38results about How to "Different flavors" patented technology

The invention relates to a production process of chewable tablets of barley shoot powder and a product thereof and belongs to the deep processing technology field of agricultural products. The production process is characterized in that the barley shoot powder is main base material, and the chewable tablets of the barley shoot powder with smooth appearance, green color and crispness and freshness is made after the processes of composite stabilizer, making soft material, granulation, drying, tabletting, sterilization and packing. The method has the advantages of simple process, higher industrialization degree, low production cost, realizing the full utilization of the barley shoot and promoting the added value of the barley shoot. The chewable tablets of the barley shoot powder produced by the invention which is leisure-base health care food can fully enhance physique and body immune, simultaneously has the function of catharsis, reducing blood lipid and preventing cerebral thrombosis and coronary heart disease.

A holder is used with a beverage making apparatus to make a beverage, such as coffee, concentrated beverage or tea. The holder retains a quantity of substance which can be used to make a beverage which is thereafter deposited into one of two reservoirs. This allows different flavors, or regular and decaffeinated coffee, to be served from the apparatus. The holder includes a body, a drain hole provided therethrough for allowing liquids to flow through the holder, and first and second handles attached to the body. The first handle and the second handle are offset from each other. A first magnet is associated with the first handle and has its north and south poles in first orientation. A second magnet is associated with the second handle and has its north and south poles in second orientation which is generally opposite the first orientation. The apparatus includes a housing on which the holder can be mounted in various directions. A sensor is provided on the housing to detect whether the first magnet or the second magnet is thereunder and to detect the orientation of the magnet thereunder. This information is sent to a controller on the apparatus and the controller determines which beverage is to be made and the presence or absence of the holder.

This invention discloses a multi-function breadmaker comprising: a housing, a base plate, an oven chamber, an electric heater, pan assemblies, a control assembly, an electric motor, a transmission assembly and multiple driving shafts; said base plate is installed at the bottom within the housing, said oven chamber and electric motor are both installed on the base plate, said transmission assembly is installed below the base plate; said multiple driving shafts, passing through the base plate, are installed at the bottom of the oven chamber, and driven simultaneously by the electric motor; characterized in that, there are at least two sets of pan assemblies, each set includes pans of different number and different size; each pan assembly includes a pan, a pan base and at least one kneading bar; each set of pan assemblies is interchangeable with another set, and can be installed on the bottom of said oven chamber, the kneading bar of each pan assembly engaging with corresponding driving shaft can be driven by said driving shaft; said control assembly includes software, whereby said breadmaker can work in different modes with corresponding set of pan assemblies loaded.

A flavoring system has a portioning device such as a weigher for receiving unflavored food items and sequentially supplying batches of a specified quantity of them, dispenses measured quantities of a flavoring material with a dispenser, applies these measured quantities of flavoring material to the supplied batches and packages the flavored batches of items in a bag. A sensor monitors the discharge of the flavoring material and a sorting device discards packaged products if the sensor detects an abnormality in the discharge of the flavoring material. A plurality of dispensers may be provided for dispensing measured quantities of different flavoring materials.

The invention relates to healthcare chickpea nutrition powder with an anti-fatigue effect. The healthcare chickpea nutrition powder is characterized by comprising the following raw materials in percentage by mass: 70%-85% of chickpea powder, 5%-10% of Chinese herbal medicine powder and 10%-20% of seasoning powder. The healthcare chickpea nutrition powder has a very good anti-fatigue effect, can be directly mixed with hot water for eating, also can be further processed into staple foods such as cakes, breads, biscuits and noodles for eating, easily integrates into daily life of people, and is low in price and easy to popularize; in addition, the seasoning powder such as coffee powder or fruit powder also can be added, so that the healthcare chickpea nutrition powder has different flavors and mouth feels, meets the requirements of different crowds and has a wide market prospect.

The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present invention also relates to the resultant sautéed vegetable product.

The invention relates to an instant health food which is characterized in that adopted ingredients and percentage ratios thereof are as follows: 60-94 percent of two or three of sweet potatoes, yams and medicinal plants, 5-30 percent of one or two of gums and maltodextrins, 0.4-10 percent of a mixture that is formed by one or two or more than two of gelatin, agar, pectin and carrageenin and 0-30 percent of a mixture that is formed by one or two or more than two of starch syrup, barley maltsyrup, invert syrup, high fructose syrup and glucose syrup. The preparation method of the instant health food comprises the following steps: cleaning the medicinal plants, burdening, mixing, heating and curing, molding, drying, etc. The invention has simple preparation method, and the prepared instant health food has moderate chewiness, different tastes, various flavors and good palatability, is not sticky and is suitable for people of all ages, thus being a leisure and health food with rich nutrition.

The present invention discloses a selenium-enriched marine polysaccharide composition and a preparation method thereof. The composition presents a solid gelatinized shape at room temperature and elemental selenium is evenly dispersed within the composition. The composition consists of the following components in parts by weight: 100-10,000 parts of marine polysaccharides, 1-100 parts of red nano-elemental selenium, 100-1,000,000 parts of water, 0-50,000 parts of citric acid and 0-50,000 parts of metal salts. The composition can physically isolate the nano-selenium particles, prevents the aggregations of the particles due to contacting with each other, and thereby improves the stability of the nano-selenium.

According to the invention there is provided a capsule (1) for delivering flavouring to a beverage, the capsule (1) defining a closed internal volume (20) containing a flavouring for a beverage, the capsule comprising at least two frangible regions (30, 40), and a piercing member (50) housed within the internal volume (20), the piercing member (50) adapted to pierce at least one of said frangible regions (30, 40) of the capsule (1). Also according to the invention, there is provided a dispensing apparatus (100) for dispensing flavouring to a beverage, the apparatus comprising a mount (110) for receiving a capsule (1) containing flavouring to be added to the beverage, and an engaging portion (80) configured to engage with a piercing member (50) within a capsule (1) and pierce a frangible region of the capsule (1), wherein the apparatus (100) is configured to provide relative movement of the mount (110) and engaging portion (80) between a retracted position and an engaged position in which the engaging portion (80) is configured to engage with the piercing member (50) in the capsule (1).

In the process of making cooked pig's head meat. pig's head after being washed and roasted is re-washed, cut according to different regions, soaked and cooked in soy sauce to make eight different dishes in different flavor. During its making process the seasoning oil is made with vegetable oil, scallion, ginger, garlic, caraway and celery.

The invention belongs to the field of wine brewing process technology, and particularly relates to a simple brewing method of jaboticaba red wine. The inventor finds that jaboticaba has similar properties and nutrition ingredients to grapes, and has stronger fruity taste, and jaboticaba red wines with different styles can be obtained when jaboticaba and grapes are mixed and brewed according to different ratios. Jaboticaba has been successfully introduced into our country, and is used for house and garden greening plantation. In order to facilitate fruit utilization by people, the invention designs a simple and reliable brewing method for preparing jaboticaba red wine under household conditions and without the addition of sulfur dioxide. The wine has a violet red color, strong fruity taste, as well as wine elegance, can be prepared into different flavors by using different ratios of the two fruits, is natural, pure, hygienic, and reliable.

The invention discloses a preparation method of ginseng fruit wine, relates to the technical field of wine making and solves the problems of low taste of ginseng fruits caused by low maturity and non-natural maturity and low nutrition utilization efficiency caused by directly eating the ginseng fruits. The technical key points are as follows: the ginseng fruit wine with different flavors is prepared by selecting high-quality ginseng fruits with full and complete appearance and no mildew and insect damage, crushing the ginseng fruits for preparing fruit pulp, adding sugar, honey and dry yeast,carrying out mixing, stirring, fermenting, standing for secondary fermentation, and natural maturing or ripening, adjusting taste, and carrying out fine filtering and other steps. The ginseng fruit wine prepared by the invention makes full use of nutrient substances in the ginseng fruit wine, so that the nutrient substances in the ginseng fruits are more easily absorbed by the human bodies, and the prepared ginseng fruit wine has different flavors and mouthfeel and is suitable for most people.

The invention provides a method for taking cereals as raw materials for producing tempeh. A new high-activity bacterial strain is taken as zymophyte; the techniques of fermentation time, raw material ratio and categories are optimized; the tempeh made from cereals can be prepared into high-quality products; white hypha are uniformly distributed on the surface; the elasticity is high; the cross section is smooth; the hypha are obvious; the tempeh is tasty, has the fermented sauce flavor and is free from ammonia flavor; the tempeh product can be freshly taken, mixed coldly, cooked as assistant sauce or used for preparing snack food and extracting functional components.

The invention relates to cooked food jelly and a preparation method thereof. The cooked food jelly is a food which is formed by combining a cooked food product and jelly. The preparation method of the cooked food jelly comprises the following steps of: preparing the cooked food product; spray-coating and then air-drying transparent edible film solution on the cooked food product; placing in a selected mold, injecting prepared transparent hot gel solution to hermetically wrap the cooked food product and cooling and solidifying to prepare a gel cooked food product; and placing in a jelly cup and injecting prepared jelly solution to hermetically prepare a cooked food jelly food. The invention provides a product which has rich nutrition, unique flavor and various tastes, so that people can enjoy not only the jelly product with the favorite soft, smooth, sweet and moist mouthfeel but also the delicious cooked food product of various flavors and rich nutrition, and the present situation of simple taste of the jelly product is changed. The two foods are perfectly combined, and the interestingness and the nutrition balance for eating of people are improved. The cooked food jelly and the preparation method thereof are easy for wide popularization in society, and great economic benefit and social benefit are also produced.

The invention discloses cooked sweet chestnut kernels and a preparation method thereof. The cooked sweet chestnut kernels are prepared from chestnut kernels through the following steps: preparing chestnut kernels, boiling the chestnut kernels with sugar liquid, and then performing air-curing, vacuum packaging and sterilization, wherein the boiling with the sugar liquid comprises the steps of adding the chestnut kernels into the sugar liquid with sugar degree of 32-37 Bx at a temperature of 88-92 DEG C, then performing heating and heat preservation for boiling for 50-70 minutes, then stopping heating, and naturally cooling for 7-9 hours. The cooked sweet chestnut kernels effectively reserve the complete shape of the chestnut kernels and the sweetness and waxiness of the chestnut kernels, have taste and agreeable sweetness, and reserve the flavor of the chestnut kernels.

The present invention provides a method for producing tempeh with bean dregs as main raw materials. A new highly active strain is used as fermentation fungi, technological optimizations of accessory material screening, blending, fermentation time, etc. are conducted, bean dreg tempeh begins to be produced after 24 hours, and high-quality products can be obtained after the fermentation for 44 hours. The obtained bean dreg tempeh products are uniform on surface with distribution of white mycelia, good in elasticity, and smooth in sections, and have obvious mycelia, fermented sauce flavor, no ammonia flavor, and significantly improved taste. The tempeh products can be used for fresh food and cold vegetable dish in sauce, and used as dishes for cooking, or further be produced into snack foods, functional ingredients, etc.

The invention discloses a glutinous rice cake and a preparation method thereof. The glutinous rice cake comprises at least a glutinous rice cake main body and an anti-adhesion layer, wherein the anti-adhesion layer is wrapped on the outer surface of the glutinous rice cake main body, and the glutinous rice cake main body comprises at least the following components: glutinous rice, water, edible oil, sugar and crop fermented matters. By adding the crop fermented matters into the glutinous rice cake, different taste flavors are increased for the glutinous rice cake, and at the same time, the crop fermented matters can dissolve the greasy feeling of the glutinous rice cake after frying, so that the skin is crisp, and the glutinous rice cake is more in line with consumer needs. By wrapping theanti-adhesion layer on the outer surface of the glutinous rice cake, the mutual adhesion between the finished glutinous rice cakes is avoided, and thereby consumption and separation during re-processing are convenient. Food materials such as black sesame and oatmeal are added into the glutinous rice cake, the unity of glutinous rice ingredients is avoided, different flavors are increased for theglutinous rice cake, and at the same time the glutinous rice cake is more in line with the modern people's dietary requirements for diet, health preservation, and nutrition balance.

The invention discloses a bulk Tibetan tea and a preparation method thereof. The preparation method comprises the following steps: (1) tea leaf winnowing, spreading-out, cooling and screening; (2) fixing; (3) fumigating; (4) rolling; (5) pile-fermentation: spraying enzyme liquid added with an enzyme activity protector and a compound enzyme preparation on tea leaves to ferment; (6) overturning and selecting; (7) baking and drying. According to the preparation method of the bulk Tibetan tea, through adding an exogenous enzyme, not only can tea products with unique variety and flavor and different functions be favorably developed, but also the processing time can be shortened so as to better control the fermentation degree and lower the production cost. The Tibetan tea prepared by the method is brown-black and bright, has four characteristics of redness, thickness, mellowness and oldness, is red, fresh and lovely in tea infusion color, authentic in tea taste, tasty and refreshing, and merry and lively when being drunk and thick in tea fragrance, is not astringent and bitter after drinking into a mouth and is smooth and sweet and mellow in taste.

The invention discloses a production method of grape wine. The method comprises the following steps of collecting ripen grapes; eliminating stems; milling and crushing the cleanly washed grapes to obtain grape juice raw liquid; meanwhile, pumping the grape juice raw liquid into a storage tank; adding white granulated sugar into the grape juice raw liquid subjected to low-temperature soaking so that the sweet degree is improved to the required value. The prepared grape wine is filtered by a diatomite filter; the alcoholic strength is integrally reduced; meanwhile, bitter and astringent substances generated in the fermentation process are also absorbed, so that the overall mouthfeel is softer; two kinds of sterilization methods including a film filtering method and a pasteurization method are used; the remained yeasts are effectively eliminated; therefore the deterioration fermentation condition generated in the subsequent storage process can be avoided; a product can be stored for a longer time under the condition of no additives; in addition, auxiliary materials of traditional Chinese medicine ingredients and auxiliary materials with different tastes are added, so that the grape wine has different flavors; the overall applicable people groups are wider.