111results about How to "Change flavor" patented technology

A vaporizing reservoir including a containment vessel having a first shaft port exposed to ambient and one or more sidewalls defining a body portion having an interior cavity and a vaporizing portion communicated to the interior cavity; an inductive coil disposed within the vaporizing portion, the inductive coil electrically disconnected outside of the containment vessel and configured for inductive heating; and an air shaft communicated to the vaporizing portion and extending to the first shaft port. Fluid or solid material may be present in the interior cavity for vaporization. For fluid material, a wick may be included with the inductive coil to facilitate communication of the material to the inductive coil. An exterior inductive coil heats the inductive coil within the vaporizing portion and vaporizes the material communicated to the interior inductive coil. Vapor from the heated interior inductive coil is extracted through the air shaft.

The invention relates to a finger extrusion-frangible soft capsule and its preparation method and use. The preparation method comprises that an outer hydrophilic liquid phase and an inner oleophilic liquid phase coated by the outer hydrophilic liquid phase are extruded simultaneously by a coextrusion method; the extruded capsules are immersed in a solidification liquid to form seamless spherical soft capsules under the action of surface tension; the seamless spherical soft capsules are dried at a temperature of 10 to 40 DEG C at humidity of 15 to 50% for 18 to 28 hours; the finger extrusion-frangible soft capsules having sizes of 2-4mm are screened out from the dried seamless spherical soft capsules; and the finger extrusion-frangible soft capsules are embedded into cigarette filter tips. In smoking, a smoker can press and break the finger extrusion-frangible soft capsule by fingers according to personal favorite and habit so that release time of essence is controlled and a cigarette local flavor is changed and thus the finger extrusion-frangible soft capsule can provide taste sense and auditory sense dual enjoyment for smokers.

The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

The invention discloses a beef sesame paste containing traditional Chinese medicine components. The beef sesame paste is prepared by mixing and stirring the beef, a sesame component and the traditional Chinese medicine components at a normal temperature. A plurality of traditional Chinese medicine components capable of promoting digestion and feeding are mixed and added in the beef sesame paste, so that the original flavor of the beef sesame paste is changed; the beef sesame paste has more health-care functions; nutritional value of the beef sesame paste is increased; and the beef sesame paste has unique flavor, tastes smooth, is low in preparation cost and has a good practical effect.

The invention relates to shaddock fruit tea prepared by finely processing shaddock fruit pulp and peel and a preparation method thereof, and belongs to the field of fruit tea prepared from natural plants, fruits, vegetables and the like. The special shaddock fruit tea is prepared by peeling, debitterizing, blending, homogenizing, degassing, filling, sealing, sterilizing, cooling the purchased local shaddock serving as a raw material and other processes. The tea has a simple preparation process and low cost by using the conventional devices, not only contains various amino acids, mineral insulin and various physiological activators, but also remains the special refreshing fragrance of the shaddock fruit pulp, adds the pureness and sweetness of the shaddock peel and is a natural fruit-vegetable drink which has the effects of eliminating phlegm and stopping cough and moistening the lung and fortifying the spleen, availability for medicament and food and delicious flavor.

The invention discloses a preparation method of a subcritical raisin extract and an application of the subcritical raisin extract in cigarettes. The subcritical raisin extract is characterized by being prepared by the following method: pretreating raw materials and extracting at an extraction pressure of 0.5MPa to 3MPa at the temperature of 0-50 DEG C by taking butane, propane or dimethyl ether as a subcritical extracting solvent, wherein an entrainer used is 55% to 95% ethanol. After being added with the subcritical raisin extract, cigarette shreds are free of peculiar smells in smoke and harmonious in fragrance; due to the subcritical raisin extract, the fragrance quality and the smoke fineness and tenderness of the cigarettes are both improved; the fragrance amount of the cigarettes is increased; impurity gas and irritation of the smoke are reduced; the overall smoking quality of the cigarette is improved. The most prominent characteristics of the subcritical raisin extract prepared by the method disclosed by the invention are that the subcritical raisin extract prepared by the method can be used as a cigarette additive, the application of the additive does not change the original performances and processing technique of the cigarettes, the fragrance quality of the cigarettes is improved and the sensory comfort degree of the cigarettes is increased, so the subcritical raisin extract has better significance and value for actual production.

The invention relates to a preparation method of high-quality low-salt pickles.The pickles comprise pickle main materials and auxiliary materials, wherein the pickle main materials are fresh vegetables including white radishes, carrots, cabbages, celeries and the like, and the auxiliary materials include fresh chilis, gingers and garlics. According to the preparation method, the raw materials are selected and fermented to mature, so as to perform solid-liquid separation on the pickles and soup, the pickles are placed in the soup for heat treatment for a short time, so as to keep the color, brittleness, flavor and stability during the shelf life, and additionally, ultra-high pressure treatment with the pressure of 300 to 600 MPa and the time of 5 to 15 min is combined, so that the problems of acidification and bag expansion when the low-salt pickles are stored can be effectively solved. The pickles produced according to the preparation method have the advantages that the pure and fresh fragrance is obvious, a pH value is 3 to 4, the salt content is 1.5 to 2%, and microbiological indicators conform to provisions of the GB2714-2003 Hygienic Standard for Preserved Vegetables. Compared with traditional pickles, the low-salt pickles have no significant difference in nutrient substances, color, texture, flavor and the like.

Belonging to the technical field of enzyme preparations and wine brewing additives, the invention relates to a preparation method and application of a natural material composite system immobilized bifunctional enzyme used for wine. The preparation method includes: subjecting the free bifunctional enzyme that is extracted from Providencia sp. JNB815 and has the activity of degrading urea and ethyl carbamate (EC) to chitosan adsorption, gelatin embedding and genipin crosslinking, thus obtaining the immobilized bifunctional enzyme. When the immobilized enzyme takes urea as the substrate, the optimum temperature is 40DEG C, and the optimum pH is 4.0; when EC is adopted as the substrate, the optimum temperature is 60DEG C, and the optimum pH is 4.5. The storage half-life periods of two enzyme activity are 54d and 45d respectively. The invention also relates to application of the immobilized bifunctional enzyme, which can reach a urea removal rate of 93.03% and an EC removal rate of 56.60%. According to the invention, the process conditions of original fermented wine cannot be changed, the wine flavor is not changed, and the immobilized bifunctional enzyme can be reused, and has more advantages in the application of removing trace urea and EC from yellow wine.

A highland barley particle (or flour) with health-care function is prepared from the grains of highland barley through cleaning, removing bran and embryo bud, washing, polishing to obtain highland barley particles, and grinding to obtain highland barley flour.

The present invention relates to a flavored beef tallow and a preparation method thereof. Firstly water washing, drying, decolorizing, deodorizing, and filtering are carried out to process raw beef tallow into refined beef tallow butter and pepper and then refining, star anise and other spices. Then the refined beef tallow and Chinese prickly ash, star anises and other seasoning materials are subjected to four frying to obtain the flavored beef tallow. The beneficial effects of the prepared flavored beef tallow are as follows: in order to conveniently use the beef tallow and grant the refined beef tallow with an excellent taste, the flavored beef tallow integrates the unique flavors of beef tallow, Chinese prickly ash, fennel, thick broad-bean sauce, etc., and is rich in sauce fragrance, mellow in taste, and long in aftertaste.

The invention discloses a making method of condensed powder wine, which comprises the following steps: freezing wine into refrigerating room at -10--60 deg.c for 30-80 h; condensing; making condensed wine; adding polysaccharide to proceed spraying drying; transmitting more than 90% alcohol into powder wine; obtaining the product.

The present invention is production process of beer broad bean. The production process includes the steps of sorting broad bean material, soaking, peeling, dewatering, deep frying, soaking in oil, eliminating oil, coating the bean with glutinous rice powder by using sugar liquid as adhesive, letting stand for 20-40 min, deep frying at 170-175 deg.c for the second time, cooling to room temperature, and seasoning. The beer broad bean as one kind of snack is crisp, tasty, and broad bean and glutinous rice fragrant.

The invention discloses a method for making flavor fish. The method for making the flavor fish comprises the following steps of: cutting off gills of a fish, placing the fish in water to let the fish move in the water so that the fish bleeds completely, normally scraping scales and removing intestines after the fish bleeds completely, and cleaning and drying the fish; firstly, mixing salt, liquid ingredients and rice flour according to the mass ratio of 1:1:1, and uniformly blending to obtain sauce; then, cutting notches on the body of the fish processed in the first step, smearing the sauce on the body of the fish, wherein the mass ratio of the fish to the sauce is 5:1; finally, putting the fish on which the sauce is smeared into a freshness protection package, placing the freshness protection package into a cold store at (-10)-(-30) DEG C, and curing for three to five days; taking out the cured fish, cleaning with water, drying, and cooling the fish in a manner of deep frying, frying, roasting or steaming; and cooling the cooked fish, then packaging the fish in vacuum, sterilizing and warehousing the cooked fish. According to the invention, the fish is prepared into cooked food and is edible after the package is opened, so that the living needs of people are met.

The invention relates to sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and a preparation method thereof. The ingredients of the sour soybean milk include the following constituents in parts by weight: soy protein isolate 1%-4%, vegetable oil 0.5%-3%, sucrose 7%-10%, fructo-oligosaccharide 0.3%-1.5%, vegetable liquid 5%-10%, bacterial strains 0.02%-0.2% and the balance being water. According to the invention, the soy protein isolate which is easy to transport, store and process is adopted as an ingredient and is combined with the vegetable liquid through a specific emulsifying way of soy protein so as to greatly improve the taste and texture of the sour soybean milk, effectively avoid the beany flavor and endow finished products with a better flavor; and sourness, sweetness, the taste and the texture are significantly improved so that the obtained sour soybean milk has no beany flavor and no astringency, has a sour, sweet, palatable, tender and smooth taste and has moderate viscosity without any abnormal taste. The sour soybean milk prepared through the proportioning provided by the invention has a fresh and cool taste, is easy to absorb for people, increases the utilization rate of mixed soybean milk by avoiding the whey precipitation of the sour soybean milk and saves production cost.

The invention relates to the food technical field, concretely relates to a fig corn vegetable combination wheaten food, which is characterized in that fig powder and corn flour are taken as raw materials, a fig juice, a spinach juice and the like with proper proportion are added to produce wheaten food such as noodle, steamed bread, steamed stuffed bun and dumpling. The produced wheaten foods have the characteristics of good color, smell, taste and nutrition, are in favor of intake of fig, corn and spinach by people, and are capable of widely raising the physical fitness of people, improving the dietary pattern and simultaneous developing the utilization of fruits and vegetables.

The invention provides a peach blossom wine and its preparation method. The preparation method of the peach blossom wine comprises the following steps of: (1) washing peels of matured fresh peaches with complete peel and full plump, removing hair on the peel, immersing and fermenting in fen-flavor liquor to obtain a first-grade soak solution; (2) adding fresh peach blossoms, rock sugar and the fen-flavor liquor into the first-grade soak solution, immersing and fermenting at 20-25 DEG C for 8-10 months to obtain a second-grade soak solution, distilling the second-grade soak solution to obtain a distilled fluid; (3) carrying out plate-frame pressure filtration on peach slag and peach blossom slag of the distilled second-grade soak solution obtained from the step (2) to obtain a filtrate, merging the filtrate with the distilled fluid obtained from the step (2), and filtering to obtain the peach blossom wine. The peach blossom wine provided by the invention remains peculiar delicate fragrance of the fen-flavor liquor and simultaneously has rich and natural fragrance of flower, is easy to prepare, is natural, green and safe, and high finish product quality.

A system for beverage cartridge preparation allows users to self-select, fill, and seal single use cartridges with improved convenience and for long term storage. The system includes a cartridge handling system and a cartridge filling system operative relative to a cartridge to be filled. The cartridge handling system includes mobility relative to operative members of the cartridge filling system and one or more single use beverage cartridges. Adaptive cartridge shapes and components are provided to fit a particular preparation system. Adaptive and alternative mechanisms for the systems and aspects herein allow convenient manual filling, packing, and sealing of a plurality of single cartridges.

The invention provides bean paste dipping powder and a preparation method thereof and solves the problems of fixed form, difficulty in transportation, single sales scope and use form, big limitation to popularization and the like. The bean paste dipping powder provided by the invention comprises the following components in parts by weight: 5-30 parts of bean paste powder, 25-70 parts of chili powder, 5-20 parts of chicken essence powder, 1-5 parts of Chinese prickly ash powder, 2-12 parts of vegetable oil, 1-3 parts of sesame seeds, 0.5-5 parts of white granulated sugar and 0.5-10 parts of monosodium glutamate, wherein the bean paste powder is Pixian bean paste powder. The preparation method of the bean paste dipping powder comprises the following steps: firstly, sequentially performing selection of foreign matters and impurities and drying treatment on bean paste; then mixing the obtained bean paste with other materials uniformly; and finally performing sealing and radiation sterilization. The bean paste dipping powder has a better flavor and is more convenient to transport and use, and the preparation method is favorable for enlarging deep processing of the bean paste, obviouslyenhances the flavor of existing dipping powder, expands the range of use of the bean paste and is suitable for popularization and use.

The present invention relates to a kind of mushroom sauce and its preparation method. Its raw material composition includes (by weight portion) 70-90 portions of mushroom extract, 0.1-0.5 portion of pepper, 0.05-0.5 portion of star anise, 3-7 portions of amino of star anise, 3-7 portions of amino acids, 0.03-0.09 portion of citric acid, 0.004-0.008 portion of edible colouring matter, 1-2 portions of sodium 5'-inosinate, 1-2 portions of sodium 5'-guanylate, 3-12 portions of granulated sugar, 1-2 portions of old ginger and 14-17 portions of edible salt. Said invention also provides the concrete steps of its preparation method.

The invention discloses a noodle fresh keeping agent and a preparation method thereof. The noodle fresh keeping agent is compounded from nisin, polylysine, natamycin, ascorbic acid, tea polyphenols, glycine and EDTA-2Na. The natamycin, the nisin and the polylysine are compounded, and besides, a certain quantity of antioxidants and preservative synergists are added, so that the advantages of the biological preservative are integrated; and the EDTA-2Na which is added is used as a chelating agent, so that great protection effects can be achieved on milk chain antibacterial activity, and the noodle fresh keeping agent which is safe and free from toxin, can achieve wide antimicrobial spectrum, and is good in corruption preventing and fresh keeping effects, can be obtained. The bacteriostasis effect of the noodle fresh keeping agent is notably higher than that of a single component and a general preservative in the market. Through compounding, a small amount of the nisin, a small amount of the polylysine and the like are added, so that effective effects of preventing corruption and keeping fresh can be realized.

The invention discloses a method for fermenting Anfu ham by utilizing a compound micro-ecological fermenting agent and belongs to the field of food fermentation. The method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent comprises the following steps: pre-treating, salting, dehydrating, firstly fermenting and secondly fermenting. The bacterial strains in the compound micro-ecological fermenting agent include lactobacillus pentosus, lactobacillus plantarum, kluyveromyces lactis and issatchenkia orientalis, wherein the number ratio of lactobacillus pentosus to lactobacillus plantarum to kluyveromyces lactis to issatchenkia orientalis is 1:(1-3): (1-3):(1-5) and the total amount of viable bacteria of the compound micro-ecological fermenting agent is 3*106-8*10<6>cfu / mL. According to the method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent disclosed by the invention, the ham having characteristics of short production period, natural product color, high yield, various flavors and the like can be prepared in the manner of adding the compound micro-ecological fermenting agent and the compound seasoning into the ham meat.

The invention provides banana yoghurt and a preparation method thereof. The banana yoghurt is prepared from components in percentage by mass as follows: 10% of skim milk powder, 7% of saccharose, 1% of banana peel pectin, 15% of banana puree and 67% of drinking water, the banana puree contains a color-protecting liquid prepared from pineapple through processing, and the banana yoghurt is prepared through steps as follows: preparation of the color-protecting liquid, preparation of the banana puree, extraction of the banana peel pectin, bacteria propagation, primary fermentation, after-ripening, homogenizing, bottling, sterilization, cooling and the like. A product is set-style yogurt, has good sense, is glossy, homogenous in texture and appropriately sweet and sour and has special taste of lactobacillus fermentation and banana flavor, besides, the preparation method is simple, materials are available, and popularization is easy.

The invention discloses a preparation method of combined Sam Bo Luong. The preparation method comprises the following steps: (1) preparing coconut milk; (2) preparing Chinese fevervine herb balls; (3) preparing coarse cereals; (4) filling coconut milk, Chinese fevervine herb balls, and coarse cereals into cups or bags. The combined Sam Bo Luong comprises the following components in percentage by weight: 50 to 80% of coconut milk, 5 to 15% of Chinese fevervine herb balls, 1 to 10% of wheat kernel, 1 to 10% of coix seed, 1 to 10% of sago, 1 to 10% of peanut, 1 to 5% of mung bean, 1 to 5% of nata de coco, 1 to 5% of red bean, 1 to 5% of taro, and 1 to 5% of red date. Through the preparation method, Sam Bo Luong can be transported and sold in remote areas, the interference between raw materials and auxiliary materials is avoided; the fresh taste of coconut milk is maintained, and Sam Bo Luong with different tastes can be combined and produced conveniently so as to satisfy the needs of consumers in different regions.

The invention relates to the technical field of fresh keeping and storage of wild mushrooms, and in particular to a fresh keeping and storage method of truffles. The flavor and the taste of the truffles still can be kept under the situation that no chemical reagents are added in a storage process. The fresh keeping and storage method comprises the following steps: (1) truffles pretreatment; (2) low-temperature treatment; (3) ozone disinfection; (4) packaging and storage. By adopting the fresh keeping and storage method disclosed by the invention, the fresh keeping and storage time of the truffles is greatly prolonged, effective component structure and unique fragrance of kames are reserved, worm damage and lesion are not found during a preservation period, and better appearance, unique fragrance and unique sensory quality of the truffles are maintained; the fresh keeping problem during long-time storage and long-distance transportation processes of the truffles is met.

The invention discloses a cleaning agent for natural fruits and vegetables on removing pesticide residues and killing bacteria. The cleaning agent is prepared from the following raw materials in percentage by weight: 10%-25% of chitosan, 3%-5% of albizzia julibrissin leaf extractives, 8%-15% of glycine betaine, 10%-20% of citric acid, 1%-5% of lemon essential oil, 0.5%-2% of sodium chloride and the balance of deionized water. The cleaning agent disclosed by the invention is capable of effectively removing the pesticide residues and heavy metal ions which are positioned on the surfaces of the fruits and vegetables without changing the flavor of the fruits and vegetables, and the raw materials are natural components without polluting the environment or causing any injury on a body.

The invention discloses a preparation method of kiwi fruit flavor rice crust. The preparation method comprises the following steps: 1) processing kiwi fruits into powder; 2) respectively grinding oats and brown rice into oat powder and brown rice powder; 3) mixing the powdery kiwi fruit, the oat powder and the brown rice powder, then adding crushed ice obtained by crushing ice blocks frozen from water, fresh milk, honey, saccharin and potassium sorbate, and stirring to obtain a dough raw material, wherein the dough raw material contains the following components in percentage by weight: 45-55% of powdery kiwi fruit, 1-5% of fresh milk, 10-20% of oat powder, 5-15% of brown rice powder, 1-5% of honey, 0.2-0.5% of potassium sorbate, 5-15% of crushed ice and 0.2-0.5% of saccharin; and 4) compacting dough prepared from the step 3) in a die, slicing and baking in an oven. The prepared kiwi fruit flavor rice crust disclosed by the invention has the characteristics of simple preparation, rich nutrition and unique flavor.

The invention discloses a preparation technology of tequila. The preparation technology comprises the following steps of S1, preparing raw materials; S2, performing crushing; S3, steaming bran; S4, opening a kiln; S5, preparing materials, performing blending, and performing grain moistening; S6, performing loading in an ancient earthen utensil for steaming rice: opening heating steam, wherein thepressure is 0.03-0.05MPa; S7, performing distillation, and collecting wine; S8, performing spreading for cooling: spreading the cooked raw materials in the step S7 for cooling, and lowering the temperature; S9, performing koji mixing: adding koji to the raw materials subjected to spreading for cooling; S10, performing fermentation: loading the raw materials mixed with koji in a pottery pot, performing covering, performing sealing, and performing fermentation; and S11, performing distillation: adding the fermented raw materials in a distillation quiver for distillation, cutting foreshot and distillation tails; and S12, sealing a kiln for management. The preparation technology has the advantages that the fermenting process is sufficient to maintain, the proportion of flavored substances is increased, and wine products being rich in mouth feel are prepared.

The invention provides a natural and nontoxic washing agent for removing pesticide residues on fruits and vegetables. The natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables is prepared from the following raw materials in parts by weight: 10 to 15 parts of modified starch, 10 to 15 parts of gypsum and 9 to 18 parts of lime putty, and the raw materials are made into an emulsion. Compared with the prior art, the natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables has the beneficial effects that the raw materials are mostly natural ingredients; the natural and nontoxic washing agent for removing the pesticide residues on the fruits and the vegetables does not pollute an environment, has no harm to a body, and can be used for effectively removing the pesticide residues on the surfaces of the fruits and the vegetables when being added into water to wash the fruits and the vegetables; the flavors of the fruits and the vegetables are not changed.

The invention relates to a caramel yoghourt preparing method and belongs to the technical field of dairy product processing. By adding caramel, the flavor and color of the product can be effectively changed to stimulate consumption, and meanwhile, the thick scorch aroma makes the product have a broader market.

The invention relates to coarse cereal rice noodles capable of improving blood vessels, resisting aging and reducing blood fat. The rice noodles are characterized by being produced by the following steps: firstly, subjecting raw materials of polished long-grained non-glutinous rice, glutinous rice, oat and corn to cleaning, soaking and pulverizing so as to obtain coarse cereal powder; then subjecting soybeans to degreasing, extraction, gelling, sterilization and spray drying so as to obtain soybean protein powder; and finally, mixing the coarse cereal powder, the soybean protein powder, guar gum, sodium alginate and other auxiliary agents, and conducting moisture adjustment, steaming for curing, noodle extrusion, re-steaming, washing, draining and air drying so as to obtain the coarse cereal rice noodles capable of improving blood vessels, resisting aging and reducing blood fat. The rice noodles are prepared from the raw materials of the polished long-grained non-glutinous rice, the glutinous rice, the oat and the corn, have the efficacy of diet therapy, health care and health preserving, have the characteristics of usage as both medicine and food, and have high popularization andapplication value and very large market potential.