672results about How to "Unique fragrance" patented technology

The invention relates to a preparation method of a walnut peptide powder, which effectively embodies a plurality of biological functional properties of the walnut peptide powder, reserves a plurality of nutritional components of walnuts. The polypeptide content in the walnut peptide powder is 60-80 percent, while the walnut peptide powder is light yellow or yellow-white color and has functions of anti-fatigue and antioxidation, etc. The invention comprises the following operation steps: crushing the walnut cakes before extracting the walnut protein, then carrying out enzymatic hydrolysis and centrifugation to the crude walnut protein to acquire the supernatant, dialyzing the supernatant and removing impurities and macromolecular compounds, and then concentrating the acquired dialysate, and at last vacuum drying to prepare the walnut peptide powder and packing into finished products.

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

The invention relates to a preparation process for black tea and the prepared black tea. An initial preparation process comprises the following steps of: picking fresh leaves, deteriorating, twisting, fermenting, stir-frying the leaves in a glowing pot, kneading, fumigating and baking to obtain primary tea, wherein in the fermenting process, sun-cured soybeans are added into the tea in a weight ratio of 1:(0.3-1), so that the tea absorbs the effective and beneficial ingredients of the soybeans, and the black tea has a certain nutritive value and health-care effect; and a refining process comprises: screening the primary tea, winnowing, picking peduncles out, extracting flavor by second drying and spreading uniformly to obtain the black tea serving as a finished product. The preparation process has the advantages of unique combined fragrance of integrating fruits, honey, flowers, potatoes, vegetable black, bean odor and natural bouquet as well as brewing resistance, eutrophy, health care and the like.

The invention discloses rosemary flavored barbecue dried bean curd. The rosemary flavored barbecue dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 24 to 28 parts of shelled buckwheat, 6 to 7 parts of white sesame seeds, 2 to 3 parts of waxberry, 2 to 3 parts of Chinese yam, 4 to 5 parts of dogwood fruit pulp, 1 to 2 parts of purple cabbages, 2 to 3 parts of rehmannia leaves, 1 to 2 parts of apple leaves, 1 to 2 parts of mugwort leaves, 2 to 3 parts of dandelion, 1 to 2 parts of snapdragon, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of scabish, and 1 to 2 parts of lemongrass. The nutritional value of the dried bean curd is improved by adding the shelled buckwheat and the white sesame seeds into the dried bean curd; a traditional Chinese medicine extracting solution is absorbed by the dogwood fruit pulp, the dogwood fruit pulp is ground into powder, and the powder is added into the dried bean curd, so that active ingredients of traditional Chinese medicines are added into the dried bean curd to the maximum while the taste of the dried bean curd is prevented from being influenced; the dried bean curd is roasted by bamboo charcoal with rosemary powder, so that the finished dried bean curd has unique aromas and has the effects of replenishing blood, improving eyesight, tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, dispelling wind, lubricating intestines, tonifying liver and kidney, securing essence and reducing urination.

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

The invention discloses a jujube-ginger compound beverage and a preparation method thereof. The beverage comprises the following raw materials in percentage by weight: 40% of jujube-ginger compound juice, 8% of sugar, 0.20% of sour agent, 0.003% of jujube essence, 0.4% of potassium sorbate and the balance of pure water, wherein the volume ratio of ginger juice to jujube juice in the jujube-ginger compound juice is 1:5. The beverage processed by using the method disclosed by the invention is unique in fragrance, and most of functional nutritional ingredients in jujubes and gingers are dissolved, therefore, the nutrition value of the beverage is greatly improved, and the beverage not only has stronger antioxidant properties, but also has the effects of invigorating the stomach, soothing the nerves, removing coldness, stopping vomiting, building the body, preventing diseases, and the like.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention relates to a preparation method of liquor-saturated fish. The preparation method comprises the following steps: unfreezing, washing and trimming raw fish; curing; baking and cooling; blending materials, flavoring and liquor-saturating; decomposing, weighing and bagging; vacuum packaging; sterilizing and cooling; and packaging the finished product. The selected curing raw materials comprise clove, cumin, tsaoko amomum fruit, corsvenor momordica fruit, cinnamon, dried orange peel, pepper, bay leaf, anise, liquorice and green tea. The liquor-saturated fish prepared by the method has the characteristics of moderate saline taste, fresh and tender texture, rich flavor, good chewing feeling, unique fresh scent and no muddy odor of fish meat; and the fish has efficacies of promoting digestion and dispelling cold, dispelling cold and removing dampness, clearing away heat and moistening lung, regulating qi for strengthening spleen, protecting liver and throat, preventing cancer, lowering blood fat, resisting computer radiation and enhancing appetite, thus the liquor-saturated fish is very good for human health and is suitable for groups who work in an office for a long time.

The invention relates to a method for extracting natural rose essential oil from fresh rose, which comprises: pretreating the rose, placing the pretreated rose into flavor-extracting petroleum ether, performing repeated leaching and filtration, removing residue, and obtaining leachate; distilling the flavor-extracting petroleum ether in the leachate, and obtaining an extract; adding the extract into ethanol for dissolution, freezing and filtration, removing undissolved substances, and obtaining an alcohol extract; and concentrating the alcohol extract under vacuum, removing the ethanol, and obtaining the rose essential oil. The essential oil extracted by the method maintains the special flavor of the rose; the method has rich resources of raw materials, fully utilizes the prior resources, and has simple technique and low cost; and the obtained product has unique flavor and long flavor lasting time, and is an ideal additive of food, cosmetics and the like.

The invention provides a fermentation type air-dried beef and a production method of the fermentation type air-dried beef. The production method comprises the following steps that beef raw materials are subjected to vacuum rolling twisting pickling; the beef subjected to the vacuum rolling twisting pickling is subjected to fermentation treatment, and the fermented beef is subjected to air drying treatment; and the air-dried beef is fried, and the fermentation type air-dried beef is obtained after the cooling, wherein pickling materials adopted in the vacuum pickling rolling twisting pickling process comprise auxiliary materials and lactic acid strains TEXEL DCM-1, beef raw materials are used as the reference, the addition of the auxiliary materials is 2.30 to 2.50 weight percent, and the addition of the lactic acid strains TEXEL DCM-1 is 0.0090 to 0.0125 weight percent. The fermentation type air-dried beef has the advantages that any additives and spice are not added, and the microbe fermentation effect is utilized, so the beef product has the special fragrance, the mouth feeling is soft, the chewing is easy, the digestion is easy, the color is bright and is red brown, and the consumption requirement of modern customers on the health food is met.

The invention discloses special blend oil for frying. The special blend oil for frying contains 10-50% by weight of high oleic acid peanut oil and 10-50% by weight of rice oil. The blend oil for frying is prepared by compounding any two or more than two of sunflower seed oil, olive oil, soybean oil, corn oil, cottonseed oil, palm oil, rapeseed oil, safflower oil, linseed oil and sesame oil in different proportions. The blend oil for frying is rich in fragrance, bright in color, high in content of oleic acid, rich in oryzanol and vitamin E, reasonable in composition of fatty acids and free of stickiness. Through a high-temperature frying test, the blend oil is high in smoke point, low in content of trans-fatty acids and high in frying stability. The fried food is small in oil content, good in crispy property, excellent in taste and nutritional and healthy. The blend oil disclosed by the invention can be used for frying different food materials, is suitable for being used as special fat for frying food in family and catering industry, is long in expiration date, and is novel nutritional and healthy special blend oil for frying.

The invention discloses a spicy can containing mushroom and meat cubes and the processing process thereof, which belong to the field of food processing technology. The process comprises following steps: selecting mushroom, protecting color, pre-boiling, frying scented oil, frying, bottling, sterilizing, etc. The materials comprise mushroom 3 to 10 kg, vegetable oil 1.0 to 1.5 kg, Sichuan pepper 50 to 70 g, fennel 40 to 80 g, garlic 50 to 80 g, ginger 50 to 80 g, tomato sauce 70 to 100 g, chili 50 to 150 g, monosodium glutamate 30 to 50 g, salt 0.12 to 0.18 kg, ethyl maltol 0.8 to 0.5 g, beta-cyclodextrin 3 to 5 g, white sesame seeds 0.3 to 0.8 kg, peanut 0.3 to 0.6 kg, white sugar 40 to 70 g, TBHQ 25 to 50 g, and potassium sorbate 6 to 15 g. The invention solves the technical problems that fresh mushroom is difficult to be stored and the conventional mushroom product is likely to lose a great amount of nutrient and umami substances. The can has spicy and delicious taste, unique flavor and abundant nutrient, and can be used for seasoning vegetables, noodles, rice and steamed bread. The can is a necessary product for dietary.

The invention relates to a technology for preparing wild blue berry tea. The blue berry tea is prepared by adopting wild blue berry leaves and blue berry fruits, matching with dried tangerine peel and thyme and adding a wild blue berry extracting solution. Measured by preparing 5 kg of wild blue berry tea, 2.6 kg of wild blue berry leaves, 1 kg of wild blue berry dried fruits, 1 kg of dried tangerine peel and 0.4 kg of thyme are needed, and 1000 ml of wild blue berry extracting solution is added; the wild blue berry leaves, the wild blue berry dried fruits, the dried tangerine peel and the thyme are respectively crushed and fully mixed, the wild blue berry extracting solution is uniformly sprayed on the mixture which is baked and fried in a stainless steel fry. The wild blue berry tea has fresh pink tea infusion color, tastes slightly sour and has unique aroma. The addition of the extracting solution enables the effective ingredients of wild blue berries to be more easily soaked out so as to enhance the aroma taste. The blue berry leaves comprise rich vitamin C, flavonoid, SOD and anthocyanin so as to eliminate the fatigue of human bodies, resist aging and clear free radicals in the human bodies. The blue berry tea can be drunk for a long term to delay the aging of the brain, improve sleep and vision, lighten allergic reaction and prevent diabetes and cardiovascular and cerebrovascular diseases.

The invention provides food for a pet dog. The food is characterized in that the food mainly comprises the following raw materials by weight: 30 to 70 portions of edible meat or animal skin and 30 to 70 portions of puffed rice flour. The food which has cheap and easily obtained raw materials and high nutritive value can serve as the snack food for the pet dog for a long period. The invention also provides a preparation method for the food for the pet dog.

The invention discloses health-preserving and health-care tea which comprises tea leaves, barley, sesame, chrysanthemum, sweet-scented osmanthus, sickle senna, licorice, ginseng flower, red rose and honeysuckle. The invention has simple preparation method, and a product is not added with any additive. The health-preserving and health-care tea has the functions of nourishing the five internal organs, protecting the hair, nourishing the face, protecting the teeth, dispelling the peculiar smell of the oral cavity, protecting the eyes, improving eyesight, lowering fat, reducing the weight and the like and can be used for building body, improving the skin color and prolonging the life after being taken for a long time.

Disclosed is process for preparing brain tonic flour and brain tonic food from the raw materials of (by weight ratio) flour 40-70, soybean 10-25, maize 10-25, melon seeds 5-15, walnut kernel 5-15, red date 3-8, longan pulp 3-8, lotus plumule 1-4, sago 5-15 and sesame seed 5-15.

The invention relates to a millettia speciosa champ health drink and a preparation method thereof which is characterized in that the millettia speciosa champ is singly used or matched with one or multiple from galangal fruit, Morinda officinalis, barrenwort, liquorice, antler glue, the kidney of a yellow dog, tripterygiumforrestii, ficus radicals and banlangen; hot water is adopted for extractionor ultra-extraction to separate the effective components in the millettia speciosa champ or the mixture thereof to the largest extent; then the millettia speciosa champ or the mixture thereof is stewed and filtered; a natural health agent of honey and citric acid are added for seasoning, filtering, sterilizing, filling and cooling, thus obtaining a special good health drink. The millettia speciosa champ health drink prepared by the invention has uniform color, has the special fragrance of the millettia speciosa champ, has no impurities as well as has the remarkable effects of supplementing deficiency, nourishing lung, strengthening gluten, activating as well as strengthening body.

The present invention discloses a preparation process of pickled fish. The process includes the steps of: cutting Oryzias latipes from the back to remove all the internal organs, then quickly adding salt, and covering the whole body with salt; making sweet vinasse from glutinous rice; fermenting the vinasse for 4 days and pickling the fish; evenly blending the vinasse, fresh Chinese red pepper, minced garlic, ginger filaments, fresh chopped hot pepper and dried red pepper to prepare a pickling material for standby; stuffing the fish stomach, gills and body with the pickling material, and spreading evenly; putting one layer of pickling material and one layer of fish successively into a pickling cylinder or barrel; pressing by cobblestones, covering a first layer of cotton cloth on the cobblestones, then covering plastic sheeting on the cotton cloth, sealing the opening, and opening the cylinder or barrel one month later to obtain pickled fish. The pickled fish prepared by the preparation process has the characteristics of bright color, delicious meat, rich flavor, and chewiness. The pickled fish does not has the fishy smell but has a unique fragrance flavor; and the fish meat has the efficacies of dispelling cold, dehumidifying, strengthening stomach, rectifying qi and invigorating spleen, and is beneficial to human health.

Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

The invention relates to concentrated feed for a weaned pig and a preparation method thereof. The concentrated feed comprises puffed corn flour, high-protein soybean meal, puffed soybean, fish meal, high-protein milk replacer, calcium hydrogen phosphate, stone flour, first-grade bean oil, lysine, methionine, threonine, tryptophan, refined salt, piglet compound enzyme, zinc oxide, a sweetener, a flavoring agent, an anti-oxidant, probiotics, and a piglet premix. The concentrated feed for a weaned pig has comprehensive and balanced nutrition, strong pertinency, a low production cost, high efficiency, stable quality and storage convenience. In feeding, the concentrated feed has good attractability and stability, satisfies requirements of appetite improvement and fast growth of a weaned pig, greatly improves food consumption and a growth rate of a weaned pig, accelerates digestion and absorption of feed nutrients, has a high feed conversion rate, reduces a weaned pig diarrhea rate and a weaned pig death rate and has no adverse side effects.

The invention discloses a method for extracting bamboo juice from bamboo shoot leftovers, which comprises the following steps of: removing soil from aged bamboo shoots which are cut in bamboo shoot processing, and stripping bamboo shells; cleaning, squeezing and separating out the bamboo juice and bamboo shoot dregs; and extracting clear bamboo juice through enzymolysis and a membrane separation technology. The bamboo juice extracted from the bamboo shoot leftovers has richer nutrition, sweet taste and low cost and saves fuel compared with that extracted from bamboo, forest resources can be reasonably utilized, the green homeland of people is protected, waste is reduced, environment is protected, and the method has good social and economic benefits.

A truffle sparkling wine comprises, in 90kg 45DEG pure grain liquor, fresh truffle 10 to 15 kg, Fructus Jujubae 1 to 1.5 kg, Fructus Lycii 0.4% to 0.6 kg, and crystal sugar 1 to 1.5 kg. The truffle sparking wine has unique flavor, good smell, excellent taste and lasting aftertaste, and has the remarkable effects on strengthening yang, tonifying kidney, nourishing yin, regulating qi, caring skin, and enhancing immunity.

The invention relates to the technical field of bait, in particular to carp bait. The carp bait is prepared from raw materials, by weight, 3-4% of antarctic krill meal, 2-3% of European whitefish meal, 12-15% of rye, 10-12% of rice bran, 25-30% of corn flour, 12-15% of soybean meal, 8-10% of wheat straw powder, 5-6% of corn immature stem leaves, 5-6% of fresh corn steep liquor, 4-5% of strong flour, 1-2% of lamb liver meal, 2-3% of mushroom residue, 2-3% of pumpkin seeds, 0.2-0.5% of ground sesame seed oil, 1-2% of cyperus rotundus, 2-3% of puffed field snail meal, proper salt and 0.2-0.5% of phagostimulant. The carp bait contains various raw materials that carps like to eat, the raw materials are subjected to fermentation treatment to enable the bait to have unique fragrance and flavors of the ground sesame seed oil, the cyperus rotundus, the field snail meal and the like, and accordingly the carps can be well baited; after entering water, the bait is not easy to dissolve, so that probability of hooking of the carps is increased.

The invention relates to a method for preparing high-altitude sweet persimmon leaf tea, which comprises the following steps of: 1) picking sweet persimmon fresh leaves or sprouts from sweet persimmon trees growing at a place with the altitude of 1200-2000m, wherein the sweet persimmon fresh leaves or sprouts are picked in spring and autumn; 2) adjusting wilting; 3) killing out; 4) twisting; 5) drying and 6) bagging. The method has the beneficial effects that the best picking date of the persimmon fresh leaves is confirmed, so that the standard guidance is provided for producing the sweet persimmon leaf tea with high-content vitamin C and high-content flavone, and the sweet persimmon leaf tea with best taste can be processed by using the method; the preparation method is simple and liable in technology; and the prepared sweet persimmon leaf tea not only maintains the original natural ingredients of persimmon leaves, but also is faint scent and sweet in taste and unique in fragrance, thus being relatively beneficial to the health.

The invention discloses a chilli sauce condiment, chilli sauce and a manufacturing method thereof. The chilli sauce condiment is prepared by the following steps: mixing 2-4 parts of honeysuckle, 2-4 parts of chrysanthemum, 4-6 parts of houttuynia cordata, 1-3 parts of liquorice, 2-5 parts of the root of kudzu vine and 2-5 parts of lophatherum gracile, adding water for soaking, adding water with the weight 10-15 times of the total weight of the Chinese herbal medicine, boiling for 10-20 minutes by using strong fire, boiling for 20-60 minutes by using slow fire, filtering while hot, adding salt, monosodium glutamate and white sugar into the filtered decoction, and stirring uniformly and preparing the chilli sauce condiment. The chilli sauce at least comprises the following raw materials: 200-400 parts of vegetable oil, 100-200 parts of hot pepper, 100-200 parts of chicken, 50-100 parts of fermented soya beans, 4-6 parts of ginger, 14-20 parts of garlic, 10-15 parts of onion, 6-8 parts of chive and 16-20 parts of chilli sauce condiment. The preparation process comprises the following steps: preparing raw materials, preparing the chilli sauce condiment, performing deep frying on the chicken, spraying hot oil on the smashed chilli to prepare hot chili oil, spraying fermented soya beans oil, preparing spice, frying the chilli sauce, preparing the chilli sauce condiment and filling.

The invention discloses a strong-flavor rapeseed oil processing method, which comprises: pounding agastache rugosa, dianthus chinensis l, peppermint, melissaofficinalis l, osmanthus fragrans and camellia japonica l, adding water, decocting, and filtering to obtain an ingredient liquid; selecting high-quality rapeseed, peeling to obtain rapeseed kernel, heating for a certain time with steam, adding edible salt, uniformly mixing, adding to the ingredient liquid, soaking for a certain time, filtering, adjusting the water content of the rapeseed kernel, carrying out a microwave pretreatment, cooling, and carrying out cold pressing to obtain pressed oil and pressed cake; and carrying out degumming, alkali refining, decoloring and deodorizing on the pressed oil to obtain the strong-flavor rapeseed oil. According to the present invention, the strong-flavor rapeseed oil processing method is provided, wherein the low temperature cold pressing is used, the oil yield is high, the prepared strong-flavor rapeseed oil has advantages of rich flavor, high nutritional value, good oxidation stability and no pollution, the pure nature property of the rapeseed oil is ensured, and the requirements of green food are met.

The invention discloses a preservation method for Chinese mahogany sprouts. The preservation method comprises the following steps: fumigation treatment: 1-methylcyclopropene is adopted to perform fumigation treatment on the Chinese mahogany sprouts, and the Chinese mahogany sprouts are subject to enclosing treatment at room temperature for 12-16 h; modified atmosphere packaging: the Chinese mahogany sprouts after fumigation treatment are packaged into preservation bags, wherein the carbon dioxide concentration is 5%-10% and the oxygen concentration is 10%-15% during the preservation period; refrigeration: the packaged Chinese mahogany sprouts are subject to storage at a specific temperature, wherein the storage temperature is 2-5 DEG C, and the relative humidity is higher than 90%. The preservation method combines three preservation functions of fumigation treatment, modified atmosphere packaging, and refrigeration, so as to obviously improve the preservation effect on the Chinese mahogany sprouts; the preservation period can be prolonged by 1 month in terms of the Chinese mahogany sprouts which are susceptible to decomposition; the unique scents of the Chinese mahogany sprouts are maintained, the color and the structure are not obviously changed, the decomposition rate is controlled within 5%, the weight loss rate is less than 3%, the preservation effect is obvious, so that the method has an obvious market popularization prospect.

The invention discloses a non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method, which comprises the following steps of: curing salted fresh meat for 15 to 45 minutes through hot air under the temperature of 90 to 100 DEG C, spraying a flavor intensifier on the surface of the cured meat product, and then increasing the temperature to 120 to 130 DEG C to be maintained for 20 to 40 minutes, wherein the fresh meat is poultry meat, livestock meat or fish meat. By utilizing the flavor intensifier based on a Maillard reaction oriented control technology, the meat product has unique color and flavor. According to the method, harmful substances such as benzo[alpha]pyrene and heterocyclic amine in the meat product can be obviously reduced.