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

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 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 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 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 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 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.