252results about "Alcoholic food ingredients" patented technology

A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succinate and combinations thereof. The menthol and the at least one physiological cooling agent are heated to form a liquid composition. The composition of the menthol and the at least one physiological cooling agent is cooled to about 25° C. while maintaining the composition in a liquid state to create the liquid flavoring composition.

The invention relates to a novel food preservative and a preparation process thereof, and belongs to the technical field of the production of the food preservative. The process uses lauroyl arginine ethyl ester hydrochloride as the raw material, which is mixed with accessories including ethanol and other food grade solvent, and a sour agent according to a proportion, so as to prepare the novel food preservative. The obtained product has wide range of antimicrobial activity, can effectively inhibit the gram positive, gram negative bacteria, mold and yeast, and can quickly metabolize in the digestive tract, and is an excellent novel preservative product. The preparation process of the novel preservative has high yield, is applicable to large scale production and realizes serialization large scale production.

A processing method of pickled squid with wine comprises the following steps: preteating and cleaning raw materials, pickling, dewatering and drying, carrying out vacuum infiltration, pickling with wine, packaging and sterilizing. The method is characterized in that vacuum-infiltrated pre-prickled essence is prepared by the following steps: sieving by pouring Chinese rice wine onto nylon bolting-silk; adding 15-30% of white boiled bone soup, adding proper amounts of salt, monosodium glutamate and soy, adding 10-15% of kaoliang spirit and uniformly stirring. With the addition of the vacuum-infiltrated pre-prickled essence, fresh and sweet mouthfeel of the wine-pickled squid product is increased, and meat quality of wine-pickled squid is endowed with tightness and elasticity. The pickled squid with wine is fresh, tender and delicious, has appropriate degree of saltness, is mellow in fragrance, and has rich wine fragrance and special squid fragrance. Meanwhile, the product is packaged and sterilized. After sterilization of the wine-pickled squid matured product, over-fermentation of the product can be prevented, and shelf life of the product also can be effectively prolonged.

The invention discloses multi-grain steamed bread and a preparation method thereof. The multi-grain steamed bread is characterized by being prepared from the following raw materials in parts by weight: 200-250 parts of buckwheat flour, 2-3 parts of yeast, 6-7 parts of kidney beans, 15-20 parts of black rice, 8-10 parts of coix seeds, 7-9 parts of glutinous millet, 7-9 parts of peach gum, 25-30 parts of grape wine, 2-3 parts of ganoderma lucidum shell-broken spore powder, 2-3 parts of silverweed cinquefoil root, 4-5 parts of dwarf lilyturf root, 1-2 parts of selfheal, 3-4 parts of prepared rhizome of rehmannia, 3-4.5 parts of kelp, 4-6 parts of cassia seed, 2-3 parts of frosted mulberry leaves, 3-4 parts of root of kudzu vine, 1-2 parts of decumbent corydalis tuber, 4-5 parts of hempleaf groundsel herb and 7-9 parts of yolk chili oil. According to the multi-grain steamed bread, the grains such as the kidney beans and the black rice are added, the nutritional requirements of human bodies can be comprehensively balanced, meanwhile, the prepared steamed bread is spicy and delicious and the appetite can be increased; in addition, the multi-grain steamed bread also has the effects of resisting against tumor, invigorating qi, strengthening spleen, nourishing and clearing lung and stomach, calming the liver, improving the eyesight and lowering blood pressure, and is an ideal health-care food.

The invention discloses health-maintaining health shrimp paste. The health-maintaining health shrimp paste is prepared from the following raw materials: freshwater shrimps, table salt, oyster sauce, cooking wine, white sugar, fermented soya beans, cinnamons, black sesames, kelps, wolfberry fruits, ginsengs, Chinese angelica, astragalus membranaceus, red dates, liquorice roots, fresh gingers and a compound additive. Traditional Chinese medicine extracting wine added into the shrimp paste can be used for blocking the synthesis of nitrosamine, so that the eating safety of the shrimp paste is improved; meanwhile, the shrimp paste also has the effects of enhancing the immunity of human bodies, eliminating fatigues, prolonging the quality guarantee period of the product and improving the palatability of the product; added L-carnitine tartrate is a biostearin nutrient with no toxic or side effect on the human bodies, so that the health-maintaining health shrimp paste can be used for promoting the combustion of fat and reducing the body weight; and meanwhile, the health-maintaining health shrimp paste has a relatively good prevention effect on kidney diseases, hypertension, hyperlipidemia, coronary heart diseases and the like, caused by the fact that a lot of salt is digested. The shrimp paste integrates nutrients and health, has a delicious taste, is suitable for people of all ages and has a relatively large popularization value.

The invention relates to a cooking wine containing dendrobium candidum extract and a preparation method of the cooking wine. The cooking wine containing dendrobium candidum extract is prepared from dendrobium candidum, yellow rice wine, white wine, white granulated sugar, aginomoto, a spice, salt, other accessories and water. The preparation method of the dendrobium candidum extract comprises the following steps: preparing a dendrobium candidum fluid extract, precipitating the fluid extract through ethanol, recovering the ethanol from the supernate, and drying and finely crushing the precipitate to obtain the dendrobium candidum extract. The dendrobium candidum extract is added into the yellow rice wine and the white wine in which the spice is soaked, and then the dendrobium candidum extract is blended, filled and sterilized to prepare the cooking wine containing the dendrobium candidum extract. Dendrobium candidum branches and leaves or fruits are used as raw materials, effective components in the dendrobium candidum are applied to cooking seasoning, and thus the functions of nourishing yin, clearing heat, strengthening spleen and stomach of the dendrobium candidum can be fully performed.

The invention provides a preparation process of pickles. The preparation process comprises the steps of salting, cleaning, shaping, desalting, dehydrating, seasoning and sterilizing raw materials, so that the pickles are obtained; the raw materials include one or more of fresh mustards, green vegetables, radishes, chrysanthemum flower or cowpea. The pickles which are prepared by using the preparation process have the advantages of unique flavor, high nutritional value, safety and sanitation.

The invention discloses a donkey-hide gelatin cake and a preparation method thereof. The donkey-hide gelatin cake is prepared from the following raw materials in weight: 400-600g of donkey-hide gelatin, 400-600g of yellow wine, 200-300g of Chinese dates, 400-600g of walnut kernels, 400-600g of black sesame seeds, 200-300g of black dates, 45-60g of honey, 40-60g of brown sugar, 10-20g of angelica, 10-20g of white peony roots, 10-20g of prepared rehmannia roots, 25-35g of astragalus roots, 25-35g of codonopsis pilosula, 25-35g of licorice roots and 500-700g of clean water. The donkey-hide gelatin cake is prepared from a variety of raw materials, such as donkey-hide gelatin, yellow wine, Chinese dates, walnut kernels, black sesame seeds, honey, angelica, white peony roots, prepared rehmannia roots, astragalus roots, codonopsis pilosula and licorice roots, is free of side effects, can be used for enriching blood, beautifying face, nourishing blood, nourishing Yin to moisten dryness and postponing senescence, is particularly suitable for female over the age of eighteen and can play an effective role in health care; according to the preparation method, the prepared donkey-hide gelatin cake is preservative-free, the preparation process is simple and convenient, the automated production-line production can be realized, and the production efficiency is high.

The present invention provides a production technology of flower-hair pig sausages. The technology comprises the following steps: raw material purchasing, thawing and dicing, pickling, hot processing, cooling, section shearing and packing, spot checking, boxing, metal detecting, warehousing for temporary storage, transporting, and selling. The produced sausages by the scheme have the following advantages: shape: each bag is uniform in size, harmonious and beautiful, and free of residues; color and luster: the surface present pale red and white fat particles are faintly visible; texture: the meat is close and compact, fresh and crisp in mouthfeel, and not abnormal in elasticity, etc.; flavor: the sausages are moderate in saltiness and unsaltiness, mellow in wine flavor, and free of odor and impurities; packaging: the date is specific and clear, and the labeling is specific; and weight: the sausages are in line with the requirements of the national "quantitative packaging commodity measurement supervision regulation".

The invention discloses a preparation method of crisp kiwi fruit chips. The method comprises the following steps: (1) weighing the following raw materials in parts by weight: 100-250 parts of kiwi fruit, 1-15 parts of cheese powder, 1-8 parts of spirits, 1-10 parts of honey and 0.1-2 parts of salt; (2) performing color protecting treatment on the kiwi fruit; (3) weighing the cheese powder, the spirits, the honey and the salt in parts by weight, mixing, adding 2-4 times of water, and stirring until dissolution is complete to obtain an ingredient solution; (4) putting kiwi fruit chips pretreated in the step (2) into a vacuum impregnation tank, spraying the ingredient solution, transferring the kiwi fruit chips into a vacuum freezing drier for sublimation drying, and performing sealing and packaging to obtain the crisp kiwi fruit chips. The crisp kiwi fruit chips prepared according to the method can perfectly maintain the original color, flavor and texture of the kiwi fruit, are crisp in taste, delicious, nutrient-rich, low-calorie, and have the effects of preventing and treating myopia of children, preventing and resisting cancer, maintaining beauty, keeping young and the like.

The invention discloses a production method for low-nitrite content pickled vegetable. The method includes the following steps: a vegetable variety which is fresh, tender, crunchy, disease-free, pest-free, unrotten and little in moisture content is chosen, washed, cut and dried in the sun. Well water is chosen for preparing vegetable-pickling liquid, and is added with table salt, sugar, spirit, calcium chloride and vitamin C. Sichuan pepper, cinnamons, cloves, pepper, aniseeds, gingers, dried chilies and dried perilla roots are chosen and wrapped by a piece of gauze, so that a spice bag is made. The material is loaded, compacted, added with the disinfected vegetable-pickling liquid and the spice bag, sealed by 20 percent of salt water and fermented in a jar for 3 to 7 days. The method is simple and convenient, the produced pickled vegetable is crunchy and tasty, the vegetable-pickling liquid is clear, and the nitrite content is 2.01mg/kg to 3.78mg/kg. The low-nitrite content pickled vegetable can be stored for more than one year after being packaged and disinfected.

The invention discloses health preserving jam and a preparation method thereof, and the health preserving jam is characterized by being prepared from the following raw materials by weight: 1-1.2 parts of hawthorn kernel, 1.5-1.7 parts of rhizoma polygonati, 0.9-1.1 parts of flatstem milkvetch seed, 1.2-1.5 parts of fructus viticis, 1.3-1.4 parts of lotus stamen, 1.1-1.2 parts of pellionia repens, 0.8-0.9 part of canscora lucidissima, 8-9 parts of milk, 30-35 parts of mutton, 3-4 parts of grape seed oil, 20-23 parts of hazelnut, 18-20 parts of red bean, 10-12 parts of pu'er tea, 100-110 parts of pear flesh, 90-95 parts of grape pulp, 30-35 parts of sugar cane juice, 12-15 parts of sago, 7-8 parts of beer and 8-10 parts of a nutritional additive. The health preserving jam is sweet and delicious, tea fragrance and wine fragrance are infused in the health preserving jam, the health preserving jam is reasonable and scientific in formula, the added mutton increases the content of proteins of the health preserving jam, the hazelnut and the red bean are rich in vitamins and minerals; in addition, the health preserving jam is added with a variety of Chinese herbal medicines in the processing process, and the health preserving jam has the effects of nourishing Yin, moistening lung, tonifying spleen, tonifying qi, tonifying liver, improving eyesight, regulating vital energy and activating blood.

The invention provides a drunk fragrant yellow croaker product preparation method and belongs to the technical field of aquatic product processing. The preparation method comprises the following steps: S1, pretreatment of fresh yellow croakers: obtaining a preserved yellow croaker raw material through the pretreatment; S2, preparation of burdening; S3, pickling: according to a certain weight ratio, putting the preserved yellow croaker raw material obtained in S1, the burdening obtained in S2, and water into a preserved barrel for pickling at the temperature of 3-5 DEG C for eight hours; S4: air-drying: controlling the air-drying temperature to be 60-70 DEG C, and pickling time to be 30-60 minutes; S5, vacuum packaging; S6, quick-freezing. With adoption of the preparation method disclosed by the invention, the drunk fragrant yellow croaker product has a unique taste, delicate and delicious meat quality, high protein and low cholesterol, and is rich in nutrient elements including sodium, calcium and the like needed by a human body.

The invention discloses a beauty-maintaining and young-keeping compound donkey-hide gelatin cake for modern women. The compound donkey-hide gelatin cake is characterized by being prepared from raw materials including donkey-hide gelatin, ginseng powder, malt flour, fresh ginger powder, an angelica sinensis extract, a rhizoma polygonati extract, a longan pulp extract, fructus lycii, jujube pulp, walnut kernels, black sesame, yellow wine and rock candy through steps of melting, powder mixing, refining, material mixing, condensation, dicing and packing processes. Multiple medicinal and food traditional Chinese medicines are scientifically matched, all raw material components complement advantages of one another, the components improve the curative effect under the synergistic or resistant action and jointly realize the effects of reinforcing qi, nourishing blood, tonifying deficiency, soothing nerves, nourishing yin, moistening dryness, maintaining beauty, keeping young and supporting origins, the rock candy in the components improves palatability in the donkey-hide gelatin cake, the yellow wine in the components promotes blood circulation and induces meridians and collaterals and works together with donkey-hide gelatin to best play the roles of the donkey-hide gelatin in maintaining beauty, keeping young and tonifying qi, and the donkey-hide gelatin cake tastes good, can be taken for a long time and realizes the beauty-maintaining and young-keeping purposes.

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

The invention discloses essence with natural pear extraction components. The essence mainly comprises the components such as propylene glycol, alcohol, ethyl acetate, butanol, ethyl propionate, butyl acetate, 2-methyl ethyl butyrate, leaf alcohol, hexyl alcohol, isoamyl acetate, ethyl hexanoate, hexyl acetate, anti-2-hexene aldehyde and natural pear extracted liquid, wherein the natural pear extracted liquid is taken as the main component. Compared with other pear essence, the essence with natural pear extraction components is more tender in mouthfeel, is more vivid and natural in fragrance and aroma, and has no unpleasant chemical smell of other essences, has fresh flavor of natural pear, is used for enhancing flavor of final products of food, beverages and the like as a food additive, and endows the mouthfeel of natural and fresh pears on these products.

The invention discloses a processing method of pseudosciaena crocea immersed in sweet osmanthus liquor. The processing method comprises raw material pretreatment, preserving, dehydration drying, chopping and immersion of pseudosciaena crocea in liquor, discharge into a tank, package and sterilization. The processing method utilizes a vacuum penetration process 4 comprises mixing chopped pseudosciaena crocea and sweet osmanthus liquor and carrying out vacuum penetration through a vacuum penetration device. The processing method improves a fresh and sweet taste and a sweet osmanthus fragrance of a pseudosciaena crocea product. Through the processing method, the chopped pseudosciaena crocea has meat tightness, elasticity, a fresh and tender taste, appropriate salinity, a mellow fragrance and strong sweet osmanthus liquor and fish fragrances. In the process 5 of discharge into a tank, 0.2-1.0% of sweet osmanthus, 1-2% of Chinese-date slices without date pits and 1-3% of crushed walnut kernels are used so that the product contains effective components of the above materials, is rich in nutrients and has health functions. The pseudosciaena crocea immersed in sweet osmanthus liquor has effects of moistening lung and protecting liver, nourishing kidney and clearing blood, strengthening spleen and stomach, improving appetite, strengthening brain and inhibiting aging.

The present invention discloses fragrant and hot seasoning and a preparation method thereof. The fragrant and hot seasoning comprises the following raw materials in parts by weight: 40-50 parts of vegetable oil, 20-30 parts of rapeseed oil, 10-20 parts of new-generation dried chilies, 5-15 parts of chicken oil, 1-5 parts of beef tallow, 2-4 parts of old gingers, 2-4 parts of garlics, 2-4 parts of onions, 2-4 parts of Pixian broad bean paste, 2-4 parts of Juancheng branded broad bean paste, 1-2 parts of green Chinese prickly ash, 1-2 parts of red Chinese prickly ash, 1-2 parts of cumin powder, 1-2 parts of spice powder, 1-2 parts of Baijiu, 1-5 parts of edible salt, 1-2 parts of yeast extract, 2-3 parts of monosodium glutamate and 2-3 parts of Shuangxian chicken essence. Oil prepared from green Chinese onion comprises the following raw materials in parts by weight: 400-600 parts of vegetable oil, 50-100 parts of green Chinese onions, 20-40 parts of pickled fresh gingers and 10-40 parts of garlics.

The invention relates to gel candies and production process thereof. Gel skins are made from, by weight, fructose syrup 10-20%, gelatin 30-60%, glycerin 20-40%, sorbitol 5-10% and microcrystalline cellulose 1-5%. The production process includes the steps of sugar dissolution, boiling, molding and drying. The gel skin material and prepared candy core material liquid are added to moulds for mould pressing, and the thickness of the gel skins is 80-85 mm. A stability test shows that the water loss of the made gel candies is faster at an early stage and is more stable at a later stage, a moisture preserving effect is good, the disintegration speed shows tendency change, and a disintegration effect is good. The gel candies are reasonable in composition, a process is simple, the stability of products is high, and the cost is low.

The invention discloses Chinese prickly ash cooking wine and a preparation method therefor, and belongs to the brewing technology field. A microemulsion formula of Chinese prickly ash essential oil is designed with natural Chinese prickly ash essential oil is employed as a raw material, and a Chinese prickly ash essential oil microemulsion is prepared. The obtained Chinese prickly ash essential oil microemulsion is blended with rice wine and salt, the pH value of rice wine, the rice wine alcohol degree, the edible salt addition and the Chinese prickly ash essential oil microemulsion are adjusted, full stirring is carried out, and Chinese prickly ash cooking with a high essential oil content is prepared after operations of filtering, disinfection, filling and the like. When the produced cooking wine is compared with traditional Chinese prickly ash cooking wine, the essential oil content in the cooking wine is raised by more than 10 times, and the mutton smell removal, fish smell removal and seasoning effects are substantial. In addition, the cooking wine produced through the technology is clear and stable, the essential oil preserving rate is 97.25% after storage for 12 months, the cooking wine light transmittance is 97.18%, and good storage stability is achieved.

The invention discloses a black fungus ginger juice beverage with sour and sweet mouth feel. The black fungus ginger juice beverage is characterized by comprising the following raw materials in parts by weight: 150-160 parts of fresh ginger, 20-25 parts of black funguses, 1-2 parts of aspartame, 14-16 parts of apple vinegar, 7-11 parts of leaf mustard juice, 6-8 parts of plumule rice, 4-5 parts of freeze-dried pineapple powder, 2-4 parts of white gourd seed powder, 2-3 parts of lophatherum herb powder, 8-10 parts of cucumbers, 5-7 parts of ossein albumen powder, an appropriate amount of citric acid, an appropriate amount of alpha-amylase, and an appropriate amount of Angel rum distiller's yeast. According to the black fungus ginger juice beverage disclosed by the invention, activated carbon is used for adsorbing irritant smell in the ginger, and slight bouquet is produced in a half-fermentation manner, so that the black fungus ginger juice beverage has fragrant, refreshing, fine and smooth mouth feel; the aspartame and the apple vinegar are added, so that the ginger juice is sour and sweet in the mouth feel, and the appetite is strengthened; the black funguses which are added are rich in nutrition, have the efficacies of nourishing the lung, benefiting the stomach, moistening dryness, benefitting intestines, relieving rigidity of muscles and activating collaterals, and have the effects of improving the immune function of organisms and resisting ageing.

The invention discloses a making method of a chicken wrapped with a mud lump (beggar chicken). The making method comprises the following steps of selecting a healthy chicken, slaughtering the selected chicken by a conventional method, cleaning the slaughtered chicken by a conventional method, and putting shiitake mushrooms, ginger slices and scallion segments in a chicken belly; then soaking the whole chicken in seasoning fluid prepared from scallion segments, fresh ginger, garlic, salt, gourmet powder, crystal sugar, yellow wine, dried orange peel, cinnamon bark, star aniseeds, Chinese prickly ash, Japanese peppers, fennel seeds, cloves, Chinese wolfberry fruits, Chinese yams and radix angelicae sinensis; and after the chicken is soaked in the seasoning fluid, wrapping the soaked chicken with a lotus leaf which is soaked in plain boiled water or rice washing water, wrapping the chicken, which is wrapped with the lotus leaf, with a layer of a soil cake prepared from red soil, bruised ginger, cypress leaves, bamboo leaves, yellow wine, cold boiled water and the seasoning fluid in which the chicken is soaked, and then performing roasting in a preheated furnace so as to obtain the delicious beggar chicken. According to the beggar chicken made by the method, the nutrient value of the chicken is increased, the beggar chicken has certain medical efficacies, is low in greasy feeling, is not liable to enable people to suffer from excessive internal heat, and is suitable for both old and young; and besides, the used raw materials are low in cost, and can also be recycled, so that the production cost is greatly reduced.

The invention relates to a preparation method of a sugar-wine composite-flavor haw-red date can. The sugar-wine composite-flavor haw-red date can comprises main raw materials and auxiliary materials, wherein the main raw materials comprise haws and red dates, and the auxiliary materials comprise white granulated sugar, edible alcohol and citric acid. The preparation method comprises the following steps: cleaning the haws, removing stems, pedicels and kernels of the haws, soaking in clean water for 1-2 hours, fishing out, heating soaking liquid to 90 DEG C, putting the soaked haws into the soaking liquid, pre-boiling for 1-3 minutes, and fishing out; cleaning and soaking the red dates to adequately expand the red dates, removing kernels, soaking the red dates for 1-2 hour in clean water, fishing out, heating the soaking liquid to 90 DEG C, putting the soaked red dates into the soaking liquid, pre-boiling for 2-4 minutes, and fishing out; heating the clean water until boiling, adding the white granulated sugar, uniformly stirring, further heating until boiling, and adding citric acid and edible alcohol into the solution, so as to obtain filling liquid; adding the prepared haws and red dates into a can bottle at a weight ratio of 2 to 1, heating the filling liquid to be above 95 DEG C, pouring the filling liquid into the can bottle, carrying out exhausting and sealing, standing for 5-7 days at 37 DEG C, and carrying out qualification examination, so as to obtain the sugar-wine composite-flavor haw-red date can.

The invention discloses a making method of preconditioned shelled Penaeus vannamei Boone. The method comprises the following steps: removing heads, shells and digestive tracts from fresh Penaeus vannamei Boone, and washing and draining the Penaeus vannamei, or unfreezing frozen shelled Penaeus vannamei Boone at room temperature to obtain unfrozen shelled Penaeus vannamei Boone for later use; preparing a preconditioning preserving liquid; uniformly mixing the shelled Penaeus vannamei Boone with the preserving liquid; placing the obtained shelled Penaeus vannamei Boone and preserving liquid mixture in a vacuum rolling machine, and rolling the mixture; taking out the rolled shelled Penaeus vannamei Boone, and carrying out vacuum packaging; and carrying out freezing storage or refrigeration on the packaged shelled Penaeus vannamei Boone. Food grade components contained in the preconditioning preserving liquid can effectively inhibit tissue protease and microorganisms of the shelled Penaeus vannamei Boone in the processing process and prevent proteolysis and microbial propagation induced quality reduction, and the rolling preserving increases the muscle elasticity of the shelled Penaeus vannamei Boone and increases the preserving efficiency.