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Preserved meat and pickling method thereof
ActiveCN103610088AGuarantee the traditional qualityRich cured meatFood ingredient as flavour affecting agentFood preparationLean meatAdditive ingredient
The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.
Owner:重庆渝旺食品股份有限公司
Method for preparing Tujia cured meat
The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.
Owner:重庆敦康农业发展股份合作社
Processing method of handmade yellow tea
ActiveCN103444916ATo achieve aromaYellowish colorPre-extraction tea treatmentClimate change adaptationMoisture regainTea leaf
The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.
Owner:安徽抱儿钟秀茶业科技有限公司
Processing method of special type wild boar bacon
The invention discloses a processing method of special type wild boar bacon. The processing method comprises the ten major steps of: selecting a material; placing under a cold environment; trimming; tumbling; pickling; cleaning; soaking; drying; fire-curing; and air-drying. The processing method has the beneficial effects that the special type wild boar meat is used as the raw material, the special flavor of the bacon is substantially guaranteed, meanwhile various natural Chinese traditional medicine raw materials are used as spices for pickling, not only the natural quality of the bacon can be guaranteed, but also the bacon has a health-care function, grease of the bacon can be effectively removed through multiple cleaning and soaking, finally the meat is subjected to fire-curing by using cinnamomum hupehanum branches and leaves, branches and leaves of pine and cypress trees and ailanthus bark, smoke is directly used for fire-curing of the bacon after being filtered by active silicon oxide, harmful components in the smoke can be filtered off, and the bacon is subjected to fire-curing of bamboo leaves on the last day. The special type wild boar bacon pickled by using the method has rich and delicious flavor, yellow color, diffusing aroma, lasting pure taste, no greasiness and long storage period and can meet the diverse requirements of people on material and cultural life.
Owner:重庆市黔江区嘉佳畜禽养殖专业合作社
Processing method for stabilized recombined quick-cooking brown rice
InactiveCN102067968ASmooth and beautiful appearanceYellowish colorFood preparationAgricultural engineeringRice grain
The invention discloses a processing method for stabilized recombined quick-cooking brown rice, comprising the following steps: (1) taking paddy as a raw material, drying, cleaning, grading, removing stones, ridging paddy, and separating paddy from brown rice to obtain the brown rice; (2) smashing the brown rice, and regulating the moisture of the material to 15-30%; (3) adding or adding no food ingredients; (4) feeding the material obtained from the above step into an extruder for extruding, restructuring and prilling; and (5) drying, packaging and the like. In the processing method, the problems of short shelf life, long cooking time, rough taste, inconvenient eating and the like of the brown rice are solved. The brown rice processed with the method has the grain shape similar to natural brown rice, keeps the nutrient components of the natural brown rice, improves storage stability, improves processing and eating quality of the brown rice and improves the utilization and the added value benefit of the paddy.
Owner:ACAD OF STATE GRAIN ADMINISTRATION
Fructus phyllanthi buccal tablet and preparation method thereof
InactiveCN101617800AYellowish colorSweet aftertasteConfectionerySweetmeatsBlood sugarFructus phyllanthi
The invention relates to a fructus phyllanthi buccal tablet and a preparation method thereof. The formulation of the fructus phyllanthi buccal tablet comprises the following raw materials in percentage by weight: 15 to 50 percent of fructus phyllanthi powder, 30 to 80 percent of sorbitol, 5 to 20 percent of xylitol, 0.01 to 0.3 percent of acesulfame potassium, 5 to 30 percent of beta-cyclodextrine, 0.1 to 3 percent of citric acid, and 0.01 to 0.3 percent of menthol. The production process comprises the following steps: cleaning fresh fructus phyllanthi fruits, squeezing juice, filtering the juice and performing spray drying on the juice to obtain fructus phyllanthi powder, and then sifting the fructus phyllanthi twice successively with a 80-mesh sieve and a 120-meshi sieve; and weighing the sieved raw auxiliary materials according to the formulation, pouring the raw auxiliary materials into a mixer to mix evenly, and pressing the mixture into tablets with various shapes. The fructus phyllanthi buccal tablet has light yellow color, delectable flavors of sweet and sour, and sweet aftertaste, can promote the production of body fluid to quench thirst and cool and moisten throat, cannot raise the blood sugar, provides less heat energy, and can prevent decayed teeth, thus the tablet not only can be consumed by common people, but also is suitable for diabetes patients and people who are losing weight to eat.
Owner:KUNMING GELIN SITONG BIOENG
Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine
The invention discloses a method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine. The method comprises the steps of freezing and juicing, performing hydrolysis and impregnation, performing strain activation, regulating components, performing main fermentation, performing post-fermentation, aging, filtering, bottling and the like. Compared with the prior art, an alcohol degree of the compound fruit wine is higher than 13%vol, the colour and luster is light yellow, clear and transparent, the astringency flavor is reduced, the sugar content is lowered to 3-4g / L, the wine body is plentiful and complete, the compound fruit wine has compound fruit aroma of the Rosa roxburghii fruit and the hollow plum, is mellow and refreshing, and long in aftertaste.
Owner:GUIZHOU INST OF BIOLOGY
Method for processing organic dried bamboo shoots
ActiveCN102240013AImprove crispnessImprove toughnessClimate change adaptationFood preparationCooking & bakingFlavor
The invention discloses a method for processing organic dried bamboo shoots, and the method comprises the following steps: (1) husking fresh bamboo shoots in a whole; (2) cleaning the husked fresh bamboo shoots; (3) placing the husked and cleaned fresh bamboo shoots into a steamer and steaming for 40-90 minutes; (4) rinsing the steamed fresh bamboo shoots with running water, and cooling to room temperature; (5) immediately placing the fresh bamboo shoots into a dehydrator and dehydrating until the water content is 30-40%; (6) sealing the bamboo shoots dehydrated in the step 5 by utilizing a film bag for fermentation and color protection; (7) roasting for 7-8 hours at the temperature of 60-90 DEG C in a baking room or an oven, and airing until the water content is 5-10%; and (8) sealing and packaging. The method provided by the invention has the advantages of simple equipment and high production efficiency. The dried bamboo shoots produced by utilizing the method provided by the invention are exquisite in tissue structure, are in faint yellow, have crisp and tender mouthfeel, are convenient to eat, and preserve the unique strong flavor of the bamboo shoots.
Owner:HUNAN ACAD OF FORESTRY
Preparation method of potato cake
InactiveCN104757063AStrong fragranceImprove human immunityDough treatmentBakery productsSucroseNutritious food
The invention discloses a preparation method of a potato cake, and belongs to the field of foods processing. The method is characterized in that 55kg of whole potato flour, 15kg of potato starch, 35kg of self-raising flour, 7kg of maize powder, 20kg of black sesame oil, 10kg of egg, 42kg of saccharose, and proper amount of essence, sodium bicarbonate and ammonium bicarbonate are used as the raw materials. The method comprises the steps of preparing a dough; rolling and forming; braking; cooling; packaging. The method has the beneficial effects that the potato cake is slight yellow, crispy, tasty, and aromatic, has the crisp flavor of potato, is high in nutritional value, rich in protein, vitamin and other nutritional substances, and beneficial for digesting and absorbing of the human to foods, improves the human immunity, has the effects of strengthening the spleen and stomach, tonifying Qi and regulating middle energizer, expelling toxin and keeping youth, lowering blood pressure and resisting ageing, and is an economic and practical green nutritional food suitable for all people.
Owner:赵慧
Northeast China farm household sauce and method for making it
The invention discloses a northeastern farm soy sauce and preparing method, which comprises the following steps: 1. selecting soy, immersing through warm water, 2. boiling under high pressure for 40 min, 3. cooling to grind into sauce block, 4. ventilating, fermenting, 5. brushing through fluid water, drying, 6. placing sauce block in the tank, adding cool boiled water within salt to ferment again for 8 months, beating, shining, proceeding pasteurization at 80 deg.c, cooling to -15 deg.c, packing quantitatively.
Owner:郭万敏
Rhizoma polygonati kidney tonifying wine and preparation method thereof
ActiveCN103103097AImprove immunityImprove disease resistanceAlcoholic beverage preparationMedicineCassia brewsteri
The invention belongs to the technical field of food processing, relates to healthcare medicated wine and a preparation method thereof, and in particular relates to a rhizoma polygonati kidney tonifying medicine and a preparation method thereof. The rhizoma polygonati kidney tonifying wine provided by the invention is prepared from the following raw materials in parts by weight: 100-150 parts of rhizoma polygonati, 10-40 parts of fructus lycii, 5-35 parts of semen cassiae, 10-40 parts of palmleaf raspberry fruit, 5-35 parts of mulberry, 5-35 parts of rhizoma dioscoreae and 800-1,600 parts of white spirit. The rhizoma polygonati kidney tonifying wine provided by the invention has the healthcare functions of tonifying and nourishing kidneys, improving vision, blacking hair, securing essence and the like, and can improve the immunity and premonition of a human body and delay aging of a human body after being taken for a long time with proper dosage.
Owner:LISHUI ACAD OF FORESTRY
Preparation method of dried beancurd stick and dried beancurd stick prepared thereby
InactiveCN101971887AIncrease productionHigh dissolution rateCheese manufactureFood sciencePropionateMildew
The invention relates to a preparation method of dried beancurd stick and dried beancurd stick prepared thereby. The preparation method comprises the following steps: 1) grinding peeled soybean into soybean milk; 2) carrying out homogenization treatment on the soybean milk and preparing the homogenized soybean milk; 3) adding a mildew preventive and a film-forming agent in the homogenized soybean and carrying out heating and milk boiling treatment; and 4) heating, uncovering bamboo and forming. The method adopts a water grinder for grinding and high-pressure homogenization, and improves the dissolution rate of protein, thus improving the yield of the dried beancurd stick; film-forming agent Curdlan is added in the homogenized soybean milk so as to accelerate the film forming speed; and mildew preventive calcium propionate is added to effectively restrain the growth of the mould, and prolong the shelf life of the dried beancurd stick. The invention has the advantages of low cost, simple and easy technique and larger application and promotion values.
Owner:健盛食品股份有限公司
Plant ointment for preventing and treating diaper rash of baby and preparation method of plant ointment
InactiveCN106266384AAnti-inflammatoryMoisturizingAerosol deliveryOintment deliveryTectorial membraneSide effect
The invention discloses plant ointment for preventing and treating diaper rash of a baby and a preparation method of the plant ointment. The plant ointment is prepared from raw materials in parts by weight as follows: 3-8 parts of sea buckthorn fruit oil, 6-12 parts of tamanu oil, 13-19 parts of a calendula extracting solution, 16-22 parts of lanolin, 12-20 parts of shea butter, 9-15 parts of virgin coconut oil, 6-14 parts of sweet almond butter, 5-12 parts of chamomile butter and 6-13 parts of candelilla wax. According to the plant ointment, cold pressed virgin plant vegetable oil is adopted, no mineral oil or chemical ingredients are contained, the molecules are small, and the plant ointment has good skin-friendly permeability, high air permeability as well as good absorptivity, sterilization and itching relieving functions, forms a protecting film on the skin surface, effectively moistens skin, relieves stimulation, promotes repair growth of festering tissue, has a good curing effect on light and heavy diaper rash, is suitable for daily nursing and use, is safe and mild, has no side effect, is convenient to use and has high popularization value.
Owner:肖涵
Preparation process for making mixed wine by polished glutinous rice sweet wine with spirit
The invention relates to a sticky rice sweet wine-white spirit mixed wine preparing method, including the following process steps: 1. selecting the sticky rice as main material, steaming it at high temperature, adding in sweet wine yeast and blending uniformly, then adding in water of 25-35 deg.C, placing them in a container for seal-fermenting, controlling the fermenting temperature at 25-35 deg.C and the fermenting time between 24 and 36, and as there is a gap on one side of the container and it tastes sweet, opening the seal, maintaining at normal temperature for above 3 days, so as to make a sticky rice sweet wine intermediate, where the components in weight shares include: sticky rice 100 shares, sweet wine yeast 0.6-1 share, and water 60-100 shares; 2. adding 48-60 degree pure white spirit to the above intermediate in the weight ratio of 100-120 to 100, blending, placing in a sealed container, secondarily fermenting for above 3 months, filtering, depositing clear, and then able to pour-pack so as to make the finished mixed wine.
Owner:黄福洪
Solid superstrong acid catalyst of esterification of preparation thereof
InactiveCN1680028AReduce dosageHigh catalytic activityPhysical/chemical process catalystsOrganic compound preparationAluminium nitrateIsooctyl alcohol
Owner:NANJING TECH UNIV
Preparation method of peptide wine
InactiveCN106754151AFull bodiedDelicate fragranceAlcoholic beverage preparationPeptide preparation methodsCrystallographyFlavor
Owner:GUOTAI BIOLOGICAL TECH BEIJING CO LTD
Cucumber seed beverage and preparation method and application thereof
ActiveCN103141892AAlleviate bone symptomsYellowish colorPeptide/protein ingredientsMetabolism disorderOsteoporosisCucumber seed
The invention provides a cucumber seed beverage, and a preparation method and an application thereof. The cucumber seed beverage comprises the following raw materials by weight percent: 0.2-0.6% of cucumber seed, 0.1-0.5% of medlar, 0.1-0.5% of collagen peptide and 0.05-0.1% of calcium lactate; and the preparation method of the cucumber seed beverage comprises the following steps of: weighing the raw materials according to the weight percent, extracting, adding water and fixing the volume, filling into a bottle and sterilizing so as to obtain the cucumber seed beverage. The invention further provides an application of the cucumber seed beverage in preparing food, health-care products or medicines for supplementing calcium, relieving arthralgia, improving sclerotin or tonifying the kidney. The cucumber seed beverage provided by the invention is not merely a calcium supplement product but is a product which tonifies the kidney and strengthens the bone and at the same time relieves and treats the sclerotin diseases indeed; and compared with other same products, the cucumber seed beverage can supplement the calcium and at the same time has the functions of strengthening the bone, relieving the arthralgia and treating osteoporosis.
Owner:KANGMEI PHARMA +1
Potato walnut cake processing process
InactiveCN104738132AHas spleen and stomachPromote digestionDough treatmentBakery productsBiotechnologyNutritive values
Owner:赵慧
Selenium-rich health dried beancurd sticks
InactiveCN105767196AAbundant raw materialsDelicate tasteCheese manufactureAdditive ingredientEuscaphis japonica
The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.
Owner:张保义
Method for preparing instant pueraria flavone powder granule
A preparation method for instant kudzuvine root flavone medicinal granule is characterized in consisting of the following components, the dosage of which is measured by weight: kudzuvine root slurry takes up 70 to 90, skim milk takes up 5 to 15, wild honey takes up 2 to 8, citric acid takes up 0.2 to 0.8, kudzuvine root isoflavones, and the kapok sugar content 2-8 of which is 48 percent, takes up 0.2 to 0.8. The materials are blended, mixed, aged and grinded and then the instant kudzuvine root flavone medicinal granule is made. The invention overcomes the shortcomings that the existing kudzuvine root flavone products are not convenient to eat and the medical(health care)value of the kudzuvine root is not effectively used and so on. The instant kudzuvine root flavone medicinal granule manufactured by the method of the invention is drinkable when added with mild water and watered evenly. The color and luster of the product is light yellow, even and consistent, and has the function of health care.
Owner:武汉市石门山天然食品有限责任公司
Technique for processing Qiyexian apple dry white wine and products thereof
InactiveCN101260350AYellowish colorGood appearanceAlcoholic beverage preparationFood flavorFermentation
The invention discloses a fermentation type fruit wine beverage and particularly relates to a Qiyuexian apple dry white wine processing technology and a product thereof, wherein, the Qiyuexian apple dry white wine processing technology takes advantage of new breed apples 'Qiyuexian' to brew through enzyme engineering, high negative potential flavor enhancement and quality maturing, chitosan clarification and membrane separation process. The product is prepared by Qiyuexian apples, pectase, H2SO3, white granulated sugar, CaCO3, yeast and chitosan. The Qiyuexian apple dry white wine has the characteristics of light yellow luster, limpidness, rich nutrition, peculiar flavor, good appearance and internal quality, steady wine quality, and no precipitation after the wine is bottled and so on.
Owner:辽宁省果树科学研究所
Preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances
InactiveCN106754115AYellowish colorLong aftertasteAlcoholic beverage preparationFood additiveCrystal Clear
The invention provides a preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances and belongs to the technical field of medical health foods. A novel preparation technology of the dendrobium officinale kimura ex migo liquor is provided through dendrobium officinale kimura ex migo raw material selection, raw material pretreatment, base liquor selection, active substance extraction, concentration for alcohol dropping, enzymatic clarification, production cycle and the like. By taking fresh stems of dendrobium officinale kimura ex migo as the only raw material, liquor as a carrier and extraction of the active substances from the dendrobium officinale kimura ex migo as means, the preparation technology improves the utilization efficiency of the raw material and lowers the cost. The prepared dendrobium officinale kimura ex migo liquor has the alcoholic strength of 38-42 degrees, is slight yellow in color, long in aftertaste, pleasant in medicine smell and lustre, is crystal clear, mellow, sweet, fresh and clear, is higher in viscosity, good in convergence effect and rich in active substances including polysaccharide as well as amino acid, trace elements and the like essential to a human body. The preparation technology is short in production cycle, high in raw material utilization ratio, mild in processing condition, simple and conventional in involved equipment and liable to operate and does not use any food additive.
Owner:SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Environmentally-friendly nutritional bell pepper sausage and preparation method thereof
Owner:TIANJIN CHUNFA BIO TECH GRP
Pressing method of black pearl sunflower seed oil
InactiveCN105273826AImprove oil yieldStrong aromaFatty-oils/fats refiningFatty-oils/fats productionDistilled oilHydrogen
The invention relates to the technical field of edible oil processing, in particular to a pressing method of black pearl sunflower seed oil. Black pearl sunflower seeds are kept for 20-22 min under the pressure of 0.15-0.18 MPa in the microwave power of 32-35 W / g, the pressure is reduced immediately until the black pearl sunflower seeds are in the vacuum state, the black pearl sunflower seeds are kept for 12-15 min in the vacuum state, rolled and shelled, the shelled black pearl sunflower seeds are repeatedly pressed for 30-40 min, crude oil and pressed residues are obtained, the pressed residues are crushed, water is added, the volume ratio of water to the pressed residues is 1:3, the PH (potential of hydrogen) is adjusted to 5, papain is added for enzymolysis, enzymolysis residues are reserved and dried until the water content is lower than 10%, the enzymolysis residues are fed to a steam generator and distilled at the steam temperature of 100-120 DEG C under the pressure of 0.022-0.025 MPa until no clear oil droplets flow out of effluent, distillation is stopped, and distilled oil is obtained; the crude oil and the distilled oil liquid are mixed and introduced into the steam generator to be distilled at the steam temperature of 130-150 DEG C under the pressure of 0.035-0.038 MPa until no clear oil droplets flow out of effluent, and distillation is stopped.
Owner:CHUZHOU YINSHI GREASE CO LTD
Manufacturing method of yellow tea
InactiveCN106720562APromote oxidationFacilitate chemical changesPre-extraction tea treatmentEngineeringProcess time
The invention discloses a manufacturing method of yellow tea. The manufacturing method of the yellow tea comprises the following steps: 1), picking fresh tea leaves; 2), carrying out shaking; 3), wrapping the shaken tea leaves by using double-layer vellum, wherein each package contains 1.0-1.5 kilograms of the spread tea leaves, placing the packages in a vacuum device, and carrying out treatment for 6-10 hour until yellow spots appear on the tea leaves; 4), carrying out withering; 5), carrying out fixation, namely carrying out low-temperature fixing; 6), carrying out piling until the tea leaves are yellow; 7), carrying out drying; 8), carrying out rolling; 9), carrying out drying, and 10), carrying out purification. The processing method ensures high quality and efficiency of yellow tea processing, and especially improves color, aroma, taste and shape of the yellow tea with 'yellow leaves and yellow soup', as well as the leaf bottom qualities; moreover, the manufacturing method increases the yield of tea production and improves quality of the yellow tea. The prepared yellow tea has a slight flower aroma.
Owner:合肥观云阁科技发展有限公司
Production method of conditioned chicken claws
Owner:SOUTH CHINA UNIV OF TECH
Sealwort-fermented health beverage and preparation method thereof
ActiveCN105331487AQuickly and fully absorbedPromote circulationAlcoholic beverage preparationSocial benefitsEconomic benefits
The invention specifically relates to a sealwort-fermented health beverage and a preparation method of the sealwort-fermented health beverage. The preparation method of the sealwort-fermented health beverage comprises the following steps of carrying out pretreatment of fresh sealwort , extraction, fermentation, clearing, seasoning, sterilizing and after-ripening. The sealwort-fermented health beverage disclosed by the invention is prepared through a fermentation method, the flavor is obviously different from that of a traditional lactic acid-fermented beverage, the taste is unique, the palatability is good, beneficial components in the sealwort are facilitated to be rapidly and completely absorbed by a human body, the purposes of tonifying qi and supplementing the kidney, delaying aging and preventing sub-health are well achieved, and the economic benefit and the social benefit are better.
Owner:HUAIHUA UNIV
Preparation method for asparagus compound cereal fermentation type functional beverage
The invention belongs to the field of food processing, and specifically discloses a preparation method for an asparagus compound cereal fermentation type functional beverage. According to the preparation method, asparagus offcuts are adopted as raw materials. The method is characterized in that the asparagus offcuts are subjected to treatments of crushing juicing, enzymolysis and concentration to prepare into an asparagus juice; the asparagus juice is mixed with a compound cereal comprising rice, rhubarb rice and broomcorn millet; and the resulting mixture is subjected to treatments of saccharification, enzymolysis, fermentation and blending to prepare into the fermentation type functional beverage. According to the present invention, the asparagus and the compound cereal comprising the rice, the rhubarb rice and the broomcorn millet are mixed, and are subjected to the treatments of saccharification, enzymolysis and fermentation to prepare into the fermentation type functional beverage, the product has characteristics of moderate sour and sweet taste, harmony and gracefulness, the unique yeast aroma of the beverage attracts the consumers, and the consumers love the beverage.
Owner:山东巨鑫源农业科技有限公司
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