57results about How to "Clear taste" patented technology

A broth flavoring comprises the following components: by weight, 13-22% of fresh peeled degreased chicken, 13-22% of fresh pig lean meat, 13-22% of fresh peeled degreased duck meat, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of a chicken marrow extract product, 0.3-0.8% of a pig marrow extract product, 1-5% of monosodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of 5'-flavor glycoside disodium, 10-15% of salt, 6-10% of white sugar, 3-7% of lightfast soy, 0.6-1.2% of spice, and 10-22% of water. A preparation method of the broth flavoring comprises the following steps: cleaning, simmering, filtering, homogenizing, blending a mixture, boiling, and cooling. The broth flavoring has advantages of mellow and soft mouthfeel, rich local flavor, nutritive and health value, good stability and excellent quality, and can make cooked food or directly-prepared soup baked with superior gravy to be not greasy and very clean and mellow.

The invention discloses tangerine and Puer tea and a preparation process thereof. The preparation process of the tangerine and Puer tea comprises the following steps: cleaning, tangerine pre-treatment, secondary treatment of tangerine peels, air vent forming, tea packaging, sun drying and the like. The tangerine and Puer tea comprises a tangerine and Puer tea container and tea leaves positioned in the container, wherein the tangerine and Puer tea container comprises a cover body, an opening and a container body; the cover body is formed by cutting a similar ellipse in the tangerine peel; the opening is formed in the tangerine peel after the cover body is taken out and is provided with a similar elliptical contour line; the container body is prepared from a tangerine peel part of which pulp is removed from the opening; air vents for preventing leakage of the tea leaves are formed in the container body and the cover body; and after the tangerine and Puer tea container is filled with the tea leaves, the cover body is clamped into the opening by using the elasticity of the tangerine peel so as to ensure that the cover body is positioned on the tea leaves and can rotate in the container body. The tangerine and Puer tea disclosed by the invention has air permeability, is easy to dry, and is long in guarantee period of the tea leaves; and the process disclosed by the invention can be used for improving the discharge efficiency of water vapor in tangerines, and the purposes of natural and uniform sun-drying and natural aging can be achieved.

The invention relates to a smoking tool, and discloses a hookah for an electronic cigarette. The hookah comprises a cigarette bottle which contains water when being used, a cigarette holder and an electronic cigarette containing chamber. The cigarette holder is communicated with the part above the water surface inside the cigarette bottle, an inner opening of the electronic cigarette containing chamber stretches into the part below the water surface inside the cigarette bottle, and an outer opening of the electronic cigarette containing chamber is tightly matched with the outer contour of the electronic cigarette. The electronic cigarette containing chamber is divided into an inner chamber and an outer channel, wherein the inner chamber is used for containing the electronic cigarette, and the outer channel is communicated with the inner chamber. The electric cigarette is contained in a gap inside the inner chamber, the upper portion of the inner chamber is communicated with the outer channel through a through hole, the outlet of the outer channel is the inner opening, and the inlet of the inner chamber is the outer opening. According to the hookah for the electronic cigarette, when a user smokes the electronic cigarette, generated smoke after being filtered by water is purer and clearer than the smoke of a traditional electronic cigarette, and the hookah is better in taste and more comfortable. When the hookah is shaken or vibrated, water cannot easily enter the inner chamber to affect the electronic cigarette to work. The hookah has the advantages of being simple in structure and convenient to smoke and carry.

The invention relates to a spirulina / chlorella beverage and a preparation method thereof. The spirulina / chlorella beverage is characterized by comprising the following substances in part by weight: 5 to 35 parts of powdery spirulina or chlorella (algae powder for short), 5 to 25 parts of liquorice, 5 to 20 parts of milk powder and 5 to 15 parts of citric acid. Compared with the prior art, the invention has the advantages that: the spirulina / chlorella beverage is a natural green beverage, food additives are not added into raw materials in the processing process, and the beverage does not have any fishy smell of algae absolutely, and has an aromatic smell and a long quality guarantee period. The product is rich in various nutrient substances beneficial for a human body, such as plant protein, multivitamin, carotene, linolenic acid and the like, and has the characteristics of fresh and mellow mouthfeel, effects of helping produce saliva, quenching thirst moistening lung, and resisting fatigue, and the like.

Houttuynia cordata herbal beverage and a preparation method thereof relate to a herbal medicinal beverage and a preparation method thereof. The invention solves the disadvantages that the Houttuynia cordata or grass jelly drink produced by the traditional technology has fishy smell, grassy bitter taste, poor heat resistance, high sugar content, difficult storage and turbidity. The Houttuynia cordata herbal beverage of the present invention is made from Houttuynia cordata, Herbal jelly, water, enzymatically transferred stevioside, VC, β-cyclinghuquine and honey; wherein the weight ratio of Houttuynia cordata to Herb jelly is 3-3. 5:1, the weight ratio of the total weight of Houttuynia cordata and Herba Houttuyniae to water is 1:45~55, the enzymatically transferred stevioside, VC, β-cyclohexin, and honey respectively account for the total weight of Houttuynia cordata herbal beverage 0.15-0.25‰, 0.1-0.2‰, 0.1-0.5%, 3-7%; its preparation method adopts double filtration and high temperature secondary sterilization technology. The product of the invention has no fishy smell, no bitter taste, no sediment, is clear and transparent, has good heat resistance, low sugar content, long shelf life and is easy to carry. The manufacturing method of the invention has simple process and is suitable for mass production.

The invention relates to Xianguo tea capable of dispelling haze, clearing away lung heat and wetting throat. The Xianguo tea is characterized by being mainly and scientifically refined by 15 types of food components achieving homology of medicine and food, including momordica grosvenori, pears, lucid ganoderma, tea leaves and the like. The Xianguo tea contains abundant amino acids, linoleic acid, vitamins A, B, C and E, beta carotene, and microelements including selenium, manganese, zinc, iron and the like; the color, the flavor and the taste of previous tea leaves are kept; the Xianguo tea is fragrant and mellow and has a sweet mouth feel; the Xianguo tea has functions of effectively dispelling the haze, clearing away the lung heat and wetting the throat: toxins in lungs are effectively killed, garbage in the lungs is sufficiently removed, the lungs are protected and repaired, the oxygen supply of the lungs is sufficiently improved and the internal organs are enhanced. Furthermore, the Xianguo tea has the effects of strengthening the brain, improving the eyesight, promoting the intelligence, protecting the eyesight, tonifying spleen and reinforcing stomach, nourishing kidney and moistening liver, eliminating fatigues and delaying aging. The Xianguo tea is suitable for brewing and drinking by people needing to dispel the haze, clear away the lung heat and wet the throat.