141results about How to "Sour taste" patented technology

The invention relates to the field of vegetable processing, provides a processing method of wild vegetable pickles, and particularly relates to processing and products of pteridium aquilinum, aralia elata seem and acanthopanax senticosus pickles. The processing method comprises the following steps: (1) selecting materials; (2) preparing saline water; (3) protecting the color and keeping the crispness; (4) filling into a jar; (5) inoculating lactic acid bacteria; and (6) sealing and pickling. The invention relates to a processing process and a product research of the wild vegetable pickles; the storage period can be prolonged and the balance between seasons is promoted to meet the requirements of different regions and crowds; meanwhile, a novel product can be developed to increase economic profits of enterprises. The pickles prepared under the process condition are good in quality and have the main characteristics that the pickles are fermented by the pure lactic acid bacteria, are low in salt and nitrite, fresh and crispy in mouth feel, sour and delicious in taste and less in loss of nutritional ingredients, and have the typical characteristics of Sichuan pickles; the requirements of consumers are met and the disadvantages of salting of traditional wild vegetables are solved. The wild vegetable pickles can be stored for 8-12 months under pot storage and low temperature conditions.

The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.

The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.

The invention provides a mulberry leaf feed as well as a processing method and application of the mulberry leaf feed. According to the mulberry leaf feed, dry mulberry leaf powder is artificially fermented by virtue of screened mixed bacteria of saccharomycetes, lactobacilli and aspergillus oryzae, so that the mouth feel of the mulberry leaf powder can be well improved, the ingestion capability of feed animals can be improved, and the apparent digestibility of the feed can be improved.

The invention relates to the field of food ferment, in particular to seaweed ferment having the function of reducing blood sugar, and a preparation method of the seaweed ferment having the function ofreducing blood sugar. The seaweed ferment provided by the invention is prepared from raw materials of seaweed, ginseng, radix puerariae, Chinese wolfberry fruits, glossy ganoderma, bighead atractylodes rhizomes, radix ophiopogonis, panax notoginseng, rhizoma coptidis, radix astragali, corn stigma and the like. The preparation method comprises the following steps of after pretreatment of the raw materials, adding lactobacillus plantarum, lactobacillus rhamnosus and streptococcus thermophilus, and performing fermentation for the first time; adding chromium-enriched yeast and selenium-enriched yeast, and performing fermentation for the second time; performing distillation under reduced pressure so as to remove alcohol; performing compounding, adding fiber oligosaccharide, fructose and maltitol, adding chromium picolinate for reducing blood sugar and restraining blood lipid, and adding VC, VE and whey protein; and performing after-ripening so as to obtain the seaweed ferment having the function of reducing blood sugar finally. According to the seaweed ferment and the preparation method thereof disclosed by the invention, toxic and side effects of medicines are reduced, the function ofreducing blood sugar is strengthened, the fermentation efficiency is improved, the immunity of organisms is enhanced, the flavor is adjusted through an after-ripening compounding formula, the mouth feel is improved, and a ferment beverage which has the efficacy of reducing blood sugar and is excellent in mouth feel is formed.

The invention belongs to the field of food processing, and in particular relates to a preparation method of salt-free pickled Chinese cabbages. The preparation method is characterized by comprising the following steps: preparing Chinese cabbages, cleaning and sterilizing a container, carrying out fixation on the Chinese cabbages, fermenting the Chinese cabbages and the like; the first-class salt-free pickle can be taken out and eaten after taking pickled Chinese cabbage mother liquor as primer, carrying out fixation with boiled water, pickling and fermenting for 3-5 days, wherein the fermentation period is very short. According to the preparation method of the salt-free pickled Chinese cabbages, table salt, an additive and a preservative are not fed into the salt-free pickled Chinese cabbages; the fermented pickled Chinese cabbages can be packaged in a vacuum way and sterilized or directly dried in the air, cut into pieces and prepared into dried pickled Chinese cabbages; the salt-free pickled Chinese cabbages can be eaten at any time, and the storage time of the salt-free pickled Chinese cabbages reaches more than 12 months.

The invention discloses a health care sweet potato pastry and a preparation method thereof. The health care sweet potato pastry comprises raw materials including fresh sweet potatoes, kudzu vine root, sticky rice, coriander, sweet potato leaves, aloe, hawthorn, yacon, roxburgh rose, leech, pleurotus pulmonarius, moyeam tea and robinia honey. In the preparation method for the health care sweet potato pastry, the fresh sweet potatoes are made into high-purity sweet potato protein powder through an activated carbon suction filtration method, the content of protein in the obtained sweet potato protein powder is larger than 95%, the content of dietary fiber in dietary fiber powder obtained through alkaline cooking and steam explosion methods by utilizing sweet potato waste residue remaining after the extraction of the sweet potato protein powder is larger than 91%, and the ratio of soluble dietary fiber is larger than 19%. The health care sweet potato pastry can avoid physical complaints caused by the eating of plenty of sweet potatoes and can have the effects of reducing blood fat and blood pressure; the effect of preventing atherosclerosis can be achieved by long-terming eating of the pastry, and the health care sweet potato pastry is delicious in taste and free of toxic and side effects.

The invention discloses a sour soup and a preparation method thereof. The sour soup is prepared from the following raw materials by weight: 55 to 105 parts of tomato, 105 to 205 parts of hot red pepper, 5 to 11 parts of tender ginger, 3 to 7 parts of garlic, 2 to 6 parts of sweet rice flour, 3 to 7 parts of rice wine, 2 to 6 parts of salt and 2 to 6 parts of monoglyceride stearate. The preparation method comprises the following steps: pretreatment of raw materials, primary fermentation, fragmentation twice, secondary fermentation, homogenization and preparation of the finished sour soup product. The sour soup is prepared through fragmentation and fermentation twice, so production time is shortened; through high temperature sterilization and treatment, deterioration is effectively prevented; homogenization and addition of monoglyceride stearate is carried out so as to overcome the intractable problems of long shelf life and proneness to layering of the sour soup; and the prepared sour soup has sour and refreshing taste and red and bright color and exerts substantial effect on prevention of layering and bottle swelling.

The invention provides a preparation method of an aronia melanocarpa fruit anthocyanin extract. The preparation method comprises the following steps: carrying out degreasing treatment on an aronia melanocarpa fruit; then extracting with a mixed acid aqueous solution; carrying out resin purification, extracting an immersion liquid, and thus obtaining dry extract of the aronia melanocarpa fruit. The preparation method provided by the invention has the advantages that a pretreatment method such as appropriate degreasing is creatively used before an extraction step, and the aronia melanocarpa fruit anthocyanin extract (dry extract or powder) retaining anthocyanin to the utmost extent is obtained, wherein anthocyanin content is higher than 55%.

The invention provides electronic cigarette liquid. The electronic cigarette liquid is mainly prepared from, by mass, 0.1-0.3% of 2-(4-methoxy phenoxy) sodium propionate, 0.03-0.06% of ethyl maltol, 0.1-0.3% of vanillin, 18-22% of glycerinum, and balance propylene glycol. The preparing method includes the step that after being mixed and stirred evenly, the raw materials are soaked at the temperature of 30 DEG C-40 DEG C for 120-480 min to obtain the electronic cigarette liquid. The electronic cigarette liquid prepared through the preparing method is mellow in mouthfeel, the taste is not acor, the smell and the mouthfeel are realer, and therefore the electronic cigarette liquid is the same as traditional cigarettes.

The invention discloses broad bean flower health beverage. The broad bean flower health beverage is prepared from the following components in weight percentage: 30-35% of broad bean flower extracting solution, 0.1-0.25% of citric acid, 5-10% of saccharose, 0-0.5% of vitamin C and the balance of water, the sum of all components is 100%; according to the broad bean flower extracting solution, broad bean flowers are used as raw materials and are extracted to obtain primary extraction solution by adopting an ultrasonic extraction method, then the primary extraction solution is separated and purified by adopting the membrane separation technology, so that impurities such as higher molecular weight proteins and polysaccharide are removed and a broad bean flower extracting solution is acquired. According to the broad bean flower health beverage, only citric acid is adopted to adjust the acidity of the beverage, saccharose is utilized to adjust the sweetness, vitamin C is used for adjusting the sourness, the formulation is scientific and is rich in amino acid, triterpenoid saponin, flavone, anthocyanin and the like; and the broad bean flower health beverage can be taken conveniently, has acid mouthfeel, has broad bean flower scent, and also has the effect of preventing and controlling Parkinson's disease.

The invention discloses a preparation method of a wax apple and tea fungus beverage capable of relieving summer heat and nourishing stomach. According to the preparation method, wax apple is taken as the main raw material and is used to prepare wax apple juice, traditional Chinese medicine liquid is added and is used as the fermentation culture medium, honey is taken as the carbon source, and tea fungus is used as the bacterium source. Wax apple with a summer heat relieving function, traditional Chinese herbals with functions of clearing heat and purging fire, and tea fungus are organically compounded to produce a healthcare beverage; the beverage is rich in nutrients, which are complementary, contains a large amount of intestinal beneficial bacteria, has the functions of engendering liquid, relieving thirst, clearing heat, removing toxicity, and conditioning intestines and stomach, has a fresh, sour, and cooling taste, can be easily digested and absorbed, is suitable for most people, and thus has a wide market prospect. The comprehensive healthcare functions of the beverage such as fire purging, summer heat relieving, and the like are better than that of wax apple, traditional Chinese medicine preparation, or conventional tea fungus beverage.

The invention discloses black garlic and a preparation method of the black garlic. The preparation method comprises the following steps: (1) selecting raw materials and feeding into a fermentation room; (2) fermenting; (3) cooling semi-products; (4) performing quality detection; (5) carrying out inside packaging and outside packing; and (6) warehousing. The step (2) comprises the following procedures: (1) pretreatment; (2) curing; (3) reducing temperature and drying; (4) preprocessing; and (5) reducing temperature and drying. The black garlic is not added with any additive; the garlic is fermented and cured to form semi-products through accurate control over fermentation temperature, humidity and time in different stages in the fermentation room; after the semi-products are cooled, and qualified products are selected through quality detection, the finished products are obtained after inside packaging and outside packaging, and then warehousing is performed for storage. The prepared black garlic including cloves or garlic bulbs has the advantages of pure color, moderate moisture and sweet, sour, soft and glutinous mouthfeel and can be used for realizing health care, treating some diseases in an aided manner or eliminating the sub-health status.

The invention relates to a cultivation method of a ganoderma lucidum casein film crystal. The method comprises the following steps: preparation of a ganoderma lucidum strain; preparation of a ganoderma lucidum culture solution; preparation of a ganoderma lucidum casein film crystal, namely putting the ganoderma lucidum strain into the ganoderma lucidum culture solution, and culturing to obtain the ganoderma lucidum casein film crystal on the surface of the ganoderma lucidum culture solution; preparation of a ganoderma lucidum casein film crystal culture solution; and preparation of the ganoderma lucidum casein film crystal, namely putting the prepared seed ganoderma lucidum casein film crystal fragment into the ganoderma lucidum casein film crystal culture solution to obtain the ganoderma lucidum casein film crystal growing on the surface of the ganoderma lucidum casein film crystal culture solution. According to the method, the ganoderma lucidum strain, the seed ganoderma lucidum casein film crystal fragment and the culture solution are adopted as raw materials to prepare a great deal of ganoderma lucidum casein film crystals with different forms; the growth rate of the ganoderma lucidum casein film crystal is much faster than that of ganoderma lucidum, and the growth of the ganoderma lucidum casein film crystal is not influenced by the geographical environment conditions, so that the cultivation method of the ganoderma lucidum casein film crystal is widely used for industrial production; after the cultivation method is adopted, the defects that the ganoderma lucidum is slow in growth and inconvenient to eat can be overcome, and the market development limitation of the ganoderma lucidum products is broken.

The invention relates to a process for preparing filled hawthorn products, which is characterized in that the sandwich hawthorn products are made from selected hawthorns via the procedures of cleaning, soaking, stoning, core filling, freezing, drying and sterilizing. The invention has the advantages that the original external appearances and colors of the hawthorns are kept, and the filled hawthorn products taste acid, sweet, crisp and soft, thereby being suitable to be eaten by persons who have different taste requirements.

The invention provides ginkgo and tartary buckwheat vinegar, which comprises the following raw materials by weight: 50-70 parts of ginkgo fruit, 40-60 parts of black tartary buckwheat, 35-55 parts of hulless oat, 35-55 parts of black rice, 20-30 parts of pea, 20-35 parts of barley, 30-50 parts of wheat bran, 210-245 parts of rice husk, 5-8 parts of red yeast rice, 20-30 parts of yeast, 30-45 parts of distiller's yeast, 10-15 parts of licorice, 0.5-0.8 parts of dried yeast and 1.8-2 parts of spice. The ginkgo and tartary buckwheat vinegar has the following beneficial effects that the ginkgo and tartary buckwheat are employed for producing the edible vinegar, the effective substance activity of the ginkgo fruit, ginkgo biloba and tartary buckwheat are completely reserved, the corresponded nutrient composition and health care component have high content; red yeast is added in the raw material for promoting the extraction of a bioflavonoid compound in ginkgo fruit and black tartary buckwheat during a production process, so that content of the flavones which is beneficial to the human body in the ginkgo and tartary buckwheat vinegar is high.

The invention relates to a processing process for special ginger garlic aromatic vinegar, and belongs to the production processing field. The ginger garlic aromatic vinegar produced by the processing process not only retains flavor and physical and chemical quality of original vinegar but also fuses the original taste of ginger-garlic, so that the product has strong fermented vinegar fragrance and ginger garlic fragrance and is agreeable to taste with the mouthfeel being fragrant, sour, fresh and sweet, and at the same time, turbidity and precipitate of the ginger garlic aromatic vinegar / dumpling vinegar caused by colloid substances of the garlic and starch in the ginger.

The invention discloses a beef cattle daily ration taking mushroom residues as the raw material and a preparation method and applications thereof, and belongs to the technical field of beef cattle breeding. The daily ration is prepared from the following components in parts by weight: 25 to 35 parts of fermented mushroom residue, 20 to 25 parts of silage corn, 10 to 15 parts of crop straw, and 30 to 40 parts of fine fodder; wherein the fermented mushroom residue is prepared by mixing mushroom residues with corn flour according to a weight ratio of 100:4-5 and adding a fermentation composite bacterium liquid to carry out enclosed fermentation for 20 to 30 days; the fermentation composite bacterium liquid accounts for 1.5 to 2.5% of the weight of fermentation raw materials, and is composed of bacillus subtilis, lactobacillus plantarum, and candida utilis according to a bacterial colony ratio of 2-4: 4-5: 3-4; 0.5 to 2 wt% of cane sugar solution is added into the abovementioned bacteria to prepare the fermentation composite bacterium liquid, and for each liter of the fermentation composite bacterium liquid, the total active bacterium number is not less than 500 billion. The circulation utilization of mushroom residues is realized, the wastes are converted into valuable resources, moreover, the prepared mushroom residue has a good taste and is palatable, the cost is reduced, and the benefit is increased.

The invention relates to black fungus mycelia and black garlic vinegar. The black fungus mycelia and black garlic vinegar is prepared by the following method: putting garlic with peel into an incubator, and performing fermentation at high temperature so as to obtain black garlic; peeling the black garlic, thoroughly cleaning the peeled black garlic, adding water, and grinding the cleaned black garlic with the water into black garlic serosity with a colloid mill; performing pasteurization, inoculating the activated black fungus mycelia fluid into the black garlic serosity, adding magnesium sulphate, and performing incubation in a fermenter; after black fungus mycelia grows out of the black garlic serosity, adding basic liquor of white spirit for blending so as to obtain a solution, regulating the alcoholic strength of the solution to 4-5 degrees, inoculating mixed bacteria of lactic acid bacteria and acetobacter diazotrophicus to the solution with the alcoholic strength of 4-5 degrees for fermentation, performing sealing and aging fermentation on liquor at 5-8 DEG C for 2-3 months, and performing filtration and filling so as to obtain the black fungus mycelia and black garlic vinegar. According to the black fungus mycelia and black garlic vinegar disclosed by the invention, the nutrient substances of the black funguses and the nutrient substances of the black garlic are utilized, so that the black garlic vinegar is rich in flavor substances, acid and smooth in mouth feel, and rich and mellow in vinegar fragrance; the black fungus mycelia is inoculated, so that the black fungus mycelia and black garlic vinegar is extremely high in antioxidant activity capacity, enables skins of people to be rosy and glowing, and can dredge and lubricate intestines and stomachs.

The invention discloses a preparation method for sealwort fermentation wine. The method comprises the following steps that 1, glutinous rice, dendrobium officinale and sealwort are ground into glutinous rice powder, dendrobium officinale powder and sealwort powder after being washed clean, dried and sterilized; 2, the glutinous rice powder, the dendrobium officinale powder and the sealwort powder are evenly mixed, enzymolysis and filtering are performed, and first filter liquor is collected; 3, Chinese wolfberries are mixed with plum pulp after being seeded, pulp is prepared, enzymolysis and filtering are performed, and second filter liquor is collected; 4, the mixed liquor is placed in a fermentation tank after being treated to be fermented for one to two months at 24-30 DEG C, and then fermentation liquor is prepared; 5, after centrifugal separation is performed on the fermentation liquor, third filter liquor is collected, and after the third filter liquor is sterilized, the sealwort fermentation wine is prepared. According to the preparation method for the sealwort fermentation wine, the dendrobium officinale, the sealwort, the Chinese wolfberry, the plum pulp and the like serve as the raw materials, and therefore the fermentation wine has the unique pharmacological action and has the crisp mouthfeel.

The invention discloses a preparation method of low temperature roasted coffee powder. The method includes the steps of: subjecting coffee bean raw materials to machine selection grading, cleaning, airing, impurity removal conditioning treatment; conducting 25-30kGy<60>Co-gamma ray irradiation on the conditioned coffee beans, and roasting the irradiated coffee beans under a dry heat state; rapidly cooling the roasted coffee beans in a natural cooling way to obtain coffee beans; pulverize the coffee beans to obtain coffee powder. According to the preparation method, low temperature coffee powder is cooked to boiling and filtered, and then enteroclysis by special medical equipment is carried out to clean harmful toxin in the intestinal tract. Intestine cleaning can reach the effects of beauty maintaining and youth keeping, and can build up body.

The invention belongs to the field of additives for veterinary use, and in particular discloses a method for fermenting radix curcumae longae by virtue of a microorganism combination. The method comprises the following steps: cleaning the radix curcumae longae, air-drying the radix curcumae longae in a dry and cool place, and crushing the radix curcumae longae into powder;and fermenting the radix curcumae longae in the form of powder by virtue of bacillus subtilis, bacillus licheniformis and lactobacillus plantarum. According to the method provided by the invention, by fermenting the radix curcumae longae by virtue of the bacillus subtilis which is capable of secreting a great amount of various digestive enzymes, the bacillus licheniformis which is capable of generating growth factors and is high in protein content and the lactobacillus plantarum which is good in acid producing performance and can be implanted in intestinal tracts well, the utilization rate of active ingredients in the radix curcumae longae can be effectively enhanced and the taste of the radix curcumae longae can be improved; and the fermented radix curcumae longae provided by the invention, when applied to livestock breeding, can significantly improve the growth performance of livestock, and the fermented radix curcumae longae is acid and fragrant in flavor, good in taste and free from toxic and side effects.

Provided is a food deterioration-preventing agent which can give a good flavor to a food without leaving astringent taste and harsh taste as aftertastes in the food, although containing a polyglyceryl fatty acid ester as an active ingredient, and can give an excellent storage effect to the food. This food deterioration-preventing agent comprises (a) a starch hydrolysate having a DE (dextrose equivalent) of >=3 and a specific volume of >=5, (b) a polyglyceryl fatty acid ester, and (c) an acid or its salt.

The invention discloses a traditional Chinese medicine composition for preventing and treating swine influenza. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10 to 15 parts of honeysuckle flower, 8 to 10 parts of rhizoma coptidis, 8 to 10 parts of radix scutellariae, 8 to 10 parts of rhizoma zingiberis, 5 to 10 parts of fructus forsythiae, 8 to 15 parts of sweet wormwood, 10 to 15 parts of dindygulen peperomia herb, 6 to 9 parts of bighead atractylodes rhizome, 10 to 15 parts of folium isatidis, 8 to 10 parts of herba scutellariae barbatae, 8 to 10 parts of isatis root, 10 to 15 parts of herba houttuyniae, 10 to 15 parts of cassia twig, 6 to 10 parts of flos chrysanthemi, 8 to 12 parts of lily bulb, 6 to 10 parts of radix platycodon, and 8 to 10 parts of liquorice root; the raw materials are cleaned and treated, and are fed together with feed or drinking water. The traditional Chinese medicine composition has the advantages that the toxicity of traditional Chinesemedicine is eliminated through fermenting, and the effective ingredients are sufficiently separated out; by combining with pig daily feed and drinking water, the effects of nourishing Yin and moistening lung, resisting and killing bacteria, clearing heat and detoxifying, and promoting urination and removing damp are realized, the immunity of pig body is improved, and theswine influenza is prevented by reducing the virus infecting possibility of pigs; the effect of tonifying spleen and stimulating appetite in the daily prevention process is realized, theappetite of the pig is stimulated, the taste is sour and fragrant after fermenting, and the mouth feel is good for the pigs.

The invention discloses a beer-flavor strawberry malt beverage which is characterized by comprising strawberry juice, amino acids and myrcene which inhibits beer-sourced foul smell, wherein the amino acids are used for adjusting the tart flavor of the beer-flavor strawberry malt beverage and are selected from two of glutamic acid, alanine and glycine.

The invention discloses a morinda citrifolia ferment processing method. The method comprises raw material selection and cleaning: selecting high-quality fresh mature morinda citrifolia, cleaning to remove dirt on the peel of the morinda citrifolia through tap water and carrying out air drying, wall breaking: putting the selected morinda citrifolia into a wall breaking machine and carrying out wall breaking, disinfection: putting the morinda citrifolia pulp subjected to wall breaking into a fermentation cylinder and carrying out disinfection, penetration: adding 25-35wt% of honey into the pulp in the fermentation cylinder and carrying out stirring every day for 6-8 days until the honey permeates into the pulp, fermentation: adding water into the pulp, wherein the weight of the used water is 9-12 times that of the pulp, carrying out stirring, sealing the fermentation cylinder, stopping stirring after sealing and carrying out fermentation at the temperature at 30 DEG C or more for 6-8 months, and blending: after 6-8 months, filtering the fermentation product to obtain morinda citrifolia ferment. The method realizes full fermentation so that metabolism of abundant nutrition components of natural fruits and vegetables is safe and a taste and a color are perfect.

The invention relates to the field of food fermentation, and in particular relates to a preparation method of a green plum blossom fermented product for relieving gout. The fermented product providedby the invention is prepared by taking dried green plum blossom as a raw material. According to the invention, after raw materials are pretreated, bifidobacterium longum and lactobacillus plantarum are added for mixed strain fermentation; clear liquid is collected after high-pressure homogenization; a mixture of four or more of folic acid, isomaltitol, sorbitol, xylitol, maltodextrin and vitamin Cis added for compounding; and a finished product is obtained through clarification, corrosion prevention and filling. According to the invention, the toxic and side effects of anti-gout drugs are reduced; the function of reducing uric acid is enhanced; the effect of effective components is improved; the body immunity is improved; the flavour is adjusted by the after-ripening compound formula; thetaste is improved; and the fermented product with the efficacy of reducing uric acid and excellent taste is formed.

The invention relates to a monascus liquid fermentation clear juice beverage. The beverage comprises the following components in proportion: 800-1200 parts of a monascus fermentation clear liquid, 8000-10000 parts of water and 350-500 parts of a food additive. The monascus fermentation clear liquid is prepared by the following process: firstly activating a strain, then preparing a fermentation culture medium, finally inoculating the fermentation culture medium with the monascus strain, and carrying out liquid fermentation and filtering. The beverage is clear in color and luster, relatively good in taste and pure in smell, has health-care effects of reducing blood fat and blood pressure, and also has health-care effects of resisting cancer and fatigue.

The invention discloses a making technology of a pickled Chinese cabbage can. The technology comprises the following steps: 1, raw material treatment: choosing fresh insect-free Chinese cabbage, and cleaning the chosen Chinese cabbage; 2, dehydration: sprinkling the surface of the washed Chinese cabbage with salt, pressing a weight on the Chinese cabbage for dehydration, and dehydrating for 10-20h; 3, fermentation: cleaning the dehydrated Chinese cabbage with naturally cooled boiled water, regularly putting the Chinese cabbage in a pickling cylinder, dumping naturally cooled boiled water into the cylinder until the water level is higher than the Chinese cabbage, sealing the mouth of the cylinder, and naturally fermenting for 40-50d to obtain northeast pickled Chinese cabbage; and 4, shredding and packaging: processing the pickled Chinese cabbage to form shreds, and packaging to obtain the pickled Chinese cabbage can. The technology has the advantages of simplicity, low cost and no addition of any additives; the pickled Chinese cabbage has the advantages of unlikely rotting, authentic taste, sour and refreshing mouthfeel, greenness and healthiness; and the pickled Chinese cabbage can has the advantages of easy storage, convenient carrying, and wide propagation through the region restriction breakthrough of characteristic dishes.