192results about How to "Delicate and soft taste" patented technology

The invention discloses a low-temperature cold-pressing and bivariate continuous refining and processing method for oiltea camellia seed oil, which mainly comprises the following technical steps of squeezing, leaching, degumming, deacidifying, decoloring, deodorizing, winterizing, dewaxing and the like. In the method, the technology of low-temperature drying and low-temperature squeezing and the bivariate mixed decoloring technology of activated carbon and activated clay are adopted to adsorb and decolor oil, thereby preventing from generating harmful substances, such as benzopyrene, coking objects, carbide and the like, and improving the quality and the grade of the product. The method has good economic benefit and social benefit.

The invention relates to a making method of a chiffon cake, which comprises the following steps: preparing the following raw materials: 100g of low-gluten flour, 5 eggs, 40g of milk, 40g of corn oil and 70g of granulated sugar; separating egg yolk from egg white and respectively placing the egg yolk and the egg white into two containers; sieving the low-gluten flour for twice; adding half of the granulated sugar into the egg yolk and uniformly stirring; adding the milk for once and uniformly stirring; adding the corn oil for once and stirring until the corn oil is completed fused with other raw materials; sieving the low-gluten flour and adopting a rubber spatula to uniformly turn; whipping up the egg white until rough foam is generated; adding the rest of granulated sugar for twice and whipping up to a stiff peak state; preheating a baking oven to 170 DEG C, uniformly turning meringue and egg yolk paste up and down for three times to form cake paste; pouring cake paste into a die and screeding the surface by a scraper; feeding the obtained product into the preheated baking oven to bake for 60 minutes at a temperature of 170 DEG C. The making method has the advantages that when the method disclosed by the invention is used for making the chiffon cake, the chiffon cake is very easy to successfully make and the made chiffon cake is soft and exquisite in taste and is mild in sweetness; moreover, the chiffon cake uses natural materials and is safe to eat.

The invention aims at disclosing a perilla frutescens salad dressing and a preparation method of the perilla frutescens salad dressing. The perilla frutescens salad dressing with perilla frutescens nutrition and special flavor is prepared mainly by the raw material of dregs obtained after oil expression of perilla frutescens seeds and auxiliary materials such as fresh eggs, fresh milk and salad oil. The perilla frutescens salad dressing product prepared by the method has very high nutritive value; the dregs of the perilla frutescens have a large quantity of protein as well as alpha-linolenic acid and the like, so that the perilla frutescens salad dressing has unique flavor and taste, and can be widely used as table sauce for fruit salad, vegetable salad or pastry. The preparation method is easy to operate, and takes dregs of perilla frutescens oil as the raw material for preparing the salad dressing, thus turning waste into wealth and allowing perilla frutescens to have more applications.

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

The invention provides a wine original ecology delamination old altar aging method, ensures quality of finished wine, and solves the problem that the production cost of conventional finished wine increases for a long cellaring storage time. The wine original ecology delamination old altar aging method comprises the following steps: a) preparing an altar: including loading 25-35 parts by weight of vinasse, 25-35 parts by weight of pit mud and 35-45 parts by weight of finished wine into a ceramic wine storage altar, sealing with cow leather red and pig bladder, placing in a dry and dark environment for at least one year, removing the object in the ceramic wine storage altar, washing for standby; b) filling with wine: including adding the finished wine into the altar obtained in step a); and c) storing the wine: including placing the ceramic wine storage altar obtained in step b) in a spirit room, and aging for at least 3 years. The wine stored by the invention is pure in source-flavor, soft and smooth in taste, and mellow and long in flavor, and the wine aging time is effectively shortened.

The invention discloses a nutritional cake and a processing method thereof. The nutritional cake comprises the following raw materials in part by weight: 40-50 parts of grape skin, 50-60 parts of egg white, 100-200 parts of flour, 60-80 parts of milk, 10-20 parts of honey, 10-20 parts of cane sugar, 20-30 parts of smoked plum, 30-40 parts of granulated sugar, 4-7 parts of sweet-scented osmanthus, 10-30 parts of butter, 10-20 parts of cake flour, 10-20 parts of cream incense powder, 10-20 parts of baking powder, 5-10 parts of salt and 300-400 parts of water. The processing method comprises the following steps of grinding, concocting and baking. The color of the nutritional cake is glitter purple; the nutritional cake has attractive color, is rich in nutritional ingredient and does not contain macromolecular structures such as celluloses; people can assimilate easily after eating the nutritional cake; and the bioavailability is improved.

The invention discloses a processing method of infantile nutrient rice flour, and relates to the technical field of processing of infantile foods. The processing method comprises the following steps: firstly cleaning early long-sharped rice, drying the cleaned early long-sharped rice, crushing the dried early long-sharped rice with a crusher, screening the crushed early long-sharped rice, and performing enzyme treatment through basic protein so as to obtain early long-sharped rice flour; adding walnuts, lotus seeds, peanuts, black sesame seed and wheat germ powder, steaming the early long-sharped rice flour, the walnuts, the lotus seeds, the peanuts, the black sesame seed and the wheat germ powder so as to obtain a mixture, adding fish meat powder, vegetable and fruit powder, tea polyphenol and cod-liver oil, uniformly and thoroughly mixing the mixture, the fish meat powder, the vegetable and fruit powder, the tea polyphenol and the cod-liver oil so as to obtain mixed materials, freeze drying the mixed materials, screening the dried mixed materials, vacuum packing the screened mixed materials, and finally sterilizing the packed mixed materials under superhigh pressure so as to obtain finished products of the rice flour. The infantile nutrient rice flour processed by the processing method disclosed by the invention uses the early long-sharped rice as a main raw material, and the infantile nutrient rice flour is soft, fine and smooth in mouth feel and easy to digest, so that the infantile nutrient rice flour is more suitable for intestines and stomachs of babies than other grains; in addition, deep sea fish meat, vegetables and fruits are added, so that the infantile nutrient rice flour contributes to balancing nutrition, improving immunity and promoting the development of infantile brains, and the infantile nutrient rice flour is suitable for babies of 6-12 months.

The invention discloses a passion-fruit orange eleacharis-dulcis beverage and a preparation method thereof, and belongs to the technical field of beverages. The beverage comprises the following raw materials in parts by weight: 80-100 parts of passion fruit pulp and juice, 10-30 parts of orange juice, 20-40 parts of eleacharis dulcis juice, 10-20 parts of tomato, 2-8 parts of glycyrrhiza uralensis, 3-9 parts of radix puerariae, 3-9 parts of chrysanthemum, and 200-400 parts of water. The beverage is bright in color, moderate in sour-sweet taste, fine and soft in mouthfeel and mellow in taste, and possesses unique passion fruit fragrance and high nutrition health-care value. The preparation method is simple, the beverage is convenient to drink, the cost is low, the market prospect is wide, and the beverage and the preparation method are suitable for large-scale production.

The invention discloses a prawn-flavor seasoning and a processing technology thereof. The processing technology of the prawn-flavor seasoning comprises the following steps: 1) carrying out preprocessing; 2) carrying out enzymatic hydrolysis; 3) carrying out thermal reaction; 4) carrying out fermentation; 5) carrying out flavoring; 6) carrying out spray-drying; and 7) carrying out packaging. The processing technology has the following beneficial effects: the enzymatic hydrolysis is fully performed so that macromolecular proteins of the prawns are decomposed into small-molecular proteins or amino acids which are easy for the human body to absorb, and loss of other nutrients in the prawn body, such as vitamins and minerals, is few so that the prepared prawn-flavor seasoning is high in nutritional values; Maillard reaction is carried out so as to greatly improve palatable taste of the prawns; moreover, additives are added so as to promote the Maillard reaction, and thus, the palatable taste is locked while loss rate of the palatable taste is greatly slowed down. The prawn-flavor seasoning prepared according to the processing technology is mellow in fresh prawn flavor, rich in nutrients, small in molecular weight, as well as soft, fine and smooth in taste; moreover, the prawn-flavor seasoning has the flavor of lactic acid and fresh prawn, and is unique in taste, mellow in flavor and long-lasting in aftertaste.

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The present invention discloses a lipid lowering and weight losing fruit and vegetable rice flour and relates to the technical field of rice flour processing. The rice flour is made of the following raw materials in parts by mass: early paddy rice 90-100 parts, highland barley powder 12-15 parts, prinsepia utilis fruit powder 10-12 parts, fruit and vegetable powder 8-11 parts, vital gluten 7-9 parts, traditional Chinese medicine extract 5-8 parts, bellamya quadrata meat powder 4-6 parts, olive oil 4-5 parts, soybean peptide powder 3-5 parts, aloe vera powder 3-4 parts, egg yolk powder 2-3 parts, vanilla powder 1-2 parts, and tea polyphenols 1-2 parts. The early paddy rice is used as main raw materials, which is soft and delicate in mouthfeel, is easy to digest, and is low in calories and high in proteins, and is a staple food to be used as an alternative to high-calorie food. Aiming at the characteristics of each traditional Chinese medicine materials, three stages of heating and extracting methods are designed and a microwave extraction is combined, which saves time and maximumly extracts active ingredients.

The invention discloses a banana actinidia japonica rice jam. The jam is prepared from the following raw materials in parts by weight: 190-220 parts of bananas, 60-70 parts of actinidia, 70-80 parts of japonica rice, 14-18 parts of apple flowers, 8-10 parts of endothelium corneum, 2-3 parts of alpinia officinarum hance, 4-6 parts of mesona blume, 5-8 parts of mosla chinensis maxim, 3-4 parts of chaenomeles pip, 4-5 parts of Chinese chestnut leaves, 52-56 parts of white granulated sugar, 22-26 parts of konjaku flour, 2-4 parts of green tea powders, 10-13 parts of sesame oil, 26-30 parts of Chinese date honey and appropriate amount of purified water. The japonica rice with a health care effect is added in the preparation process of the jam disclosed by the invention; the mesona blume can stop bleeding by astringency, stop dysentery, and kill worm; the endothelium corneum can disperse accumulation and stagnation, and strengthen the spleen and the stomach; the alpinia officinarum hance can warm the stomach for dispelling cold, help digestion and kill pain; the chaenomeles pip can get rid of pathogenic fire; the mosla chinensis maxim can induce perspiration, relieve summer heat, promote water circulation, disperse moisture, warm the stomach and regulate middle energizer; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and japonica rice aroma and wide market prospect.

The invention discloses a preparation method for special syrup for caramel treats. The preparation method comprises the following steps: (1) performing chromatographic separation, namely pumping glucose mother liquor discharged after separating crystal glucose into a chromatographic separation system, performing chromatographic separation to prepare glucose AD liquor and glucose BD liquor, and taking the glucose AD liquor as a raw material for preparing the special syrup for the caramel treats; (2) performing ion exchange; (3) concentrating; (4) isomerizing, namely pumping concentrated liquor prepared in the step (3) into an isomerizing front tank; (5) mixing, namely mixing an isomerized material with the glucose BD liquor prepared in the step (1) to prepare mixed liquor; (6) decolorizing and filtering; (7) performing ion exchange; (8) concentrating to prepare the special syrup for the caramel treats. The glucose BD liquor retains maltose in the BD liquor in a preparation process of the special syrup for the caramel treats, so that the syrup has an aroma of malt; in addition, the syrup contains part of oligosaccharides and has a healthcare effect of multiplying good bacteria in human intestinal tract.