9results about How to "Consistent flavor" patented technology

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

This application relates to the field of automatic tea brewing machine control, and particularly to an automatic tea brewing machine control method and system based on multi-source data. The method includes: fitting multi-source data of historical tea bag brewing throughout the entire cycle to obtain the concentration decay curve corresponding to each historical tea bag to characterize the change trend of tea bag concentration with cumulative water output; extracting the inflection point distribution characteristics in the concentration decay curve; clustering based on the characteristics of the concentration decay curve and the inflection point distribution characteristics to generate multiple clusters and a benchmark concentration decay curve corresponding to each cluster; calculating the fit degree and individual matching degree to determine the comprehensive score; and controlling the tea brewing machine according to the control parameter corresponding to the highest comprehensive score. This application can achieve intelligent brewing with high precision and high stability throughout the entire cycle.

The utility model relates to a cup warming device and a coffee machine, and belongs to the field of coffee brewing. A cup heating device comprises a shell assembly, a cup heating assembly, a cup heating assembly and a cup heating assembly, the shell assembly is provided with a brewing cavity and a heating cavity, and the heating cavity is adjacent to the top wall of the shell assembly; the heating assembly is arranged on the shell assembly and located in the heating cavity; the brewing assembly is arranged on the shell assembly and located in the brewing cavity, and the brewing assembly is communicated with the heating assembly; and the liquid supply assembly is arranged on the shell assembly and communicates with the heating assembly. The warm coffee cup can reduce quick loss of heat after coffee is poured into the cup, so that the coffee can be kept at a proper drinking temperature for a long time. The cup can lock fragrance and rich taste of coffee after being warmed, the situation that the flavor is boring due to sudden temperature drop is avoided, and the coffee drinking experience is improved. When a user starts the coffee machine to brew coffee, the cup warming function is automatically started.

The invention provides a making method of Maotai-flavor dark tea, and relates to the technical field of tea making. The making method of the Maotai-flavor dark tea comprises the following steps: S1, tea leaf preparation: withering picked tea leaves at specific temperature and humidity; s2, fixation: treating the tea leaves with high-temperature steam to lock fragrance; s3, performing fermentation pretreatment: performing primary drying on the tea leaves, and controlling the drying temperature to be 45-50 DEG C; and S4, strain inoculation: uniformly spreading fermentation strains on the dried tea leaves by using a proportioning algorithm. By optimizing the withering time, the fixation time, the fermentation conditions and the like, the production efficiency can be improved, unnecessary time and resource waste is reduced, parameter setting of each step is optimized by utilizing a formula and an algorithm, the flavor of each batch of tea leaves is ensured to be consistent, so that the stability of product quality is improved, and by controlling the temperature and humidity in the fermentation process, the quality of the tea leaves is improved. And a sensor and a control algorithm are used for real-time monitoring, so that the fermentation uniformity and the optimal flavor of the tea leaves can be ensured.

The invention discloses a transparent scale proportioning mustard stirrer and a use method thereof, and belongs to the field of mustard processing. A transparent scale matching type mustard stirrer comprises a rack and further comprises a tank body rotationally connected to the interior of the top end of the rack, a batching structure arranged on the two sides of the top end of a tank cover, a mixing structure arranged at the bottom end of the batching structure and a defoaming structure arranged on one side of the top end of the rack. The stepping motor is started to drive the lead screw to rotate, the positions of the movable frame and the movable piston are adjusted, the internal capacity of the injection barrel is marked and limited, meanwhile, bubbles in ingredients are eliminated through the vacuum pump, errors caused by the bubbles to the measured capacity are prevented, the stepping motor is reversely rotated to enable the movable piston to completely extrude the ingredients, and the function of precise batching is achieved; the mustard sauce produced every time is kept consistent in flavor, flavor change caused by ingredient proportion fluctuation is avoided, and the problem that in the prior art, ingredient component errors are large is solved.

The present invention relates to a fermentation-controlled circulating air-drying system for air-dried chicken, and to the technical field of air-dried chicken; the system comprises an air-drying mechanism and a circulating fan, wherein the air-drying mechanism comprises rotating blades for providing flowing gas. The present invention can solve the following problems existing in the prior art in the air-drying process of air-dried chicken: first, the wind speeds on both sides of the air-dried chicken are inconsistent, resulting in uneven drying of the air-dried chicken. The present invention drives the air-dried chicken to rotate through the air-drying mechanism, so that the wind speeds on both sides of the air-dried chicken remain consistent, thereby ensuring the flavor and taste of the air-dried chicken. Furthermore, the present invention provides lateral airflow through the circulating fan and provides airflow from top to bottom through the rotating blades. The combination of the two accelerates the flow of gas, greatly improves the drying efficiency of the air-dried chicken, and shortens the drying time. At the same time, the multi-directional airflow further avoids the problem of uneven drying of the air-dried chicken.

The utility model relates to the technical field of intelligent coffee bean baking, and discloses an intelligent coffee bean baking device which comprises an equipment main body, a flue connected with the back surface of the equipment main body, an electric heating ring connected with the inner side wall of the equipment main body, and an anti-scald grating below the electric heating ring, the equipment main body is composed of a baking chamber, a fan chamber and a motor chamber, a fan is arranged in the fan chamber, a driving motor is arranged in the motor chamber, a rotating assembly is arranged in the baking chamber, and a bean baking box is arranged in the baking chamber. In addition, silver skin and chippings generated by drying during the roasting period of the coffee beans are separated from the coffee beans and enter a collecting device below, so that the automation degree of the coffee bean roasting device is improved, the generated finished coffee beans are uniformly heated and do not have other residues, and the flavor of the coffee beans is consistent.

The invention relates to a preparation method of brine for marinating crayfish, which comprises the following steps: adding ingredients except pepper and pepper into water, uniformly mixing, and boiling to obtain a brine solution; adding an emulsifier into the brine solution, uniformly mixing, and dissolving the emulsifier to obtain a brine solution containing the emulsifier; the method comprises the following steps: adding capsicum oleoresin and zanthoxylum oil resin into a brine solution containing an emulsifier, and fully mixing oil and water to obtain the brine. The high-foaming egg white protein powder is selected as the emulsifier, the bioavailability of active substances is facilitated, the quality stability of the brine is kept, compared with other emulsifiers, the quality of marinated crayfish can be effectively kept, the production cost can be reduced, the production efficiency can be improved, timed adding and quantitative marinating of materials are achieved, and the quality of the marinated crayfish is improved. The marinated crayfish is stable in taste and consistent in flavor, the food quality is improved, the production cost and the food safety risk are reduced, and industrial standardization and automation of the marinated crayfish are facilitated.

The invention relates to the technical field of preserved meat processing, and discloses preserved meat processing equipment which comprises a smoking box, a smoking furnace is fixedly connected to the bottom of the smoking box, six smoking pipes are arranged on the top of the smoking furnace in a communicating mode, and a box door is hinged to the front face of the smoking box; through intermittent rotation of a second rotating rod, preserved meat on a hook at the bottom of the second rotating rod can be driven to intermittently rotate, the preserved meat can better absorb flavor components in smoke or seasonings in the static stage through intermittent rotation of the preserved meat, the smoke or the seasonings have more time to make contact with the surface of the preserved meat in the static stage, the smoke or the seasonings slowly permeate into the preserved meat, and the taste of the preserved meat is improved. The preserved meat can move under the action of the elastic rod, and when the preserved meat moves in the rotating process, the preserved meat can be in full contact with smoke gas, so that the whole preserved meat can be uniformly dyed with a smoked color, flavor substances generated in the smoking process can be fully absorbed, and the flavor and color of each part are relatively consistent.