132results about "Food science" patented technology

The invention discloses flavor bead jelly and a making method thereof. The flavor bead jelly is characterized by comprising a jelly main body and a plurality of bead particles which are suspended in the jelly main body, wherein the bead particles comprise coatings and central liquid in the coating. The flavor bead jelly has a simple structure, is convenient to make, and meets various mouthfeel and flavor demands; compared with products of the same type, the flavor bead jelly has more superior performance.

The invention discloses a method for lowering the content of nitrogen metabolism hazard materials in soy sauce through compound bacteria, and belongs to the technical field of microorganisms. By meansof combined fermentation of staphylococcus xylosus and Tetragenococcus halophilus, by lowering accumulation of biogenic amine and ethyl carbamate, the nitrogen metabolism hazard materials in soy sauce are controlled. In the soy sauce fermentation process, when soy sauce is mixed with finished koji and saline water according to the ratio of 1:1, when staphylococcus xylosus and Tetragenococcus halophilus are inoculated at the same time for fermentation, the total biogenic amine content in the finished soy sauce can be lowered by 64.2%, the content of ethyl carbamate is lowered by 77.2%, and meanwhile the amino nitrogen is increased by 61.1%.

The invention provides chilli sauce and a making method thereof and belongs to the technical field of flavoring food. The chilli sauce is made from, by weight, 450-600 parts of chilli powder, 120-180 parts of white sesame seeds, 80-120 parts of semi-ground fennel seeds, 150-250 parts of chopped green onion, 150-250 parts of minced garlic, 120-180 parts of semi-ground peanut kernels, 20-30 parts of salt, 10-15 parts of chicken powder and 10-15 parts of thirteen spices. According the prepared chilli sauce, the oil amount is controlled to account for 3-5% of the total weight, oil and fat are low, no additive is added, and the color is bright; due to the fact that sesame seeds, peanuts and fennel are added, the aftertaste is long; no preservative of any type is added into the chilli sauce, all the raw materials are natural-color, natural and well-chosen high-quality products, and the color and taste of the chilli sauce do not change, and the chilli sauce is suitable for being eaten by all people. When the chilli sauce is placed in shade places in a light shielding mode under the condition that the chilli sauce is unopened, the storage time ranges from 12 months to 18 months.

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

The invention discloses daily ration for relieving constipation of pregnant sow and a preparation method of the daily ration. The daily ration for relieving constipation of the pregnant sow is prepared from the following raw material components in parts by weight: 200 to 700 parts of corn, 0 to 400 parts of wheat, 50 to 150 parts of rice bran, 100 to 200 parts of dry apple pomace, 50 to 100 parts of jujube powder, 50 to 150 parts of bean pulp, 0 to 50 parts of fishmeal, 15 to 35 parts of soybean oil, 5 to 20 parts of soybean lecithin, and 19.4 to 97.5 parts of feed additives; the preparation method comprises the steps of uniformly mixing the corn, the wheat, the rice bran, the dry apple pomace, the jujube powder, the bean pulp and the fishmeal, then smashing into a particle mixture, adding the feed additives, the soybean lecithin and the soybean oil, uniformly mixing, then regulating moisture and temperature, pelleting and cooling, thus obtaining a finished product of the daily ration. The moderate dry apple pomace and jujube powder and the corn, the rice bran, the bean pulp, the fishmeal, the soybean oil, the soybean lecithin and the feed additives, which are properly proportioned are matched for use, and normal peristalsis of intestinal tracts is guaranteed, the normal nutrition need of the sow is met and the peristalsis of the intestinal tracts is promoted respectively through three aspects, i.e., fiber level, energy level and enzymic preparations, of a recipe, thus reducing the constipation of the sow.

The invention discloses lactobacillus plantarum capable of adjusting ampicillin induced intestinal flora disturbance and belongs to the technical field of food. The lactobacillus plantarum CGMCC12436disclosed by the invention is amplification cultured under assistance of skimmed milk, trehalose and saccharose; after being frozen and dried, the lactobacillus plantarum is prepared into a biologicalpreparation; a viable bacterial content of the lactobacillus plantarum CGMCC12436 in the preparation is larger than 109CFU/g. The lactobacillus plantarum CGMCC12436 disclosed by the invention has theadvantages of lower growth generation time, high survival rate in in-vitro simulated gastric fluid and intestinal juice, good adhesion on human HT-29 cells and relatively lower drug resistance in drug allergy testing. The biological preparation prepared from the lactobacillus plantarum has the advantages that ampicillin induced intestinal flora disturbance in a mouse body can be obviously recovered, intestinal functions can be improved and has good market application prospect.

The present method discloses crispy skinned egg sausages and a preparation method thereof. A recipe uses whole egg liquid as a raw material, and is free of starch and vegetable protein powder and combined with spices and compound phosphates. The addition amount of the compound phosphates is 0.1-1.5 parts, the ratio of sodium tripolyphosphate is 40%, the ratio of sodium metaphosphate is 30%, the ratio of sodium pyrophosphate is 30%, and the sausage casings are animal sausage casings or collagen sausage casings. The preparation method comprises canning, drying, cooking, sectional type temperature variable drying, etc. The drying technology before the cooking is 65 DEG C and 40-60 min. The cooking technology is 90-105 DEG C and 30-40 min. The sectional type temperature variable drying after the cooking is (1) 50-65 DEG C and 20-30 min; and (2) 75-90 DEG C and 15-25 min. The optimized technology greatly improves the crispness of the sausage casings and the flexible texture within the inside of the sausages. The preparation method optimizes the quality of the egg sausages from both the formula and the technology. The produced crispy skinned egg sausages have golden and shiny appearances, and are crisp in casings, flexible in sausage body, and mellow in egg flavor.

The present invention belongs to the technical field of food processing and more particularly relates to a preparation method of fruit and vegetable crisp slices. The preparation method comprises the following steps: (1) materials are selected, the selected materials are washed, and the washed fruits and vegetables are cut into thin slices or long strips according to processing characteristics; (2) the fruit and vegetable thin slices or long strips are cooled step by step and the cooled fruits and vegetables are drained for a standby application; (3) the central temperature of the obtained fruits and vegetables is reduced to -18 to -20 DEG C in 15 min; (4) cooled fruits and vegetables are soaked in a maltose dilution for 12 hours, the soaked fruits and vegetables are placed in a vacuum oil-frying device, a vacuum pumping is conducted, nitrogen is filled, and then palm oil is heated to be 85-88 DEG C; and (5) the fruits and vegetables are transferred away from oil surface, the vacuum pumping continues, the oil removing treatment is kept, the materials are discharged, and then the fruits and vegetables are seasoned to obtain fruit and vegetable crisp slices. The obtained crisp slice products are crisp in mouthfeel, the preparation method keeps purely natural color and luster, nutrition and flavor of the fresh fruits and vegetables, the products are free of greasy feeling, and the preparation method does not produce carcinogens of 3-4 benzoapyrene, acrylamide, etc.

The invention relates to a method for preparing composite yeast nutritious drinks, and belongs to the technical field of nutritious drinks. According to the technical scheme, the method includes the steps that lyceum barbarum extract is prepared; a yeast extract solution is prepared; syrup feed liquid is prepared; the obtained lyceum barbarum extract and the yeast extract solution are added to the syrup feed liquid, the lyceum barbarum extract, the yeast extract solution and the liquid are evenly mixed, sodium erythorbate is added to the mixed solution, and high pressure homogenization is conducted on the mixed solution; the solution after high pressure homogenization processing is sterilized, filtered and clarified through a ceramic membrane, and filled into vessels, and then the composite yeast nutritious drinks are prepared. The prepared lyceum barbarum and yeast nutritious drinks have quite rich nutrient substances, lyceum barbarum contains a lot of nutrients such as amino acids, lyceum barbarum polysaccharides, inorganic salt, glucose, taurine and betaine, and the nutrients are essential to human body; yeast extract contains 18 kinds of amino acids and polypeptides, multiple B vitamins, nucleic acids and multiple mineral elements. The prepared drinks have the functions of nourishing the kidney and tonifying the liver, benefiting qi and promoting the production of body fluid, improving eyesight and soothing nerves, resisting fatigue and improving human body immunity.

The invention provides a making method for bacon. The making method comprises the following steps: cleaning pork, mixing the cleaning pork with ingredients of which the weight is 10-20% of that of the pork, pickling for 5-7 days, and electrically baking for 2-3 h at 60-70 DEG C; roasting the electrically baked park through sawn wood powder for 3-7 h at 60-70 DEG C, and lowering the temperature to 45-55 DEG C for roasting for 2-3 h; cooling, and packing in a vacuumizing manner; performing sterilization and disinfection on plastic bags, wherein ultraviolet sterilization and disinfection time is not less than 30 minutes. The bacon made according to the method is free of additive, yellow and bright in surface color, smooth and oily in meat surface, and dry and firm in meat body, has naturally wrinkles, is flat, structured and glossy in section, has particular flavor of bacon, and is long in aftertaste; fat meat is fat but not greasy, and lean meat is dry and chewy.

The invention discloses an ox-bone dried bean curd and a production method thereof. The ox-bone dried bean curd is prepared from the following raw materials by weight ratio: mixing ox-bone juice and spice by weight ration of 97-99:1-3, adding bean curd blocks, boiling and sterilizing at high temperature. The ox-bone juice is prepared by rinsing ox bones, adding water, and boiling for 15-25 minutes at high temperature of 118-121 DEG C. The nutritional ingredient of the ox bones is fully utilized, and a unique process is used for production, so that the ox-bone dried bean has nutrient substances needed by the human body containing calcium, phosphorus, ferrum, amino acid, protein and the like. The spice is added in the production process, so that the ox-bone dried bean curd has garnet-red color, delicate taste and soft aroma and is incomparable to an ordinary sauce halide bean curd.

The invention discloses a preparation method of a tomato red sour soup. The method comprises the following steps: (1) preparing a fermentation liquid: adding rice wine to wheat flour, and conducting fermentation at 27-37 DEG C for 15-21h to obtain the fermentation liquid; (2) preparing raw materials: cleaning fresh tomatoes, cutting the tomatoes into blocks with a width and length of 0.5-1.1cm, and cleaning and chopping fresh red chilies; (3) conducting decocting: adding pungent litse fruit oil, hot pickled mustard tuber strips, raw ginger powder, garlic powder and purified water to the tomatoblocks and the chopped red chilies, conducting decocting until the mixture is in a thick state, and cooling the mixture for later use; (4) mixture materials: mixing the thick mixture with the fermentation liquid, water-milled glutinous rice flour, salt and rice wine with stirring so as to obtain a new mixture; and (5) conducting fermentation: fermenting the new mixture at 22-26 DEG C for 17-21 days to obtain the tomato red sour soup. With the preparation method of the tomato red sour soup provided by the invention, the prepared tomato red sour soup is denser and more fragrant in taste and characteristic in taste, has a long preservation time, and is suitable for mass production.

The invention discloses a modifier for quick-frozen wonton wrappers. The modifier comprises sodium alginate, citric acid, vitamin C, calcium stearyl lactylate, sodium tripolyphosphate, sodium pyrophosphate, table salt, dietary alkali, semen cassiae gum and mannitol. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, effectively solves the problems that quick-frozen wontons are easy to crack, the appearance, the color and the mouth feel of the quick-frozen wontons become bad, and the quick-frozen wontons are not resistant to cook with water, and besides, the made wonton wrappers are good in mouth feel and rich in nutrition. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, is good in solubility, good in mixing property, high in safety, simple and convenient to use, and rich in nutrition; besides, the problems that the wonton wrappers are easy to crack due to thin wrappers and the color of the wonton wrappers is dark in the process of processing, cooking, freezing and melting the wonton wrappers can be solved.

The invention discloses a kiwi fruit drink which is made from the following raw material components in weight percentage: 34.5-42% of kiwi fruit puree, 8-10% of white sugar, 3-4% of honey, 1.5-1.8% of sour agent, and the balance pure water, the preparation process of the kiwi fruit beverage comprises the following steps: A, selection and cleaning of kiwi fruit; B, preparation of kiwi fruit puree; sterilization and cooling of C, kiwi fruit puree; D, preparation of beverage; E, beverage Sterilization; F, filling, inspection and warehousing storage. The kiwi fruit drink produced by the processing technology of the invention can fully have the nutritional value of the kiwi fruit, and the processing technology has high production efficiency and meets market demand.

The present invention discloses a snowflake chicken meat bar and a preparation method thereof, and belongs to the field of food. The snowflake chicken meat bar comprises the following raw materials in parts by weight: 100 parts of chicken breast meat, 4-7 parts of marinating materials, 2-6 parts of modified starch, 4-6 parts of corn starch, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of a delicious peptide, 0.5-1.5 parts of chicken meat seasoning powder, 0.1-0.6 part of salt, 0.1-0.7 part of garlic powder, 0.1-0.5 part of a moisture retaining agent, 0.05-0.08 part of D-sodium erythorbate, 0.003-0.005 part of capsanthin, 45-60 parts of water and 20-30 parts of powder wrapping slices. The snowflake chicken meat bar is attractive in color and luster, low in oil and fat, low in cholesterol, crisp outside and tender inside, smooth, fragrant, crisp and tasty, and unique in flavor, has a flavor left in mouth and on lips for a long time, and is rich in nutrition and easy to eat.

The present invention provides a highly acidic sports nutrient solution and a preparation technology thereof. The highly acidic sports nutrient solution comprises proteins, carbohydrates, edible fat,sodium starch octenyl succinate, citric acid or a salt thereof and water; and wherein the weight ratio of the edible fat and sodium starch octenyl succinate is 1:(1-1.5). A UHT sterilization method isused; and cold filling is used to obtain the product. The nutrient solution is stable during the shelf life, commercial and aseptic, and consistent in taste and mouthfeel, can effectively alleviate muscle fatigues, prevents muscle damages, promotes growth of athletes' strength and endurance, has extremely strong practicability and can be subjected to a large-scale production.

The invention relates to a preparation method of an old duck soup, wherein the preparation method includes the following steps: (1) respectively taking the following ingredients according to the weight: 220-280 g of duck meat, 30-35 g of caulis dendrobii, 33-35 g of lotus seed, 15-25 g of coix seed, 52-70 g of Chinese yam, 5-25 g of table salt, 8-18 g of shallot, 20-28 g of ginger, 555-560 g of water, and 55-80 g of cooking wine; (2) rinsing the caulis dendrobii and the coix seed cleanly, then putting in a pot, and stewing; (3) chopping the old duck into large blocks, blanching with water and defoaming; (4) peeling the Chinese yam, washing cleanly, roll-cutting into blocks, and washing the lotus seed cleanly; (5) adding the old duck and the Chinese yam into the stewed caulis dendrobii and coix seed, adding a piece of old ginger, adding the shallot, and stewing; and (6) adding the lotus seed, continuing to stew, adding the salt, seasoning, and turn off fire. According to the preparation method of the old duck soup, the preparation method is simple, nutrition is rich, the nutrition of the old duck is well preserved in the preparation process and has no loss, the prepared soup is a most tonic soup best to drink, and a person has a good mood after having the soup.

The present invention provides methods for identifying a molecule that provides or enhances a sweet taste in the mouth and compositions containing such molecules. The methods involve determining the effect of a variety of known or new compounds on expression or functional activity of a glucose-transporter protein of the activity of an ATP-gated K+ channel (K_ATP) in a mammalian oral cell, taste cell, or heterologous cell that expresses the protein or channel.

The present invention provides methods for producing a transgenic soybean plant, soybean plant part, or soybean plant cell having increased resistance to soybean cyst nematode parasitism, comprising introducing into the soybean plant, soybean plant part, or soybean plant cell, a heterologous miR164 nucleotide sequence, wherein the heterologous miR164 nucleotide sequence is expressed in the soybean plant, soybean plant part or soybean plant cell, thereby producing a transgenic soybean plant, soybean plant part, or soybean plant cell having increased resistance to soybean cyst nematode parasitism relative to a control soybean plant, soybean plant part, or soybean plant cell. The invention further provides methods of reducing soybean cyst nematode cyst formation in a soybean plant, soybean plant part, or soybean plant cell as well as compositions including nucleic acid constructs for transforming a plant, plant part or plant cell and transformed plants, plant parts and plant cells.

The invention relates to a smoking machine. The smoking machine comprises a smoking cabinet and a smoke producing furnace; the smoking cabinet is connected with the smoke producing furnace via a smoking pipeline; the smoking cabinet comprises a cabinet body, a cabinet gate, a smoke exhaust pipe, a smoke exhaust pipe valve, a draft fan, a control panel, a smoke sensor, and an alarm; the smoke sensor is arranged on an inner wall of the cabinet body; the alarm is arranged on an outer wall of the cabinet body; the smoke sensor and the alarm are in electrical connection; an upper part of the cabinet body is connected with the smoke exhaust pipe; the smoke exhaust pipe valve is arranged in the smoke exhaust pipe; the draft fan is arranged in the smoke exhaust pipe; the smoke exhaust pipe valve and the smoke sensor are in electrical connection; the draft fan and the smoke sensor are in electrical connection; and the control panel is arranged on an outer surface of the cabinet body. The smoking machine disclosed by the invention removes smoke in the cabinet body when smoking processing on the foods in the smoking cabinet is done; and the workers are reminded to open the cabinet gate by the alarm connected with the smoke sensor when the smoke in the cabinet body is thoroughly exhausted so as to timely carry out smoking treatment of a next batch.

The invention discloses a preparation method of an anglerfish bone collagen peptide and active calcium health-care oral liquid. The anglerfish bone is cleaned, crushed and sieved, then added in NaOH solution, soaked to remove miscellaneous proteins; after repeated washing and draining, adding acrylic acid Alcohol solution, soaked to remove fat, and dried to obtain defatted fish bone powder; Enzymolysis was carried out by endopeptidase, and combined with ultrasonic-microwave assisted enzymolysis; the obtained enzymolysis solution was heated, inactivated, centrifuged, and the supernatant was concentrated. The anglerfish bone collagen peptide concentrate is obtained; the remaining fish bone powder is dried, added with lactic acid, activated, adjusted for pH, filtered, heated in a water bath, and concentrated to obtain the active calcium lactate concentrate. The preparation method of the invention is simple, scientific and reasonable, utilizes raw materials to the greatest extent, and is environmentally friendly and economical.