45results about How to "Eliminate the spicy taste" patented technology

The present invention discloses a minced garlic fragrant and spicy sauce and a manufacturing method thereof. The minced garlic fragrant and spicy sauce is manufactured from the following main ingredients: minced garlic 240-260 parts, dried red peppers 50-70 parts, crisp peanuts 50-80 parts, vegetable oil 450-650 parts, and vegetable materials with an equal proportion to the minced garlic, and accessory ingredients: white sugar 12-15 parts, spices 3-7 parts, edible salt 10-15 parts, fermented soya beans 60-80 parts, minced ginger 10-30 parts, soy sauce 40-60 parts, sesame seeds 15-25 parts, chicken meat powder 3-7 parts, etc. in weight ratios. The manufacturing of the minced garlic fragrant and spicy sauce includes the following specific steps: a. pre-treating and processing raw materials: preparing chopped red peppers and hot red pepper oil; preparing crisp peanuts; preparing minced garlic; and preparing vegetable materials; b. preparing minced garlic fragrant and spicy sauce; and c. filtering oil at room temperature, homogenizing manually and naturally, filling, pasteurizing, packaging, and conducting finished product inspecting before leaving a factory. The minced garlic fragrant and spicy sauce is unique in processing technology, scientific in formula, and relative less in added accessory ingredients. The cooking of the raw materials not only removes the pungent flavor of the garlic, but also enables the fragrance of the garlic and red peppers to be more prominent and to be better integrated. The product is fragrant, spicy, and appetizing and is suitable for population with different tastes, and is rich in nutrition and has a variety of beneficial effects for human body.

The invention discloses a glucoside-containing composition, a preparation method thereof and use thereof. The composition mainly comprises glucoside, thiourea, modified starch, sodium alginate, sodium thiosulfate, sulfanilic acid, propanetriol, ammonium molybdate, malic acid and tea polyphenol. The composition can be used in gas and liquid phases to reduce low molecular aldehydes and ketones and used in finishing and decorating materials to remove formaldehyde in both free and absorption states and accelerate the release of deep formaldehyde in a fixed state to capture the formaldehyde and can react instantaneously to form a hydroxy salt without secondary pollution. When used in cigarette filament bundle filter rods, the composition can improve mouth feel during smoking, retain the original fragrance of cigarettes, reduce various harmful ingredients in smoke, remove the special hot taste and burning feel of polypropylene fibers and improve the quality of the smoke to the degree of that of the smoke of cellulore. The composition can be used in cellulore filter rods to remove the low molecular aldehydes in the smoke and improve the quality of the cellulore filter rods. The composition can remove over 99 percent of the low molecular aldehydes in sewage.

The invention a production method of MACA (mthe actualir conthe actual) candied fruits, which comprises the steps of cleaning and sterilizing digged fresh MACA, and sequentially carrying out low-temperature freezing, vacuum dehydration, vacuum impregnation, and the like on the MACA. After MACA is subjected to freezing treatment, cell tissue membranes of the MACA are damaged, so that the permeability of the MACA is increased, thereby facilitating the seepage of water in the process of unfreezing; and the texture of the tissue structure of the MACA subjected to freezing treatment is softer. Most of water in tissues of MACA is removed by vacuum dehydration, so that due to the reduction of the water, in the late production period of candied fruits, excessive water in the candied fruits is not required to be removed by using traditional high temperature roasting, thereby both saving energy and completely eradicating the damages caused by high temperature to nutritional ingredients and active substances in MACA. The vacuum impregnation is low in temperature and rapid in speed, so that the original color and flavor of MACA are retained, and because the whole impregnation process is performed in a closed state, the safety and wholesomeness of food are ensured.

The invention discloses a naturally enzymolyzed Thailand pueraria mirifica oral liquid and a preparation method thereof, wherein the preparation method comprises the following steps of: (1) cutting 18 to 22 weight parts of Thailand pueraria mirifica, and grinding the cut Thailand pueraria mirifica into powder by a grinder; (2) putting the Thailand pueraria mirifica powder obtained in step (1) in a steamer to be steamed for 20 to 30 with steam, then taking the powder out, cooling the powder to the temperature of 55 to 65 DEG C, and pouring the powder into a fermentation vat; (3) grinding 1 to 2 weight parts of fresh barley malt, adding the ground barley malt and 40 to 60 weight parts of warm water of 55-65 DEG C into the fermentation vat, mixing uniformly, preserving heat and enzymolyzing the mixture at the temperature of 60 DEG C for 7 to 10 hours, filtering the mixture with a filter screen of 90 to 100 meshes to obtain a preliminary liquid, and finely filtering the preliminary liquid with a filter screen of 150 to 180 meshse to obtain a clear liquid; and (4) heating the clear liquid till the liquid is boiled, and then cooling, filling, sealing and sterilizing the clear liquid to obtain the naturally enzymolyzed Thailand pueraria mirifica oral liquid. The preparation method disclosed by the invention fully utilizes the Thailand pueraria mirifica; and the prepared oral liquid has the efficacies of improving blood circulation, reducing blood pressure and blood sugar, resisting arrhythmia and augmenting breast.

The invention provides a preparation method of rose wine. The preparation method comprises the following steps: adding a solvent into a rose material and grinding into rose pulp, performing high-pressure homogenization to the rose pulp, filtering and removing impurities to obtain a filtrate, performing refrigerated centrifugation and separation on the filtrate, removing solid precipitates to obtain a rose extracting liquid, finally adding the extracting liquid into white spirit, to obtain rose wine, wherein the solvent is an anhydrous ethanol or ethanol water solution with the volume of 40% above. According to the preparation method of the rose wine provided by the embodiment of the invention, the original nutritional substances in rose can be retained, the smell is closer to scent of natural roses, and the phenomenon that the traditional rose wine has piquancy can be overcome. Furthermore, a long soaking or fermentation process is not required, extraction can be completed within short time, the treatment quantity is large, industrial scale is easily expanded, and the industrial mass production can be realized.

The invention relates to the field of functional foods and particularly relates to a garlic seasoning paste composite with a health-care function and a preparation method of the composite. The garlic seasoning paste composite comprises any one or more of garlic powder (oil), sesame paste, peanut butter, mustard, fresh ginger, liquorice, hawthorn, pericarpium citri reticulatae, mint, water, honey and starch and the like. The garlic seasoning paste composite not only remains the original flavor of the garlic and the seasoning function of the garlic seasoning paste composite, but also has the characteristics of comprehensive health-care function of the garlic seasoning paste composite, convenient carry and use and easy storage.

The present invention provides a preparation method for black allium chinensis vinegar prepared by blending brewed fermented black allium chinensis concentrated juice and ordinary vinegar. The black allium chinensis vinegar is obtained by grinding allium chinensis into pulp for fermentation, then concentrating into a concentrated black allium chinensis juice, and blending with the existing vinegar with a blending ratio of fermented black allium chinensis juice to vinegar being 1:5. The obtained product not only retains physiological functions of the allium chinensis, but also adds a flavor of vinegar, enabling people to get beneficial health effects during the process of enjoying seasoning. The product of the invention is rich in flavor and good in taste, and enriches range of applications of the allium chinensis in diet fields and meets people's gourmet needs.

The invention discloses a horseradish tree leaf superfine powder production method. The horseradish tree leaf superfine powder production method is characterized in that de-enzyming, cleaning, pulping, homogenizing, spray drying and superfine grinding are performed on fresh horseradish tree leaves to obtain horseradish tree leaf superfine powder. According to the horseradish tree leaf superfine powder production method, the treatment is performed on raw materials in a low temperature superfine grinding mode after the high temperature de-enzyming, normal temperature pulping, homogenizing and spray drying and accordingly the machining time is short, the machining method is simple, and the cost is low; a large amount of energy consumption and nutrient losses due to the fact that a large area of drying place is required by conventional machining to dry leaves or during drying and the effective component decomposition caused by the local high temperature during grinding are avoided; all nutrients and functional components are reserved in the horseradish tree leaf superfine powder and accordingly the bioavailability is greatly improved and a special sharp taste of horseradish trees is removed and accordingly the horseradish tree leaf superfine powder can serve as basic raw materials of subsequent horseradish tree products.

The invention belongs to the field of food, and particularly relates to a garlic pretreatment method, which comprises the following steps of: removing stems of garlic, soaking the garlic in a 5% w/w~50% w/w ethanol solution at -10~15 DEG C for 8~48 hours, freezing a soaking system at -20~-2 DEG C for 0.5-8 hours, heating frozen materials, and keeping the temperature until the ethanol solution is dried by distillation. The invention also relates to a garlic pretreatment substance, a method for preparing a garlic extract, the garlic extract, a method for preparing a seasoning, the prepared seasoning, and application of the garlic pretreatment substance, the garlic extract and the seasoning. According to the pretreatment method and the extraction method in the invention, the spicy taste and peculiar smell of garlic can be removed; the natural garlic flavour and taste are reserved; the method for preparing the seasoning disclosed by the invention can be used for removing spicy taste, peculiar odour and fishy smell, so that the seasoning has rich and natural garlic flavour or has rich and harmonious garlic flavour and aquatic product flavour.

The invention discloses a moringa blood fat reducing tea and a preparation method thereof. The moringa blood fat reducing tea is prepared from the following raw materials in parts by weight: 42-66 parts of moringa tea, 18-30 parts of Pu-Er raw tea, 10-23 parts of cassia seed, 6-12 parts of hawthorn, 9-16 parts of gynostemma pentaphylla, 10-18 parts of astragalus root, 10-20 parts of coix seed, 6-10 parts of broadleaf holly leaf and 8-18 parts of lotus leaf. The preparation method comprises the following steps: preparing the materials; crushing; sieving; uniformly mixing; sterilizing; and bagging. The moringa blood fat reducing tea has rich sources of the raw materials, is simple in preparation method, smooth in mouth feeling and mellow in taste, has the effects of reducing blood fat, reducing blood glucose, enhancing human immunity, regulating the human spleen and stomach and the like, especially has a favorable fat reducing effect, and is suitable for being drunk for a long time.

The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.

The invention discloses ginger slices and a pickling method thereof. The ginger slices consist of fresh ginger, natural sugar, rice vinegar, citric acid and water. The pickling method of the ginger slices comprises the following steps of selecting fresh ginger as raw materials; then thoroughly rinsing the selected fresh ginger with purified water; making pickling auxiliary materials for diluting moisture from the fresh ginger; putting the treated fresh ginger into a nonmetallic vessel, and performing pickling for the first time in the auxiliary materials; peeling the pickled fresh ginger; pickling the fresh ginger for the second time in the auxiliary materials; cutting the fresh ginger after being subjected to pickling for the second time into thin slices of 1-2 millimeters; rinsing the ginger slices with clean water; then draining the rinsed fresh ginger slices; and putting the drained ginger slices into a sweetening agent solution, wherein the sweetening agent solution is prepared from the following raw materials of natural sugar, rice vinegar, citric acid and water. According to the ginger slices and the pickling method thereof disclosed by the invention, natural components rather than composite materials are used for pickling the fresh ginger, so that after being eaten, the ginger slices are harmless to human bodies, good in mouth feel and free from chemical additives, and have the effects of preventing and treating diseases when being eaten by people.

The invention relates to a ginger slice processing technology and an additive thereof. The ginger slice processing technology comprises the following steps of 1, preparing syrup, 2, cleaning and shelling raw materials, 3, sifting raw materials, 4, conducting slicing, 5, conducting soaking, 6, conducting curing, 7, boiling with sugar, 8, conducting drying, 9, laying powdered sugar, 10, conducting multihead weighing, 11, conducting metal detection, and 12, packaging to put the product in storage. Baijiu, white vinegar, edible salt, edible flour, swelling agent and clear water are mixed to serveas the additive, when ginger slices are soaked, the additive is added, edible saline water is utilized to soak the ginger slices, moisture content in an internal environment of the ginger slices is low, the salt concentration of an external environment is high, therefore the inner environment and the outer environment are balanced, the moisture in the ginger slices is separated out, while the baijiu, white vinegar and the like in the additive then enter the ginger slices, the baijiu is organic alcohol, the white vinegar is organic acid, zingerone in the ginger slices can be extracted, afterwards, the ginger slices are fished out and washed with the clear water, salt is thoroughly washed away, and thus the biting taste in the ginger slices is removed.

The invention discloses a garlic processing technology. The garlic processing technology comprises the following steps: (1) choosing plump garlic, washing, peeling, and cutting off the root hairs; (2) dehydrating and baking garlic to make the water content of garlic be less than 20%; (3) subjecting garlic to a high temperature and high pressure sterilization treatment; (4) puffing garlic, drying garlic at a temperature of 100 to 120 DEG C until the water content of garlic is less than 5%; (5) sterilizing garlic and then carrying out vacuum packaging. The garlic processing technology is convenient for processing and storage, can effectively preserve the nutrients of garlic, and can also remove the spicy taste of garlic. The processed garlic has a unique taste, is crispy and palatable, and can meet the requirements of people.

The invention provides a cooking robot and a method for eliminating the pungent smell of cooking fume. The cooking robot comprises a robot casing and a frying pan mechanism. The robot casing is provided with accommodating space, and the frying pan mechanism is installed in the accommodating space, and the robot casing is provided with an exhaust passage which is communicated with the accommodatingspace. The method for eliminating the pungent smell of cooking fume by the frying pan robot comprises the following steps: step S10, closing the accommodating space, and starting the frying pan mechanism to carry out the frying operation; S20, injecting ozone gas into that accommodating space during the cooking operation, and carrying out redox reaction between the ozone gas and the oil fume generated during the cooking operation; Step S30: after the cooking operation is completed, the ozone gas input to the accommodation space is stopped, and an exhaust passage is opened to discharge the product of the oxidation-reduction reaction out of the accommodation space with the hot gas stream. The application of the technical scheme can solve the problem that the cooking fume generated in the cooking process affects people's health.

The invention provides a preparation method of a low-pungency antioxidant ginger essential oil byproduct beverage, belongs to the technical field of recycling of ginger essential oil byproducts, and particularly comprises the following steps: controlling the pH value of the ginger essential oil byproducts to be 5.0-6.5, adding 3-10% of high fructose corn syrup into the ginger essential oil byproducts according to a mass ratio, completely dissolving, and carrying out heat treatment; and cooling, adding 1.5-4% of lactobacillus acidophilus liquid according to the volume ratio, and carrying out sealed fermentation for 14-24 hours to obtain the low-peppery-flavor antioxidant ginger essential oil byproduct beverage. Firstly, the added substances do not have oxidation resistance, lactobacillus acidophilus is adopted for fermentation after mixing, after fermentation is completed, the spicy flavor in the ginger can be remarkably reduced, the oxidation resistance of ginger essential oil byproducts is remarkably improved, and the prepared beverage is sour, sweet and delicious and has good health-care and nutritional effects.

The invention relates to a maca processing method and belongs to the technical field of processing. The maca processing method comprises the following steps of taking and cleaning fresh maca, adding rice and pueraria thomsonii, jointly frying the fresh maca, the rice and the pueraria thomsonii, then sprinkling an appropriate amount of yellow rice wine for steaming and performing drying. The maca processing method has the advantages that the biting taste of the maca can be effectively removed by means of the maca processing method.