The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

A method for decolorization and deodorization of egg yolk oil comprises at least: adding a first ether solution to a crude egg yolk oil, and performing a first stirring process, to produce a first egg yolk oil mixture; adding activated carbon to the first egg yolk oil mixture, performing a second stirring process, and removing the activated carbon, to produce a second egg yolk oil mixture; adding a second ether solution and distilled water to the second egg yolk oil mixture, and performing a third stirring process, to produce a third egg yolk oil mixture; and removing distilled water, part of the first ether solution, and part of the second ether solution from the third egg yolk oil mixture by a distillation process, and removing the remaining first ether solution and the remaining second ether solution by a vacuum process to produce a decolorized and deodorized egg yolk oil.

A method for decolorization and deodorization of egg yolk oil comprises at least: adding a first ether solution to a crude egg yolk oil, and performing a first stirring process, to produce a first egg yolk oil mixture; adding activated carbon to the first egg yolk oil mixture, performing a second stirring process, and removing the activated carbon, to produce a second egg yolk oil mixture; adding a second ether solution and distilled water to the second egg yolk oil mixture, and performing a third stirring process, to produce a third egg yolk oil mixture; and removing distilled water, part of the first ether solution, and part of the second ether solution from the third egg yolk oil mixture by a distillation process, and removing the remaining first ether solution and the remaining second ether solution by a vacuum process to produce a decolorized and deodorized egg yolk oil.

The invention provides a method for providing a non-uniform pigment distribution in a first plant part (110) of a pigment generating plant (100), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (100), wherein the first plant part (110) comprises a second plant part (120) and a third plant part (130), the method comprising subjecting in a first lighting stage at least the first plant part (110) to first light conditions that inhibit or prevent pigment accumulation in said first plant part (110), and subsequently subjecting in a second lighting stage the second plant part (120) of said first plant part (110) to second light conditions that promote pigment accumulation in said second plant part (120) while subjecting the third plant part (130) of said first plant part (110) to third light conditions that inhibit or prevent pigment accumulation in said third plant part (130).

The invention provides a method for providing a non-uniform pigment distribution in a first plant part (110) of a pigment generating plant (100), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (100), wherein the first plant part (110) comprises a second plant part (120) and a third plant part (130), the method comprising subjecting in a first lighting stage at least the first plant part (110) to first light conditions that inhibit or prevent pigment accumulation in said first plant part (110), and subsequently subjecting in a second lighting stage the second plant part (120) of said first plant part (110) to second light conditions that promote pigment accumulation in said second plant part (120) while subjecting the third plant part (130) of said first plant part (110) to third light conditions that inhibit or prevent pigment accumulation in said third plant part (130).

The present invention relates to a method for obtaining an oil seed protein mix.

The present invention also describes selective extraction of proteins over oil from oil seed meal, preferably from cold pressed oilseed meal, for the purpose of producing an intermediate aqueous protein solution which is suitable for preparing an oil seed protein mix composed of native proteins, said method further comprising concentrating and washing said intermediate aqueous protein solution resulting in an oil seed protein mix solution.

The present invention relates to a method for obtaining an oil seed protein mix.

The present invention also describes selective extraction of proteins over oil from oil seed meal, preferably from cold pressed oilseed meal, for the purpose of producing an intermediate aqueous protein solution which is suitable for preparing an oil seed protein mix composed of native proteins, said method further comprising concentrating and washing said intermediate aqueous protein solution resulting in an oil seed protein mix solution.

In accordance with the present invention, there is provided a method for producing colored tofu, the method comprising a step of preparing a liquid dispersion constituted by a colorant and a paste or powder of vegetables or fruit uniformly dispersed in sugar alcohol or a dilute aqueous solution thereof; a step of preparing a liquid soy milk mixture by uniformly mixing the liquid dispersion, soy milk, and a coagulating agent; and a step of coagulating the liquid soy milk mixture to produce tofu.

The invention relates to a temperature stable formulation having a water soluble natural coloring agent, which formulation is a water-in-oil emulsion, in which the coloring agent is contained in the aqueous phase and is stable at an increased temperature, e.g. at at least 72° C. The coloring agent can be thermally instable at the pH of the food, into which the formulation was mixed.