68results about How to "Enhance taste experience" patented technology

The present invention provides an electronic cigarette and its nozzle, the electronic cigarette nozzle comprises an atomizer, a nozzle cover configured at an end of the atomizer, and further comprises a hermetic ring hermetically configured between the atomizer and the nozzle cover, the hermetic ring defines an concave chamber oriented to the atomizer, a thickness of the top wall of the concave chamber is gradually increased from a circumference to a center so that an upper surface of the top wall is a bevel, and plural through holes are circumferentially defined in the top wall. In the present invention, the hermetic ring, the concave chamber oriented to the atomizer, the top wall with a beveled upper surface and the plural through holes circumferentially defined in the bottom wall are adopted, and these technical means can eliminate the smoke oil residue, and improve user's taste experience.

The invention relates to an atomizer which comprises an oil storage cabin component, a base component and an atomization core component, wherein the base component comprises a base body; an accommodation chamber and a gas inlet hole are formed in the base body; the atomization core component comprises an atomization part and a diversion part; the atomization part comprises an atomization chamber;the diversion part is mounted at the atomization part and is provided with a gas flow separation chamber; the gas flow separation chamber comprises a rotational flow area and a direct flow area; a first central hole is formed in the rotational flow area; a first air flow hole and a first guide plate are arranged in the direct flow area; the first central hole and the first air flow hole are communicated with the atomization chamber; a second central hole is formed in the oil storage cabin component; a part of a gas passes through the central area of the atomizer in a rotational flow mode; theother part of the gas passes through an edge area of the atomizer in a direct flow mode. The invention further discloses an electronic heating evaporation sucking device. By adopting the atomizer andthe electronic heating evaporation sucking device provided by the invention, the stability of smoke taste is maintained by virtue of the direct air flow in the edge area, and the heat radiation property is improved by virtue of the rotational air flow in the central area.

The invention discloses a heat-not-burn cigarette, which comprises a mouthpiece section, a filter section, a tobacco material section and wrapping paper. The filter section includes a screw rod, and the outer periphery of the screw rod includes a spiral smoke channel. The spiral smoke channel of the screw rod of the present invention greatly increases the distance of smoke flow, so that the smoke reaching the mouthpiece of the cigarette can be fully dissipated, and the smoking experience can be improved.

The invention discloses a preparation method of Japanese-flavor sweet potato fried chicken. The preparation method of the Japanese-flavor sweet potato fried chicken comprises the following steps: adding chicken into a tumbling machine, adding sweet potato paste when the tumbling machine rotates, then pouring seasoning liquid, tumbling for 45-55 minutes until the seasoning liquid is absorbed completely, taking out the marinated drumsticks, adding slurry the weight of which is 15% of the weight of the drumsticks, stirring uniformly, putting on a conveying belt of a powder coating machine so that the drumsticks are coated with a layer of uniform coating powder, then frying by a frying machine, finally carrying out a quick-freezing technology, and packaging to obtain cooked products. According to the preparation method of the Japanese-flavor sweet potato fried chicken, the sweet potato paste containing a great amount of coarse fibers is added into the tumbling machine and is tumbled together with the high-protein and low-fat chicken blocks, so that the chicken blocks are uniformly coated with the sweet potato paste, the quality of chicken is increased, and the novel chicken conditioning variety with fresh and sweet potato flavor and the Japanese flavor is produced; the product has the special efficacy of nutrition matching and nutrition complementation; the interior of the prepared product is fresh, tender and juicy and the exterior of the prepared product is crisp and fragrant, and the mouthfeel of the fried product is increased via the novel technology of tumbling, slurry adding and powder coating.

A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied. The method of tasting using the aromatic scents comprises the use of one or more cards or subsets of the cards carrying the aromatic scents in a manner that results in a single scent or a grouping of scents appropriate to the beverage being consumed in a tasting. The vendors of many beverages have characterized the aroma of the product and one goal of the method is to enable the taster to discern the aromas of the beverage as part of his or her tasting experience.

The invention discloses a food heating control method. The food heating control method comprises the steps of heating a baking tray at first power; obtaining the current ripening degree of food according to the relation between the current weight of the food and the initial weight; and when it is determined that the current ripening degree is consistent with the set ripening degree, ending heating. Through the scheme provided by the invention, the mouth feel experience of a user can be improved, and the use evaluation of a frying and baking machine by the user is improved.

A lid for a beverage cup includes a mouth opening, an aroma opening, and a concentrator member. The mouth opening is positioned closer to a rim of the lid than the aroma opening. An area of the aroma opening is greater than an area of the mouth opening. The concentrator member surrounds the aroma opening and extends from a plane formed by the aroma opening to a height above the aroma opening. A cross sectional area of the concentrator decreases in a direction from a base to an upper end of the concentrator, creating a concentration of beverage aromas in the space surrounding a user's nose. The concentrator channels a concentrated amount of aroma to the nose, providing an enhanced drinking and tasting experience.

The present invention discloses a manufacture technology of moon cakes. The moon cakes comprise filling materials and dough skins at a proportion of 6:4 in parts by weight. The filling materials are prepared from the following raw materials in parts by weight: 1 part of tea powder, 7.5 parts of edible oil, 25 parts of flour, an appropriate amount of Chinese prickly ash, 2.5 parts of candied wax gourds, 2.5 parts of exocarpium citri grandis, 5 parts of sesame seeds, 2.5 parts of cherries, an appropriate amount of edible salt, 35 parts of meat, 2.5 parts of glutinous rice flour and 16-25 parts of white sugar. The dough skins are prepared from the following raw materials in parts by weight: 1 part of tea powder, 42.5 parts of flour, 13 parts of edible oil, 1 part of sesame seed and 42.5 parts of cerealose. The tea powder comprises 0%-100% of black tea, 0%-100% of green tea, 0%-100% of broadleaf holly leaf tea and 0%-100% of jasmine flower tea in weight percentages, and the materials are powdered. The moon cakes are manufactured purely by hands, good in mouthfeel effects, and free of any preservatives, essence pigments, etc. in accessory materials. The manufacture technology solves problems that traditional month cakes are oily. An addition of the tea leaves enables the moon cakes to be fresher and more delicate in the whole mouthfeel, the moon cakes have a flavor left in mouth and on lips for a long time after eating, and eaters have a better taste experience.

The invention relates to the technical field of nutritional foods and in particular relates to fragrant truffle sauce. The fragrant truffle sauce is prepared from the following raw materials in partsby weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 30 to 40 parts of vegetable oil, 2 to 3 parts of sugar and 10 to 12 parts of a condiment; preferably, the fragrant truffle sauce is prepared from 2 parts of the truffle, 46 parts of the mushroom, 37.8 parts of the vegetable oil, 2.8 parts of the sugar and 10.4 parts of the condiment. The invention further discloses a production methodof the fragrant truffle sauce; the method comprises the following steps: pre-treating the raw materials, heating the mushrooms, frying the sugar to obtain a caramel color, preparing mushroom sauce and producing the truffle sauce. The truffle is added after other food materials are heated and fire is turned off. The fragrant truffle sauce produced by the production method has a lasting aroma and abundant nutrients and is a nutritional food suitable for people of all ages.

The invention discloses a processing technology of scallion pancakes. The processing technology includes the following steps: one, making a fermented dough; two, removing the outer skins of scallionsto clean, cutting scallion whites into segments, and cutting scallion greens into chopped scallions; three, making seasoner for later use; four, taking the chopped scallions and the seasoner to uniformly stir to place for 5 min, and taking the mixture for later use after the chopped scallions and the seasoner are fully mixed; five, making pancakes; and six, baking the pancakes in an electric baking pan until both sides of the pancakes become golden yellow. Through the processing technology, the scallion pancakes can be crispy on the outside and soft on the inside, strong in scallion fragranceand better in taste experience; improvement is performed on the fermented dough, high-sugar yeast and special milk powder are added, and the proportioning of flour and water is bold in innovation, sothat the taste after the dough is fermented can be greatly improved; innovation is performed on the selection, using amount and knife skill of the scallions, the rolling of the scallions and the cakescan be improved, and the effects of scallion fragrance in the dough can be enhanced; and through the innovation of the seasoner of the scallion pancakes and the proportioning of the seasoner, the sweet and salty taste, fragrance, taste and aftertaste of the scallion pancakes can be more excellent.

The invention relates to a processing method of multi-flavor colorful non-concentrated reduced compound carrot juice. The processing method comprises the following steps: selecting and cleaning carrots, washing the carrots with clean water and placing the carrots in a ventilation place for air-drying; carrying out anaerobic crushing, squeezing and centrifugal separation, putting crushed and squeezed carrot pulp into a centrifugal separator, and using separated carrot skin residues as a fodder for livestock; executing ultrafiltration; executing blending; preparing micron-scale electrostatic functional pellets; executing adsorption; executing degassing and homogenization, wherein the adsorbed fruit juice is sterilized. Edible MC film is adopted as the film for the manufactured micron-scale electrostatic functional pellets. Due to the existence of NH2 in chitosan in the film, the film is easily soluble in an acid solution so as to obtain positive charge and can produce an electrostatic effect with uncharged suspended solids and colloidal particles so as to achieve joint adsorption, and substances such as the cellulose and protein can be suspended for a long time without precipitationby adding the micron-scale electrostatic functional pellets different in particle size and density.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.

The invention discloses an edible environment-friendly straw and a preparation method thereof. The edible environment-friendly straw is prepared from raw materials in part by weight: 80~120 parts of coarse grain powder, 10~20 parts of pure water, 0.5~2 parts of edible pigmentor no edible pigment, 0.1~0.2 part of a salt, 0.3~0.4 part of a thickener, 0.2~0.3 part of a preservative and 0.1~0.5 part of a fruit and vegetable agent. According to the prepared edible straw, quality and hardness are high, hot and cold drinks can be soaked, water vapor and volatile substances have a good barrier, smoothness of the surface of the straw is increased, taste and use experience are increased, and a decomposition cycle is short.

The invention discloses radix glycyrrhizae and coconut water beverage and a preparation method thereof. Raw materials of the radix glycyrrhizae and coconut water beverage comprise radix glycyrrhizae,coconut water, mel, dietary fibers and water. The radix glycyrrhizae and coconut water beverage disclosed by the invention has the advantages of sweet, delicious and good taste, stable quality and easiness for storage. According to the radix glycyrrhizae and coconut water beverage disclosed by the invention, because nutrients of the radix glycyrrhizae and relevant food therapy functions are added,the mouthfeel experience of the produced pure coconut water beverage is far better than that of pure coconuts produced by adopting a conventional mode, and the radix glycyrrhizae and coconut water beverage has a unique flavor and has a food therapy function, the quality is improved obviously, all of a variety of pure coconut water beverage produced by adopting the conventional old mode is completely overthrown, the variety of the natural coconut water beverage is enriched, the market blank is filled, and the living life of the masses is enriched.

The invention belongs to the technical field of dairy products, and particularly relates to high-protein milk nutritional pudding. The milk nutritional pudding provided by the invention is prepared from the following raw materials in parts by weight: 690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 0.3-1.1 parts of edible gum and 135-141 parts of dilute cream. By selecting the components and limiting the special ratio, the milk nutritional pudding still has no powder feeling under the condition that the protein content of the milk nutritional pudding is as high as 8wt%, and the method can still keep the product free of tissue state change, free of bleeding and tender and smooth in taste after being stored for 5 months at normal temperature. Accordingto the milk nutritional pudding provided by the invention, 20-52 parts by weight of whey protein powder and 10-17 parts by weight of milk protein concentrate or casein are adopted, so that digestion and absorption of a human body on protein nutrition can be facilitated, milk calcium can be supplemented to the human body, and an emulsifying and stabilizing effect can also be achieved.

The invention discloses a food material adjustment method. The method includes the following steps: obtaining standard portion information of food materials in a target recipe and conventional weight information of the food materials in terminal equipment; when a conventional weight proportion relationship and a standard portion proportion relationship are determined to be inconsistent, adjusting the conventional weight information of the food mateirals; and obtaining adjusted weight information to make the terminal equipment adjust weight of the food materials based on the adjusted weight information. The invention also discloses a server and a storage medium.