69results about How to "Uniform flavor" patented technology

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

The invention belongs to the technical field of food processing and specifically relates to a flavored low-fat white mushroom crisp chip and a preparation method thereof. The flavored low-fat white mushroom crisp chip comprises the following materials in parts by weight: 1000 parts of white mushrooms, 5-10 parts of konjac glucomannan, 10-80 parts of chitosan, 10-60 parts of salt, 60-200 parts of isolated soybean protein and 40-200 parts of a nutrition balancing agent. The preparation method comprises the following steps: pre-treating the white mushrooms, preparing impregnation liquid, carrying out vacuum soaking and ultrasonic coating, carrying out quick-freezing and slicing, carrying out vacuum frying and dehydrating, removing oil, and packaging. The prepared flavored low-fat white mushroom crisp chip has the advantages of being low in fat content, uniform in color, crisp in mouthfeel, full in nutrition, complete in product shape and almost free of fractures.

The invention discloses a method for preparing peanut essence by a natural thermal reaction. The peanut essence is prepared by the following steps: firstly, preparing peanut kernel enzymatic hydrolysate: crushing peanut kernel, soaking the crushed peanut kernel in water according to the mass percentage being 1:5 for 10 minutes, heating the water to 90 DEG C and thermally denaturizing for 20 minutes and naturally cooling the denaturized substance to room temperature; secondly, respectively adding 4 percent compound protease and 4 percent flavourzyme, uniformly stirring and placing the mixture in a water bath of 50 DEG C for carrying out heat preservation and enzymolysis for 3 hours to obtain the peanut kernel enzymatic hydrolysate; thirdly, centrifugally filtering to obtain filtrate; and fourthly, carrying out thermal reaction: adding the following substances of 0.8-1.0 g of xylose, 0.2-0.6 g of valine, 0.3-0.5 g of phospholipid and 3.0-5.0 g of peanut oil in each 100 ml of filtrate and preparing liquid peanut essence by the thermal reaction. According to the preparation method disclosed by the invention, nut essence can be really and reliably prepared, has the advantages of pure nature, strong fragrance and favorable mouthfeel and flavor and can be used for flavor type pot foods or salty products.

The invention relates to a processing method for high-quality convenient hold Luo powder. The method disclosed by the invention comprises the following steps; mixing and mashing raw materials; performing steaming slices, extruding, short cutting, gelation, steaming, cooling, and shaping for sub-packaging on the raw materials; preparing seasoning sauce, spraying, quick-freezing, inspecting and packaging to obtain finished products. The method is simple in technology, little in equipment investment and short in processing cycles, and obtained products are convenient to eat and has storage resistant. On the basis of keeping the fresh mouth feel of rice flour, in the technology link, a spraying seasoning sauce and quick-freezing technology is adopted, the rice flour is directly heated, and the hold Luo power with rich cooking liquor is made in a fresh manner. The rice flour can keep soft and flexible mouth feel in aeronautic heating; for aeronautic food, the problem that cooking liquor products overflow in the transportation process is solved, the food safety is ensured, and in the aspect of quality, the quality guarantee period is prolonged. The method disclosed by the invention overcomes the defects of short quality guarantee period and the like caused by a traditional handmade technology, and the products are convenient to eat, so that the hold Luo power, as a traditional local dainty, gradually moves towards industrialized mass production.

The invention discloses an areca nut ultrahigh-pressure quick water restoration technology. The technology includes the steps of boiling seeds, mixing materials and conducting water restoration. The high-temperature steam steaming procedure and the pricking procedure are further included between the seed boiling procedure and the material mixing procedure. The temperature of high-temperature steam ranges from 110 DEG C to 118 DEG C, and steaming time is 10-15 min. Ultrahigh-pressure water restoration is adopted in the water restoration procedure, the water restoration pressure is 20-600MPa, the water restoration temperature ranges from 20 DEG C to 42 DEG C, and the water restoration time is 5-60 min. The areca nut ultrahigh-pressure quick water restoration technology has the advantages of being high in production efficiency, short in water restoration time, low in microorganism content and good in product quality, and application prospects are good.

The invention provides a starch-free ham. The ham is prepared from the following raw materials in parts by weight: 100 parts of pork, 60 parts of ice water, 3.1 parts of ice water, 1.5 parts of white granulated sugar, 1.5 parts of glucose, 0.4 part of monosodium glutamate, 2.2 parts of a composite curing agent, 0.6 part of injection carrageenan, 0.06 part of sodium erythorbate, 0.016 part of sodium nitrite, 0.024 part of monascus red pigment, 0.12 part of natural flavor and 4 parts of soybean protein. The starch-free ham is uniform in texture, clear in section texture of shredded meat, good in slicing property, tastes elastic, smooth, tender and crisp, is natural and rich in flavor, durable in flavor durability and uniform in flavor.

The present invention relates to a coffee machine comprising: a tank (10); a pump (20) which is connected to the tank (10); a cold water line (L1) which is connected to the pump (20); a heating container (30) which is connected to the cold water line (L1); a hot water line (L2) which is connected to the heating container (30); a capsule holder (40) which is connected to the hot water line (L2), and which has a coffee extraction hole (42); a cup support member (50) which is provided below the coffee extraction hole (42); a load cell (60) which is provided below the cup support member (50); and a control module (70) which is electrically connected to the load cell (60). Thus, since a fixed amount of coffee can be consistently extracted, it is possible to supply coffee having a uniform taste and flavor.

The invention provides a Guizhou chili shaped like a glutinous rice cake and a making method thereof. The chili shaped like a glutinous rice cake is made of Guizhou Huaxi dried pepper, Zunyi dried Chaotian pepper, Guizhou dried bell pepper pepper, ginger, garlic, pepper seeds, salt and cooking wine; In the method, Guizhou Huaxi dried pepper, Zunyi dried Chaotian pepper, and Guizhou dried bell pepper are washed separately, stems are removed, the materials are put into a pot, an equal volume of clear water is added for cooking, and the material is drained to obtain a product A; the pepper seedsare taken and stir-fried in an iron pan to obtain a product B; the product A, the product B, ginger, garlic, salt, and cooking wine are uniformly mixed and placed in a grinding bowl, and mashed into agrinding form to obtain the product. The chili shaped like the glutinous rice cake has bright color, rich flavor, moderate spicy feeling, uniform texture, unique flavor, excellent mouthfeel, and highgeneral acceptance, and can meet the needs of consumers. The physical and chemical indicators and microbial indicators are in accordance with the local safety standards of Guizhou chili shaped like glutinous rice cake, and the production process is simple and easy to operate, which is suitable for large-scale industrial production.

The invention belongs to the technical field of food seasoning processing, and particularly relates to freshness-enhancing and sodium-reducing seasoning salt and a preparation method thereof. The rawmaterials of the product comprise table salt, a yeast extract and compound seasoning, and the preparation method of the product comprises the following steps: (1) mixing the table salt and the yeast extract according to a formula, then adding water, and uniformly stirring the materials to obtain a yeast extract salt solution; and (2) carrying out spray drying on the yeast extract salt solution toobtain the freshness-enhancing and sodium-reducing seasoning salt. The freshness-enhancing and sodium-reducing seasoning salt prepared by the method is good in taste, the intake of table salt can be obviously reduced, the content of sodium salt needing to be used under the condition of the same taste and salinity is lower, and the intake of the sodium salt can be greatly reduced; meanwhile, the product has the effects of increasing freshness and improving taste, and the food flavor can be obviously improved in the food cooking process.

The invention provides a preparation method for quickly-frozen flavored fish blocks of clarias lazera and belongs to the technical field of preparation methods of fish blocks. According to the method, the fish blocks are prepared by adopting a process comprising the following steps: carrying out temporary rearing on fresh clarias lazera and enabling the fresh clarias lazera to be subjected to dormancy; removing mucus; slaughtering; removing useless parts; washing; cutting into sections; selecting; disinfecting; rolling; packaging; quickly freezing and the like. According to the preparation method provided by the invention, a preparation process of conventional clarias lazera hotpot is referred and a modern quickly-freezing seasoning technology is adopted. The quickly-frozen flavored fish blocks of the clarias lazera are fresh, tender, smooth, natural in flavor, mellow in mouth feel, small in nutritive loss ad long in storage period, and can be distributed throughout the country. The preparation method has a simple process and the flavor modulation is quantified; the quickly-frozen flavored fish blocks of the clarias lazera are processed by adopting a quickly-freezing technology, and the fresh and tender flavor and the mouth feel can be kept for a long time; the loss of nutritional ingredients is reduced effectively; the method is low in cost and high in efficiency and can be used for the continuous, standardized and industrial production; the quickly-frozen flavored fish blocks of the clarias lazera are convenient to store and transport so as to realize the nationwide distribution.

The invention relates to the technical field of processing of pickled vegetables and particularly relates to a preparation method of slightly fermented modern pickled vegetables. The method comprisesthe following steps: (1) pretreatment of raw materials of pickled vegetables; (2) disinfection treatment of pickle jars; (3) preparation of seasoning water; (4) treatment of precipitate in mother liquor of the pickled vegetables; (5) preparation of the pickled vegetables; and (6) post maturation and packaging of the pickled vegetables. The modern pickled vegetables prepared by the method have a long shelf life and high safety, and the pickled vegetables reserve the essence of lactic acid bacteria and have clear and crisp mouthfeel, good flavor and appropriate acidity.

The invention relates to a method for preparing quelite powder, wherein it comprises that (1), emulsifying that mixing the liquid quelite, emulsifier, and water at 100:70-100:1300-1700, and holding their temperature at 45-55Deg.C, making them uniform at 200-260MPa pressure; (2), dissolving that dissolving the powder in water, adding emulsifier, to make the weight density of mixture at 30-40%, mixing; (3), grinding that grinduign the material to make its granularity at 25-35micrometer; (4), drying while the inlet wind temperature is 200-250Deg. C, the outlet wind temperature is 9-120Deg. C, and the rotation speed of atomize disc is 11000-16000n / min, atomizing and drying to make the water content lower than 5%, and granularity at 50-80deals.

The invention discloses a potato steamed dumpling and a manufacture method thereof. The steamed dumpling skin comprises the following raw materials in parts by weight: 20-40 parts of potato whole flour, 60-80 parts of flour, 1-8 parts of vital gluten and 0.1-3 parts of salt substance; the steamed dumpling stuffing comprises the following raw materials in parts by weight: 50-70 parts of potato compound rice, 20-30 parts of diced meat, 10-15 parts of diced vegetable and 13-50 parts of seasoner; and the potato compound rice is obtained by mixing the potato whole flour and other grain powders, extruding and sizing. The manufacture method comprises the following steps: mixing the potato whole flour and the flour, sequentially adding hot water and cold water to mix into a paste, and fermenting for 20-60 min; dividing the paste into small pieces and manufacturing into the wrapper with thick center and thin four sides; pre-boiling the potato compound rice and mixing the stuffing; and wrapping a certain amount of the steamed dumpling stuffing in the potato steamed dumpling skin, manufacturing into the steamed dumpling shape, and steaming for 8-15 min to obtain the potato steamed dumpling.

The invention provides a nerve-soothing type auxiliary smoking-cessation atomized inhalation beverage and a preparation method thereof. According to the beverage, spina date seeds with the functions of soothing the nerve, stabilizing the mind, calming the heart and relieving restlessness serve as a main raw material, with ginseng with the functions of consolidating the basis and nourishing vital energy, radix polygonati officinalis with the functions of clearing heat and nourishing Yin and rhizoma polygonati with the functions of nourishing Yin and tonifying the vital energy, assisted by poriacocos, dried tangerine peel, emblic leafflower fruits and herba menthae with the functions of clearing away the lung dryness, relieving asthma, dispelling the wind, relieving a cough, clearing heat and strengthening the spleen, theanine which is internationally recognized as safe and effective is further added so as to induce and improve the nerve-soothing function of the beverage, and various effective components can act together to relieve smoking-cessation discomfort syndromes such as cough, excessive phlegm, anxiety and sleep disorders of a smoking-cessation person; and meanwhile, the beverage is used in an ultrasonic atomized inhalation mode, so that the medicine incense of a product and the aromatic seasoning components can be integrated, and the dual requirements for relaxation andfragrance enjoyment of a user can be met.

The invention discloses a method for preparing Dongpo pork with tea aroma. The method includes steps of (1) raw material processing working procedures for selecting streaky pork, (2) low-concentration black tea soup and high-concentration black tea soup preparing working procedures, (3) blending working procedures, (4) injection and rolling and rubbing working procedures, (5) blanching, candy frying coloring working procedures and marinating working procedures and (6) sauce reduction working procedures. The method has the advantage that the quality of the Dongpo pork with the tea aroma can be comprehensively enhanced from three aspects of colors, aroma and taste by the injection and rolling and rubbing working procedures and the sauce reduction working procedures.

The invention discloses a rose and pork liver-containing sauced crispy rice and a processing method thereof. The rose and pork liver-containing sauced crispy rice comprises, by weight, 80-100 parts of black rice, 60-100 parts of long-shaped rice, 10-15 parts of Rhizoma Polygonati Odorati, 20-40 parts of coconut meat, 30-50 parts of red date, 10-15 parts of durian pit, 1-2 parts of Passiflora henryi Hemsl., 1-2 parts of Phymatopsis griffithiana, 1-2 parts of unilocular crateva leaf, 1-2 parts of Herba Houttuyniae, 1-3 parts of wolfberry leaf, 1-3 parts of Oroxylum indicum, 5-8 parts of maltose syrup, 10-15 parts of a nutrition additive and 8-12 parts of coix seed oil. The rose and pork liver-containing sauced crispy rice has the characteristics of delicious and crisp mouthfeel, hot and tasty taste, unique flavor, uniform thickness and eating convenience, improves the nutrition and enriches the mouthfeel and the fragrance through fusion of rose and pork liver; and the addition of traditional Chinese medicines with heat clearing, detoxifying, qi rectifying, stomach harmonizing, yin nourishing and blood nourishing components realizes common effects, and makes the crisp rice enrich and nourish blood and beneficial for the health.

A Dutch coffee drip device includes a stand having an upper plate, a middle plate, and a lower plate; a water supply container being fixed to the upper plate; a pressure pump installed on the bottom of the water supply container to pressurize water supplied from the water supply container to spray the same; a dripper being fixed to the middle plate to contain coffee power, in which coffee is extracted by water sprayed from the pressure pump; and a drip server being fixed to the lower plate to store the coffee extracted from the dripper, wherein the pressure pump comprises: a driving motor, a cam performing a rotating operation by the driving motor; a pressure lever performing an up-and-down operation by the cam; and a spray nozzle spraying the water pressurized by the operation of the pressure lever.

The invention mainly relates to the technical field of foods and discloses a soy sauce flavor type dry-cured goose. The soy sauce flavor type dry-cured goose is prepared from the following raw materials: a neat goose, lactic acid bacteria, pickling materials, black bean sauce, marinating materials, flavedo sauce, salix leaf extract and flower extract of juglans regia. The soy sauce flavor type dry-cured goose is rich in sauce, fresh and tender in meat, fragrant and not greasy, moderate in taste, and convenient to eat. The preparation methods of soy sauce flavor type dry-cured goose are enriched, and the economic income is increased by 13.5%; according to the neat goose fermented by the lactic acid bacteria, fragrance and nutritional components are increased, the content of fat is reduced, the meat is tendered, and the fishy smell of the meat is reduced; the plant extracts are added and then frozen and naturally thawed and fully permeate into tissue cells, so that the healthcare function is enhanced, the meat is tendered, the growth of pathogenic microorganisms is inhibited, the flavor of the goose meat is kept, and the shelf life is prolonged; by injecting pickling liquid into the goose, the goose is aired in a distributed manner, so that the goose is uniform in flavor, delicious and smooth and tender and free of fishy smells; the goose is placed in the marinating materials to be cooked, and is smeared with sauce to steam, so that the goose is strong in sauce and moderate in salty and sweet taste; and the goose does not contain any additives, so as to be safe and healthy, and the shelf life is 12 months.

The invention provides a refreshing-type atomization inhalation beverage assisting in quitting smoking and a preparation method thereof. The beverage provided by the invention is mainly prepared fromginseng with the functions of greatly reinforcing vital energy and consolidating basis, is supplemented by spina date seeds capable of calming heart and tranquilizing mind and solomonseal rhizomes capable of nourishing yin and tonifying qi, is assisted by apricot kernels, edible burdock roots, dried orange peel and emblic capable of clearing lung dryness and relieving asthma, dispelling wind and relieving cough and clearing heat to regulate qi, and is further added with internationally-recognized safe and effective taurine capable of initiating and improving the refreshing function of the beverage. The combined action of a plurality of effective components can relieve smoking cessation discomfort syndromes such as cough, excessive phlegm, easy excitement, anxiety and sleep disorder of people giving up smoking. Meanwhile, the beverage is used in an ultrasonic atomization inhalation mode, so that the product medicinal fragrance and the aromatic flavoring ingredients can be mutually fused, and the dual requirements of leisure and fragrance taste of users can be met.

The invention discloses a compound fructus lycii black tea beverage and a preparation method of the fructus lycii black tea compound beverage and belongs to the technical field of compound tea beverages. The compound fructus lycii black tea beverage is prepared by mixing and sterilizing the following ingredients by weight percentage: fructus lycii juice, black tea soup, 0.01-0.05% of stevioside, 0.01-0.03% of sodium carboxymethylcellulose and 0.01-0.035% of xanthan gum, wherein a volume ratio of the fructus lycii juice to the black tea soup is (0.5-2.5):(6.0). The preparation method of the beverage comprises the steps of: (1) preparing the fructus lycii juice and the black tea soup, and (2) preparing the beverage. The preparation method is simple, the beverage is pure, harmonious, delicatein taste, and appropriately sweet and sour, can achieve an effect of reducing blood glucose and is suitable for patients with hyperglycemia, hypertension and diabetes and populations with a sub-health status to drink.

The invention discloses a health-care watermelon jam production process. Health-care watermelon jam is prepared through taking watermelon flesh and watermelon peel, which are mixed according to a certain ratio, as main materials, taking white granulated sugar, high fructose syrup, xanthan gum, konjac refined flour and the like as auxiliary materials, and enabling raw and auxiliary materials to be subjected to processes of pretreating, pulping, blending, vacuum concentration, sterilizing and the like, and no preservative is not added. The health-care watermelon jam is scientific and reasonable in formula, attractive in color and luster and good in palatability and has special nutritional and health-care effects. The jam is dry-red or light-red, tacky, semitransparent and well-lubricated, is uniform and consistent in color and luster and palatable in sweetness and sourness, has a due good flavor of fresh watermelons and is free from a scorched flavor and other peculiar smells, fine-block-shaped melon skin is uniform in distribution and good in tissue state and does not secrete juice, and the jam is in a viscous half-flowing state and is free from sugar crystallization.

The invention discloses a fennel essence oil shredded pepper and a preparation method thereof. A fennel essence oil microcapsule instant shredded pepper is prepared from 49% of dry shredded pepper, 24% of vegetable oil, 20% of pure water, 3% of salt, 0.8% of monosodium glutamate, 0.2% of Chinese prickly ash, 0.8% of chicken powder, 0.2% of ginger, 0.6% of white granulated sugar, 0.6% of onion powder, 0.2% of thirteen-spices powder, 0.4% of garlic powder and 0.2% of fennel essence oil, wherein the 0.2% of fennel essence oil contains 12.5% of chitosan, 50% of soybean protein isolate, 31.25% of fennel essence oil and 6.25% of glutamine transaminase; the fennel essence oil microcapsule is prepared from the fennel essence oil as core material and the soybean protein isolate and chitosan as wall materials through complex coacervation; the prepared fennel essence oil microcapsule instant shredded pepper has ruddy bright color, fragrant and pure flavor, as well as the flavor of fennel, is properly sticky, tasty, easy to chew and antibacterial, and has extensive value in use.

The invention provides a convenient Yunyang three-combination soup and a processing method thereof. Each serving of soup comprises a sweet potato vermicelli cake of 50-80g, and a flavor paste pack, a powder pack, a vegetable pack, a dumpling pack and a beef pack in a weight ratio of 12-20g: 8-10g: 2-5g: 10-15g: 5-8g. Based on the traditional process, the invention maintains the taste characteristics of the traditional Yunyang three-combination soup to the maximum, and has the characteristics of easy carrying, convenience for eating, and easiness for popularization of local food in a wider scope. A main raw material employs pure sweet potato starch vermicelli, and the accessories employ animal fat, fresh beef, fresh ginger, fresh scallion, garlic and bean chilli sauce; and the main material and the accessories are decocted and added with fragrance, so as to authentically reproduce characteristics of the traditional three-combination soup of fragrance, freshness and deliciousness and gain improved quality such as spiciness without dryness, and freshness without greasiness. The production process is simple, low-cost and energy-saving; and a finished product has stable quality, good quality and strong practicability.

The invention discloses a processing method of six-flavor pumpkin seeds, and belongs to the technical field of the food processing. The method comprises the following steps: selecting a material; andpreparing soup liquid A, i.e., after mixing momordica grosvenori, rhizoma dioscoreae, poria cocos, semen euryales, peppermint, ginseng and water, boiling, and filtering to obtain the soup liquid A; preparing soup liquid B, i.e., mixing table salt, white granulated sugar, brown granulated sugar, brown sugar syrup and the soup liquid A, boiling for 30-50 minutes to obtain the soup liquid B; flavoring, mixing the soup liquid B, a sweetening agent, edible essence, tert-butylhydroquinone and pumpkin seeds, firstly boiling, and soaking for 30-60 minutes; and successively performing draining treatment, peeling treatment and polishing treatment. A prepared finished product is capable of keeping good appearance and abundant taste, improving the effects of the pumpkin seeds for keeping health, clearing heat to decrease internal heat, prolonging a guarantee period of the product, and meeting the higher requirements of a consumer on quality of the pumpkin seeds.

The invention relates to the technical field of food preparation and processing, in particular to a making method of a sturgeon cartilage sauce mixed with rice. The making method comprises the steps of (1) sturgeon cartilage pretreatment, (2) fishbone stock preparation, (3) fermented soya bean pretreatment, (4) sauce pretreatment and (5) sauce frying. According to the making method of the sturgeon cartilage sauce mixed with rice, sturgeon cartilage by-products are fully utilized, effective separation of sturgeon cartilage is achieved through a unique making technology, different tastes and flavors of sturgeon cartilage are reserved on the basis that cartilage is not fried, the sturgeon cartilage sauce mixed with rice is made by adding pretreated fermented soybeans. Diversification of rice mixing sauce products is increased, the flavor is rich, the nutritional value is high, and the consumption requirements of modern consumers for fast-paced life and high-standard diet are greatly met.

The present invention discloses a preparation method of a feed promoting growth of soft-shelled turtles and being good in palatability. The preparation method comprises the following steps: corn flour, fermented soybean meal, expanded sesame meal, purple sweet potato powder, lotus root powder, yeast powder, spirulina powder, fly maggot powder, pork liver powder, vinegar residues and a trace element supplement are mixed; the mixture is crushed; the crushed mixture is sieved to obtain a material A; membranous milk vetch root, Chinese wolfberry fruits, stemona tubers, mint, Chinese magnoliavine fruits, herba ecliptae and sonchus oleraceus are mixed; the mixture is crushed; water is added; the crushed materials are decocted; then filtrate is concentrated; the concentrated filtrate is spray-dried to obtain a material B; filter residues are fermented to obtain a material C; the material A, material B and material C are mixed with microcrystalline cellulose, sodium alginate and oligosaccharides; the mixture is granulated; then a coating agent is sprayed on a material D for coating; and sieving and drying are conducted to obtain the feed promoting the growth of the soft-shelled turtles andbeing good in palatability. The prepared feed is balanced in nutrients and good in palatability, can effectively improve the body constitution of the soft-shelled turtles, reduces the incidence of the soft-shelled turtles, and promotes the growth and development of the soft-shelled turtles.

The invention discloses a probiotic-containing hot pot seasoning prepared from the following raw materials: raw ginger, garlic, onion, illicium verum, longan aril, nutmeg, hawthorn, dandelion, liquorice, Sichuan pepper, lotus, black pepper, perila seeds, table salt, Chinese yam, radix puerariae, chili pepper, edible vegetable oil, beef tallow, and a probiotic agent. The invention also discloses apreparation method of the probiotic-containing hot pot seasoning. The prepared hot pot seasoning has the advantages of delicious taste, mellow fragrance, unique flavor and balanced nutrition, containsno edible essence, ensures the natural taste of the hot pot seasoning, meets people's pursuit on natural health, and has broad market prospects.

The invention belongs to the field of pickled vegetable processing and particularly relates to a preparation method for quickly processing pickled vegetables by cold pickling. The method includes steps 1) pickled vegetable mother liquor bacterial powder preparation; 2) pickled vegetable salting; 3) spice liquid preparation; 4) flavor liquid preparation; 5) flavor emulsion liquid preparation; 6) stirring. The method enables quick forming of the pickled vegetables and is suitable for industrial production, and excessive sourness or softness of the pickled vegetables can be prevented; high-activity lactic acid bacteria in the pickled vegetables are kept, and safety of the pickled vegetables is improved; a product is uniform in flavor, free of spice residues, crispy in taste and appropriate insourness.

An emulsified food being packed into a container where an oil-in-water type emulsified food containing an emulsifier having an unsaturated fatty acid is packed into a flexible multi-layered resin container, wherein (1) the above flexible multi-layered resin container has an oxygen-absorbing resin layer, and also has a resin layer having oxygen-barrier property on the outer side of the oxygen-absorbing resin layer, (2) the above flexible multi-layered resin container has an oxygen-absorbing resin layer, and also has a first resin layer having oxygen-barrier property on the outer side of the oxygen-absorbing resin layer, and further has, on the inner side of the oxygen-absorbing resin layer, a second resin layer having oxygen-barrier property comprising a resin having an oxygen-barrier property which is lowered by the presence of moisture, or (3) the above flexible multi-layered resin container has a resin layer having oxygen-absorbing property and oxygen-barrier property prepared through dissolving and mixing an oxygen-absorbing resin layer and a resin layer having oxygen-barrier property. The above emulsified food is excellent in storage stability, in particular, is protected against the separation of the oil in the oil-in-water type emulsified food even when the container is repeatedly pressed for squeezing out the content after the opening of the container.

The invention discloses a bitter gourd heat-clearing purple sweet potato soft candy and a preparation method thereof. Seed 1‑2, Mustard 1‑2, Purple Potato 200‑210, Agar 3‑4, Carrageenan 3.6‑3.8, White Sugar 25‑30, Konjac Gum 1.2‑1.5, Maltose 25‑30, Citric Acid Solution 0.4‑0.6 , appropriate amount of calcium ion solution, sodium D-erythorbate, mesophilic α-amylase, glucoamylase and water. In the present invention, the perch meat is marinated with bitter melon juice, then evenly mixed with walnut oil, steamed in a steamer, twisted into minced meat, and then dried. The fishy smell of the perch is completely removed, and the nutrition of the jelly candy is improved. Affect the taste, bitter gourd has a good heat-clearing effect and a fresh taste.