44results about How to "Unique Fermented Flavor" patented technology

The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention discloses a production method for a functional amino-acid humic-acid microecological preparation for aquatic animal and poultry. The production method comprises: employing arginine concentrated-bacterial-liquid wet powder, humic acid powder, corn-steep-liquor dry powder, soybean meal and wheat bran as fermentation raw materials, and employing bacillus subtilis, bacillus licheniformis, saccharomyces cerevisiae and lactobacillus acidophilus as beneficial microbial flora; separately performing single-colony separation, solid seed culture and liquid seed culture on the four microorganisms, mixing seed liquids of the four microorganisms, performing solid piling fermentation, and introducing air for aerobic solid fermentation, so as to obtain the microecological preparation. By employing the arginine concentrated-bacterial-liquid wet powder, humic acid powder and corn-steep-liquor dry powder as the main fermentation raw materials, the product is high in content of protein, amino acids, short-chain peptide and compound enzyme. The product is abundant in nutrition, good in disease-preventing disease-controlling effect, and obvious in growth promoting effect of cultured animals. The product also is capable of improving culture environment and purifying water quality, and is a green high-quality functional microecological preparation for aquatic animal and poultry.

The invention discloses walnut meal composite nutrition powder and a preparation technology of the walnut meal composite nutrition powder. The preparation technology of the walnut meal composite nutrition powder comprises the steps that (1) pearl barley powder and walnut meal powder serve as main raw materials, extrusion processing is carried out on the raw materials through a bulking machine under the conditions that the extrusion temperature is 150DEG C-170DEG C, and the screw speed is 540-580r / min, and pearl barley and walnut powder extruded materials are obtained; (2) the extruded materials are smashed to form powdery materials with the specification of being larger than 100 meshes, the powdery materials are placed into a homogenizer, sucrose and water are added, high-pressure homogeneity processing is carried out under the conditions that the pressure is 20-25MPa, and the temperature is 70-80DEG C, then, composite probiotics inoculated fermentation processing is carried out on the materials to form walnut meal composite fermentation liquid, and spray drying processing is carried out on the walnut meal composite fermentation liquid to obtain the walnut meal composite nutrition powder. The walnut meal composite nutrition powder and the preparation technology of the walnut meal composite nutrition powder have the advantages of being simple in processing technology, low in manufacturing cost, capable of making full use of the nutrition complementary advantage of the raw materials, capable of achieving all nutritional functions of the walnut meal raw materials, good in quality of products, good in taste of the products, rich in nutrient of the products, stable in quality and performance of the products and the like.

The invention discloses a method for producing microbial fermentation wet feed by utilizing beer yeast paste. Bean pulp, corn slurry dry powder, corn germ meal, wheat bran and rice bran serve as solid fermentation raw materials, live yeast in the beer yeast paste serves as a main strain, bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus and lactobacillus plantarum serve as auxiliary strains, and the microbial fermentation wet feed is produced. Beer yeast paste seed solution and seed solution of four bacteria are mixed and added into the solid fermentation raw materials, fully stirred and placed in an anaerobic container to be contained and fermented or placed on a fermentation bed to be stacked and fermented; through the fermentation process for 96-120 h, the mixture directly serves as feed or is dried at a low temperature of 60 DEG C and then smashed to 60 meshes through a pulverizer, and the microbial fermentation wet feed produced by utilizing the beer yeast paste is obtained. The produced microbial fermentation wet feed is simple in production process and low in cost, saves energy, is environmentally friendly and good in product quality, and obviously promotes growth of bred animals.

The invention relates to a brown sour milk beverage containing real fruit variants. The beverage is prepared by the following steps of: taking dried skim milk, glucose, white sugar, concentrated lemon juice, orange variants, pectin, guar gum, xanthan gum and edible essence as main raw materials, and fermenting lactobacillus casei. In the preparation method, orange variants and the brown sour milk beverage are effectively combined, and stabilizer compound combination is together used to ensure the quality of the final product, thus the brown sour milk beverage has the advantages of excellent steadiness and long quality guarantee period.

The invention discloses a preparation method for okra health-preserving vinegar. The preparation method comprises the following steps: (1), preparing okra pulp; (2), homogenizing at high pressure; (3), carrying out enzymolysis; (4), blending and sterilizing; (5), fermenting; (6), carrying out acetic fermentation; (7), filtering; (8), blending, sterilizing and filling. According to the invention, nutrition and flavor ingredients of okra are retained completely and completely extracted; meanwhile, multiple fermentation methods comprising a saccharomycetes fermentation method, a lactic acid bacteria fermentation method, an acetic acid bacteria fermentation method and other strain fermentation methods are adopted for fermentation, so that the okra health-preserving vinegar has nutrition and flavor ingredients unmatched by those of other blended vinegar; a better reference is provided for the production process of other fruit and vegetable vinegar products, the prepared health-preserving vinegar has a unique fragrant flavor, a fermentation flavor, a relatively high nutritional value and a health care effect of okra, and not only fills the blank of domestic okra health-preserving vinegar, but also provides a new ideal for development and utilization of okra.

The invention relates to a fruit vinegar beverage, and in particular relates to a compound type fruit vinegar beverage. The compound type fruit vinegar beverage is characterized by comprising the following components in parts by weight: 3-5 parts of lemon, 3-5 parts of green plum, 1-2 parts of roselle, 6-8 parts of Citrus oleocarpa Tanaka, and 6-8 parts of pineapple through alcoholic fermentation and acetic fermentation. The compound type fruit vinegar beverage prepared from the five common tropical and subtropical fruits including lemon, green plum, roselle, Citrus oleocarpa Tanaka and pineapple through alcoholic fermentation and acetic fermentation has the ruby red color which can not be seen from common fruit vinegar beverages, is clear and transparent, has the special compound fruit scent of the tropical and subtropical fruits, has the soft aroma, is pure, fresh and pleasant, has the unique fermentation flavor of fermented vinegar, as well as palatable sour and sweet, and all the flavors are coordinated, so that the compound type fruit vinegar beverage has the special flavor of compound fruit vinegar; moreover, the fruit vinegar has rich nutritive values and certain dietary therapy health efficacy, thus also being nutrition vinegar and health care vinegar.

The invention relates to steamed bun zymophyte, a preparation method thereof and application of the steamed bun zymophyte, and belongs to the field of biotechnology and food. The steamed bun zymophyte comprises the following raw materials in percent by weight: 5.00-15.00% of steamed bun yeast powder, 5.00-15.00% of lactobacillus plantarum powder, 0.10-5% of lactobacillus casei powder, 0.10-5.00% of lactobacillus acidophilus powder and 60.00-89.80% of edible glucosum anhydricum. The preparation method comprises the following steps of pre-mixing the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder; adding the lactobacillus plantarum powder, the lactobacillus casei powder and the lactobacillus acidophilus powder in the edible glucosum anhydricum; and uniformly blending the mixture so as to obtain the steamed bum zymophyte. 2-10g steamed bun zymophyte is added in 1Kg of flour. By using the steamed bun zymophyte, the flavor and the quality of steamed buns are improved, the problem that the quantity of steamed bun processing zymophyte is insufficient is solved, and the shortcoming that the feature and the flavor of steamed buns fermented by using the existing zymophyte are not obvious is overcome.

The invention discloses a production method of a fermented fruit and vegetable juice and Chinese rice wine composited function beverage. The production method comprises steps as follows: fermented fruit and vegetable juice and fermented fruit and vegetable Chinese rice wine are prepared; the fermented fruit and vegetable Chinese rice wine, the fermented fruit and vegetable juice and water are mixed in a volume ratio being (7-10): (3-6): (1-1.5); degassing, sterilizing and filling are performed after mixing, and a finished product is obtained. The fermented fruit and vegetable juice and Chinese rice wine composited function beverage produced with the method can overcome defects of uncomprehensive nutrition and absence of a healthcare function of the fermented fruit and vegetable Chinese rice wine as well as low content of vitamin B of the fermented fruit and vegetable juice, produces unique fermentation flavor, has more comprehensive and more balanced nutrition and gastrointestinal healthcare efficacy, is suitable for people of all ages and is a novel nourishing beverage.

The invention discloses a one-step fermentation preparation method of passion fruit vinegar, and belongs to the technical field of food. The preparation method comprises the following steps of smashing whole passion fruits into pieces, obtaining enzymolysis juice, conducting one-step fermentation optimization with kombucha on the raw material of the enzymolysis juice to produce alcohol and vinegar, and obtaining the passion fruit vinegar. The preparation method has the advantages of simple preparation steps and easy realization, is beneficial to increasing production efficiency and product quality and reducing operation cost, and meets green chemistry requirements.

The invention relates to a method of producing an active peptide powder for aquatic products, livestock and poultry through fermentation of chrysanthemum meal. The method includes the steps of: 1) with the chrysanthemum meal, soybean meal, arginine concentrated bacterial slurry dried powder and corn steep liquor dry powder as raw materials and bacillus subtilis, arginine producing bacteria, rhodotorula benthica and lactobacillus plantarum as initial bacterial strains, respectively performing liquid seed cultivation and fermenting cultivation; 2) uniformly mixing a solid and a liquid according to ratio, placing the mixture on a fermentation bed and feeding sterilized air to perform aerobic solid fermentation cultivation; and 3) drying, crushing and sieving the product to obtain the active peptide powder for aquatic products, livestock and poultry. The active peptide powder has certain source of raw materials for fermentation, wherein the chrysanthemum meal, the arginine concentrated bacterial slurry dried powder and the corn syrup powder are low in cost and can produce a large amount of fermentation products. The active peptide powder is added to feeds for aquaculture and livestock and poultry breeding, thereby improving growth capability, improving product quality and also improving breeding environment. The active peptide powder is a green, environment-friendly and functional feed additive used for the aquatic products, livestock and poultry.

The invention discloses a method for simultaneously producing a lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits. The method comprises the steps that pretreatment is performed by adopting hardening color protection, color and fullness of green plums are well reserved, the obtained green plum preserved fruits have the good appearance color and are complete in appearance, high in fullness, free of shrinking and compact in texture. Meanwhile, mixed fermentation is adopted, a skim milk powder solution and a glucose solution of the proper concentration are added into a culture medium, growth of strains can be promoted, the acidity of the green plum beverage is decreased to the minimum, and fermentation milk flavor is added. The obtained green plum beverage has the peculiar fermentation flavor, and is rich in flavor, moderate in sour and sweet degree, coordinated in taste and good in product stability. Natural resources of green plum are sufficiently utilized, the nutrient value of green plums is reserved, and good economic benefits and social benefits are achieved.

The invention discloses a preparation method of a mutualistic corn yoghourt, and belongs to the technical field of functional health food. The preparation method includes two processes of preparation of a corn fermentation base material and preparation of the mutualistic corn yoghourt. According to the preparation method, dried corn kernels are taken as raw materials, water solubility and mouthfeel of the corn raw materials are improved by a superfine grinding combined extraction technology. The mutualistic corn yoghourt is obtained by mixing the raw materials with relative auxiliary materials including sugar, inulin, polymerized whey protein, stabilizer, emulgator and corn oil. The mutualistic corn yoghourt contains dietary fibers, probiotics, vitamins, mineral substances and the like, thereby being capable of promoting intestinal canal digestion system health and having high nutritional value. The preparation method has the advantages that a processing method is provided for relative products of corn and is simple, easy to operate and high in yield; a feasible processing step is provided for direct production of fermented functional products from cereals.

The invention provides a processing method of beef squid salad salami. The method comprises steps of: raw material pretreatment, acerbity removal treatment on peeling squid by a sodium bicarbonate solution, beef preserving by a dry preserving method, meat rubbing, chopping, loading, fermentation, sausage sootiness, drying, vacuum package and low temperature storage. The method of the present invention overcomes disadvantage of high fat content in fermented meat product, improves disadvantage of single flavor and develops a beef squid salad salami with characteristics of short maturation time, high safety, low fat, high protein, abundant nutrition and suitability for taste of consumers in our country.

The invention provides a preparation method of a fermented vegetarian product. The preparation method of the fermented vegetarian product comprises the following steps of adopting lactobacillus rhamnosus LGG (ATCC53103) as the only fermentation strain; and then, performing pretreatment on raw materials, carrying out beating so as to obtain pulp, carrying out filtration, adding carbon source, carrying out homogenization and sterilization, carrying out inoculating, carrying out fermentation, carrying out refrigerated post-fermentation and so on. According to the preparation method of the fermented vegetarian product, no liquid animal milk or milk powder is added; moreover, appropriate-temperature culturing is adopted, so that the prepared fermented vegetarian product has relatively high viable probiotic amount during the shelf life, and thus, acidity can be maintained basically stable. The prepared fermented vegetarian product has the characteristics of being unique in flavor, free of astringent taste, sour-sweet and tasty in flavor, fine and smooth in taste, moderate in viscosity and so on.

The invention provides a preparation method of sturgeon freeze-dried powder and the sturgeon freeze-dried powder, and belongs to the technical field of food processing. The preparation method comprises the steps that sturgeon meat cartilage slurry is subjected to enzymolysis, enzyme deactivation and filtering, and sturgeon enzymolysis filtrate is obtained; sturgeon skin head and tail slurry is mixed with a nitrogen source and a carbon source, and fermenting is performed to obtain sturgeon fermentation filtrate; and the sturgeon enzymolysis filtrate is mixed with the sturgeon fermentation filtrate, and vacuum freeze-drying is performed to obtain the sturgeon freeze-dried powder. The sturgeon freeze-dried powder obtained by enzymolysis and probiotic fermentation not only has no fishy smell,but also has a unique fermentation flavor and entire nutritional ingredients, and the sturgeon freeze-dried powder is small in average molecular weight, strong in activity, high in bioavailability andeasier to absorb for a human body.

The invention discloses a meteorite functional drink. A preparing method includes the following steps of S1, preparing activated water containing meteorite; S2, preparing fermented fruit juice of pineapple and roxburgh rose; S3, preparing fermented vegetable juice of broccoli and wild cabbage; S4, mixing the activated water containing meteorite, the fermented fruit juice and the fermented vegetable juice, filling a sealed container with the mixture, and transferring the sealed container with the mixture into an ultrasonic cleaning machine; S5, conducting sterilizing treatment, conducting cooling until the room temperature is reached, conducting filtering 2-4 times, removing filter residues to obtain filtrate, adding potassium sorbate, vitamin C and citric acid to the filtrate to be evenlystirred and mixed, and conducting sterile filling to obtain the meteorite functional drink. The meteorite functional drink is good in taste, rich in nutrient, high in healthcare function, lasting in flavor, beneficial for human body health, easy to absorb and good in synergistic effect, is deeply loved by costumers, promotes the digestion, and meanwhile can make a human body discharge toxins of all body parts in time.

The invention discloses beef back straps. The beef back straps consist of the following components in parts by weight of 60-90 parts of fermented beef back straps, 5-10 parts of spicy oil, 2-5 parts of spicy broken substances, 1-5 parts of table salt, 1-5 parts of white granulated sugar and 0.3-2 parts of monosodium glutamate. The beef back straps are soft and tender in mouth feel, free from residue sense, high in chewiness, free from hard sense, chewy in biting sense after being put into mouths, and high in tenacity, and have unique fermentation flavor; the flavor types of foods namely the beef back straps are enriched, and are not limited to familiar flavor of being pungent and hot, barbecue and the like; and the pursuit of people for enjoying novel flavor can be met.

The invention discloses a production method of a ganoderma lucidum spore powder enzyme health beverage, comprising the steps: adding ganoderma lucidum spore powder and water to a fermentation tank, then adding honey and bacterial strains, and performing fermentation; at the end of fermentation, filtering the fermentation solution and separately collecting a filtrate and a concentrated solution trapped by a filter; adding the filtrate to high fructose syrup to obtain an A solution semi-finished product; adding purified water to the concentrated solution for dilution, then adding high fructose syrup, CMC-Na and xanthan gum to the diluted concentrated solution to obtain a B solution semi-finished product; and sterilizing the blended A solution semi-finished product and the blended B solution semi-finished product, and performing separate filling to obtain an A solution of the ganoderma lucidum spore powder enzyme health beverage and a B solution of the ganoderma lucidum spore powder enzyme health beverage. The production method fully releases the active components from the ganoderma lucidum spore powder, a unique flavor is produced owing to probiotic fermentation, the produced probiotic beneficial substances enable the active substances released from the ganoderma lucidum spore powder to be absorbed by a human body more favorably, and the health beverage prepared by the method is sour, sweet, delicious and nutritious and can be drunk for a long term as a health drink.

The invention discloses a preparation method of a cyclocarya paliurus tea beverage capable of stimulating appetite and relieving summer heat, and belongs to the technical field of preparation of beverages. The cyclocarya paliurus tea beverage comprises the following raw materials of cyclocarya paliurus, haws, Chinese waxgourd peel, watermelon peel, plumula nelumbinis, red jujubes and sour plum juice, and is prepared through the steps of performing crushing, performing leaching, performing fermentation, performing sterilization, performing filling, performing sealing and the like. The cyclocarya paliurus tea beverage cooperates with a haw, sour plum juice, Chinese waxgourd peel, watermelon peel and red jujube leaching solution, so that the cyclocarya paliurus tea beverage is sour and sweet in mouth feel, short in fermentation time and unique in fermentation flavor, has the effect of stimulating the appetite, and is a health-care beverage suitable for old people and young people. The preparation method is simple, the production cycle is short, the implementation cost is low, and realization of large-scale production is facilitated.

The invention discloses a method for producing microbial fermentation wet feed by utilizing beer yeast paste. Bean pulp, corn slurry dry powder, corn germ meal, wheat bran and rice bran serve as solid fermentation raw materials, live yeast in the beer yeast paste serves as a main strain, bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus and lactobacillus plantarum serve as auxiliary strains, and the microbial fermentation wet feed is produced. Beer yeast paste seed solution and seed solution of four bacteria are mixed and added into the solid fermentation raw materials, fully stirred and placed in an anaerobic container to be contained and fermented or placed on a fermentation bed to be stacked and fermented; through the fermentation process for 96-120 h, the mixture directly serves as feed or is dried at a low temperature of 60 DEG C and then smashed to 60 meshes through a pulverizer, and the microbial fermentation wet feed produced by utilizing the beer yeast paste is obtained. The produced microbial fermentation wet feed is simple in production process and low in cost, saves energy, is environmentally friendly and good in product quality, and obviously promotes growth of bred animals.

The invention discloses a preparation method for a fermented pressed salted duck. The fermented pressed salted duck not only is uniform in salting and unique in flavor and has aromas of bean dregs and milk products but also has food treatment and healthcare effects to a certain extent. Astragalus membranaceus has the effects of improving body immunity function, protecting liver, promoting diuresis, resisting ageing and stress, reducing pressure and widely resisting bacteria. Due to the addition of the astragalus membranaceus, the food treatment and healthcare effects are achieved and a duck can be sterilized.

The invention discloses a natural plant acidulant and a preparation method thereof. The acidulant is prepared from, by weight, 1-4 parts of Chinese dates, 4-8 parts of wild jujubes, 1-4 parts of hawthorn fruits and 0.06-0.48 part of lactic acid bacteria. The solid natural plant acidulant is prepared through extracting, fermenting, concentrating and drying. The acidulant prepared through the preparation method is good in taste and high in acidity, can serve as a sourness modifier to be added into food with the effects of enhancing immunity and reducing blood lipid, can adjust the taste of products, and can also enhance the health-care effect of the products.

The present invention provides fermented flavored preserved meat and a preparation method thereof. Staphylococcus saprophyticus SIIA9055 and staphylococcus xylosus SIIA9061 separated from Sichuan style old preserved meat are utilized, the staphylococcus saprophyticus SIIA9055 and the staphylococcus xylosus SIIA9061 are added in the preserved meat fermentation process as mixed leavening agents, by utilizing the synergistic effect of the staphylococcus saprophyticus SIIA9055 and the staphylococcus xylosus SIIA9061, the lipidolysis oxidation effect and contribution to the product flavor, the fermentation period can be greatly shortened, the product quality can be improved, and the preserved meat which is nutritional, healthy, high in sensory quality, capable of being stored for a long time and unique in fermentation flavor is produced.

The invention discloses stomach strengthening and heat clearing digestion promoting oat dried meat floss fingers and a preparation method thereof. The oat dried meat floss fingers are composed of the following raw materials in parts by weight: 600-650 parts of oats, 30-35 parts of haw powder, 10-12 parts of tea polyphenols, 10-12 parts of rhizoma smilacis glabrae, 10-12 parts of fructus forsythiae, 25-30 parts of puffed dry osmanthus fragrans flower powder, 10-12 parts of wax gourd skin, 7-8 parts of radix polygoni multiflori, 30-35 parts of high fructose corn syrup, 18-20 parts of Baijiu, 5-6 parts of lemon oil, 50-55 parts of lotus root fresh pulp, 30-35 parts of dried meat floss powder, 30-35 parts of strawberry juice, and 20-23 parts of white chocolate powder. The contained active ingredients in the stomach strengthening and heat clearing digestion promoting oat dried meat floss fingers also have efficacies of strengthening stomach and clearing heat, improving digestive function, promoting gastrointestinal peristalsis, improving constipation, etc.

The invention relates to a pet food, which is prepared from the principal raw material such as seafood protein peptides. the seafood protein peptides are prepared from the seafood by the biofermentation: the strain for the fermentation is inoculated into the culture medium, the culture solution is in the shaking culture, the initial strain solution is obtained after the repeat cultivation, the initial strain solution is in the primary cultivation on a shaking table, the primary seed is added into a seed fermentation cylinder and is in the secondary cultivation to obtain the secondary seed, theprocessed seafood is placed in a cut mixer and crushed, the sugar, salt and the like are added with stirring, the secondary seed is inoculated into the seafood, the fermentation is conducted under the micro-aerobe or anaerobic entironment, after the fermentation is over, the product is obtained and used as the pet food raw material. The seafood protein peptide pet food of the invention is easy tobe absorbed by the pet, and has high nutrition value, special flavor, improved safety and favorable health-care function.