63results about How to "Authentic taste" patented technology

Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and / or substitutes for flavourings typically obtained only after long aging methods.

The invention discloses a making method of stinky mandarin fish. The method comprises the following steps: (1) preparing a raw material: selecting live mandarin fish with weight of 400-800g, removing the gill of the mandarin fish, paunching to remove the internal organs, maintaining the scale, and then cleaning the fish with clear water; (2) keeping fresh and retaining water: putting the mandarin fish treated in the step (1) into an instant freezing warehouse with the temperature of -50 to -40 DEG C, quick-freezing for 4-5h, and carrying out low-temperature sterilization treatment; (3) pickling in water; (4) fermenting; (5) packaging; (6) refrigerating. The invention provides the making method of the stinky mandarin fish. The stinky mandarin fish, which is pickled according to the method, has the characteristics of being good in taste, free from additive, and the like.

The invention provides a method for preparing deep fried hot pepper capable of being stored for a long term by using fresh hot pepper as a raw material. The method comprises the following steps of: treating raw materials; processing the raw materials for later use; conveying the raw materials to a storage device, mixing the raw materials and accessories uniformly, and standing; ageing the semi-finished product; and filling the hot pepper cooled to normal temperature after the ageing treatment into packing containers, adding sealing oil, performing vacuum sealing and pasteurization, and sorting and boxing according to the color. The product obtained by the treatment of the related process has unique flavor, is difficult to acidify and rot, is difficult to deteriorate after secondary pollution, and has a relatively high food safety level.

Specific and unique proportions of ingredients, including tofu, are used to make inventive foods in which tofu replaces a significant percentage of ingredients of animal origin. Among the inventive foods incorporating tofu in a simple process are dough balls designed to form fresh pasta or pizza, batters designed to form waffle products, and ground meat and ground seafood products comprising sausage, hamburgers, and meat loaf. The products are easy to make and high in nutritional value as substitute soy protein for animal fat in each case, thereby reducing the caloric and fat content significantly compared with conventional products of these types.

The invention discloses moringa noodles. Existing moringa noodles have the following problems: the moringa noodles should not contain many moringa leaves, or the moringa noodles are not resistant to soaking with soup and the moringa noodles stick together, so that the soup is turbid; thus, the health-care effects of the moringa leaves, including the effect of lowering blood pressure, the effect of reducing blood sugar and the effect of keeping bowels open, as well as the food characteristics of the moringa leaves, including smooth taste, refreshing aroma and nutritive values, can not be fully utilized; and the moringa noodles disclosed by the invention solves the problems. The moringa noodles are prepared from the following raw materials: 100 kilograms of flour, 5-30 kilograms of ultrafine moringa powder, 2.5-15 kilograms of gluten powder, 300 grams of sodium carbonate and 500 grams of table salt; and the ultrafine moringa powder is 130-250 meshes in size.

The object of the present invention is to provide a method for preparing a novel beef seasoning paste, which belongs to the technical field of food condiments. The preparation method of the novel beef seasoning paste takes common beef and frozen beef suet as main raw materials, adds soybean protein powder and emulsifier in the preparation process, and passes alanine, sodium bicarbonate, spice seasoning powder, monosodium glutamate, vitamin E, gluten It is prepared with a reasonable proportion and addition order of flavoring agents such as gluten powder. The final taste of the seasoning paste can be controlled by controlling the stirring time and temperature during the addition process. The taste of the seasoning paste prepared by the new beef seasoning paste production method Authentic, and the production process is simple, the labor intensity of workers is small, and the production cost of the new beef seasoning paste is reduced.

The invention relates to a preparation method of candied flavedo. The method comprises the following steps: cleaning oranges, peeling, putting flavedo into hot water of 75-85 DEG C and boiling for 3-5 minutes; taking out the flavedo and rinsing by water for more than two times; draining the rinsed flavedo and cutting into flavedo blocks; weighing 4-6 parts of licorice by weight, adding into 100 parts of water by weight to obtain a mixture of the licorice and the water, heating and boiling off until the total weight of the mixture is 25 parts by weight; filtering out the licorice to obtain licorice filtrate, adding 1-2 parts of salt by weight, 10-20 parts of white granulated sugar by weight and 0.02-0.03 part of edible citric acid by weight and stirring evenly to obtain a licorice syrup solution; and mixing the licorice syrup solution and 35-45 parts of flavedo blocks by weight, stirring evenly and standing for more than 12 hours to obtain the candied flavedo after draining the water. The invention also relates to a frozen drink added with the candied flavedo and a preparation method thereof.

The invention discloses a Japanese pepper pickling process relating to the field of Japanese pepper pickled bamboo shoots. The Japanese pepper pickling process comprises the following steps: pretreating a bamboo shoot raw material, performing screening grading, performing bleaching desalting desulfuration treatment, performing pre-boiling deactivation, cooling, pickling, bagging, vacuuming, performing sterilization, drying in air, packaging with bags, and storing in warehouses. The Japanese pepper pickling process disclosed by the invention has the advantages that the production process is standardized, the pickling time is fixed, and the taste of Japanese pepper pickled bamboo shoots is consistent and authentic.

The invention relates to a pickled vegetable soup, a preparation method and applications thereof. The present invention discloses a pickled vegetable soup, which comprises: 3-5% of pickled vegetable powder, 0.6-1% of soy sauce powder, 0.13-0.18% of onion powder, 1.4-1.9% of capsicum annuum powder, 0.1-0.4% of carrot powder, 1.4-1.8% of garlic powder, 6-10% of tomato sauce, 16-20% of sauce, 0.1-0.4% of pickled vegetable essence, 0.4-0.6% of fresh ginger powder, 0.015-0.018% of capsicum annuum essence, 1.8-2.2% of protein substances, 0.6-1% of starch, 11-15% of a beef preparation, 2-5% of saccharide substances, 4-6.5% of a freshener, 0.03-0.08% of amino acids, 0.1-0.4% of oil substances, 6-9% of a flavoring agent, and 30-36% of water. The pickled vegetable soup of the present invention has characteristics of authentic Korean flavor, sour-hot delicious and mellow taste, rich nutrition, safety, health, and easy use.

The invention provides a preparation method for read-to-eat roasted chili by taking fresh chili as a raw material. The following technical means is adopted: treating the raw material; processing the raw material for later use; conveying the raw material to a material storage device and uniformly mixing with ingredients and standing; cooking half-finished product; filling cooked chili which is cooled to normal temperature in a packaging container; adding sealing oil; performing vacuum sealing and pasteurization; and sorting and packing in a case according to colors. A product obtained after treatment of the related processes has unique flavor, is meanwhile difficult to acidify and rotten, is difficult to deteriorate after secondary pollution and has higher food safety level.

The invention discloses a making technology of a pickled Chinese cabbage can. The technology comprises the following steps: 1, raw material treatment: choosing fresh insect-free Chinese cabbage, and cleaning the chosen Chinese cabbage; 2, dehydration: sprinkling the surface of the washed Chinese cabbage with salt, pressing a weight on the Chinese cabbage for dehydration, and dehydrating for 10-20h; 3, fermentation: cleaning the dehydrated Chinese cabbage with naturally cooled boiled water, regularly putting the Chinese cabbage in a pickling cylinder, dumping naturally cooled boiled water into the cylinder until the water level is higher than the Chinese cabbage, sealing the mouth of the cylinder, and naturally fermenting for 40-50d to obtain northeast pickled Chinese cabbage; and 4, shredding and packaging: processing the pickled Chinese cabbage to form shreds, and packaging to obtain the pickled Chinese cabbage can. The technology has the advantages of simplicity, low cost and no addition of any additives; the pickled Chinese cabbage has the advantages of unlikely rotting, authentic taste, sour and refreshing mouthfeel, greenness and healthiness; and the pickled Chinese cabbage can has the advantages of easy storage, convenient carrying, and wide propagation through the region restriction breakthrough of characteristic dishes.

The invention discloses a pickling method of bamboo shoots with pickled peppers. The pickling method comprises the following operating steps of: I, preparing materials: taking bamboo shoot slices, shiitake mushroom slices and peanuts, and separately boiling the taken bamboo shoot slices, the taken shiitake mushroom slices and the taken peanuts; II, adding salt, Chinese prickly ash and fresh ginger, uniformly stirring the boiled bamboo shoot slices, the boiled shiitake mushroom slices, the boiled peanuts, the salt, the Chinese prickly ash and the fresh ginger so as to obtain a mixture, pickling the mixture for 4-5h, and during pickling, stirring the pickled mixture once every 30 minutes so as to obtain pre-pickled products; III, preparing pickled materials: (1), taking salt, Chinese prickly ash, fresh ginger, pickled Japanese peppers and cooking wine, and uniformly mixing the taken salt, the taken Chinese prickly ash, the taken fresh ginger, the taken pickled Japanese peppers and the taken cooking wine so as to obtain pickled main materials; (2) steaming the pre-pickled products and the pickled main materials for 2-5 minutes for standby application; (3) taking pickled Japanese pepper water, boiling the pickled Japanese pepper water, cooling the boiled pickled Japanese pepper water to be 30 DEG C or below, then inoculating lactic acid bacteria and bifidobacteria, and uniformly stirring the cooled pickled Japanese pepper water, the lactic acid bacteria and the bifidobacteria so as to obtain a beneficial bacterium solution; and (4) uniformly mixing the beneficial bacterium solution and the pickled main materials so as to obtain the pickled materials; IV, performing fermentation: performing sealed fermentation for 10-16h on the pre-pickled products and the pickled materials so as to obtain pickled products; and V, mixing materials: filtering water from the pickled products after fermentation, adding gourmet powder and white sugar, and mixing and stirring the pickled products after the fermentation, the gourmet powder and the white sugar so as to obtain finished products. The pickling method of the bamboo shoots with pickled peppers, provided by the invention, has the advantages that the pickling time is short, the bamboo shoots with pickled peppers, which are produced in the same batch or in different batches, have small differences in tastes, and the taste of the bamboo shoots with pickled peppers is pure.

Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and / or substitutes for flavourings typically obtained only after long aging methods.

The purpose of the present invention is to provide a method for preparing beef seasoning paste, which belongs to the technical field of food condiments. The beef seasoning paste preparation method uses common beef, frozen beef suet and starch as main raw materials, adds soybean protein powder and emulsifier during the preparation process, and simultaneously passes alanine, sodium bicarbonate, spice seasoning powder, chicken essence, vitamin E, It is prepared with a reasonable proportion of flavoring agents such as gluten powder and the order of addition. The final taste of the seasoning paste can be controlled by controlling the stirring time and temperature during the addition process. The taste of the seasoning paste prepared by the beef seasoning paste production method Authentic, and the production process is simple, the labor intensity of the workers is small, and the production cost of the beef seasoning paste is reduced.

The invention discloses boiled soup-stock flavored soup-stock steamed stuffed buns, convenient food containing the soup-stock steamed stuffed buns and a preparation method of the soup-stock steamed stuffed buns. The preparation method comprises the following steps of preparing a soup-stock sauce body; preparing a flavor oil body; and cooling the soup-stock sauce body to 60-80 DEG C, and separatelycanning the soup -tock sauce body and the flavor oil body into the same soup-stock packet through double pipelines. According to the preparation method of the soup-stock steamed stuffed buns disclosed by the invention, through process improvement and a double-pipeline canning technology, when the soup-stock sauce body is cooled to 60-80 DEG C, the soup-stock sauce body and the flavor oil body canbe separately canned into the same seasoning packet, so that the cooling time of a traditional process is shortened, the uniformity during oil sauce mixing does not need to be considered, and the soup-stock flavor of a product is reserved to a great extent; The problems that in the prior art, the industrial flavor of seasoning packets is obvious, and the flavor of soup stock is prone to being lost in the preparation process are solved. The soup-stock flavored soup-stock steamed stuffed buns disclosed by the invention comprise the soup-stock sauce body and the flavor oil body, and the boiled soup-stock flavored soup-stock steamed stuffed buns are fine, mellow and authentic in taste by adopting a unique formula.

The invention discloses a tea flavor seasoning health soy. The tea flavor seasoning health soy comprises 10-15wt% of Laoshan green tea, 4-8wt% of Chinese magnoliavine vine, 50-70wt% of soybean, 8-13wt% of salt, 4-8wt% of a matrimony vine extract liquid, 5-10wt% of animal marrow powder, 10-12wt% of a sweetener, 6-12wt% of a perfume, and the balance of water. An advanced biotechnology and a traditional low salt solid state fermentation technology are used to form many abundant fragrance components and delicious substances which have human body immunity enhancement and cancer resistance effects. The soy obtained in the invention has effective nutritional components, also has good dietotherapy effects of stomach nourishing, spleen invigorating and liver tonifying, can prevent the formation of human body thrombus, can be eaten for a long term to prevent diseases, and has the advantages of brilliant color, luster without black, long storage life, low cost, and high nutrition and health values.

The object of the present invention is to provide a method for preparing chicken seasoning paste, which belongs to the technical field of food condiments. The preparation method of the chicken seasoning paste uses common chicken as raw material, and the proportion of lean meat and fat meat in the chicken must be reasonably matched, and is prepared through the reasonable proportion and adding sequence of soybean protein powder, chicken essence, refined salt, emulsifier, vitamins and essence. The final taste of the seasoning paste is controlled by controlling the temperature during the addition process. The seasoning paste prepared by the chicken seasoning paste production method has an authentic taste, and the production process is simple, and the labor intensity of the workers is small, which reduces the chicken seasoning. The production cost of the ointment is suitable for promotion and use.

The object of the invention is to provide a method for preparing a novel duck seasoning paste, which belongs to the technical field of food condiments. The preparation method of the new duck seasoning cream uses common duck breast as the main raw material, adding soybean protein powder and emulsifier during the preparation process, and simultaneously passing alanine, maltodextrin, caramel pigment solution, monosodium glutamate, refined salt, emulsifying It is prepared by the reasonable proportion and adding sequence of flavoring agents such as ketchup, vitamin E, and scallops. The final taste of the seasoning paste can be controlled by controlling the stirring time and temperature during the addition process. The preparation method of the new duck seasoning paste The taste of the seasoning paste produced is authentic, and the production process is simple, and the labor intensity of workers is small, which reduces the production cost of the novel duck meat seasoning paste.

The object of the present invention is to provide a method for preparing spice-flavored seasoning oil, which belongs to the technical field of food condiments. The preparation method of the spice-flavored seasoning oil uses common scallions, ginger and garlic as raw materials, and is prepared through the reasonable proportion and addition sequence of palm oil, sky eagle pepper, sautéed shallot oil and onion oil essence. The final taste of the seasoning oil can be controlled by controlling the seasoning oil. The flavor of the seasoning oil prepared by the spice flavor seasoning oil production method is authentic, the production process is simple, the labor intensity of workers is small, and the production cost of the spice flavor seasoning oil is reduced.

The invention relates to the technical field of food processing, and discloses a seafood-flavored instant noodles and a preparation process thereof. The instant noodles comprises a non-fried noodle cake, a sauce bag, a powder bag and a vegetable bag with a weight ratio of 66.5-73.5: 7.6-8.4: 12.35-13.65: 6.65-7.35. The sauce bag, powder bag and vegetable bag made of special raw material comprise shrimp oil, scallop, fish meal, yeast extract, shrimp powder, shrimp kernel, dehydrated fish patty and the like, which makes taste and flavor of the product be real, and completely reduces the flavor of the seafood noodles in a seafood pot, which is similar to a traditional seafood pot, and has the advantages of delicious, good taste, easy to taste and long shelf life. The seafood-flavored instantnoodles and the preparation process thereof have the advantages of being simple in preparation process, simple in operation, and capable of realizing industrial mass production, and convenient to popularize the seafood noodles in the seafood pot.

The invention discloses a preparation method of multi-flavor spicy fermented soya beans. The multi-flavor spicy fermented soya beans are prepared from 7-10 parts of specially-made fermented soya beans, 3-4 parts of chopped chilies, 2-4 parts of rapeseed oil, 7-8 parts of specially-made chili fermented soya beans, 2-3 parts of specially-made chili oil and the like. The multi-flavor spicy fermented soya bean can improve yang qi of a human body, has the effects of tonifying middle-Jiao and Qi, treating heart and abdominal distension, stopping cholera and tendon turning and appetizing for eating, meanwhile, through microbial fermentation and addition of prebiotics, the multi-flavor spicy fermented soya bean has the positive health-preserving effects of building high-quality florae of human intestinal tracts, reducing cholesterol in blood, reducing blood pressure, burning fat and losing weight, and the multi-flavor spicy fermented soya bean is high in vitamin E content and free of toxic and side effects. And the health-care product is beneficial to protecting skin and hair, strengthening five internal organs and promoting fertility and pregnancy of men and women, is not easy to deteriorate and has long preservation time.

The object of the present invention is to provide a method for preparing compound spice-flavored seasoning oil, which belongs to the technical field of food condiments. The preparation method of the compound spice-flavored seasoning oil is prepared by using the common chicken flavor essence, chicken essence and ginger seasoning oil as raw materials, through the reasonable proportion and addition sequence of palm oil, fried shallot oil and onion oil essence, through the addition process Control the temperature in order to achieve the control of the final taste of the seasoning oil. The seasoning oil prepared by the compound spice flavor seasoning oil production method has authentic taste, and the production process is simple, and the labor intensity of the workers is small, which reduces the compound spice flavor seasoning oil. production cost.

The invention discloses a method for preparing a seafood pickling and cooking soup base, and relates to a method for preparing finished soup bases for cooking and pickling the food. The soup base is mainly used for cooking and pickling the shellfish seafood. The method comprises the steps as follows: adopting a plurality of dry seasonings and Chinese medicinal herbs such as star anise, Chinese red peppers, cinnamon, hawthorns, slice betel nuts, shells, angelica dahurica and the like as raw materials, adding edible salt and monosodium glutamate, and screening, removing impurities, cleaning and drying and then boiling various materials by a boiling tank; and cooling and precipitating, and then packaging the materials in a bag manner by a vacuum packaging machine. According to the method, the materials can be distributed easily and the implementation is easy. The finished seafood pickling and cooking soup base prepared by the method are dark reddish brown, pure in taste and delicious. The soup base can be used for pickling and cooking the seafood directly and is convenient and quick. The dishes prepared by using the soup base are good in color, aroma and flavor and the taste is authentic and pure, thereby the soup base is applied to the flavors of people in different regions. Meanwhile, because of no existence of any chemical additive, the soup base is an ideal seasoning; and all materials do not contact air from entering the boiling tank to being packaged into the finished products during preparation, so that the shelf life of the soup base can be longer than six months.

The object of the present invention is to provide a preparation method of novel compound spice flavor seasoning oil, which belongs to the technical field of food condiments. The preparation method of the novel compound spice flavor seasoning oil uses common chicken flavor essence, chicken essence and ginger seasoning oil as raw materials, adds green onion, ginger and garlic during the preparation process, and simultaneously passes palm oil and sautéed shallot oil and onion oil essence. It is prepared at a reasonable ratio and adding order, and the final taste of the seasoning oil is controlled by controlling the temperature during the addition process. The seasoning oil prepared by the new compound spice seasoning oil production method has an authentic taste, and the production process is simple. The labor intensity of the workers is small, and the production cost of the novel compound spice flavor seasoning oil is reduced.

The invention aims at providing a method for preparing coconut-flavored chicken flavoring paste and belongs to the technical field of food seasonings. According to the method for preparing the coconut-flavored chicken flavoring paste, common chicken is used as a raw material, lean meat and fat meat in the chicken meat are reasonably matched according to a proportion, coconut mush and coconut juiceare added in the preparation process, and meanwhile, through a reasonable proportion and sequential addition of soybean protein powder, chicken essence, refined salt, emulsifiers, vitamins and essence, the paste is prepared; the final taste of the flavoring paste is controlled by controlling the temperature of the addition process. According to the method for preparing the coconut-flavored chicken flavoring paste, the prepared flavoring paste is pure is taste. Moreover, the preparation process is simple, the labor intensity of workers is small, the preparation cost of the coconut-flavored chicken flavoring paste is reduced, and the method is suitable for application and popularization.

The invention relates to a pineapple-flavored chicken seasoning paste making method, which belongs to the technical field of food seasonings. The pineapple-flavored chicken seasoning paste is preparedby using common chicken meat as a raw material, and the proportion of lean meat and fat meat in the chicken meat is reasonably matched, and pineapple mud is added during the preparation process, andat the same time, the seasoning paste is prepared by reasonable proportion and addition order of soy protein powder, chicken essence, refined salt, an emulsifier, vitamin and essence. The control of the temperature during an addition process is used to control the final taste of the seasoning paste. The flavor of the seasoning paste prepared by the method is authentic. Moreover, the making processis simple, the labor intensity is small, and the making cost of the pineapple-flavored chicken seasoning paste is reduced, which is suitable for popularization.

The instant rice noodles are produced through cooking and freeze drying and have vacuum dewatered soup material block as fixings. The production process includes cooking of rice noodles noodles, cooling, shaping in dishes, quick freezing, vacuum dewatering, moistureproof packing and other steps. The present invention has the advantages of convenient eating, good taste, unchanged nutrients, long preservation time, etc.

The invention relates to spicy dried bean curd, prepared from the following components in parts by weight: 150-170 parts of soybeans, 3-8 parts of sesame, 12-17 parts of rice vinegar, 12-15 parts of mixed spices, 6-9 parts of cassia bark, 10-15 parts of aniseed, 11-15 parts of astragalus root, 2-6 parts of spatholobus stem, 1-7 parts of white peony root, 3-6 parts of cassia twig, 12-17 parts of tree peony bark, 3-8 parts of white granulated sugar, 3-5 parts of salt, 1-3 parts of chicken essence and 9-16 parts of a nutrition additive. The spicy dried bean curd is prepared from the soybeans, mixed spices, cassia bark, aniseed, astragalus root and various auxiliary ingredients, so that the prepared spicy dried bean curd has good taste, strong fragrance and authentic taste, and is deeply favored by people.

The invention discloses brine and a preparation method thereof. The brine is compounded by the following raw materials: water, star aniseed, Chinese cinnamon, pricklyash peel, Xiangsha, fructus tsaoko, semen myristicae, semen arecae fruits, semen arecae slices, bay leaves, amomum cardamomum, clove buds, clove fruits, coriander seeds, pericarpium citri reticulatae, lumbricus, Chinese caterpillar funguses, galanga, Liuyang salt black beans, sugar candy water, salt, white vinegar, sesame oil, a soy sauce, chicken essence, gourmet powder, fermented bean curds, peanut kernels, fresh ginger, ox bones, pig bones and chicken bones by weight. The preparation method comprises the following steps: putting the raw materials in the water, soaking the raw materials in the water, firstly heating the soaked raw materials with a strong fire until the heated materials are boiled over, and then boiling over and decocting the heated materials with a mild fire. The brine prepared by the preparation method disclosed by the invention is reasonable in design of ingredients, proper in dosage and proportion, and convenient and simple to prepare; produced brined products are authentic and excellent in taste and rich in fragrance, so that brined dishes with better taste can be prepared; besides, the brine has a certain tonifying effect on human bodies, the immunity of the human bodies is improved, and the health of the human bodies is promoted.

The invention aims to provide a preparation method for novel apple taste beef seasoning cream, and belongs to the technical field of food condiments. The preparation method for the novel apple taste beef seasoning cream is characterized in that common beef and frozen beef lard are taken as main raw materials, soyabean protein powder and emulgator are added in a preparation process, and meanwhile,the novel apple taste beef seasoning cream is prepared according to the reasonable ratio and adding sequence of alanine, sodium bicarbonate, spice seasoning powder, monosodium glutamate, vitamin E, vital gluten and other condiments, meanwhile, apple sauce is added, and stirring time and temperature can be controlled in an adding process to control the final taste of the seasoning cream. The seasoning cream prepared by the preparation method for the novel apple taste beef seasoning cream has the advantages of authentic taste, rich nutrition, simple preparation technology and small labor intensity of workers, and the preparation cost of the novel apple taste beef seasoning cream is reduced.