30results about How to "Delicious flavor" patented technology

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.

Potato yoghourt and a making method thereof are disclosed. 40-60% of potato juice is creatively added into yoghourt, and lactobacillus bulgaricus and streptococcus thermophilus are used in cooperation for fermentation. On the basis of controlling the ratio of the materials and the making method, the potato yoghourt with rich nutrients, moderate sweetness and palatable sour taste is prepared.

The invention provides a technology for producing marinating water for marinated products, and relates to the field of food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of Java amomum fruit, 2-3 partsof Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of bright red color, heavy and long flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high controllability, stable taste and long shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.

The invention includes compositions and methods that provide savory, spicy, and unique seasoning for cooking meats. In embodiments, a food flavoring composition is provided which comprises one or more flavoring agents and one or more binder together forming a solid composition, wherein the solid composition has a hard candy-like consistency and is shaped to be inserted itself into meat. The invention provides a quick and easy method for spicing meat using spice portions that can be inserted into the meat. The compositions have an extended shelf life compared to liquid marinades or powdered spice rubs. Further benefits of the invention include no mess, no clean up, and a method that adds flavor to meats from the inside out.

The present invention provides process of producing dragon whisker beef. The process includes the steps of: sorting beef material, slicing, salting beef slice with seasoning in a low temperature room of 0-7 deg.c for 10-48 hr, roasting at 50-140 deg.c, steaming, tearing into shred, deep frying or frying, adding supplementary material and frying, cooling, vacuum packing, inspecting and externally packing. The process has shortened salting time, raised roasting temperature and high production efficiency, and the dragon whisker beef product is delicious.

The invention discloses a method for preparing an antioxidant product from scallop skirts. The method comprises the steps that the scallop skirts are pretreated, neutral protease and papain are adopted for performing enzymolysis on obtained scallop skirt freeze-dried powder, freeze-drying is performed, and scallop skirt zymolyte is prepared; prepared scallop skirt zymolyte freeze-dried powder is subjected to Maillard reaction modification, and then the antioxidant product is prepared from the scallop skirts. According to the method, protein resources in the scallop skirts are fully utilized, the utilization rate of the scallop skirts is increased, and the added value of the product is increased. The reaction conditions are mild, the reaction process is stable, and the prepared product has high antioxidant activity; the operation process is simple, and the method is suitable for industrial production.

The invention discloses a processing method of frozen cooked flavor catfish. The method comprises the steps of removing impurities, cleaning the catfish and then cutting the catfish into pieces; uniformly stirring the catfish pieces, cooking wine and salt in the mass ratio of 100:(6-8):(2-4), and pickling the mixture at 4-10 DEG C for 2-4 hours; rinsing the pickled catfish pieces and baking at 45-60 DEG C for 1-3 hours; frying the dried catfish pieces under the frying conditions that the temperature is 180-200 DEG C and the time is 15-30s; and carrying out cooking, seasoning, split charging and freezing to prepare a flavor catfish product. The prepared catfish product has good texture characteristics and fresh and delicious taste, and is long in shelf life. The product is simple in eating method and can be eaten only by a microwave or simple reheating. The processing method is conducive to implementation of industrial and large-scale production of catfish dishes, and the domestic catfish market is expanded.

The invention relates to a preparation method of instant Liuzhou river-snail rice noodles. A formula of the instant Liuzhou river-snail rice noodles comprises: 150 grams of Liuzhou river-snail rice noodles, 175 grams of Liuzhou river-snail rice noodle marinade, 25 grams of river-snail meat, 25 grams of pickled bamboo shoot topping, 25 grams of black fungus topping, 10 grams of bean curd sheet topping, and 15 grams of chili pepper oil. And the preparation method of the instant Liuzhou river-snail rice noodles comprises the following steps: a, treating the Liuzhou river-snail rice noodles; b, processing the toppings; c, performing sterilization treatment on the Liuzhou river-snail rice noodles and the toppings; and d, carrying out sealing and packaging. By adopting the technical scheme, production processes of Liuzhou river-snail rice noodles are simplified, so that, production efficiency of instant Liuzhou river-snail rice noodles can be effectively improved with production cost saved;moreover, the prepared instant Liuzhou river-snail rice noodles are convenient to eat, as well as tasty and aromatic in flavor.

The invention relates to the technical field of food processing, and particularly discloses a breakfast stomach-nourishing cake, which is prepared from wheat flour, sorghum flour, millet flour, corn powder, red bean powder, sesame, carrot, red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily, honey, brown sugar, water, endothelium corneum gigeriae galli, egg, radix astragali, dried orange peel, garlic, white pepper, dried clove, cinnamon, salt, chicken essence, mature vinegar, yellow wine, cola, dry yeast, etc. The red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily and the like are fermented into a ferment filtrate and then the ferment filtrate is added to a fermented dough. The breakfast stomach-nourishing cake is capable of invigorating and nourishing the stomach, and replenishing balanced nutrition and sufficient energy needed by the human body, and is fresh and fragrant in flavor and capable of stimulating the appetite and meeting the requirement of eating a good breakfast.

The invention discloses iron-fortified Antarctic krill paste and a preparation method thereof. The iron-fortified Antarctic krill paste is composed of the following ingredients: Antarctic krill meat,Antarctic krill peptide ferrous chelate, edible salt, and alkaline protease. The preparation method of the iron-fortified Antarctic krill paste comprises the following steps: preparing a main material; preparing the Antarctic krill peptide ferrous chelate; carrying out enzymatic hydrolysis and fermentation; and blending the main material with auxiliary materials. Specifically, the iron-fortified Antarctic krill paste is prepared by using the Antarctic krill meat as the main material, as well as the edible salt, flavor protease, chicken essence, Chinese prickly ash and the Antarctic krill peptide ferrous chelate as the auxiliary materials; and the processed iron-fortified Antarctic krill paste has the function of supplementing iron. The iron-fortified Antarctic krill paste is capable of improving iron absorption rate of the human body; and thus, the iron-fortified Antarctic krill paste is a nutritious aquatic condiment which is capable of supplementing iron and replenishing high-qualityproteins. Compared with Antarctic krill paste prepared by conventional preparation methods, the iron-fortified Antarctic krill paste prepared by the preparation method is lower in salt content, thickinstead of thin in texture, palatable in taste, an convenient to eat.

The invention discloses a ginseng extrusion food. The ginseng extrusion food is mainly prepared from, by weight, 45-55 parts of soybean meal, 15-25 parts of flour, 10-15 parts of ginseng powder and 15-20 parts of icing sugar in an extrusion mode. The invention further discloses a preparing method of the ginseng extrusion food. The ginseng extrusion food meets the public taste and has a delicious flavor and good texture. The production technology is simple, conveniently to implement and low in cost and suitable for large-scale production chain production, and the blank of ginseng extrusion processing technology is filled up.

The invention relates to the field of food processing, and discloses Xiao-ben-ji (stewed chicken) and a preparation technology thereof; and thus, the problem that flavor of traditional Xiao-ben-ji isdestroyed due to failed integration of salty taste in the Xiao-ben-ji by existing flavor improvement ways is solved. The technical scheme of the Xiao-ben-ji and the preparation technology thereof havethe following key points: cold soup soaking is performed on oil-fried honey-coated chicken before stewing, so that internal meat of the chicken can be further cooled with the just oil-fired chicken skin softened; and then, heating is performed so as to carry out stewing, so that the chicken becomes better flavored and more tasty.

The invention provides a Herba taraxaci root saccharification liquid, a herba taraxaci root fermentation product, their preparation methods and a product containing the dandelion root fermentation product, and relates to the technical field of health-care foods. The Herba taraxaci root saccharification liquid comprises dandelion roots, barley malt, vitamin C, vitamin E and water, and the Herba taraxaci root saccharification liquid is prepared from the raw material according to a specific ratio. The Herba taraxaci root saccharification liquid and the Herba taraxaci root fermentation product further prepared from the Herba taraxaci root saccharification liquid through multi-stage fermentation have good oxidation resistance and palatable flavor, and the earthy smell of an existing Herba taraxaci root product is effectively removed.

The invention discloses a preparation method of prebiotic composite light salt seasoning, the preparation method comprises the following steps: preparing raw materials, namely prebiotic ingredients, nutrition fortifying materials, freshness enhancing materials, flavor enhancing materials, natural flavor enhancing materials, base materials and auxiliary materials, and stirring and uniformly mixing the prebiotic ingredients, the nutrition fortifying materials and the freshness enhancing materials according to the parts. All natural materials are selected to make the seasoning, the seasoning is in line with the majority of consumers to the pursuit of health concept. Meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor and soft and thick in taste, has unique fresh-increasing and seasoning effects and can be widely applied to cooking and seasoning of thousands of dishes, various prebiotic ingredients are added into the chicken essence seasoning, a certain amount of prebiotics are added into the cooked dishes, and the defect that the prebiotics in food taken by Chinese at ordinary times are insufficient is overcome, so that the purposes of supplementing prebiotics components while food is delicious, promoting micro-ecological balance and improving public nutrition and health are achieved.

The invention discloses fruit and vegetable low-sodium seasoning salt which is prepared by the following steps: preparing raw materials: fruit and vegetable powder, mushroom powder, sweet substances, edible salt, sodium glutamate, starch, disodium ribonucleate, a yeast extract, spices and water; uniformly mixing the fruit and vegetable powder, the mushroom powder, the sweet substances, the edible salt, the sodium glutamate, the starch, the disodium ribonucleate, the yeast extract, the spices and the water to obtain a mixed material. The seasoning is made of all-natural materials, the pursuit of vast consumers for the health concept is met, meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor, soft and thick in taste and has unique fresh-increasing and seasoning effects, and can be widely applied to cooking and seasoning of thousands of dishes, and vegetables and fruits are added into the raw materials to obtain the fruit and vegetable low-sodium seasoning salt which is rich in flavor and balanced in nutrition.

The invention discloses powder capable of preventing odor, reducing ammonia and increasing food intake and used for pigs and a preparation method thereof and belongs to the technical field of animal feed. The powder is characterized by being prepared from the following raw materials in parts by weight: 15-25 parts of soybean flour, 12-18 parts of bean meal, 12-18 parts of medicated leaven, 7-13 parts of haws, 7-13 parts of malts, 7-13 parts of dried tangerine peel, 3-7 parts of pine needles, 3-7 parts of immature orange fruits, 3-7 parts of Chinese cinnamon, 1.5-4.5 parts of licorice roots and1.2-2.8 parts of sugar stevia leaves. The preparation method comprises the following steps: weighing the raw materials according to parts by weight, performing grinding and mixing, performing puffingat 80-100 DEG C, and performing grinding, pelletizing, drying and fine grinding. The powder capable of preventing odor, reducing ammonia and increasing food intake and used for pigs greatly reduces the discharge amount of odorous ammonia gas in a pig farm, matches with feed and is added during daily feeding of pigs, improves the daily feed intake of the pigs, promotes digestion and absorption ofthe pigs, improves daily gain, enables the pigs to reach the slaughter body weight in advance, improves the benefit of the pig farm by 15% or higher and also can regulate the quality and flavor of thepigs to be more delicious.

The invention discloses a nutritional breakfast cake. The nutritional breakfast cake is characterized by being prepared from the following ingredients in parts by weight: 1,000-1,500 parts of wheat germ meal, 150-200 parts of sorghum flour, 200-300 parts of maize flour, 25-50 parts of sesame seeds, 100-150 parts of carrots, 10-20 parts of chaenomeles fruits, 20-30 parts of Chinese chestnuts, 20-30parts of bee honey, 50-100 parts of brown sugar, 3,000-4,000 parts of water, 80-100 parts of hen's eggs, 3-5 parts of garlic, 5-10 parts of white pepper, 6-8 parts of dried clove lilac, 5-6 parts ofcortex cinnamomi, 8-12 parts of table salt, 10-15 parts of chicken essence, 10-15 parts of shredded chicken, 100-200 parts of aged vinegar, 40-60 parts of yellow wine, 70-90 parts of cola and 20-30 parts of dried yeast. The nutritional breakfast cake disclosed by the invention can be used for strengthening and nourishing the stomach and meanwhile supplementing balanced nutrients and sufficient energy essential for human bodies, is delicious and fragrant in flavor, can improve appetite and meets the requirements on eat-right breakfast.