32results about How to "Enhance the mellow taste" patented technology

The invention relates to a preparation method of a sweet fermented flour sauce, which is characterized by being prepared through the blending of following raw materials: wheat powder, salt water, water, and aspergillus oryzae. The preparation method of the sweet fermented flour sauce comprises the following steps: mixing wheat powder and water according to a certain weight percentage, evenly mixing and then steaming the mixture until the mixture is thoroughly cooked; cooling the cooked flour, then inoculating the cooked flour with aspergillus oryzae, adding soybean oil koji according to a certain weight percentage into the processed flour to carry out low-temperature fermentation; adding salt water according to a certain weight percentage into the processed flour to carry out high-temperature fermentation; and subjecting the flour which is obtained in the steps mentioned above to carry out the later stage fermentation, so as to obtain the finished product of sweet fermented flour sauce. The manufacturing method of sweet fermented flour sauce is easy and convenient to operate. The sweet fermented flour sauce prepared by the method has the advantages of rich sauce fragrance, bright color (in a tawny color or a red brown color), luster, palatable taste with a right ratio of sweetness and saltiness, fresh and thick taste, proper viscosity, and long shelf-life. Besides, yellow bean flour is added in the raw material to enable the sweet sauce to have a mellow taste of yellow bean.

The invention mainly relates to the technical field of tea processing, and discloses a method for preparing yellow tea, which includes: picking, cleaning, first-time yellowing, greening, initial kneading, second-time yellowing, re-kneading, drying, and packaging; the method is simple, It can be prepared in batches, and the whole process avoids high-temperature frying, saves energy, and retains the nutritional content of tea leaves. The obtained yellow tea has a strong fragrance, and the tea leaves and tea soup are apricot yellow, which can be brewed and drunk many times to improve the nutritional utilization of yellow tea; Rinse in running water in the mountains after picking to increase the nutritional content of the tea leaves, remove the pollutants in the tea leaves, avoid the tea washing process when brewing and drinking, and fully retain the nutritional components of the yellow tea; Fermentation produces a large number of small molecular aromas and nutrients, which increase the mellow taste of yellow tea, and the small amount of alcohol produced can dissolve chlorophyll, destroy the activity of polyphenol oxidase and peroxidase, and turn the tea from green to yellow, from brittle to brittle. soft.

The invention relates to the field of highest-sweetness castanea mollissima processing, in particular to a method for processing highest-sweetness castanea mollissima. The method comprises the following steps: putting mature and complete castanea mollissima in cool places with good ventilation to cool down; preserving the castanea mollissima on shelves or in sand in refrigeration houses till the total soluble sugar content of the castanea mollissima is 7-10%; putting the castanea mollissima in clean and empty places of a room till the total soluble sugar content of the castanea mollissima is 13-17% and the moisture content is 33-40%, wherein the indoor temperature is controlled to be 19-22 DEG C, the indoor humidity is controlled to be 48-50%, the indoor lighting intensity is not greater than 250 LX, and the indoor air speed is adjusted to be gentle natural air. By adopting the method, the castanea mollissima is subjected to internal slow sugar content change, so that the finally obtained castanea mollissima is relatively sweet and fragrant, and the highest-sweetness castanea mollissima is obtained by controlling multiple conditions. The highest-sweetness castanea mollissima is complete in kernel and has unique taste such as sweetness, fragrance, toughness and freshness, the kernel is in bright yolk color, and moreover the method is simple, low in cost, high in practicability and wide in applicability.

The invention relates to a magnetic processor for age-acceleration of liquid food. The magnetic processor comprises equipment which can produce high-frequency magnetic fields. According to the principle of the electromagnetism, alcohol and beverages and other liquid food are processed, the high-frequency magnetic field at the frequency of 3-30Mc is produced between two pole plates with a fixed distance, so that electromagnetic polarization processing for the alcohol and the beverages and other liquid food arranged between the pole plates is realized, and the best age-acceleration effect of the alcohol and the beverages and other liquid food is achieved. Packing materials of paper, glass and ceramic and the like can be penetrated through by electromagnet, packing integrity can be sustained, and therefore, the magnetic processor is applicable to various occasions of banquets and the like.

The invention relates to a processing method of chicken bone stewed fresh soup chicken essence blocks. The processing method comprises the following steps: pickling fresh chicken meat, stewing the chicken meat with a spice bag at high pressure, filtering out soup for later use; shredding the chicken meat, beating the shredded chicken meat into powder after drying for later use; preparing autolysissupernatant liquid and performing spray drying to obtain powder, namely powdered yeast extract; mixing monosodium glutamate, glucose and the yeast extract, adding an anticaking agent calcium phosphate, then adding chicken meat powder and chicken bone soup and performing sufficient dissolution; and adding maltodextrin and starch, performing mixing and granulating, performing coating with edible gelatin liquid, performing pressing to obtain blocks and performing cooling and forming. The processing method is characterized in that the yeast extract is extracted from active bread yeast and beer yeast, yeast extraction enzymes are used for improving yield, and the obtained product has good mouthfeel and good flavor.

The invention discloses a tea leaf processing technique, comprising the following steps: selecting and picking fresh, tender and strong three leaves with one bud; spreading the picked tea leaves uniformly on a bamboo sieve for cooling; standing the cooled tea leaves indoors; pouring the stood tea leaves into a bamboo rocking machine for rocking; killing the rocked tea leaves in a killing pot; rolling the killed tea leaves in a rolling machine, lightly rolling for 10-12 minutes, heavily rolling for 5-8 minutes, and then lightly rolling again for 18-20 minutes; shaping the rolled tea leaves in a tea leaf shaper; drying the shaped tea leaves in a dryer; disinfecting the dried tea leaves; and packaging the tea leaves in a vacuum condition. According to the tea leaf processing technique, the killing environment is scientifically and reasonably improved, the activity of oxidase in fresh tea leaves is better destroyed and passivated, enzymatic oxidation of tea polyphenols and the like in fresh leaves are inhibited, and partial moisture in fresh leaves is evaporated, so the tea leaves are softened and convenient for rolling and shaping, formation of good aroma is promoted, and the processing quality of tea leaves is improved.

The invention provides a coffee and fresh fruit processing water recycling system and a technological method. The system comprises a washing water tank, a washing groove, a degumming and fermentation pool and a water pipeline; the washing groove is connected with the degumming and fermentation pool through the water pipeline; the water outlet end of the degumming and fermentation pool is connected to a water outlet duct through the pipeline; the water outlet duct is provided with an electronic control two-way valve; one end of the electronic control two-way valve is connected with a drainage pipe; the other end of the electronic control two-way valve is connected with a sedimentation pool; the sedimentation pool is connected to the washing water tank through a water pump and the water pipeline; a nutshell filter device is installed in the washing groove; the discharge end of the filter shell device is connected with a nutshell collection groove; and the other end of the filter shell device is connected to the water outlet duct through the water pipeline. By adopting the system and a processing fermentation method using the system, the water for coffee processing can be saved, waste of water resources can be effectively solved, the content change of circulating water can be ingeniously utilized to improve the fermentation efficiency, and the quality of coffees and fresh fruits are improved.

A preparing method and applications of raw peony tea are provided. Fresh petals of paeonia ostii T.Hong et J.X.Zhan are utilized to prepare the raw peony tea. The raw peony tea has special fragrance and quality. The invention also provides recipes and preparing methods of a series of peony favor foods processed by utilizing the raw peony tea prepared by the method as a raw material or an additive, wherein the peony favor foods include peony-green mandarine Ganou tea, peony lemon black tea, peony flavor tea, peony paste, peony honey, a peony soft candy, peony drinking water, a peony beverage, peony preserved fruit, a peony clay oven roll, a peony biscuit, peony rice crust, a peony crunchy candy, peony instant noodles, peony fine dried noodles, peony crisp beans, peony sunflower seeds, peony smoked bean curd, peony vinegar, peony liquor, peony rock candy and peony brown sugar. The prepared peony favor foods have good product appearances, have special fragrance of peony flowers, and have good health-preserving, food therapy and healthcare effects after frequent eating.

The invention discloses a storage method capable of quickening white liquor aging. The storage method is characterized by comprising the following steps: (1) filtering, distilling white liquor for a second time until alcoholic strength is greater than 52 degrees, and adding active carbon into liquor to perform ultrasonic oscillation; (2) performing low-temperature ionization, pouring filtered white liquor into a sealed ionization slot to perform low-temperature ionization; (3) performing negative-oxygen treatment, pouring ionized white liquor into the sealed tank, using a guide tube for introducing negative oxygen ions into the white liquor to aerate, and performing pressure-rising treatment; (4) performing variable-temperature storage, filling white liquor subjected to negative-oxygen treatment into a wine jar, and sealing the wine jar, separately regulating the temperatures of two storage rooms to 1-3 DEG C and 26-29 DEG C, and separately storing the sealed white liquor in a low-temperature room and a high-temperature room alliteratively; and (3) performing pool storage, i.e., using sticky mud to coat the wine jar until the wine jar is completely covered, repeatedly coating by 2-3 times, performing low-temperature drying, using a vacuum bag to downwards fill liquor from an upper jar hole, sealing, performing vacuum-pumping, and putting the wine jar into the bottom of a waterpool to perform pool storage.

The invention provides a flavor improving agent prepared with a maillard reaction of a tea extract and a fruit concentrated juice. By adopting the flavor improving agent, citrus fragrance or flavor deterioration caused by light, heat and oxygen can be inhibited; and on the basis of the effects of the traditional flavor deterioration inhibiter, the flavor in foods can be strengthened, and thicker and mellower taste is provided. By taking a resultant acquired through the maillard reaction of the tea extract and the fruit concentrated juice as an effective component, the better inhibition effectcan be acquired compared with the traditional citrus flavor deterioration inhibiter; and on the basis without changing the own flavor of drinks or the foods, the strength of the flavor is further strengthened, the thick and mellow taste and the quality of the drinks or the foods are improved, and the raw material cost of the drinks or the foods is lowered.

The invention provides a method for effectively shortening the ageing time of baijiu. The method comprises the following steps: (1) injecting baijiu which is stored for over half a year into a wood wine tank from April to June, heating the baijiu to 55-65 DEG C, and standing for 2-3 days; (2) naturally cooling the baijiu to room temperature, and standing for 25-35 days; (3) cooling the baijiu to 25 DEG C below zero-30 DEG C below zero by virtue of refrigeration equipment, and standing for 2-5 days; and (4) stopping refrigeration, naturally heating to the baijiu to the room temperature, filtering by virtue of a conventional process, and blending the baijiu into finished wine. By utilizing the method, the ageing time of the baijiu can be shortened by 2-5 years, so that the production cost ofa baijiu enterprise is greatly lowered; impurities in the baijiu can be effectively removed, so that the quality of the baijiu is improved; and besides, the components of the baijiu can be changed through the temperature change, the seasonal temperature variation effect in a traditional ageing process is achieved, and the mellow taste of the baijiu is improved.

The invention discloses a sauce bag with rich taste, which is specifically prepared from the following raw materials in parts by weight: 9-10 parts of edible rapeseed oil, 4-6 parts of dry red peppers from Xinjiang origin, 1-1.5 parts of crushed peanuts, 1-1.5 parts of white cooked sesame seeds, 2-5 parts of sweet soybean paste, 1-3 parts of red oil thick broad-bean sauce, 1-4 parts of tomato sauce, 1-2 parts of white granulated sugar, 5-7 parts of spicy sauce, 1-3 parts of beer and 1 part of a spice bag. The preparation method comprises the following steps: preparing the raw materials according to the raw material components, frying the oil, frying the red pepper oil, decocting the sauce, seasoning after cooling, separating the oil from the sauce, and packaging. The sauce bag disclosed by the invention is rich and diversified in taste, can ensure that the ratio of sauce to oil in each sauce bag is stable, and can ensure the product stability of standardized meal delivery of a terminal storefront. Meanwhile, no food additive is matched, the original taste of food materials is respected, and the food is more green and healthy.

The invention discloses fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps that olive fruit is subjected to low-temperature crushing processing to obtain olive pulp, esterification rhizopus, pectinase and cellobiase are correspondingly added into the olive pulp and subjected to saccharification and enzymatic hydrolysis at low temperature, then yeast, yasukiyo enzyme and dephenolizing gelatin are added for temperature-controlled fermentation, and a fermented wine base liquor is obtained; and then an ageing agent is added for low-temperature ageing, and two-stage temperature varying clarifying processing is carried out to obtain the fermented olive wine. The fermented olive wine prepared by the method is full in a wine body, is golden yellow and crystal clear, and is good in pigment stability; and meanwhile, rich and harmonious raw fruit fruity and aroma are achieved, remaining taste is sweet, and the flavor is unique.

The invention relates to an anti-fatigue black tea bag, which is prepared from the following components in parts by mass: 20-25 parts of black tea, 1-3 parts of dendrobium, 2-4 parts of zinnia, and 2-5 parts of galactooligosaccharides. servings, 1-4 servings of perilla leaves, 2-6 servings of Nepeta, 1-6 servings of mulberry leaves, 1-3 servings of corn silk, 1-2 servings of pumpkin seeds, 4-6 servings of figs, and 2-4 servings of table salt. Through experiments, drinking an anti-fatigue black tea bag provided by the present invention has a significant effect on resisting fatigue and restoring energy, while similar products on the market have poor anti-fatigue effect.

The invention relates to a formula for white coffee and a preparation method thereof. The formula for white coffee comprises KK520 non-dairy powder, hydrogenated coconut oil, drinking emulgator, concentrated whey protein powder, phosphate, MS08 ground coffee, MS12 ground coffee, MS82 ground coffee, drinking salt and ethyl maltol. The invention also discloses the preparation method thereof. The white coffee according to the invention is free from caramel flavor, tastes fragrant and mellow, is low in caffeine content, does not cause endogenous fire, is harmless to stomach and contains no coffeeessence; the sugar-free trans-fatty acid white coffee is ground; the content of trans-fatty acids of the end product is below 0.2g/100g; the white coffee has a refreshing effect; the end product contains free fatty acid and nicotinic acid, is capable of reducing blood fat and cholesterol, is beneficial to cardiovascular patients and brain workers and meets the requirements of people for healthy diet; the preparation method is simple, the condition is mild, no special device is required and the white coffee can be easily industrialized.

The invention provides an ethnic series fruit and vegetable food and a preparation method and belongs to the field of food processing. The series fruit and vegetable food is prepared from fresh products or/and dried products of food raw materials including docynia delavayi fruit, pickled papaya, capsicum frutescens, green vegetable leaf, radish leaf, coriander and colocasia gigantea stem according to the following formula in percentage by weight: 0 to 100 percent of the docynia delavayi fruit, 0 to 100 percent of the pickled papaya, 0 to 7 percent of the capsicum frutescens, 0 to 7 percent of the green vegetable leaf, 0 to 7 percent of the radish leaf, 0 to 7 percent of the coriander, 0 to 7 percent of the colocasia gigantea stem and 0 to 3 percent of a condiment, and the total amount of the formula is 100 percent; the raw materials are prepared into any one of docynia delavayi fruit powder or pickled papaya powder and ultrafine fruit powder. The series fruit and vegetable food provided by the invention is the series ethnic fruit and vegetable food which is convenient to carry and preserve; the series fruit and vegetable food can be directly eaten and can also be used as a high-grade ingredient and the like of various foods.

The invention provides a snail rice noodle sanxian material bag and a preparation method thereof, and in particular, relates to the technical field of food processing. The preparation method comprisesthe following steps: a, soaking and shredding edible fungus; b, pickling lean meat; c, soaking and shredding shiitake mushroom; d, feeding and boiling; and e, subpacking and disinfecting. The sanxianmaterial bag has strong fragrance in a mouth, edible fungus is crisp, shiitake mushroom is flexible, and lean meat is tender and juicy, fully elastic and chewy, is mixed with snail rice noodles and asoup material, can make the meat fragrance fused with snail fragrance into one, and brings the snail rice noodles a fresh, sweet and mellow taste. Another object comprises that provided is the preparation method of the sanxian material bag. The method has simple operation and stable and controllable process and is suitable for large-scale production.

The invention discloses red soup for powdered soup and a preparation method of the red soup. The red soup comprises the following components in parts by mass: 10-15 parts of livestock bone marrow, 30-45 parts of chili, 1-3 parts of Chinese prickly ash, 8-12 parts of scallion, 5-8 parts of anise, 2-5 parts of ginger, 0.5-1.2 parts of rhizoma kaempferiae, 20-30 parts of garlic, 200-300 parts of vegetable oil and 800-1200 parts of water. The red soup is used as the soup base of the soup powder, animal oil is replaced with vegetable oil, the problem of high fat is solved, and the mellow taste of the red soup is improved while nutrient substances are increased by adding livestock bone marrow.

To provide a chlorella essence-containing material that uses taste modulating function of the chlorella essence. There is provided a chlorella essence-containing material obtained by impregnating grain with a chlorella essence and drying the mixture thereof; and the chlorella essence-containing material in which the grain is a grain powder, a roasted grain, or rice or flour. There is provided a chlorella essence-containing material obtained by impregnating dextrin with a chlorella essence and drying the mixture thereof; and the chlorella essence-containing material in which the dextrin is non-cyclic dextrin or cyclodextrin. There is provided a chlorella essence-containing material for use as a taste modulating agent for improving taste of a food product.

The invention relates to an ingredient package of mellow snail powder, which consists of the following raw materials in parts by weight: 1 part of duck feet, 5 parts of fried bean curd sticks, 4 parts of fungus, 3 parts of capers, 1 part of orange peel, 1 part of milk, and white sugar 1 part, 1 part salt, 2 parts oil, 3 parts pepper, 5 parts dehydrated vegetables. Compared with the prior art, the present invention utilizes 1 part of orange peel and 1 part of milk to improve the taste of snail powder, enhance the mellow flavor, and increase the appetite of the eater.

The invention discloses instant vegetable salad with a premix, and belongs to the technical field of preparation of nutritional instant foods. The instant vegetable salad is characterized by comprising a dehydrated vegetable bag, a dehydrated fruit bag and a premix bag, wherein the dehydrated vegetable bag comprises the following components in parts by weight: 10 parts of cucumber slices, 5 partsof carrot slices, 5 parts of shredded bell peppers, 2 parts of bitter gourd slices, 3 parts of taro slices, 3 parts of Chinese yam slices, 1 part of okra and 2 parts of broccoli; the dehydrated fruitbag comprises the following components in parts by weight: 1 part of avocado slices, 1 part of apple slices, 1 part of haw slices, and 1 part of pear slices. The instant vegetable salad with the premix does not destroy nutrient substances in fruit and vegetable foods, can improve the flavor of dishes, and is suitable for dining in offices or out-going workers.

The invention relates to the technical field of food processing, and discloses a hot pot seasoning of fermented mushroom soup and a preparation method thereof. The hot pot seasoning of fermented mushroom soup comprises the following raw materials in parts by weight: 35-38 parts of edible salt, 5-8 parts of white granulated sugar, 28-30 parts of monosodium glutamate, 1.5-3.5 parts of disodium 5'-ribonucleotide, 0.2-0.5 part of disodium succinate, 5-7 parts of chicken meal, 6-8 parts of beef powder, 68-72 parts of maltodextrin, 28-31 parts of chicken essence, 2-3.5 parts of edible mushroom extract, 5-6.5 parts of yeast extract, 68-72 parts of boletus edulis powder, 72-78 parts of cortinarius rufo-olivaceus powder, 60-80 parts of vegetable oil, 25-35 parts of chicken oil, 0.02-0.04 part of chive oil, 8-10 parts of red dates, 5-6 parts of diced mushroom and 1-2 parts of fructus lycii. According to the hot pot seasoning of fermented mushroom soup and the preparation method thereof, the high-quality yeast extract is added to a powder bag, and the yeast extract has the characteristics of being rich in various amino acids, polypeptides, flavor nucleotides and B vitamins, thereby effectively facilitating taste and nutrition of the mushroom soup.