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2042results about "Food ingredient as flavour affecting agent" patented technology

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.

Chicken bone soup-stock as well as preparation method thereof

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

Shaddock peel coarse cereal stir-fried flour and preparation method thereof

The invention discloses a shaddock peel coarse cereal stir-fried flour. The stir-fried flour is prepared from the following raw materials by weight: 70 to 80 parts of oat kernel, 20 to 30 parts of gordon euryale seed, 40 to 50 parts of seed of Job's tears, 10 to 15 parts of elaeagnus pungens, 15 to 20 parts of hemp seed, 30 to 40 parts of barley grass powder, 20 to 30 parts of shaddock peel, 8 to 12 parts of rose hip, 3 to 5 parts of rhodiola root, 1 to 2 parts of polyalthia root, 1 to 2 parts of perilla leaf, 2 to 3 parts of Indian trumpetflower seed, 1 to 2 parts of dahurian angelica root, 2 to 3 parts of vegetable sponge of luffa, 2 to 3 parts of common coltsfoot flower, 2 to 4 parts of a nutrition additive and a proper amount of coconut milk. According to the invention, a plurality of coarse cereals are soaked in Chinese traditional medicine soup and are then stir-fried and milled, so the stir-fried flour has coconut fragrance and is capable of supplementing the center, boosting qi, nourishing the kidney, securing essence, enriching blood, fostering beauty, dispelling wind, stimulating blood circulation, moisturizing dryness and lubricating the intestine; the added barley grass powder can reduce the probability of canceration, expel toxins, reduce fat, improve human immunity and promote metabolism; and the shaddock peel can remove a peculiar smell and enables the stir-fried flour to have rich fragrance.

Preparation method of sauce-flavor spiced beef cube

InactiveCN105901529AAccelerated removal of fishy smellImprove fragrance evaporationFood thermal treatmentFood ingredient as flavour affecting agentCooking & bakingFlavor
The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

Walnut green seedcase enzyme and preparing method thereof

The invention provides a walnut green seedcase enzyme and a preparing method thereof. The walnut green seedcase enzyme is prepared from, by mass, 300-400 parts of fresh walnut green seedcases, 200-300 parts of fresh fruits and vegetables and 300-400 parts of sugar. The walnut green seedcase enzyme prepared from the walnut green seedcases and the composite fruits and vegetables contains rich beneficial components of the composite fruits and vegetables besides the walnut green seedcases; meanwhile, as the composite fruits and vegetables are added to regulate the color and the taste of the enzyme, the obtained enzyme is good in taste, fragrance aftertaste is long, the color is clear, the enzyme is orange red/brown red and good in color, fragrance and taste, water is not added in the fermentation process, only the sugar is added to carry out natural fermentation, the content of the obtained enzyme can be high, and people can mix warm or boiled water with the enzyme for drinking according to the personal preference; according to the fact that chemical components contained by the walnut green seedcases have analgesic, anti-bacterial and anti-tumor effects on the human body, by the utilization of the beneficial components of the walnut green seedcases, the pharmacology effect needed by the human body can be obtained from the enzyme, the healthcare effect is comprehensive, and the enzyme serves as supplement to human body enzyme, and achieves the effects of enhancing physical fitness and building the body.
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