416 results about "Vacuum packed" patented technology

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

The invention discloses a conditioning steak processing process, which comprises the following steps of removing contaminants, extravasated blood and thick tendon tissues from rear thick flank, cuboidless steak rump and silverside steak raw materials, preparing pickling fluid and black pepper pickling fluid, injecting the pickling fluid, pickling the raw materials after tumbling by the black pepper pickling fluid, and performing filling, standing, quick-freezing, slicing and vacuum packaging. According to the conditioning steak processing process, conditioning steaks are industrially produced in a standard way, the quality stability is improved, and the taste consistency of the conditioning steaks is ensured.

The invention relates to a bagged preparation of health care wine and a preparation method thereof. The preparation method comprises steps of purifying large dosage and large volume of traditional wine preparing medicinal materials or foods in the formula so as to obtain an extractive only containing wine dissolving components, wherein the wine dissolving components of the medicinal materials or foods are easy to dissolve in wine; carrying out dehydration and anti-oxidation treatment on small dosage of medicinal materials or foods not easy to dissolve in wine, then smashing, sieving so as to obtain the powder, mixing the extractive only containing the wine dissolving components with the powder according to the preparation ratio of the health care wine, stoving, smashing, and then bagging. The bagged preparation of the health care wine effectively maintains effective components of the medicinal materials not easy to dissolve in wine, thus avoiding wasting; furthermore, the bagged preparations are packaged in vacuum, thus being convenient to carry and buy and mail.

The invention relates to a processing method of soybean milk raw material and a preparation process of soybean milk. The method comprises the following steps: steaming and ripening soybeans; microwave-drying the steamed and ripened soybeans; vacuum-packing the microwave-dried soybeans, adjusting the weight ratio of soybean milk raw materials to water to 1:2 to 1:18, mixing and pulverizing, and then preparing Fresh soy milk. Compared with the prior art, the soymilk raw material processed by the present invention can realize long-term storage at room temperature, and the degree of browning of the soymilk prepared by using the soymilk raw material is light, which ensures the sensory quality of the ripened soybean, high protein dissolution efficiency, and also retains the browning degree of the soymilk. Flavoring substances make the flavor of soy milk more mellow.

A method of folding a disposable absorbent article, such as a wipe, includes forming a number, greater than two, of folds in an accordion-like manner, the folds being spaced between opposing end edges. The absorbent article may be attached to other similarly disposed absorbent articles having a line of weakness extending between each pair of adjacent absorbent articles. The accordion folded absorbent articles can be rolled into a toroidal configuration for disposition within a cylindrical container, such as a cylindrical vacuum-packed diaper kit.

The invention discloses an industrial production method of instant crawfishes, comprising the steps of sorting in a grading manner, cleaning, removing the head, frying, braising, packing, sterilizing and storing, wherein small-size crawfishes are selected, cleaned without using detergent, fried in batch, sterilized by microwave and packed in vacuum. After the qualified small-sized fresh crawfishes are flushed and brushed, the heads and shrimp lines are removed; and then the crawfishes are rinsed, fried and fired together with moderate seasoning; and after being sterilized by microwave and packed in vacuum, the cooked crawfishes are refrigerated in a refrigeration storage at 5 DEG C below zero. The instant crawfishes provided by the invention are delicious and piquant, nutrient-rich, green, safe and convenient to carry.

The invention provides a process for preparing fresh momordica grosvenori decolored concentrated juice. The process comprises the following steps: saccharifying fresh momordica grosvenori, selecting and washing momordica grosvenori, crushing, performing percolation extraction, performing disc-type centrifugation, performing micro-filtration clarification with a ceramic membrane of 0.45mu m, performing molecular weight ultra-filtration separation, performing decoloring with a polyamide resin, performing decoloring with a decoloring resin, adjusting the pH value with a cationic resin, concentrating with a reverse osmosis membrane, removing residues with a granular activated carbon column, performing micro-filtration clarification with a ceramic membrane of 0.22mu m, performing vacuum concentration so as to obtain an ointment, sterilizing, and performing vacuum packaging, so as to obtain the fresh momordica grosvenori decolored concentrated juice. The flavor and the nutrient components of fresh momordica grosvenori of the fresh momordica grosvenori decolored concentrated juice produced by using the process are maintained, and the juice is nearly colorless and is clear and transparent, is very good in taste, free of after precipitate and high in quality, can be widely applied to food, drinks, medicines and healthcare products, and is simple in production process, advanced in technique, high in automation degree, high in efficiency, low in energy consumption, low in production cost, stable in product quality and high in quality.

The invention discloses a preparation method of fruit/vegetable yoghourt pulp. The preparation method comprises the following steps: cleaning and slicing fruits/vegetables to obtain fruit/vegetable slices; mixing the fruit/vegetable slices with yoghourt, and performing pulping to obtain the fruit/vegetable yoghourt pulp, wherein the weight ratio of the fruit/vegetable slices to the yoghourt is 1:(10-2):1; performing vacuum packaging on the obtained fruit/vegetable yoghourt pulp; putting the vacuum-packaged fruit/vegetable yoghourt pulp into an ultra-high-pressure treatment kettle, and performing sterilization treatment under ultra-high pressure to obtain a fruit/vegetable yoghourt pulp product. According to the preparation method of the fruit/vegetable yoghourt pulp, browning during and after pulping of the fruits/vegetables is suppressed by using various browning-suppressing chemical components in the yoghourt; meanwhile, through the nutrition mixing of the yoghourt and the fruits/vegetables, the fruit/vegetable pulp is comprehensive in nutrition. Compared with a heat sterilization technology, an ultra-high-pressure sterilization technology for the fruit/vegetable yoghourt pulp has the advantage that the original color, nutrition and rheological characteristics of the fruit/vegetable yoghourt pulp product can be well maintained.

An apparatus and method for the continuous production of biofuel by the transesterification of a triglyceride. The apparatus comprises a high shear homogenizer; a reaction chamber; a gravity driven separation device; an evacuated packed thin film stripper; a counter current pack water contactor; and, an evacuated packed spray drier, wherein each component operates with minimal heat and mass transfer resulting in a high capacity process with a reduced footprint.

The invention relates to a preparation method of quick-frozen unshelled instant abalones, which sequentially comprises the following steps: seasoning the abalones; shelling the abalones and removing internal organs; removing black membranes of the abalone meats in warm water and cleaning the abalone meats; sizing, seasoning and naturally cooling the abalone meat; providing shells for the abalone meats one by one and packaging the abalone meats under vacuum one by one, sterilizing and quickly freezing the packaged products. The invention also relates to the quick-frozen unshelled instant abalones prepared by the method. The preparation method of the quick-frozen unshelled instant abalones can retain the original flavor of the abalones, make the cooking of the abalones convenient and prepare the quick-frozen unshelled instant abalones which have an original flavor and can be cooled conveniently.

The invention relates to a method which uses microwave energy to produce matured fresh foods with fresh raw materials. The method is characterized in that: the fresh raw materials are preprocessed and vacuum packed in bags after weighing; the vacuum packed fresh raw materials are placed in a tunnel microwave for sterilizing and maturing to produce matured foods; finally, the sterilized and matured foods are cooled to normal temperature for obtaining matured fresh foods which can be preserved at normal temperature. The method has the advantages that: as the microwave is adopted for maturing, the interior of the microwave cavity is in a low temperature state, and the vacuum bags do not blow up in the maturing process, therefore the maturing needs not to be carried out under high pressure environment; owning to the low temperature and short time of the sterilization and maturing inside the fresh raw materials, the loss of nutrient elements in the fresh raw materials is reduced during processing; due to the adoption of the tunnel microwave, industrialization production can be realized.

The invention relates to a preservation method for fresh-cut common yam rhizomes. The preservation method includes the following specific steps that 1, the common yam rhizomes without traumas or rot are selected, flushed with water for silt and impurity removal, and then peeled; 2, the peeled common yam rhizomes are immersed in an emulsified coating compound solution for 25-45 min, wherein the emulsified coating compound solution is prepared from, by mass, 2%-6% of majoram essential oil, 2%-6% of mint essential oil and 2%-6% of litsea cubeba essential oil; 3, the common yam rhizomes obtained after immersion in the step 2 are diced or sliced through a stainless steel knife; 4, the blocky or flaky common yam rhizomes are immersed in a color-protecting coating solution for 20-60 min; 6, the vacuum-packed common yam rhizomes are subjected to electron beam irradiation treatment; 7, the common yam rhizomes are refrigerated at the temperature of 0-4 DEG C. The preservation method is used for preserving the fresh-cut common yam rhizomes, loss of nutrient substances of the common yam rhizomes can be reduced, growth of microorganisms can be effectively restrained, enzymatic activity can be reduced, and brown stains can be controlled; the color and flavor of the common yam rhizomes are well kept, eating is convenient, rich nutrients are obtained, preservation is easy, and the storage life can be prolonged to 35 days or above when the common yam rhizomes are stored at the temperature of 0-4 DEG C.

The invention discloses a processing method of novel nutrition blended cedrela sinensis. The processing method comprises the following steps: selecting and cleaning a cedrela sinensis raw material; dewatering the cleaned cedrela sinensis raw material; freezing the dewatered cedrela sinensis raw material; blanching the frozen cedrela sinensis by combining boiling water and microwaves; preserving heat and coloring after blanching; cooling and rinsing; draining; cutting; adding seasoning oil for blending; vacuum-packaging; and performing ultra-high pressure sterilization to prepare a cedrela sinensis dish. According to the processing method, the problem of color of a product is effectively solved by using boiling water and microwave blanching and trace sodium copper chlorophyllin, and the flavor of the cedrela sinensis is maximally remained by adopting a fat embedding technology and ultra-high pressure instant sterilization. The cedrela sinensis dish is green in color, thick and durable in flavor substance, rich in nutrients, good in taste, suitable for most of people, wide in market and high in social and economic benefits.

Disclosed is a method of preserving root dewatering. Its job step is: choose root; wash; cut its skin and dip it in vitamin C aqueous solution 2-3íÙ in weight; cut it into different shapes; put it in sodium hypochlorite solution 100PPM-300PPM in weight and sterilize for 5 minutes, and then wash it in water after sterilize in ultraviolet ray; put it in the cold house of 30-40 deg.C cool it for 9-14 hours; Then put it in the vacuum house for drying; keep the shape and crush, use the vacuum pack. The invention can keep it original color and shape; taste is the same to the fresh root not damage to the nourishment; long term to keep; preservation is not limited by conditions, and it is convenient to take.

The invention relates to instant selenium-enriched soya-bean milk skin which is prepared by taking pure natural soya-bean milk (dried bean milk cream in tight rolls) skin as a raw material by the following steps: adding selenium-enriched edible mushroom powder; softening and dicing; wrapping slurry and intensifying; secondarily roasting; easing back and seasoning by steam; carrying out vacuum packaging and sterilizing. The product not only can be used as an instant nutritional small food for leisure or travel, but also can be used as a soaking-free vegetarian diet cooking food material which is high in protein nutrition. The product is rich in nutritional components such as soybean protein, soybean polysaccharide, organic selenium of edible mushrooms, and no refreshing and flavoring chemical modulators are added in the preparation process. Fresh and sweet taste of the skin of soya-bean milk is remained to the maximum extent due to the soaking-free cooking stock treatment. The instant selenium-enriched skin of soya-bean milk is convenient to carry and eat, can be instant or can be cooked. The product is nutritional, healthy and safe, and is a multielement nutritional supplement vegetable diet product suitable for modern healthy life styles such as travelling and living at home.

The invention relates to the technical field of food production and processing, and discloses a tiger skin chicken feet leisure food and a manufacturing method thereof. The tiger skin chicken feet leisure food is developed on the theory of healthy dietary and does not contain any food additive. Common chicken feet are pickled, fried, marinated, vacuum-packed, and sterilized. The obtained tiger skin chicken feet leisure food has the advantages that the tiger skin is obvious, the flavor is full, the taste is sweet and spicy, the chicken feet leisure food is crispy and portable, and the shelf lift is long. The provided preparation technology is simple, the obtained product is delicious and unique, the original flavor and nutrients of raw materials are maximally preserved; the additional value of chicken feet is increased, at the same time, a high quality food with rich nutrients and a high performance/cost ratio is provided for people, and the leisure food has a good popularization and market value.

The invention discloses freshly pressed spray-dried granule decoction pieces of Scutellaria barbata and a preparation process thereof. In this process, after the medicinal material of Scutellaria barbata is harvested, it is cleaned, rinsed, cut into sections, squeezed while it is fresh, and the medicinal juice is filtered. The dregs are added with water, stirred, filtered and pressed. The obtained medicinal juices are combined, concentrated under reduced pressure, spray-dried, and the spray-dried product is collected, crushed and mixed with virgin medicinal juice to make granules, granulated and then vacuum-packed. The barbata granules decoction pieces prepared by this method retain the polar and non-polar active ingredients in the medicinal materials to the greatest extent. Granular decoction pieces have good fluidity, which is convenient for storage and transportation, convenient for dispensing, controllable in quality, and reliable in curative effect, which is of great significance to guarantee the clinical curative effect of traditional Chinese medicine. The popularization and implementation of this Law will have significant social and economic benefits.

The invention discloses rice flour convenient for fresh eating, which has the advantages of reasonable making process, simplicity and more convenience in manufacturing, and easiness of large-scale industrial automatic production. The rice flour convenient for fresh eating disclosed by the invention keeps the nutrition and the special flavor in rice flour production, and has the advantages of optimal taste, crystal clear appearance, and attractive scent and color. The rice flour convenient for fresh eating disclosed by the invention is not retrograded, can be eaten just by opening a package, and further can be eaten after being heated by about 1-5 minutes, so that the rice flour convenient for fresh eating is convenient for fast eating, is full of nutrients and is safe; and the quality of the product has no bad variation within a quality guarantee period due to the treatment of the most advanced retrograding technology, the biological sterilization treatment and the deoxidization refreshment vacuum package, so that the longer self period (more than 12 months) can be obtained in a normal temperature condition.

A process for preparing the gristle food includes such steps as washing, shaping, salting, stewing in the soup prepared from more than 20 flavourings and Chinese-medicinal materials, frying in the mixture of oil and water for controlling the temp of oil, parching, vacuum packaging and microwave sterilizing. Its advantages are good enjoyment to eat it, good taste and durable chewing.

The invention discloses freshly squeezed and spray-dried granule decoction pieces of Folium folium and a preparation process thereof. In this process, after the Folium Folium medicinal material is harvested, it is cleaned, rinsed, squeezed while it is fresh, and the medicinal juice is filtered. The dregs are added with water, stirred, filtered and pressed. The obtained medicinal juices are combined, concentrated under reduced pressure, spray-dried, and the spray-dried product is collected, crushed and mixed with virgin medicinal juice to granulate, granulated and then vacuum-packed. The Folium Folium granule decoction pieces prepared by this method retain the polar and non-polar active ingredients in the medicinal material to the greatest extent. Granular decoction pieces have good fluidity, which is convenient for storage and transportation, convenient for dispensing, controllable in quality, and reliable in curative effect, which is of great significance to guarantee the clinical curative effect of traditional Chinese medicine. The popularization and implementation of this Law will have significant social and economic benefits.

The present invention relates to a method for performing a tenderization treatment on yak meat by using a fresh ginger and kiwifruit compounding juice, and a detection method of the yak meat treated by the method, and belongs to the technical field of food processing and detection. The method concretely comprises: 1) respectively and sequentially carrying out cleaning, peeling and block cutting on fresh ginger and fresh kiwifruit, respectively adding equal mass double distilled water, and sequentially carrying out homogenate and filtration, wherein the supernatants are the fresh ginger juice and the kiwifruit juice; 2) taking longest muscle on the back of a yak after slaughter 1-2 h, injecting the fresh ginger juice and kiwifruit juice compounding juice, carrying out vacuum package, and placing in an environment with a temperature of 2-8 DEG C to store for 14-21 days to obtain the tenderized yak meat product. Detection results of various physical and chemical indicators such as pH value, a thiobarbituric acid reactant, Warner-Bratzler shear force, meat color, cooking loss, and oxygen content in metmyoglobin show that: with the treatment method, tenderness of the yak meat can be effectively improved, and lipid oxidation of the yak meat can be effectively inhibited so as to significantly improve eating quality of the yak meat.

The invention relates to a making method of an anti-oxidative sausage. A technical scheme adopted in the invention is characterized in that the making method comprises the following steps: stuffing 100 parts of meat, 6-9 parts of white sugar, 2-4 parts of salt, 0.1-0.3 parts of monosodium glutamate, 0.1-0.2 parts of five spice powder, 0.1-0.2 parts of ginger, 1-3 parts of Daqu, 5-15 parts of purified water, and 2-4 parts of sesame powder; rapidly dehydrating a stuffed sausage in a constant-temperature culture box for 2 days; naturally hanging in a shady and ventilated place; and carrying out hanging drying in the sun for 21-30 days, taking down, trimming until orderliness, and carrying out vacuum packaging to obtain the functional sausage. The making method overcomes a defect that many substances harmful to human bodies are generated after the oxidation of fats in present sausages. The anti-oxidative sausage has a better quality and a lower oxidation degree in the production and storage processes than traditional sausages having no additives, and simultaneously has a special functional substance which is sesamin, so the oxidation degree of the sausage in the production and storage processes is reduced to a certain degree, and the healthcare performance of the anti-oxidative sausage is improved.

The invention relates to a production method for fermented beef granules. The specific process comprises the following steps: cutting cow leg lean meat into cubic blocks, adding a certain amount of table salt and sodium nitrite to cure at first, and then inoculating a mixed fermentation agent in a constant-temperature and constant-humidity incubator by adopting an injection method and fermenting for 30h, seasoning accessories in a certain ratio, uniformly mixing the accessories with the fermented beef blocks, and steaming for 30-40min, then drying the steamed beef blocks in a vacuum drying box for 5h, and finally preparing the fermented beef granules through cooling, sterilization and vacuum packaging. According to the production method disclosed by the invention, the traditional fermentation agent is replaced by taking lactobacillus plantarum and staphylococcus xylosus as the composite fermentation agent for fermenting the beef blocks, thus shortening the fermentation time, reducing the cost and increasing the efficiency; the searched fermented beef granules are rich in nutrition, good in chewiness, bright in colour, unique in taste and long in storage shelf life while the traditional beef product characteristics are reserved, as well as are well loved by consumers, and wide in application and development prospect.