32results about How to "Adjust flavor" patented technology

The invention provides high-water-holding-capacity egg liquid and a preparation method thereof. The egg liquid is prepared from the following components in parts by weight: 100 parts of egg liquid, 0.5-2 parts of edible salt, 2-6 parts of white granulated sugar, 0.02-0.1 part of CMC and 0.3-1 part of compound phosphate. The mechanical shearing is performed at a speed of 500-2000rpm for 5-20 minutes, and the finally prepared egg liquid has high water holding capacity, and can meet the requirement for raw materials of egg product production. The invention further provides a method for detecting the water holding capacity of egg liquid. According to the preparation method, the water holding capacity of egg liquid can be remarkably improved by means of combination of chemical and physical methods, selection of auxiliaries and additives and optimization of process parameters are adaptive to the industrial production requirement, and the research result can be directly applied to practical production. By adopting the high-water-holding-capacity egg liquid and the preparation method thereof, the problem of deficient elasticity and tenderness of the egg liquid in egg product processing caused by low water holding capacity can be effectively solved, the quality of egg products can be improved, and the requirement for the development of current egg product industry can be met.

The invention discloses a milk shake for replacing a meal, comprising the following materials: protein powder, raw rolled oat, linseed powder, linseeds, almonds, walnuts, peanuts, sunflower seeds, wheat grass powder, bee pollen, milk and soybean milk products, fruits and vegetables and water. In the milk shake disclosed by the invention, the traditional Chinese medicine additive also can be further added, wherein the bulk pharmaceutical chemicals of the traditional Chinese medicine additive are as follows: rhizoma atractylodis macrocephalae, astragalus mongholicus, angelica sinensis, honeysuckle flower, Chinese wolfberry, Chinese dates, Chinese pearl barley, hawthorn fruit, platycladi seed, Chinese yam, Indian buead, Magnolia officinalis and lily. The milk shake has a nonspecific antibacterial action, the whole health of a human body is protected and coordinated fundamentally, the energy needed by the human body is supplied, and the body weight is effectively controlled. In the milk shake, the diseases can be prevented, the immunologic function of the organism is enhanced, the harmful parasites in the human body are repelled, the beneficial microbial community in the body is adjusted, the potential capability of the organism is fully exerted and improved, the digestion rate and the utilization rate of the nutritive substances can be improved, the metabolism of the human body is enhanced, the blood circulation is promoted and the taste is unique.

The invention discloses a color-protecting processing method of freeze drying onion, wherein the method comprises the following steps of: immersing onion materials in an alkaline water solution firstly; then bleaching slightly in an alkaline warm water, cleaning, soaking by using a natural reducing sugar solution and draining; then freezing the onion materials by adopting a slow freezing mode; finally, freezing, drying, dehydrating and processing the frozen onion materials, wherein the slow freezing mode is that the total freezing time is not less than 5 hours, and the central temperature of the onion materials after freezing is less than and equal to minus 22 DEG C. After the scheme is adopted, according to the invention, the acid degree is regulated through the alkaline water solution firstly, and chlorophyll is prevented from being subjected to de-magging to lead to the defect of green fading of the materials, thus the green of the onion materials is kept to be stable, and the problem that the metal content of the materials in the prior art exceeds the standard is overcome. Moreover, according to the invention, a non-toxic natural reducing sugar solution is utilized as a processing auxiliary material for protecting the color, the problem that the sulfite residual quantity of the product after color-protection of the freeze drying onion exceeds the standard is overcome, and the product safety is ensured.

The invention provides natural health-maintenance seasoning which comprises the following ingredients in parts by weight: 60-100 parts of anise, 40-80 parts of fennel fruit, 40-80 parts of cortex cinnamomi, 160-240 parts of cogongrass rhizome, 80-120 parts of honeysuckle, 80-120 parts of oyster meat, 160-240 parts mushroom and 160-240 parts of bamboo shoots. The seasoning not only can play a similar role of traditional seasoning, namely adjusting the food flavor, but also has the effects of conditioning spleen and stomach, and tonifying qi and building body, and can enhance the strength, improve the immunity function and prevent sub-health state after being eaten for a long time.