429results about How to "Delicious taste" patented technology

The invention discloses spicy non-slag hotpot oil with sauce aroma and a preparation method thereof and belongs to the field of hotpot condiments. The spicy non-slag hotpot oil with the sauce aroma comprises the following raw materials: soybean oil, palm oil, beef tallow, rapeseed oil, allium fistulosum, ginger, onion, sheep's-parsley, garlic, rock candy, fennel, cinnamon, anise, cumin, clove, black pepper, radix angelicae, Chinese prickly ash, pickled ginger, two-briers pepper, a new generation of pepper, Indian pepper, a broad-bean sauce, fermented soybeans, nutmeg, neolitsea ellipsoides allen, amomum tsao-ko, salt, white granulated sugar, aginomoto, a chicken essence, concentrated pork bone soup and Chinese white spirit. The prepared hotpot oil has a thick fragrance and a sauce aroma, and is spicy, and soft and mellow in taste.

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention discloses nutrition-enriched cooked yak meat sauce and a processing method thereof, relating to a processing method of cooked yak meat, in particular to a processing method of the cooked yak meat, which supplements calcium and vitamins in yak meet. The formula of nutrition-enriched cooked yak meat sauce comprises the raw materials of yak meat, nut meat, red bean, sweet bean, sweet sauce made of fermented flour, red pepper, colza oil, mashed garlic, ginger, gourmet powder, white sugar, pepper powder, organic acid calcium for food, vitamin A and vitamin D, wherein the nut meat is almond kernels, and the organic acid calcium for food is calcium citrate or calcium malate. The processing method comprises the steps of: preparing nut meat powder and dried yak meat, frying bechamel sauce, frying aniseed, grinding cooked main materials, and adding reinforced calsium supplement and vitamins. The nutrition-enriched cooked yak meat sauce has the function of supplementing calcium and vitamins A and D, is quite suitable for being used as seasoning for family use, snack food for travelers, and seasoning food for launch of students to enhance the sense of taste and increase appetite; in addition, the almond kernels can cover the specific smell of the yak meat.

The invention discloses a ginger crystal and a production technology thereof. The ginger crystal comprises dry ginger powder, brown sugar and honey. The production technology comprises the following steps: milling the brown sugar, adding honey to the milled brown sugar, mixing, drying for 2h at 90DEG C in a drying room, mixing with the dry ginger powder, drying, milling, and packaging. The ginger crystal of the invention, which has the advantages of abundant nutrition and good taste, has a wide market.

The invention discloses a preparing method of a delicious chili paste. The delicious chili paste comprises the following components in a percent by weight: 0.5-1% of green onion, 2-5% of ginger, 3-5% of garlic, 1-2% of capsicum frutescens, 2-4% of pepper, 30-40% of broad bean paste, 10-15% of peanut, 3-5% of cucumber, 5-8% of carrot, 0.5-1% of chicken essence, 5-6% of yellow soybean sauce, 0.1-0.5% of sesame, 5-8% of dried scallop, 5% of preserved szechuan pickle, 10-20% of watermelon, 1-2% of lemon, 10-20% of blended oil, 10-20% of butter, 5-8% of Shiitake mushroom, 1-5% of onion and 12-30% of spice. The method comprises the following steps: preprocessing the raw materials, adding the butter, frying the green onion, the ginger, the garlic, the onion and the spice, adding the blended oil, frying the capsicum frutescens, the pepper, the Shiitake mushroom, the cucumber, the preserved szechuan pickle, the carrot and the dried scallop, then frying the sesame, the peanut, the broad bean paste and the yellow soybean sauce, adding the watermelon juice, the lemon and the chicken essence, and finally fully agitating uniformly, sterilizing and packaging. The prepared chili paste has better adaptability.

The invention relates to a sour-soup hot pot condiment. The sour-soup hot pot condiment comprises a sauce bag and a zanthoxylum oil bag. A preparation method of the sauce bag comprises the following steps: mixing fermented tomato sauce, fermented chili sauce and normal-temperature rapeseed oil, gradually heating to 110 DEG C within 30 minutes, and adding table salt, monosodium glutamate, spices and citric acid in the heating process; after the mixture is naturally cooled, carrying out sealed packaging. The zanthoxylum oil bag is independently packaged and is mixed with the sauce bag during eating. The sour-soup hot pot condiment comprises the following raw materials in parts by weight: 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato sauce, 15-18 parts of fermented chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 parts of citric acid and 7-11 parts of zanthoxylum oil. The sour-soup hot pot condiment preserves the flavor and feature of hot pots and has palatable taste, and nutrients can be effectively prevented from being damaged.

The production process of instant Won Ton and instant dumpling includes the following steps: making wrapping; making stuffing with added lecithin, edible oil and ethanol; extruding stuffing block; forming film on the surface of the stuffing through soaking the stuffing into starch solution and drying; wrapping to form; microwave roasting; frying; drying in hot blast and cooling; making soup packet, seasoning packet and oil packet; and packing. The instant Won Ton and the instant dumpling have smooth wrapping and fragrant and soft stuffing.

The invention relates to a frying-free instant noodle and its making process, wherein the noodle comprises wheat flour 50 weight portions, demineralized water 30-35%, table salt 1-2%, table alkali 0.1-0.4%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphates 0.1-0.5% and lecithine 0.6-1.5%.

The invention discloses a health care pumpkin pie and a manufacturing method thereof. The health care pumpkin pie comprises, by weight, 70-100 parts of minced pumpkin, 60-90 parts of glutinous rice flour, 20-40 parts of flour, 20-35 parts of corn flour, 18-30 parts of eggs, 10-15 parts of wolfberry powder, 1-10 parts of carrot powder, 8-15 parts of seasoning powder, 12-20 parts of antihypertensive liquid traditional Chinese medicines, 10-25 parts of stevioside and 1-5 parts of vegetable oil. The health care pumpkin pie is manufactured by the steps of minced pumpkin preparation, dough kneading and die filling and baking and the like. Compared with a traditional fried pumpkin pie, the health care pumpkin pie is good in taste, not only is low in quantity of heat and not greasy, but also has the effects of blood pressure reduction and blood sugar reduction, can be used for mass manufacturing simultaneously and is favorable for popularization.

An induction cookware comprising: a cooking body containing an inner pot inside, an insulation material disposed between the cooking body and the inner pot for maintaining the temperature of the inner pot. An induction coil is disposed in the bottom of the cooking body and with an extra magnetic field, the induction coil can generate AC current. The current flows through an electric heating tube connected to the bottom of the inner pot so as to heat the heating tube. Thereby, the heating tube directly transfer the heat to the inner pot for reducing the heat from transpiration. The structure of a cooking body with an inner pot inside can heat and slow cook the food inside the inner pot simultaneously, thus can add the delicious taste of the food and save the energy.

The invention provides mushroom and minced garlic sauce as well as a preparation method and an application thereof. The mushroom and minced garlic sauce comprises the following components in parts by weight: 40-60 parts of garlic, 5-10 pars of mushroom, 0.5-1.5 parts of paprika powder, 5-10 parts of fresh ginger, 30-50 parts of soybean paste and 40-60 parts of drinking water. The mushroom and minced garlic sauce can be used for cooking and can be eaten with rice or bread, has a delicious taste and is well received by all eaters. The ingredients are natural products, and no chemical substances are added, so that no harm is caused to a body; the application is extremely convenient; the mushroom and minced garlic sauce can be directly eaten or added before the food is removed from a pot during cooking, also can be used as relish for a cold dish or a hotpot condiment, and is fragrant, sweet and delicious, and convenient to eat.

The invention discloses a preparation method and application of jam capable of being puffed through beating. The jam is obtained mainly from processing fruits, high fructose corn syrup, white granulated sugar, a thickening agent, a stabilizing agent, water and the like. The greatest characteristic of the jam is that the jam can be puffed through beating. The puffing rate is above 50%. The jam canprovide exquisite, fresh, sweet and sour taste. The jam with different formulas is prepared according to the puffing rate and taste requirements of different food. The jam can be applied to the upperlayer of ice cream after being puffed and can be also puffed together with cream through beating, provides wonderful taste fusing cream and fruits and can be also put on the upper layer of yogurt. Asthe specific weight of the jam is usually greater than that of yogurt, the jam is hard to suspend on the surface of the yogurt in the shelf life, but the specific weight of the puffed jam is lower than that of the yogurt, so the jam can uniformly suspend on the yogurt in the shelf life.

The invention discloses nutritional lentinula edodes pickled vegetables and a preparation method thereof. The nutritional lentinula edodes pickled vegetables comprise the following raw materials: lentinula edodes, carrots, aloes, celery, peas, peanuts, orange peels, lemons, four-leaf ginseng, herba epimedii, vervain, wild chrysanthemum, liquorice, aniseed powder, black pepper powder and sweet bean sauce. The nutritional lentinula edodes pickled vegetables has the beneficial effects that the taste is delicious, the preparation process is easy and environment-friendly effect is achieved, the saucing time is short, the salt content is low, various traditional Chinese medicine ingredients are added, nutritional health-care effects are achieved, the health is protected, the storage time is long, and the deterioration is avoided.

The present invention relates to the field of foodstuff, concretely relates to a method of manufacturing nutritional type vermicelli containing selenium. By fertilizing the root systems of pachyrhizus starch plants and vegetable plants with sodium selenite-added rare earth fertilizer containing selenium, the raw material is rich in selenium elements, selenium contained starch and selenium contained vegetable juice can be manufactured and combined with flavorings as raw materials, nutritional type vermicelli products containing selenium can be manufactured by dosing, mixing, water curing and airing. The vermicelli produced by using the method is rich in selenium elements and is beneficial to the health of human bodies, the vermicelli also contains added vitamine and microelement in vegetables for providing all-round nutrition, and seasonings for improving taste are also added, therefore, a novel green food variety is formed. The method of the present invention is suitable for the application of manufacturing vermicelli foodstuff.

The invention relates to a method for pickling bean food. The method is characterized in that a main raw material is seeds or soft pods of a leguminous plant and comprises any one or a mixture of more than two of soybean, black bean, horsebean, pea, red bean, mung bean, cowpea and kidney bean; an auxiliary material comprises a composition of ginger, garlic clove, chili, salt, sauce, sugar candy, edible oil, gourmet powder, pepper and aniseed; and the main raw material and the auxiliary material are subjected to screening, cleaning, soaking, pickling, packaging and other processes to prepare the bean food. The bean food pickled through the technical proposal has a simple process, low cost, controllable parameters, full nutritious compositions, and fresh and savory mouthfeel, has the functions of reducing cholesterol, softening blood vessel, nourishing skin and deferring senility, and in particular has great benefits on hypertension, heat disease, liver sclerosis and arteriosclerosis and other senile diseases. The technical proposal can be widely suitable for the pickling of various bean foods.

The invention relates to fishy smell-eliminated and controlled spirulina, and is characterized in that: first, vacuum heating treatment of spirulina powder is performed, then pressurizing and heating treatment of the spirulina powder is performed, and finally, the spirulina powder is returned to the normal temperature and pressure; according to the invention, the fishy smell of the spirulina powder is well eliminated, after the deodorized spirulina powder is placed a certain period of time, the fishy smell does not change and repeat; in addition, in the conditions of control of fishy smell elimination and control temperature, time and pressure, the spirulina powder with different degrees of the fishy smell can be obtained, the fishy smell can be controlled and stabilized at the desired level to meet the needs of utilization of the fishy smell in the processing of the spirulina powder, and deeply processed spirulina food with different tastes and flavors can be obtained.

The invention discloses a preparation method of composite amino acid chelated calcium. The method adopts scallop outer mantles and scallop shells which are leftovers of scallop processing as raw materials, fully utilizes the characteristics that the scallop outer mantles are high in crude protein content and the scallop shells are high in calcium carbonate content, and subjects the scallop outer mantles to cooking, degreasing, enzymolysis and chelation with calcium salt so as to obtain an organic calcium product rich in a plurality of amino acids. Not only the method fully utilizes the leftovers of scallop processing and reduces production cost, but also the prepared composite amino acid chelated calcium has high nutritional value and a delicious taste so as to bring great economic value.

The invention discloses broiler brood time feed and a preparation method thereof. The broiler brood time feed is mainly obtained through mixing the following composition raw materials according to certain weight percentage: corn, wheat, wheat bran, soybean pulp, corn protein powder, mountain flour, phosphorus calcium, lysine, methionine, common salt, baking soda, choline, bean oil, phytase, betaine, multi-vitamin, organic selenium and pre-mixing materials. The broiler brood time feed does not contain any pigment, the nutrient content is high, the cost is low, the growth of broilers is fast, the taste is palatable, in addition, the preparation method provided by the invention is simple, and the operation is convenient.

The invention discloses peach flower powder soybean milk and a preparation method thereof. The peach flower powder soybean milk is made by the following raw materials in parts by weight: 10-25 parts of peach flower powder, 5-15 parts of mung bean, 400-600 parts of water, 100-120 parts of soya bean, 20-40 parts of corn and 20-40 parts of bee honey. The preparation method comprises the following steps of 1) taking 5-15 parts of mung bean, 100-120 parts of soya bean and 20-40 parts of corn, adding 400-600 parts of water, putting the mung bean, the soya bean, the corn and the water into a mixer for pulping, filtering, and obtaining mixed juice; and 2) adding 10-25 parts of peach flower powder into the obtained mixed juice, boiling in low flame after the peach flower powder is mixed uniformly, and then adding 20-40 parts of bee honey after the mixture is cooled, thus obtaining the peach flower powder soybean milk by mixing the bee honey uniformly. The preparation method of the peach flower powder soybean milk, disclosed by the invention, is simple, the nutritional value is high, no chemical additive exists, the taste is delicious, and the peach flower powder soybean milk is one green and delicious healthy drink.

The present invention discloses a fish meat tofu, which comprises, by weight, 75-80 parts of fish meat, 0.5-1.5 parts of water, 18-22 parts of ice egg white solution, 0.3-0.7 part of starch, 0.05-0.15 part of soybean separation protein, 0.1-0.3 part of salad oil, 0.02-0.07 part of salt, 0.15-0.3 part of sugar, 0.02-0.05 part of monosodium glutamate, 0.006-0.01 part of scallop powder, 0.004-0.008 part of seafood essence, and 0.004-0.007 part of transglutaminase. The present invention further discloses the production method for the fish meat tofu. The fish meat tofu has characteristics of white color, delicate structure, tender, crisp and delicious taste, appetite increase, low fat, more protein, high nutrition, delicious taste, all-nature, easy absorption and the like, and meets modern lifestyle and taste requirements and healthy life and fast-paced life of people.

The invention belongs to food, and particularly relates to a dumpling ingredient and a producing method thereof. The dumpling ingredient comprises the following components: by weight, 400 grams of flour, one egg, 150 grams of pumpkin, 500 grams of pork, 500 grams of fresh silkworm chrysalis, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh peas, 60 grams of ham, 50 grams of leek, 30 grams of frozen skinless shrimp, 1 bag of fresh skinless shrimp, 30 grams of yellow pepper, 260 grams of double-boiled soup, 100 grams of edible oil, 5 grams of red vegetable, 10 grams of straw mushroom soy sauce, 10 grams of salt, 5 grams of sesame oil, 5 grams of chicken powder, 5 grams of a spice, 5 grams of caraway, 3 grams of white sugar, 3 grams of sea sedge, 20 grams of onion, 3 grams of thirteen-spice and 5 grams of starch. The dumpling ingredient is rich in component, the component kind is many, so that delicious taste of dumplings is ensured, meanwhile the nutritional values of the dumplings is ensured, the dumplings are close to life, and is indispensable delicious food on a dinner table, the dumplings are high in nutritional value, and the product is suitable for promotion in the market.

The invention discloses oat-tartary buckwheat milk tea powder and a preparation process thereof, and belongs to the field of solid drinks. The oat-tartary buckwheat milk tea powder comprises oat milk tea powder or tartary buckwheat milk tea powder, and is prepared from the following ingredients by weight: 10.0-90.0g of evaporated milk powder or 800.0-1000.0g of milk, 0.5-20.0g of oat or 0.5-20.0g of tartary buckwheat, 0.5-5.0g of instant tea powder, and 3.0-10.0g of edible salt or 5-50g of a sweetening agent. The oat-tartary buckwheat milk tea powder disclosed by the invention is a food with an oat or tartary buckwheat functional ingredient, and the functional ingredients are combined by virtue of a solid drink form, namely, milk tea, and thus the corresponding defects existing in the prior art can be overcome, and a quick drink with a good taste and a certain heal function is obtained; moreover, due to the rationality of the taste blending, the oat-tartary buckwheat milk tea powder is relatively suitable for being drunk by a large group of people.