56results about How to "Delicious and mellow" patented technology

The invention discloses a calcium fruit juice beverage and preparing method, which comprises the following parts: not less than 30% calcium fruit juice, not more than 8% refined white sugar, not more than 0. 15% stabilizer, not more than 0. 08% edulcorant and pure water. The invention has 17 body necessary amino acids and plenty of biologically active calcium without any chemical material, artificial pigment and preservative, which is fit for absorbing at high efficiency with good taste.

The invention relates to seafood sauce and a preparation process thereof; fresh sea fish or sea shrimp or sea crab or sea intestine or seashell meat is taken as the base material; the base material receives enzymolysis by proteolytic enzyme and is changed into liquid material; trimeric sodium phosphate, ethyl maltol and glucose are added into the liquid material to be fermented at high temperature; maltodextrin and corn starch are taken as thickening agent, flavouring agent, preservative, stabilizing agent and water are added in, and the product is regulated and prepared into the seafood source at high temperature, the weight percent of the base material is 25 percent to 45 percent, the proteolytic enzyme is 0.05 percent to 0.1 percent, the trimeric sodium phosphate is 0.1 percent to 0.3 percent, the ethyl maltol is 0.01 percent to 0.03 percent, the glucose is 0.5 percent to 1.5 percent, the maltodextrin is 6 percent to 12 percent, the corn starch is 2 percent to 6 percent, the flavouring agent is 10 percent to 23 percent, the preservative is 0.1 percent to 0.2 percent, the stabilizing agent is 0.7 percent to 1.5 percent, and the rest is water. The method prepares the seafood sauce through enzymolysis, fermentation and regulation, and has short production cycle; the whole process is completed in a closed reaction kettle, is not affected by the season and the climate and does not produce pollution; the prepared seafood sauce is pure in color, fresh and heavy in flavor and rich in nutrition, and can meet the demand of different consumers.

The technological process of preparing zymogen with waste beer yeast liquid includes the following steps: heating waste beer yeast liquid to 50-55 deg.c and maintaining at the temperature for certain period while controlling pH 5.5-6.5; adding salt, potassium dihydrogen phosphate and magnesium chloride to promote cell wall breaking and autolysis while maintaining the temperature and stirring; adding enzyme preparation before maintaining for 25-30 hr to dissolve cell completely and to make amino acid, nucleotide and other nutrients dissolved into solution; and further centrifugation, concentration and disinfection to obtain zymogen. Owing to the addition of helicase and neutral proteinase as enzyme preparation and the strict control in reaction temperature and pH value, the zymogen prepared is delicious and mellow and may be used as seasoning. In addition, the production process is short and high in yield.

A Chinese toon sauce making method includes the thirteen steps of picking, screening and washing, leaf separating, de-enzyme, rolling, chopping, frying, deep-fry dosing, mixing and dipping, saucing, sterilizing, packing, and checking and storing. The method has the advantages that picking is conducted during the period from pure brightness to grain rain, and therefore it can be ensured that Chinese toon raw materials are tender and fragrant; cutting is conducted through bamboo chip cutters before de-enzyme is conducted, and therefore the seepage of juice can be reduced, and the pure taste can be achieved; the delicious taste and the fresh and tender color can be ensured through de-enzyme and rolling; oiling and saucing are conducted after frying is conducted, and therefore the dosing flavor can be combined with the sauce flavor after entering Chinese toon, and therefore the dosing flavor can not be covered by the sauce flavor. By means of the series of comprehensive processing, Chinese toon sauce can be made bright green in color, aromatic in flavor, delicious, mellow and thick in taste, and the product quality can be effectively improved.

The invention relates to the field of food seasoning, in particular to a hot and spicy sauce and a method for producing the same. The hot and spicy sauce has strong aroma, is red brown or brown, has lustres, is mildly salty and hot, tastes freshly, is mellow, and has moderate thickness, no addition of preservative and longer quality guarantee period. The method for producing the hot and spicy sauce is simple and easy to operate, and the produced hot and spicy sauce has better quality.

A production method of a Tujia soy comprises the following steps: vinasse processing, Tujia condiment processing, wheat processing, soybean processing, soy sauce paste preparation, fermentation, oil spraying, preparation, sterilizing, precipitation, and packaging. The production method has the advantages that za wine vinasse is taken as the raw material, while the za wine vinasse has not been used to produce soy before, so the soy has a unique flavor and also has a unique Tujia za wine flavor; at the same time, Tujia special condiments are used to further enhance the Tujia flavor; and the produced Tujia soy has a brown-red color, a fresh and lasting soy fragrance, and a fresh and delicious taste, and is capable of promoting appetite.

The invention discloses a sauce bag for braised?beef?instant noodles and a continuous multi-stage frying process thereof. The sauce bag is formed by the following ingredients in parts by weight through the continuous multi-stage frying process: palm oil 30-60, edible butter 2-8, spices 0.5-6.5, fresh raw materials 9-15, pickled?ginger?5-10, soy sauce 13-28, sesame oil 3-9, beef sauce 3-15, edible?essence 1.0-4.5, and capsanthin 0.1-0.5. The four stages of the process comprise raw material proportioning and selecting, first-stage high-temperature stir-frying, middle-stage medium-temperature reacting and a last-stage low-temperature seasoning and are controlled, thus the sauce bag prepared by the process has features of mellow and coordinated overall flavor, delicious, mellow and full taste, pleasant fragrance, stable quality, higher whole acceptance, and high production efficiency,

The invention relates to a preparation method of a sweet fermented flour sauce, which is characterized by being prepared through the blending of following raw materials: wheat powder, salt water, water, and aspergillus oryzae. The preparation method of the sweet fermented flour sauce comprises the following steps: mixing wheat powder and water according to a certain weight percentage, evenly mixing and then steaming the mixture until the mixture is thoroughly cooked; cooling the cooked flour, then inoculating the cooked flour with aspergillus oryzae, adding soybean oil koji according to a certain weight percentage into the processed flour to carry out low-temperature fermentation; adding salt water according to a certain weight percentage into the processed flour to carry out high-temperature fermentation; and subjecting the flour which is obtained in the steps mentioned above to carry out the later stage fermentation, so as to obtain the finished product of sweet fermented flour sauce. The manufacturing method of sweet fermented flour sauce is easy and convenient to operate. The sweet fermented flour sauce prepared by the method has the advantages of rich sauce fragrance, bright color (in a tawny color or a red brown color), luster, palatable taste with a right ratio of sweetness and saltiness, fresh and thick taste, proper viscosity, and long shelf-life. Besides, yellow bean flour is added in the raw material to enable the sweet sauce to have a mellow taste of yellow bean.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention discloses a method for preparing an organic fertilizer by mixing and fermenting livestock manure and waste mushroom strain bags. The method comprises the following steps: mixing sheep manure, waste mushroom strain bags and chicken manure, further adding fermentation bacteria, a liquid fertilizer and brown sugar water or waste chopped fruit or waste fruit juice or clean water, smashing, and uniformly mixing; piling the materials into a trapezoid, covering with a plastic mulching film, and starting to keep the temperature and perform fermentation ; when the temperature inside the trapezoid is up to 60-65 DEG C, turning over from top to bottom and from outside to inside, after the pile is uniformly turned over, further piling into a trapezoid, covering with the plastic mulching film for fermentation, repeatedly turning over, piling, covering with the film and fermenting for 4-5 times till the manure is fermented and aged to be brown smashed substances; crushing the substances into powder of which the diameter is smaller than 2mm, spreading to cool and dewater, and bagging when the moisture is smaller than 2%. The method is simple to operate, and the organic fertilizer which is high in fertilizer efficiency and capable of improving the fertilizer efficiency of soil and improving the structure of soil is prepared by mixing and fermenting the livestock manure and the waste mushroom strain bags.

The invention relates to a preparation method of Chinese herbal medicine tea and in particular relates to a pine needle powder green-keeping and fresh-keeping treatment method and pine needle health protection tea. According to the pine needle powder green-keeping and fresh-keeping treatment method, pine needles after being soaked and cleaned are dried by adopting a two-step method, a de-enzyming temperature in a de-enzyming step is 150 DEG C, de-enzyming time is 1-2 minutes, colour of the pine needles is changed into natural bright green after de-enzyming is finished, and more chlorophylls are reserved owning to shorter de-enzyming time; besides, the pine needles are cured, so that further bitterness is further reduced; in a low-temperature roasting step, a roasting temperature is 80-90 DEG C, and roasting time is 17-20 minutes, so that pharmaceutical ingredients in the pine needles can be effectively dissolved out after pine needle tea is made, and nutritional ingredients of the pine needle powder made by utilizing the pine needle powder green-keeping and fresh-keeping treatment method are effectively reserved.

The invention relates to a method of preparing pure natural chicken extract flavour liquid and the flavour liquid prepared by utilizing the same. The method of preparing chicken extract flavour liquid comprises the steps of taking chicken skeleton with low price as the raw material, curing and fermenting the chicken skeleton with curing agent at low temperature, distilling the body fluid of the fresh chicken in a water-resisting mode under the condition of pressure distillation to obtain distillate, removing the grease on the upper layer of the distillate by cooling, filtering the distillate to obtain transparent clear extraction, and heating and sterilizing the transparent clear extraction to obtain the chicken extract flavour liquid. The preparation process of the chicken extract flavour liquid provided by the invention is unique and is easy to realize and more reasonably and effectively extracts the natural chicken flavour components. The obtained chicken extract flavour liquid is rich of a great deal of amino acid and peptide components, contains no food additive, is transparent and has delicious taste and abundant nutrition.

The invention relates to edible seafood sauce, specifically to a seafood sauce, which is prepared by the following raw materials of: by weight, 60-65 parts of soybean paste, 10-13 parts of a Meretrix meretrix extract, 8.5-9.5 parts of plant oil, 1.5-1.8 parts of rice vinegar, 0.7-0.8 part of onion, 0.1-0.15 part of aniseed, 0.25-0.35 part of ginger, 0.25-0.35 part of capsicum and 20-25 parts of water. The seafood sauce prepared in the invention is characterized by pure color, fresh and mellow flavor, delicious taste and abundant nutrition.

The invention relates to the technical field of food, the invention particularly relates to a production process of thick broad-bean sauce. The production process comprises the following steps: firstly, cooking broad bean halves by streaming, and performing starter propagation and fermentation to obtain cooked broad bean halves; then cleaning fresh chilies, and performing crushing and salting fermentation to obtain mature chilies; and finally mixing the cooked broad bean halves and the mature chilies for fermentation to finally obtain mature thick broad-bean sauce. According to the present invention, the production process is simple and is easy to perform, operation is simple and convenient, and the obtained product meets the national standard and is safe and healthy. Meanwhile, the thickbroad-bean sauce has characteristics of bright color, good taste and fresh and mellow taste.

Shredded pork with black bean sauce relates to a food, in particular to a seasoning for daily use at home. The Shredded pork with black bean sauce is prepared by a technical process that: firstly, screening and washing soybeans, soaking the soybeans for 3to 5 hours, and cooking the soybeans at 100 DEG C for 4 to 5 hours; secondly, inoculating for starter propagation, fermenting, filtering the product of fermentation with filter cloth to obtain natural fermented black beans; thirdly, cooking the natural fermented black beans and adding seasonings during cooking; and finally, carrying out canning, packing and inspecting. In the invention, black beans and chilies are added into lean pork to form a main raw material; advanced fermentation technology is used for producing the black beans; and the shredded pork with black bean sauce has rich nutrients, proteins and fat. The shredded pork with black bean sauce has wide applications such as steaming fish, steaming spareribs, braising gooses and ducks, cooking various meats, frying rice noodles and rice, and mixing vegetables.

The invention relates to a chicken paste, which comprises the following raw materials by weight ratio: 80-90 parts of chicken reactant, 0.5-1.5 parts of chicken essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the chicken paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced chicken paste has the characteristics of pure color, soysauce-like flavor, delicious taste and abundant nutrition, and reduces the salt proportion for achieving the diet requirement for people health.

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of beef black bean sauce. The preparation method comprises the following steps: cleaning soybeans, spraying saturated water vapor to the surfaces of the soybeans at the temperature of 60 to 70 DEG C for treating, uniformly mixing the soybeans with aspergillus niger for fermentation, after fermentation is ended, mixing a mixture with sorangium cellulosum for fermentation again, cleaning beef, carrying out pelletizing, mixing the beef with monascus for fermentation, after the fermentation is ended, inoculating morel strains for continuous fermentation, carrying out infrared drying step by step on the fermented beef, carrying out mixed quick freezing on the fermented beef and the soybeans according to a mass ratio of 1 to 2, then heating and frying, and finally adding beta-lactoglobulin and hydrochloric stachydrine. The finished beef black bean sauce is bronzing; beef is soft and easy to chew, and the black beans are flexible and chewy; the acid value (KOH) is less than 4.3 mg / g; the beef black bean sauce can be stored for 10 months at normal temperature.

The invention provides a production method of a fermentation type pleurotus eryngii soybean sauce. The production method comprises the following steps of cutting fresh pleurotus eryngii into pleurotus eryngii dices, performing moderate drying at 60 DEG C, performing high-temperature cooking, and performing cooling so as to obtain cooked pleurotus eryngii dices; inoculating the cooked pleurotus eryngii dices with aspergillus oryzae effective spores, wherein the inoculum concentration is 0.03-0.035%, performing uniform mixing to obtain a mixture A, spreading the mixture A to form a pleurotus eryngii dice layer with the thickness being 1.0cm, and performing constant-temperature yeast making for 94-100h so as to obtain pleurotus eryngii koji; mixing 4-5 parts of pleurotus eryngii koji with 10 parts of soybean koji, adding 10 parts of a salt solution with temperature being 46 DEG C and mass concentration being 15%, performing uniform mixing to obtain a mixture B, and performing heat-preservation fermentation at 43-46 DEG C for 10 days; and after the fermentation is completed, adding 0.020wt% of epsilon-polylysine hydrochloride, and performing sterilization at 115-121 DEG C for 10-20min. The sense organ and the physical and chemical indexes of the fermentation type pleurotus eryngii soybean sauce conform to the international standard of the soybean sauce, and the antioxidant activity of the fermentation type pleurotus eryngii soybean sauce is improved by 55.8-63.1% than that of the soybean sauce without the pleurotus eryngii.

The invention relates to a seafood sauce and seafood essence cream, which are prepared by the following raw materials by weight: 80-90 parts of seafood reactant, 0.5-1.5 parts of seafood essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of a thickening agent, and 0.1 part of potassium sorbate. The whole preparation process of the seafood sauce in the invention is carried out in a reaction vessel, and the production process is simple, safety and sanitary. And the produced seafood sauce has pure color, sauce flavor, fresh and mellow taste, abundant nutrition, and has the salt proportion lowered so as to meet the dietary needs of modern people for low salt and health.

The invention discloses a spicy and hot beef instant noodle bagged sauce. The spicy and hot beef instant noodle bagged sauce is prepared from the following raw materials in parts by weight: palm oil, edible beef tallow, black pepper, pepper, chive, star aniseed powder, celery, garlic, soy sauce, sesame oil, momordica grosvenori, grape pips, buckeye, sunflower flower discs, dracoceph-alum rupestre, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, herba leucatis molloissimae, ginkgetin, polypropylene pyrrolidone, potassium hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxydized soyabean oil fatty acid, vitamins, amino acids, microelements, dihydrojiasmone, ethyl vanillin, carvone, methyl-furfuryl fumarate, 51-disodium guanylate, potassium guanylate and capsanthin. The spicy and hot beef instant noodle bagged sauce is prepared through a continuously sectional type stir-frying technology. The sauce disclosed by the invention is mellow, full and harmonious in overall flavor, delicious and mellow in taste, joyful in fragrance, high in overall acceptability and stable in quality.

The invention discloses health-maintaining mutton paste and a processing method thereof. The health-maintaining mutton paste is prepared from following raw materials in parts by weight: 30-40 parts of mutton, 50-60 parts of soybeans, 5-8 parts of vegetable shortening, 0.2-0.4 part of potassium sorbate, 3-5 parts of bunge cherry seeds, 3-5 parts of peach kernels, 2-3 parts of stevia rebaudiana, 1-2 parts of asparagus cochinchinensis, 2-4 parts of plant soot, 2-3 parts of lalang grass rhizomes, 1-3 parts of fructus liquidambaris, 6-8 parts of yellow rice or millet wine, 3-5 parts of table salt and 6-8 parts of a nutrition additive. According to the health-maintaining mutton paste and the processing method thereof, the operation is simple, and raw material sources are wide; a manufacturing environment is safe and sanitary; the mutton paste produced by the method has pure color and luster, has a sauce flavor, is delicious and mellow and has abundant nutrition; the healthy diet requirements of modern people can be met.

The invention relates to a pork paste, which comprises the following raw materials by weight: 80-90 parts of pork reactant, 0.5-1.5 parts of pork essence, 1-3 parts of edible ethanol, 5-10 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the pork paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced pork paste has the characteristics of pure color, soy sauce-like flavor, delicious taste and abundant nutrition, and can achieve the diet requirement for people health.

The invention belongs to the technical field of food processing, in particular to a preparation method for shiitake mushroom beef paste. The preparation method comprises the following steps: cleaning shiitake mushrooms, cutting the shiitake mushrooms into strips, mixing the shiitake mushrooms and monascus, fermenting and sterilizing, then fermenting with lactobacillus salivarius, inoculating a mixture with morchella liquid strain after beef is mixed and fermented with the monascus, performing secondary fermenting, flavouring, drying in stages, mixing and frying the beef and the fermented shiitake mushrooms, finally, adding beta-lactoglobulin hydrosuline hydrochloride, and stirring uniformly. The shiitake mushroom beef paste prepared with the preparation method is deep red and oil is orange red; the shiitake mushroom beef paste is semi-liquid with proper viscosity, is fresh and mellow in taste, and rich in flavour; the beef is soft and easy to chew; the shiitake mushrooms are flexible and elastic; the shiitake mushroom beef paste can be stored for 200 days at normal temperature.

The invention discloses a processing technology of a lead-free selenium-enriched preserved eggs, which comprises a pickling formula and a preparation method, and the processing technology is characterized in that, the invention adopts a raw materials formula of 2.5 kg of edible soda ash, 5 kg of quick lime, 2 kg of salt, 0.5 kg of tea leaf powder, 0.2 kg of selenium ore powder and 50 kg of boiling water. The processing technology comprises following steps: 1, preparing a pickling material; 2, selecting fresh eggs; 3, putting the eggs into a jar, and pickling; 4, cleaning, and taking the eggs out of the jar; and 5, packaging and warehousing. The preserved eggs are free of lead content, rich in selenium element, glittering and translucent in color, rich and prominent in piny flowers, smooth in peeling, free of shell sticking and delicious and mellow in taste. The preserved eggs have rich selenium and have the health-care effects of anti-cancer, anti-fatigue, enhancing immunity, preventing and treating diabetes, preventing and treating cardiovascular and cerebrovascular diseases, expelling toxins, beautifying and the like. The defects in the prior art are overcome.

The present invention relates to the field of food seasoning, and particularly to a sweet flour paste and a preparation method thereof. The sweet flour paste has characteristics of strong aroma, yellow brown color or brunneus color, bright-colored and lucidus appearance, moderate sour and sweet taste, delicious and rich taste, and moderate viscousness, is not added with preservatives, and has a long shelf life. The preparation method of the present invention is simple and easy to operate, and the prepared sweet flour paste has good quality.

The invention relates to the field of food condiments, in particular to hot and spicy sauce. The hot and spicy sauce is prepared from, by weight, 100-300 parts of dry chillies, 500-750 parts of sesame oil, 5-9 parts of Chinese prickly ash oil, 30-55 parts of bean paste, 15-35 parts of monosodium glutamate, 30-45 parts of Chinese prickly ash, 10-25 parts of apricot kernels, 10-15 parts of rice wine, 18-34 parts of aniseeds, 6-8 parts of pickled chillies, 9-18 parts of soybean sauce, 35-54 parts of water, 40-60 parts of garlic, 24-36 pats of fresh ginger and 20-48 parts of minced pork. The hot and spicy sauce is rich in aroma, good in color, salty, hot, palatable, fresh and mellow in taste and long in shelf life, and a user will not get inflamed when eating the hot and spicy sauce.

The invention discloses chicken meal and a production method of the chicken meal, wherein raw materials are as follows by weight: 50% of chicken, 30% of fresh chicken skeleton, 10% of fresh chicken leaf fat and 10% of table salt. The production method of the chicken meal utilizes Maillard reaction, oxidization regulation technology of flavor substances, flavor modification technology, synergism and reconciliation technology of flavor substances, and enzyme engineering method. The method comprises the steps of sterilizing and thawing the fresh chicken, fresh chicken skeleton and fresh chicken leaf fat with microwave, performing high-temperature and high-pressure quick extraction, colloid-milling, homogenizing, performing enzymolysis reaction, performing vacuum concentration, centrifuging, high-pressure spray drying, allowing thermal reaction to enhance flavor and taste and then filling. The chicken meal disclosed by the invention has fresh taste of the natural chicken, good taste harmony, pure and rich fragrance, and delicious and mellow taste. The fragrance of the chicken meal is above five times higher than fragrance of common chicken meal. The chicken meal contains various nutrient components and mineral elements, and has energy saving and environment friendly performances, excellent quality and simple and practicable manufacturing process. Therefore the process is convenient to popularize and utilize.

The invention provides a pig ossein taste-enhancing peptide and a preparation method thereof. In the preparation method, sieve filtration and duplex filtration are performed on the broth of boiled pigcrushed bones, so that the pig crushed bones and other impurities in the broth are removed thoroughly, and the softness degree of the broth is improved. Still standing treatment is performed on the filtrate obtained after filtration treatment is performed, so that oily substances in the filtrate are removed, and the purity and taste of the pig ossein taste-enhancing peptide are improved; and protein in pig ossein can be hydrolyzed into small molecule taste-enhancing peptides and amino acids through enzymatic hydrolysis and Maillard reactions of the pig ossein, so that the residual taste and umami taste of products are improved. The pig ossein taste-enhancing peptide prepared by using the method has delicious and mellow taste, high nutrition, health care and high protein content, containsmultiple taste-enhancing polypeptides, umami peptides and thick-taste peptides, and has mellow and full flavor, mellow taste and long-lasting aftertaste.