31results about How to "Solve the problem that cannot be stored for a long time" patented technology

The invention discloses a fresh-keeping and preservation method of roselle. The calyx of roselle is washed and drained of surface water, placed in a superheated steam environment of 135-140°C for 15-20min, and then the calyx is heated at 70-80°C. The hot air was dried for 20‑30min, and the calyx was naturally cooled and then frozen for preservation. The present invention adopts the combination technology of superheated steam drying and hot air drying to treat the roselle flower. The superheated steam has good heat transfer performance, the calyx is evenly heated, and the shape of the calyx can be better maintained. At the same time, due to the superheated steam drying without oxidation reaction, the color of the calyx will not change. Fading, so the drying quality is good. On the basis of keeping the shape and color of the calyx to the maximum extent, the present invention continues to use hot air to dry to reduce the moisture in the calyx, and then the roselle after freezing preservation can maintain a better fresh state, has strong rehydration ability, and can be preserved one year.

The invention relates to a method for generating red pigment by using mustard lumps as raw materials. The method uses white fresh mustard lumps as raw materials for the first time, and freezes at low temperature, thaws at room temperature, homogenizes, filters and removes slag, heats at high temperature, removes impurities by centrifugation, Physical steps such as concentration and drying generate and obtain red pigment. The red pigment has a simple production process, is non-toxic and harmless, and is environmentally friendly. After structural identification, the main component of the red pigment is peony anthocyanin. The invention uses non-red mustard tuber roots as raw materials to process and generate red pigments, which not only provides a new method for obtaining natural red pigments, but also provides a new idea for other natural pigments not limited to extraction strategies from raw materials containing target pigments. The mustard nodules are used as raw materials to generate red pigment, which improves the utilization rate and economic value of mustard nodules, and provides a new development path for the deep processing industry of mustard nodules.

The invention provides blended clam sauce and a preparation method thereof. The blended clam sauce is prepared by taking sweet soybean sauce as a basis, and adding clam broth powder, clam meat powder and clam Maillard product powder during post-blending. The preparation method comprises the following steps: preparing the sweet soybean sauce at first, and then adding 3-9% of the broth powder, 4-9% of the clam meat powder and 2-6% of the clam Maillard product powder, and adequately stirring to obtain the blended clam sauce. The blended clam sauce provided by the invention has the advantages that the product has strong seafood flavour and prominent delicate flavour, and the sauce body is brown and rich in flavour substances such as glutamic acid and aspartic acid. With the adoption of the preparation method of the blended clam sauce provided by the invention, the problem that clams cannot be stored for a long time is solved, the broth after cooking the clams is sufficiently utilized, the waste of raw materials is avoided, the nutrition and the health functions of grains and the clams are integrated, and natural delicate flavour in the clams is integrated in the traditional sauces.