307results about How to "Change the taste" patented technology

An electronic cigarette comprises a cigarette rod with a battery, an atomizer configured to atomize tobacco oil contained therein, and an airflow path configured to enable the air to flow into the atomizer. A pressure regulating valve unit arranged in the airflow path includes a floating sphere configured to close or open the airflow path according to an airflow direction and to adjust the airflow rate flowing into the airflow path. By means of arranging the pressure regulating valve, it is able to control the airflow rate flowing into the atomizer, hence adjust the amount of smoke sucked to change tastes of smoking and meet users' different needs. Moreover, when blowing to the electronic cigarette, the pressure regulating valve unit will be in a closed state to avoid tobacco oil inside the atomizer flowing to the battery and a control board.

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The embodiment of the invention discloses a manufacture method of primary taste beef dumplings, which comprise the following components in percentage by weight: 75 to 85 percent of refined braised beef, 5 to 10 percent of cattle fat, 1 to 1.5 percent of mashed garlic, 1 to 2 percent of table salt, 0.8 to 1.5 percent of monosodium glutamate and the balance of starch. The embodiment of the invention also discloses a method for preparing the primary taste beef dumplings. The method comprises the following steps of: mincing the refined braised beef by using a beef fiber separation device along the direction of beef fibers and controlling the processing temperature to prepare the primary taste beef dumplings which are fresh in flavor, high in elasticity and meat sense and convenient to eat, does not contain harmful chemical additives or preservatives, and can relieve labor intensity and realize batch production.

The invention discloses a ferment biological complete feed which relates to the technical field of complete feeds. A formula of the ferment biological complete feed comprises the following components in percentage by weight: 5-10 percent of broken rice, 5-25 percent of barley, 5-10 percent of wheat, 5-25 percent of corn, 2-3 percent of molasses, 6-16 percent of fish meal, 2-3 percent of bean pulp, 1-2 percent of peanut meal, 10-20 percent of wheat bran, 3.3-15 percent of barley bran, 1.8-5 percent of rice bran, 5-12 percent of green grass powder, 0.4-0.5 percent of bone meal, 0.4-0.5 percent of calcium carbonate, 0.4-0.7 percent of salt and 1-3 percent of ferment bacterium. The total crude protein amount of the feed is 15.7-20 percent. The complete feed can remarkably improve the conversion ratio and the utilization ratio of the feed or additives, ensure that nutrition components in the feed or the additives can be really and completely absorbed and utilized, simultaneously improve the living organism balance, enhance the disease resistance capacity of livestock, eliminate the drug residue and guarantee the body health of people and organic food sources.

The invention discloses a health wine and a preparation method thereof, wherein the health wine comprises the following raw materials: bovine kidney, sheep kidney, penis et testis serpentis, cinnamon, polygonatum, raspberry, licorice, clove, cordyceps sinensis, yam, oyster, papaya, Chinese dates, wolfberry fruit, arillus longan, honey, crystal sugar and 30-degree Daqu spirit. The preparation method is as follows: cleaning the bovine kidney, sheep kidney, penis et testis serpentis, cinnamon, polygonatum, raspberry, licorice, clove, cordyceps sinensis, yam, oyster, papaya, Chinese dates, wolfberry fruit and arillus longan, adding water for leaching, filtering to separate filtrate liquor from filter residue, then repeatedly leaching twice, mixing filtrates obtained at the three times, heating and concentrating to obtain extract, mixing the extract, refined honey, refined crystal sugar and 30-degree Daqu spirit and evenly stirring, sealing and standing for one month, then taking out, filtering to remove impurities, and finally filling to obtain the finished product. The health wine has the efficacies of invigorating premodial energy, tonifying kidney yang, enriching essence and blood, supplementing blood, nourishing yin, and nourishing blood to tranquillize mind.

The invention discloses an asparagus beverage and a preparation method thereof. The preparation method comprises the following steps: juicing, performing high-temperature autoclaved sterilization, performing lactobacillus fermentation, performing saccharomycetes fermentation, performing bacillus aceticus fermentation, mixing instant coffee and a final fermentation product, and filling. The method has the beneficial effects that the asparagus juice is subjected to lactobacillus fermentation and lactic acid with soft sour is generated, wild wormwood flavor in the asparagus is removed through the saccharomycetes fermentation, fermentation aroma is generated, and finally, acetic acid aroma is generated through the bacillus aceticus fermentation; the asparagus fermented beverage prepared by the method is golden yellow in color, clarified and transparent and unique in flavor, does not contain an additive, contains rich proteins, amino acids, vitamins, lactic acid and other nutritional ingredients and has the health-care effects of appetizing, tonifying spleen, reducing blood pressure, allaying tiredness and the like; moreover, according to the asparagus and coffee mixed beverage, various original nutritional ingredients of the asparagus and elegant asparagus aroma are kept, and the bitter taste of coffee is changed.

The invention discloses biologically fermented black purslane food and a preparation method thereof. The preparation method is realized by the following technical measures: first, immersing pretreated and dried purslane into a culturing fermentation liquid containing 3-6% by weight of mixed lactic acid bacteria per kg; slowly fermenting the purslane at 18-28 DEG C under a sealed condition for 10-12 days, and then fishing out the purslane; completely draining a bacteria liquid, and then placing the purslane in a stainless steel container at the temperature of 85-90 DEG C and the humidity below 65-70%; after the purslane is fermented for 7-9 days, taking out the purslane and placing the purslane in a shady and ventilated place for 5 days so as to obtain the biologically fermented black purslane food. The fermented purslane has the advantages of tender meat, easiness for chewing, good absorption after eating, aromatic, sweet and mellow taste, is suitable for the aged and people with bad teeth to eat and can be directly eaten; and different seasonings can be also added to the fermented purslane to obtain appetizers with different tastes.

The invention provides a fresh-keeping method for agricultural fruits and vegetables. The method comprises the following steps: a step 1: fresh fruits and vegetables are placed in an air-cooled cold storage and precooling is carried out for 12-24 hours, and the temperature of the cold storage is 1-3 DEG C; a step 2: precooled fruits and vegetables are placed in an enclosed environment for carrying out disinfection treatment; a step 3: disinfected fruits and vegetables are placed in a packaging container for carrying out modified atmosphere packaging; a step 4: packaged fruits and vegetables are placed in a cold storage for refrigeration. The fresh-keeping method can be used for effectively reducing aerobic respiration of fruits and vegetables, and maintaining storage of moisture in fruits and vegetables; propagation of microorganisms or bacteria is not generated in the storage environment, fresh-keeping time is prolonged, and shape, color or mouthfeel of fruits and vegetables are not changed.

The invention relates to the field of the food, and discloses a wild jujube cake and a preparation method thereof. The wild jujube cake disclosed by the invention is prepared from choerospondias axillaris, white sugar, malt syrup, high-concentration Kefir fermentation stock solution SH-C-201, fructo-oligose, edible salt, potassium sorbate and water, wherein the flavor of the choerospondias axillaris and the flavor of the high-concentration Kefir fermentation stock solution are combined to enable the wild jujube cake to have thick yoghourt taste and also keep the due fruit aroma of the wild jujube, and the current situation that the traditional wild jujube cake product has a single taste and nutrition structure is changed. Meanwhile, the prepared wild jujube cake product represents beige and maize yellow, and the product is still beige after being put for half year, thereby solving the problem that the product appearance and the shelf life are affected. The preparation method for the wild jujube cake, which is disclosed by the invention, is convenient to operate and is suitable for industrial production.

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 maize noodle production method in an enzyme method, and belongs to the food biotechnology processing field. The technical proposal comprises that maize starch is added into amylase buffer solution, and the amount of the amylase is 800 to 2000 units / g starch, the oscillation treatment is adopted, after the treatment, water is added to remove the residual enzyme activity, and the water is added until the moisture content is about 55 to 70 percent, and is then placed on a conveyor belt to form a slurry layer with the thickness about 1.5 to 2.5 mm, finally the fresh maize noodle product can be obtained cooling, cutting or silk extruding packaging the steamed pasty; if the dry product is required, the drying process of the noodle is connected. The invention adopts the biotechnology, the shaping is completed by heating with one step, the operation is simple, the production cost is low, the controlling is easy, and the equipment requirement is low. Chemical additive is not used in the product, thereby being more acceptable for consumers. The produced pasty has smooth taste, soft glutinousness and good flexibility, improved boiling fastness, as well as more transparent appearance.

A corn pancake using corn as its main component is prepared by pancake cooking machine. Its advantages are good enjoyment for eating it and rich nutrients.

Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

The invention relates to shaddock ped noodle. Debitterized shaddock ped powder is added in the noodle preparing process so as to increase the nutrient content and change the single taste of noodle. The shaddock ped noodle is fresh in mouth feeling, rich in nutrition and has the food-therapy health-care functions of regulating qi-flowing for eliminating phlegm, moistening lung, gutting purge, enriching blood and tonifying spleen. Besides, waste shaddock can be changed into wealth, so that the economic income of fruit growers is increased. The shaddock ped noodle is a health green food which conforms to the advocated concepts of energy conservation and emission reduction.

The invention relates to a brewing method of multiple-grain-starter fen-flavor liquor, and belongs to the technical field of liquor brewing. The brewing method comprises nine steps of burdening, soaking, primarily steaming, braising, re-steaming, spreading the grains, feeding the starter, boxing, saccharifying, distilling and aging. On the basis of the traditional brewing method of the multiple-grain fen-flavor liquor, a secondary cultivation saccharification step and a special aging method are mainly added. The taste of the traditional brewed liquor is changed, the original dry, hot and slightly-bitter taste is changed to freshness, simplicity and elegancy, the taste is sweet and thick, and the after-taste is long, smooth, fresh, pure and soft. By adopting the secondary cultivation saccharification, essence in grains can be sufficiently extracted, the yield and quality of the liquor are improved, the resource is saved, the economic benefit is greatly improved, and easiness in popularization and application can be realized.