34results about How to "Bright taste" patented technology

The invention relates to the food processing field, specifically a processing method of a crispy peel free walnut kernel, which solves the problem that color, taste and nutritional components of walnut kernel are damaged in prior art of walnut kernel processing method, comprising the steps of (1) peeling off the walnut kernel; (2) drying: adjusting temperature of the microwave oven at 75 deg C to 85 deg C, baking 2min to 3min; (3) coating: coating the surface of the walnut kernel evenly by constant temperature liquid flavoring; (4) roasting: adjusting temperature of the microwave oven at 115 deg C to 125 deg C, baking 1.5min to 3.5min; it is appropriate when the walnut kernel observed is golden, then cooling the walnut kernel at constant temperature to prepare the crispy peel free walnut kernel. The walnut kernel is processed respectively before and after coating by microwave oven at low temperature, which enables the walnut kernel to be crispy in mouthfeel, bright in color and great preservation of the nutritional components. The peel off of the walnut kernel is dipped by low temperature, low concentration sodium hydroxide solution that is changed always, then neutralized by citric acid, finally washed to remove the peel of the walnut kernel.

The invention relates to a method for producing fish pepper tin, which comprises that 1, preparing materials that processing fish and pepper; 2, preparing seasons; 3, preparing; 4, disinfecting at high temperature. The invention uses the seasons formed by several Chinese traditional medicines, the pepper abundant in VC, protein, sugar, minerals, solanine, resin, or the like, with promoting digestion function and anti-cancer function. The invention can avoid any conservative and pollution, while it uses high-temperature disinfection and vacuum package to prolong the storage time.

The invention discloses a temperature-varying baking method for Anxi tieguanyin. The method successively includes an impurity-removing stage, a converting stage and a forming stage. A temperature of the impurity-removing stage is 140-150 DEG C and a lasting time of the impurity-removing stage is 30-40 min; a temperature of the converting stage is 165-170 DEG C and a lasting time of the converting stage is 30-40 min; and a temperature of the forming stage is 160-165 DEG C and a lasting time of the forming stage is 70-80 DEG C. A temperature-increasing speed from the impurity-removing stage to the converting stage is 0.5-1 (DEG C)/min and a temperature-decreasing speed from the converting stage to the forming stage is 0.3-0.5 (DEG C)/min. Anxi tieguanyin baked through the method in the invention is round and plump in an external shape, is black in color, is rich and persistent in nectar fragrance, is smooth and sweet in taste and is distinct in quality characteristic. The baked Anxi tieguanyin is different from Da Hung Pao which is backed through a conventional baking method, is non-persistent and thin in taste and is heavy in bitter taste due to insufficient duration and degree of heating or has a burnt smell. Safety and tasting value of the tea is improved. Problems that a conventional baking process is single and quality of the tea cannot satisfy a demand of consumers are solved.

The invention discloses a processing method of freeze-dried fresh fructus lycii. The freeze-dried fresh fructus lycii is obtained by enabling fresh fructus lycii to be at a frozen state in a freeze-drying process all the time through a freeze-drying technology so as to realize sublimation and dehydration purposes under the conditions that any additive is not added, the fructus lycii does not need to be dewaxed and an initial state of the fresh fructus lycii is kept, and packaging without the need of nitrogen gas. The method disclosed by the invention comprises the following steps: treating raw materials, washing and draining, quickly freezing, freezing in vacuum and drying, and packaging a finished product. The processing method disclosed by the invention has the beneficial effects that (1) an initial natural state of the fresh fructus lycii is kept, and nutrient components and active substances are kept completely; color and luster, apparent shapes and re-watered appearance and taste keeping basically consistent with those of fresh fruits; (2) long-time storage of the fresh fructus lycii is realized and the shelf life is prolonged; the sublimation and freeze-drying time of moisture is relatively short, the production cost is reduced and the energy consumption is greatly reduced; (3) any additive is not added so that the freeze-dried fresh fructus lycii is safe and reliable to eat and the product has long-time stability in marketing sale.

The invention discloses a preparation technology of dried mulberry fruit/mulberry powder, and a product and a derivative of the dried mulberry fruit/mulberry powder. The processing method of the dried mulberry fruit/mulberry powder adopts a vacuum freeze drying technology, so that the fresh taste, the nutritional components, the color and the fragrance of mulberries are successfully retained, and the prepared dried mulberry fruit/mulberry powder can be either directly eaten or used as a raw material for food processing. The dried mulberry fruit can be further prepared into scented tea, and the prepared scented tea tastes sour and sweet, and has mellow flavor and flower fragrance; the dried mulberry powder is further prepared into cookies; the cookies taste crispy, has a special flavor, is low in fact content and sugar content and rich in nutrition, and is favorable for the health of people.

The invention discloses a health environmental candied date processing method which comprises steps of screening, primary cleaning, surface scratching, cleaning, draining, burdening in a pan, boiling in the pan, syrup cultivation, syrup draining, quick baking, moulding, moderate baking, natural cooling, vacuum packaging and the like. the technical scheme has beneficial effects as follows: candied data is cleaned thoroughly and is clean, and has no pollution; local special fracture deep spring water is selected and used for the processes of primary cleaning, cleaning and boiling in the pan; the taste is sweet and the color is bright; the syrup cultivation process is the key process for candied date processing, and data syrup added each time is the essence accumulated after multiple times of stewing; heat control is good and environmentally friendly; charcoal fire is adopted during the quick baking process and firewood fire is adopted during the moderate baking process such that it is green, safe and healthy; and the packaging is delicate, preservatives are not used, retention time is long, processed candied date are vacuum-packed one by one, and preservatives are avoided.

The invention relates to the technical field of food processing and specifically discloses red sour soup and a preparation technology thereof. The red sour soup is prepared from the following components in parts by weight: 40-60 parts of tomato, 4-6 parts of fermented chilli, 0.5-1.5 parts of edible salt, 0.4-0.6 part of rock candy, 0.2-0.3 part of liquor, 0.2-0.3 part of litsea pungens and 0.05-0.15 part of Sichuan pepper. The preparation technology of the red sour soup comprises the following steps: (a) preparation of raw materials; (b) cleaning of the raw materials; (c) pickling; (d) fermentation; (e) breaking and pulping; (f) flavoring; (g) filling and sterilizing. The red sour soup and the preparation method thereof disclosed by the invention has the following advantages: the red soursoup has a bright color; due to long fermentation time, the taste of the red sour soup is pure; by adding the litsea pungens, unique flavor and comprehensive nutrition are realized; moreover, throughappropriate proportioning, the red sour soup has the medicinal functions of expelling cold, easing pain, invigorating stomach, diminishing fullness and the like.

The invention discloses a processing method of flower-fragrance mellow-taste dark tea. The processing method comprises the following steps of performing fresh leaf fragrance releasing process treatment, performing fixation, performing rolling, performing pile fermentation, performing re-rolling, performing drying and performing fragrance extraction. Through continuous processing of procedures of fixation, rolling, pile fermentation, re-rolling, drying, fragrance extraction and the like, flower and fruit fragrance formed by an earlier-stage fragrance release process can be effectively maintained and further excited, so that the fragrance is rich and lasting; and meanwhile, the performance indexes of color, fragrance, soup color and taste of the dark tea are remarkably improved, green and moist color, bright soup color and good tea integrity of the tea are kept, and the thick and mellow taste of the tea soup is improved.

The invention relates to skins of soybean milk with chilli oil. A preparation method of the skins of the soybean milk with the chilli oil comprises the following concrete steps: (1) pretreating the skins of the soybean milk; (2) preparing the chilli oil; (3) soaking the skins of the soybean milk at room temperature; (4) treating the soaked skins of the soybean milk; and (5) conducting vacuum packaging and sterilization so as to obtain finished products. Experiments verify that the skins of the soybean milk with the chilli oil provided by the invention are tough and chewy in mouthfeel, and after soaking at room temperature in the specially-made chilli oil, the skins of the soybean milk with the chilli oil are spicy in taste and bright in luster, and win unanimous praise. Meanwhile, the skins of the soybean milk with the chilli oil provided by the invention have a long shelf life, can effectively guarantee economic benefits of enterprises, fill the market blank of instant products of the skins of the soybean milk, and have huge market potential.

The invention, which relates to the technical field of beverage processing, provides a preparation method of pitaya juice. The preparation method of the pitaya juice comprises the following steps: (1), carrying out pitaya pretreatment; (2), carrying out peel treatment; (3) carrying out pulp treatment; (4), carrying out juice blending; (5), carrying out juice treatment; and (6), carrying out filling and sterilization. The pectin and haematochrome in peels are extracted as additives to prepare pitaya juice, so that waste is turned into wealth and the comprehensive utilization rate of pitaya is greatly increased; and the prepared pitaya juice is clear and bright in color and luster, refreshing and fine in taste, uniform and stable in juice state and harmonious and rich in aroma.

The invention relates to the technical field of chili powder production, and discloses a chili powder production process which comprises the following steps: screening: firstly, removing stones, sand, bird droppings and other impurities which are smaller than chilies in chili raw materials by using a vibrating screen, and secondly, removing stones, plastics and other impurities which are heavier than the chili raw materials by using an impurity removing machine. The production method of the chili powder comprises the following steps: removing impurities in chili raw materials through a vibrating screen, an impurity removing machine and other equipment, cleaning the chili raw materials by using a cleaning machine, disinfecting and sterilizing the chili raw materials by using an ultraviolet lamp, dehydrating and separating the chilies by using a dehydrator and a section cutting machine, adding rapeseed oil during frying, after the frying is completed, crushing the chili skin and the chili seeds by using a double-roller machine, extruding out the red pigment in the chili, finally mixing the chili skin and the chili seeds, and adding rapeseed oil. The production efficiency is largely improved, the labor cost is saved, the color of the product is better, the taste is better, and the product is convenient to use.

The invention relates to the field of instant noodles mixed with sauce, and particularly discloses glutinous rice cake chili, spicy flavor noodle mixed sauce, a combined sauce bag and instant noodles mixed with sauce. The preparation method of the glutinous rice cake chilies comprises the following steps: weighing Fujian dried chilies and new-generation dried chilies in a weight ratio of 1: (1-1.5), boiling to be soft, draining to obtain a chilli mixture, and stirring the chilli mixture into glutinous rice cake paste to obtain a finished product of the glutinous rice cake chilies; the raw material of the spicy and hot noodle sauce comprises the glutinous rice cake chili. The combined sauce bag is used for packaging the spicy flavored sauce for the noodles served with the sauce to obtain the spicy flavored sauce bag for the noodles served with the sauce; the instant noodles mixed with sauce comprise a noodle cake and the combined sauce bag. The glutinous rice cake chili disclosed by the invention is spicy in taste, the continuity of the spicy flavor is reduced, and good taste experience can be brought to eaters; the spicy flavor noodle sauce has a unique spicy flavor; the combined sauce bag and the instant noodles can provide more taste choices for eaters.

The invention discloses a method for stewing cubilose with purple-clay ware. The method is characterized by comprising the following steps: step 1, erecting a stainless steel steamer; step 2, boiling water with the stainless steel steamer; step 3, preheating an oven, cooling a purple-clay steam-boiler to 60 DEG C in the air, and then filling the purple-clay steam-boiler with cubilose; step 4, putting the purple-clay steam-boiler in the stainless steel steamer; step 5, carrying out stewing on a small fire for 40 to 60 min; and step 6, turning off the fire, braising the cooked cubilose for 15 min, then opening the cover of the purple-clay steam-boiler and pouring the cooked cubilose out for eating. The method is scientific and reasonable; in particular, the purple-clay ware is baked in the oven at first and then cooled to 60 DEG C before filling of the cubilose, so perfect harmony between the purple-clay ware and the cubilose is reached, the quality of the cubilose is given to full play, and the stewed cubilose has mellow and thick taste, brilliant color and well-retained nutrients; and the method overcomes disadvantages in the prior art.

The invention discloses a device for producing a tea wine. The device comprises a material storage tank with a feeding hole in the top, wherein a steam inlet pipe and a cold air inlet pipe are arranged at the bottom of the material storage tank; a first pipe is also arranged at the top of the material storage tank and is connected with a second pipe; the first pipe and the second pipe are dual-layer pipes; the first pipe comprises a first wine outlet pipe arranged in the first pipe; a second cooling water pipe is arranged outside the first wine outlet pipe; the second pipe comprises a first cooling water pipe arranged in the second pipe; a second wine outlet pipe is arranged outside the first cooling water pipe; two ends of the first wine outlet pipe communicate with the material storage tank and the second wine outlet pipe separately; the top of the first cooling water pipe is connected with the second cooling water pipe through a connection pipe; a cooling water outlet is formed in the second cooling water pipe; a wine outlet is formed in the second wine outlet pipe; and the first cooling water pipe is connected with a cooling water inlet pipe. The device is capable of automatically brewing the tea wine, and the technical problem that the tea wine cannot be brewed by an existing device is solved.

The invention relates to a comprehensive utilization method of purple sweet potatoes. The method is to extract starch of the purple sweet potatoes, process the starch into purple sweet photo vermicelli and a process purple sweet potato residue after extracting the starch into a purple sweet potato filling. The comprehensive utilization method of the invention realizes double utilization without waste of raw materials. Moreover, the purple sweet vermicelli made by processing has the nutritional value of the purple sweet potatoes, and the nutrition of the vermicelli is enriched by reasonably adding other raw materials. The prepared vermicelli has the advantages of bright in color, flexible, smooth, tasty without burnt soup, and pure in taste. The purple sweet potato filling prepared by the purple sweet potato residue after extracting the starch has the advantages of soft taste, fragrant smell and good color and taste.

The invention reLates to the fieLd of tea tree pLanting, in particuLar to a tea tree pLanting method. The pLanting method comprises the foLLowing steps of 1, Land seLection and preparation; 2, fruit tree interpLanting; 3, tea tree pLanting. According to the interpLanting mode, on the one hand, tea tree nutrient substances are not robbed, so that tea tree growth is not affected; on the other hand,resources are fuLLy utiLized, the benefit of a tea garden is increased, the tea garden organism diversity is enriched, the ecoLogicaL baLance of the tea garden is improved, and then disease and pest damage in the tea garden is reLieved.

The invention discloses a high temperature and high pressure sterilization process for purplish black waxy corn and relates to the field of food processing. The sterilization process comprises the steps of placing the corn which is packed ready into a stainless steel push cart, pushing the push cart into a high pressure boiler B, closing a cabin door, raising the pressure inside the boiler to 1.8-2.2 Mpa kilograms, opening a connecting pipe circulation valve between a high pressure boiler A and the high pressure boiler B so that water in the high pressure boiler A can flow into the high pressure boiler B in a circulating mode, and utilizing water pump power to push the water in the high pressure boiler B to circulate and conduct sterilization. By means of the sterilization process, product consumption and economic loss can be reduced, the storage time of the vacuum package corn is prolonged, the quality of the vacuum package corn is improved, and economic income is increased.