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 discloses pickled vegetable salt which is characterized by comprising the following components in parts by weight: 989-999 parts of NaC1 and 0.65-2 parts of Ca ions. The preparation method comprises the following steps: firstly, taking gypsum-model saturated brine from a deep well; secondly, adding NaOH into a brine pond to remove impurities, and preserving the Ca ions; thirdly, clearing; and fourthly, adopting a vacuum salt production process, wherein the operating parameters of a one-effect heating chamber are as follows: the pressure is 0.25-0.35MPa, the operating temperature is 127-139 DEG C, and the operating time is 3-4h; and the operating parameter of the double-effect heating chamber are as follows: the pressure is 0.15+ / -0.05MPa, the operating temperature is 111+ / -2 DEG C, and the operating time is 3-4h. The pickles pickled by the pickled vegetable salt of the invention is savory and fragile, has pure taste and bright color, and has the advantages that cancer-caused nitrite can be effectively inhibited from generating, pickled vegetable salt water can be prevented from mildewing, the pickled vegetable salt water can be maintained not to go bad, and the like.

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 royal jelly ice cream produced in quick freezing method and a preparation process thereof which can well solve the problems of preservation and eating of royal jelly. The preparation process comprises the following steps: firstly, 5-30 grams of royal jelly is attached to an ice cream stick and is frozen to a hard lump through quick freezing for the first time, and then raw materials of ice cream are coated the hard frozen royal jelly lump and are frozen and shaped. The royal jelly is quickly frozen in the processing method of quick freezing and then the raw materials of the ice cream are coated on the royal jelly, thereby greatly reducing the loss of nutrients in the royal jelly and solving the problems of the preservation and eating of the royal jelly. Due to the coating of pollen honey outside, the nutritional value of the ice cream is improved, and the taste of the ice cream is also different from the ordinary ice cream. The pollen with different colors can be used to prepare ice cream with different colors, so as to achieve the function of attracting consumers from the colors. The ice cream has the advantages of good preservation effect, high nutritional value, heat clearing, thirst quenching, appropriate taste, bright color, aging prevention, and cosmetic nurturing effect.

The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.

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 mainly relates to the technical field of food processing, and discloses a rapid preparation method of raisins. The method comprises the steps of raw material selection, primary drying, softening, secondary drying and packaging; the method is simple, the time of the whole drying process is shortened to 8-9 days, the efficiency of preparing the raisins is obviously improved, the obtained raisins are bright in color and luster, strong in aroma and transparent in texture, and by means of the preparation method, novel raisins are increased on the market; grapes are washed and then placed in a chitosan solution for soaking, residual pests remaining on the grapes are killed, and grapes are kept clean and hygienic, and protective film is formed on the surfaces of the grapes, and thearoma components are kept; the clean grapes are frozen and dried, more nutrients and aroma components are maintained, the drying time is shortened, and the drying degrees of the grapes are equal; after drying, a complex enzyme solution is sprayed for softening, so that the grape peels are soft, the grape bodies are transparent, and the nutrients and health-care components of the raisins are increased; secondary freeze-drying is conducted after softening, so that the raisins are soft in taste, sweet, palatable and bright in color and luster.

The invention relates to malt nectar water and belongs to the technical field of beverage processing. The malt nectar water is a malt juice beverage prepared through the following steps: performing primary stirring and mixing on pre-prepared barley malt juice, wheat malt juice and hawthorn juice in a certain proportion further adding additives according to a certain formula, performing secondary stirring, seasoning and color-mixing; and then sequentially performing rough filtration, secondary filtration, fine filtration, homogenization, sterilization, bottling, inspection, warehousing and the like. Domestic traditional health care food materials are selected for producing the modern beverage, thereby providing the malt juice beverage with malt faint scent and a health care function for consumers. The malt nectar water breaks through the technical bottleneck of the malt juice beverage and obtains substantive progress in the aspects of preparation of malt juice, improvement of taste, saving of nutritional value, convenience in drinking, large-scale production process, formula and the like. Therefore, the malt nectar water has the advantages of having faint scent in the taste, being nutritional and healthy, being convenient to drink and applicable to industrial production and the like. An attached figure is used for description: the process steps for producing the malt nectar water are introduced in Figure 1 in a detailed manner.

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 discloses squid-flavored fish bean curd. The fish bean curd is prepared from components in parts by weight as follows: 100-200 parts of squids, 40-80 parts of pig lean meat, 30-60 parts of soy protein isolate, 40-80 parts of water chestnuts, 40-60 parts of yams, 50-100 parts of sweet potato powder, 20-30 parts of cooking wine, 10-15 parts of spices, 6-10 parts of edible salt, 8-12 parts of sugar, sufficient water and sufficient vegetable oil. The squid-flavored fish bean curd has the advantages as follows: the fish bean curd is processed from the squids taken as a main material and various accessories for improving the overall taste and the nutritive value of the fish bean curd, and the fish bean curd is lower in production cost and unique in taste and has good effects of nourishing yin and stomachs, tonifying deficiency and moisturizing skin.

The present invention discloses a preparation method capable of improving freshness of low-temperature air-dried sauced duck. The duck meat is processed by adopting a low-temperature air-drying process, the lipid decomposition and oxidation of a pickled meat product can be promoted, the accumulation of free fatty acid is accelerated, a flavor peculiar to the pickled meat product is formed, and thetaste of a sauced duck is enriched. In the preparation of pickling materials, a black tea pigment replaces a caramel pigment to carry out coloring on the salted duck, so that the pickled duck meat has a perfect color, and the addition of fat-soluble tea polyphenol has good effects of reducing rancidity and grease oxidation. A pickling solution is recycled after primary pickling, and compound essential oil is added into the pickling solution for secondary cold pickling, so that not only is a perfect spice mouth feel provided for the sauced duck, but also the breeding of bacteria can be inhibited, thereby achieving the effect of increasing flavor and prolonging shelf life. The sauced duck prepared by the invention has unique taste, bright color, delicious meat quality and long fresh-keepingtime. The method prolongs the shelf life, thereby raising the economic benefit.

The invention relates to the field of nutritional food and particularly discloses aromatic vinegar jack fruit seeds and a preparation method of the aromatic vinegar jack fruit seeds. The aromatic vinegar jack fruit seeds are prepared from the following raw materials in parts by weight: 90-110 parts of jack fruit seeds, 14-20 parts of syrup, 2-4 parts of mixed powder and 4-6 parts of aromatic vinegar, wherein the mixed powder comprises the following raw materials in parts by weight: 160-220 parts of edible salt, 50-70 parts of white granulated sugar, 80-100 parts of maltodextrin, 20-28 parts ofvinegar powder, 40-50 parts of five spice powder, 2-3 parts of citric acid, 2-3 parts of malic acid and 2-3 parts of tartaric acid. The preparation method comprises the steps of: (1) removing internal and external seed coats from the jack fruit seeds, and performing color and crisp protection treatment, (2) performing marinating, deep-frying and deoiling, (3) wrapping the jack fruit seeds with the syrup and the mixed powder according to an amount in a formula, and (4) performing vacuum package immediately after spraying the aromatic vinegar. The jack fruit seeds prepared by the preparation method have the characteristics of mellowness of the aromatic vinegar, crispness, sourness, sweetness and good absorption; a utilization direction of the jack fruit seeds can be increased; a jack fruitproduct category is enriched; an industrial additional value is increased; and the taste requirements of consumers can be met.

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 embodiment of the invention discloses a hawthorn and sweet potato compound drink and a preparation method thereof, and belongs to the technical field of drinks. The drink is composed of main materials and auxiliary materials; the main materials include 60-80% by weight of hawthorn juice and 20-40% by weight of sweet potato juice; based on the weight of the main materials, the auxiliary materials include the following components in weight percentage: 1-5% of hawthorn flowers, 1-5% of sea-buckthorn, 1-5% of rose, 1-5% of purple perilla, 1-5% of cassia seeds, 1-5% of chrysanthemum, 0.5-3% ofred dates, 1-5% of sealwort, 0.05-0.25% of citric acid, and 0.2-0.8% of a stabilizer. The hawthorn and sweet potato compound drink in the invention is proper in sweet and sour, delicate in taste, bright in colour, nutrient, sanitary, high in fibre and low in sugar, and also has the effects of reducing holesterol and inhibiting the activity of cetylcholin esterase while making a person feel full; anew path is created for processing hawthorns and sweet potatoes; and the comprehensive utilization value of hawthorns and sweet potatoes can be effectively increased.

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.

The present invention relates to the technical field of food processing, more particularly to a dioscorea opposita fruit jelly and a production method thereof, wherein the dioscorea opposita fruit jelly is prepared from the following raw materials by weight: 180-250 parts of dioscorea opposita, 50-80 parts of fresh milk, 60-90 parts of sucrose, 10-20 parts of sesame powder, 5-12 parts of alfalfa, 6-18 parts of cannabis sativa, 10-25 parts of gelatin, 0.4-2 parts of citric acid, 0.2-1.2 parts of potassium sorbate, 1-5 parts of starter culture, and 220-280 parts of water. The production method comprises: (1) weighing raw materials according to the weight part ratio; (2) preparing the sesame, the alfalfa and the cannabis sativa; (3) preparing a sucrose soaking liquid; (4) preparing the dioscorea opposita and the lotus seed powder; (5) blending; (6) preparing the dioscorea opposita powder; (7) fermenting; (8) decocting; (9) cooling; and (10) filling, sealing, sterilizing and cooling. The dioscorea opposita fruit jelly of the present invention is easy to process, and has high nutritional value and market value.