is 30-50 DEG C, and after 24h-48h, fixing the egg liquid in the mold to obtain the formed dried egg. The dried egg has soft and tender taste, and has full taste, smooth mouthfeel, long-lasting taste, and long aftertaste, and has a slightly preserved egg-like flavor withoutastringent mouthfeel.

The invention belongs to the technical field of food processing, and particularly relates to gracilaria lemaneiformis salad and a preparation method thereof. The gracilaria lemaneiformis salad is prepared from the following raw materials in parts by weight: 4-15 parts of gracilaria lemaneiformis, 1-3 parts of water, 0.1-0.4 part of sesame, 0.02-0.08 part of monosodium glutamate, 0.05-0.2 part of refined salt, 0.05-0.15 part of gracilaria lemaneiformis polysaccharide, 0.2-1.2 parts of chili powder, 0.1-0.6 part of pepper powder, 0.5-4 parts of milk powder, 0.5-2 parts of lemon juice, 0.2-2 parts of apple juice, 0.2-1.2 parts of cooking wine, 0.02-0.05 part of edible gum, 0.05-0.2 part of olive oil, 0.5-3 parts of emulsifier and 0.05-0.3 part of modified starch. The gracilaria lemaneiformis salad prepared by adopting the method has a good taste, and is ready-to-eat with high nutritional value. No fishy smell is the most remarkable characteristic of the gracilaria lemaneiformis salad, which can be used for solving the problem of the unacceptable fishy smell of the gracilaria lemaneiformis.

The present invention discloses fishy smell free fish glue and a preparation method thereof and belongs to the technical field of food processing. The fish glue comprises the following components: 20-60% of fish glue raw materials, 5-10% of soybean milk, 8-12% of concentrated fruit juice, 0.5-1.5% of vitamin C, 0.1-0.5% of citric acid, 0.01-0.05% of a fruit essence and the balance water. The fishglue is reasonable in the components and clear in preparation principles. Washing and multiple soaking are conducted to remove a fishy smell of the fish glue. A penetration seasoning method is conducted to enable the fish glue to have loved tastes by consumers. Compared with preparation methods of traditional fish glue products, the preparation method solves a problem of a fishy smell of the fishglue, reduces difficulties of cooking in a later period, and further promotes productization and marketization of the fish glue.

Belonging to the technical field of food processing, the invention provides a preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer, can solve the problem of fishy smell of seaweed, and also can make the obtained seaweed beer have good drinkability and retain the corresponding functions of seaweed. The technical scheme includes the steps of preparation of seaweed ferment, preparation of wort, preparation of pretreated seaweed beer, filtration to obtain the seaweed beer, etc. The seaweed beer provided by the invention solves the fishy smell problem of seaweed, and at the same time has good drinkability and retains the corresponding functions of seaweed.

The invention provides a making method of pour fish soup powder. The method comprises the following steps: preparing raw materials, cleaning, removing fishy smell, boiling, shearing at a high temperature, grinding, blending, carrying out spray drying, and packaging to obtain a finished product. The making method of the pour fish soup powder uses bones and meat of rainbow trout as the raw materials, and the product is obtained by performing treatment of removing fishy smell, adding auxiliary materials, boiling under the conditions of high pressure and high temperature, carrying out shear emulsification at a high temperature, grinding, blending, and carrying out spray drying, so that the problem of fishy smell of the product is solved, the strong flavor of the product is guaranteed, and thetaste and flavor of the product meet the preferences and hobbies of people; the problem of stratification of fish oil and fish soup is solved, and the product is enabled to become emulsion; the flavorof the material is enriched, and the layering sense of the delicious taste of the fish soup is improved; a spray drying technology is adopted, so that the flavor of the fish soup powder is guaranteed, the loss of flavor is minimized, the shelf life of the product is prolonged, the quality of the final product is improved, and the more convenient and faster demands of consumers are met.

The invention discloses a processing method for multivitamin sweet potato leaf chewing soft sweets, and relates to the technical field of food processing. The soft sweets are made by mixing and processing 15-20 parts of sweet potato leaf meal, 18-28 parts of hawthorn fruit extractives, 0.03-0.05 part of tryptophan, 10-15 parts of saccharose, 35-45 parts of malt syrup and 1-3 parts of glutinous rice starch. The soft sweets prepared by the method are bright in color, is bright green, elastic in taste, fragrant, sweet and delicious in taste and free of abnormal odor, contain abundant carotene, vitamins, water soluble dietary fiber, mineral substances and other nutrient contents, have the effects of lowering blood pressure and improving immunity and are good in healthcare effect.

The invention discloses a sports nutrient protein composition and a preparation method thereof. The formula includes the following components in parts by mass: 10-25 parts of fish collagen peptide, 10-25 parts of hydrolyzed whey protein, 20-40 parts of whey protein, and 10-30 parts of soybean protein isolate, wherein the average molecular weight of the fish collagen peptide is 5000 Da or below, the average molecular weight of the hydrolyzed whey protein is 10<4> Da or below, the average molecular weight of the whey protein is 10<4> Da or above, and the average molecular weight of the soybean protein isolate is 10<5> Da or above. The formula protein provided by the invention has a rich content, diverse varieties, a fast digestion and absorption speed, and a long lasting time, and can improve the effective utilization rate of protein and avoid concentrated absorption of the protein to be converted into fat; and the composition can quickly replenish protein lost after sports after being taken by a human body, and improve the muscle synthesis and functional recovery speed.

The invention provides a preparation method of a red algae beverage based on marine microorganism enzymes, and the obtained red algae beverage, and belongs to the technical field of food processing. The method can solve the problem of algae fishy smell, and meanwhile, the obtained red algae beverage has good drinking property and retains corresponding functions of red algae. The technical scheme comprises the following steps of preparation of a red algae enzyme, preparation of hop tea, and preparation and carbonation of pretreated red algae beverage, so that the red algae beverage is obtained.According to the red algae beverage provided by the invention, the problem of algae fishy smell is solved, and meanwhile, the beverage has good drinking property and retains the corresponding functions of the red algae.

The invention provides a preparation method of seaweed alcohol-free beer based on a marine microorganism enzyme and the seaweed alcohol-free beer and belongs to the technical field of food processing,aiming at solving the problem that seaweed has a fishy smell, enabling the obtained seaweed alcohol-free beer to have good drinkable performance and keeping corresponding functions of the seaweed. The preparation method provided by the invention comprises the following steps: preparing a seaweed enzyme, preparing alcohol-free beer, preparing pre-treated seaweed alcohol-free beer, filtering the pre-treated seaweed alcohol-free beer to obtain the seaweed alcohol-free beer and the like. By adopting the seaweed alcohol-free beer provided by the invention, the problem that the seaweed has the fishy smell is solved; meanwhile, the seaweed alcohol-free beer has good drinkable performance and the corresponding functions of the seaweed are kept.

The invention belongs to the technical field of micro-capsule powder, and particularly relates to castor oil micro-capsule powder with a bowel relaxing effect and a preparation method of the castor oil micro-capsule powder. The castor oil micro-capsule powder with the bowel relaxing effect comprises a core material and a wall material, wherein the core material is prepared from the following raw material in parts by weight: 20-70 parts of castor oil; and the wall material is prepared from the following raw materials in parts by weight: 1-20 parts of a plant extract, 0.01-0.5 part of vitamin B, 1-20 parts of dietary fiber, 1-10 parts of prebiotics, 0.05-2 parts of xanthophyll, 0.1-3 parts of maltodextrin, 5-30 parts of an excipient, 0.3-5 parts of an antioxidant and 0.3-5 parts of a flavoring agent. According to the formula, the extremely high embedding effect of the micro-capsule powder is guaranteed, the micro-capsule powder has high stability and high efficiency, and the effect of relaxing bowel without side effects is achieved.

The invention provides a preparation method of a brown algae beverage based on marine microorganism ferment, and the obtained brown algae beverage, and belongs to the technical field of food processing. The problem of fishy smell of seaweed can be solved, and besides, the obtained brown algae beverage has favorable drinkability and reserves corresponding functions of brown algae. The preparation method disclosed by the technical scheme of the invention comprises the steps of preparing brown algae ferment, preparing hop tea, preparing pretreated brown algae beverage, performing carbonation on the pretreated brown algae beverages to obtain the brown algae beverage and the like. According to the brown algae beverage provided by the invention, the problem of fishy smell of the seaweed is solved, and besides, the brown algae beverage has favorable drinkability and reserves corresponding functions of the brown algae.

The invention provides a preparation method of an algae beverage based on marine microorganism enzymes, and the obtained algae beverage, and belongs to the technical field of food processing. The method can solve the problem of algae fishy smell, and meanwhile, the obtained algae beverage has good drinking property and retains corresponding functions of algae. The technical scheme comprises the following steps of preparation of an algae enzyme, preparation of hop tea, and preparation and carbonation of pretreated algae beverage, so that the algae beverage is obtained. According to the algae beverage provided by the invention, the problem of algae fishy smell is solved, and meanwhile, the algae beverage has good drinking property and retains the corresponding functions of the algae.

The invention belongs to the field of food, and particularly relates to a fish-flavored sesame seed cake with a long shelf life and a making method thereof. The fish-flavored sesame seed cake is characterized in that the sealed fish-sandwiched sesame seed cake is prepared from soup-free pan-fried smoked fish prepared by three main processes of steaming, frying and smoking and a sesame seed cake with flour as a main component through baking, surface preservative treatment, drying treatment and a comprehensive sterile packaging process. The prepared fish-flavored sesame seed cake is long in shelf life, suitable for network marketing, integrally complete, delicious and unique in taste.