179results about How to "Entrance soft" patented technology

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

The invention discloses a golden soup hotpot condiment and a preparation method thereof and belongs to the field of seasonings and condiments. The hotpot condiment consists of 12-18 parts of oil package, 1-3 parts of condiment package and 2-3 parts of nutrient package, wherein the main ingredient oil package comprises the following raw materials by weight: 1-10 parts of salt, 1-10 parts of garlic, 20-200 parts of edible vegetable oil, 0.1-2 parts of spice, 1-15 parts of ginger, 1-15 parts of white sugar, 1-10 parts of pepper, 5-20 parts of carrot chili sauce, 1-10 parts of pickle pulp, 1-5 parts of pickle fermentation liquor, 1-20 parts of goji juice, 1-10 parts of red date juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of pumpkin sauce and 1-20 parts of concentrated soup-stock. Through the adoption of biological fermentation and enzymolysis technologies, the operations of frying, thermally insulating and dipping are combined, so that the prepared hotpot condiment is balanced and comprehensive in nutrition, harmonious in flavors such as sour, pungency, saltness, sweetness, freshness, fragrance and spice, golden and attractive in color and outstanding in characteristics.

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.

The invention discloses a tea liquor preparation method. A formula comprises tea leaves and rice wine prepared from fresh rough rice. The method comprises the following steps of: preparing an extraction base liquor; blending; refrigerating; filtering; and packaging. An extraction base liquor base fluid is directly prepared by extracting active ingredients of tea leaves in the ratio of 1:(10-20) of tea leaves to a base liquor at the ambient temperature of 20-30 DEG C for 8-12 hours, wherein the tea leaves are black tea; and the alcoholic strength of the base liquor is 52-62 percent by volume. A tea liquor has the flavor of tea and the flavor of liquor, has the high quality of tea and liquor, has the alcoholic strength of 38-53 percent by volume, is in amber, fresh and bright color, tastes soft, does not produce liquor smell after drinking, does not cause thirst, is rich in substances such as tea polyphenol, amino acid, tea polysaccharide, proteins and trace minerals, and has the effects of beautifying, delaying ageing and the like. As proved by testing, the content of tea polyphenol and the content of theine are about 1 percent.

The production process of raw nectar fruit white liquor mainly includes the procedures of raw material preparation, fermentation and distillation, etc. and it is characterized by that it includes thefollowing steps: cleaning fruit, cutting the fruit into small blocks; saccharifying glutinous rice or rice and converting it into mixed pulp containing dextrine and glucose; adding double-functional distiller's yeast, adding clean water and making fermentation, then making distillation, filtering and removing impurities so as to obtain the invented product with palatable taste.

The invention relates to a fresh Chinese wolfberry fruit full juice fermented wine and a preparation method thereof. The fresh Chinese wolfberry fruit full juice fermented wine is prepared by sorting and cleaning fresh Chinese wolfberry fruit, and carrying out stage squeezing, enzymolysis, high-temperature instant sterilization, refrigeration treatment, hyperfiltration concentration, fermenting, aging, filtration and blending encapsulation. The method provided by the invention has the advantages that the process is simple, an addition agent is less, residual is not generated, and the fresh Chinese wolfberry fruit full juice fermented wine prepared by the method is golden yellow in color, clear and transparent, pure and comfortable in fragrance with mellow, has typical mature fruity flavor of Chinese wolfberry wine, is smooth, soft and full in palate, is well balanced among alcoholicity, acidity and tannin with great harmony, and has comprehensive and rich nutrient substances.

The invention discloses a hibiscus esculentus brewed wine and a brewing method thereof, and relates to a wine preparation technology. The method mainly comprises the following steps: 1) picking and cleaning; 2) homogenizing; 3) performing enzymolysis; 4) sugaring; 5) compounding juice; 6) homogenizing and deaerating; 7) sterilizing; 8) inoculating and fermenting; 9) filtering, removing impurities and sterilizing; and the like. The brewed wine is prepared by respectively homogenizing hibiscus esculentus flowers and hibiscus esculentus fruits and then mixing and fermenting, and the fermentation method is that activated apergillus oryzae and rhizopus oligosporus compound strain is inoculated firstly to carry out culture fermentation, and then activated Angel yeast is inoculated to carry out fermentation. The hibiscus esculentus brewed wine prepared by the invention is rich in nutrition, unique in flavor, soft in taste and good in health care effect.

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

The invention discloses a processing method of a steamed beef with tea flavor. The processing method comprises the steps of cleaning, soaking, condiment frying, kneading to enhance flavor, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a Chinese medicinal herb bag and a condiment bag cover the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, can promote appetite of people, and has a health protection function of replenishing Qi and blood.

The invention relates to a flavor barley wine and a brewing method thereof. The brewing method comprises the following steps: selecting material, grinding, moistening material, stirring material, cooking, spreading and drying in the air, adding distiller's yeast to stir, moistening material again, fermenting, baking the wine, storing, blending and filtering. The invention adopts the technology combining solid natural fermentation with cooling and baking to brew the flavor barley wine, thus the liquor yield is high, the wine quality is good and nearly has no impurity; and the bitterness of thewine can be reduced by controlling the time of secondary material-moistening and the mouthfeel of the wine is good. The brewed flavor barley wine comprises the following components: 72vol.% of alcohol and 90-110g / 100mL of acid. Therefore, the demand of people for drinking the high-degree flavor barley wine can be satisfied. The brewing method of the invention can be used in Tibet, thus the brewing cost is reduced and the economic development of Tibet can be promoted.

The invention relates to a method for brewing hawthorn-banana-honey wine. According to the method for brewing the hawthorn-banana-honey wine, the hawthorn and the banana serve as raw materials; honey and sterile water are added to prepare a solution with hawthorn, banana and honey; then a fruit wine yeast culture solution is inoculated to prepare and obtain the hawthorn-banana-honey wine. According to the method, a high-quality apple juice is used for preparing a yeast culture solution of the hawthorn-banana-honey wine; the yeast is high in activity and short in fermentation period; howthorn pectin, which is dissolved out, is reduced; browning of the banana pulp is avoided; meanwhile, the honey is used in the raw material firstly for replacing white granulated sugar in mixed fermentation with the banana and the hawthorn, so that pantothenic acid and VB 1 (vitamin B1) in the honey can be used for culturing the yeast, thus the fermentation performance of the yeast is improved, the fermentation speed of ethyl alcohol is improved and the fermentation time is shortened. According to the method for brewing the hawthorn-banana-honey wine, a mixed fermentation ratio of hawthorn, banana, honey and water is firstly defined as (1-2.5):10:6:10 (m / m), so that the characteristics of hawthorn wind of high content of organic acid and strong acid taste are complementary with the disadvantages of banana wine of low content of organic acid and high content of volatile acid.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention relates to a preparation method of red date brandy, which comprises the following steps: boiling the high quality dried red dates in water to obtain red date liquor; adding composite enzyme for enzymolysis, and carrying out solid-liquid separation to extract red date juice; adding softened water and white granulated sugar, which account for 50 wt% of the date paste, to the residual red date paste, and controlling the sugar degree of the red date paste to be 20 degrees; respectively adding leaven into the red date juice and red date paste for fermentation; distilling the red date juice suspension and red date paste suspension by using a red copper pot to extract alcohol and flavored substances; leaving out the beginning and the end while flowing the brandy, and controlling the alcohol content of intermediate flow brandy to be 35-40 degrees; and storing the obtained brandy in an oak barrel for more than half a year to obtain the red date brandy. In the invention, organic red dates are used as the raw material; pulp enzyme, pectinase and amylase are mixed to carry out enzymolysis so as to extract the juice; the mixture of Danbaoli brewage active dry yeast and Angle wine active dry yeast is used as the leaven; the red date juice and the red date paste are respectively fermented; the red copper pot is used for distillation; and the oak barrel is used for storage. The red date brandy is slight yellow, has thick red date flavor and tastes soft and mellow.

The invention relates to a manufacturing technique of natural bamboo tube wine, which comprises the following steps: brewing arrack or rice wine, selecting bamboo-shoot-removed young bamboo from a bamboo grove, making small holes on the bamboo tube at the interval of one bamboo joint, and injecting the prepared arrack or rice wine into the bamboo embryo, sealing the small holes; and when the young bamboo is more than half a year old, cutting off the bamboo at the bamboo tube parts without wine, thereby forming the bamboo tubes with wine. The fresh bamboo endomembrane contains rich bamboo shoots, bamboo shavings, bamboo juice, polysaccharides, lysine and multiplex vitamins; after the unblended wine is injected into the bamboo embryo to grow together with the bamboo, the live bamboo has the physiological characteristics or functions of absorption, decomposition, conversion and secretion; and the white wine in the bamboo embryo is sufficiently associated with the bamboo juice to lower the alcoholic strength, and absorbs the amino acids, multiplex vitamins, multiple minor elements and the like beneficial to the human body in the live bamboo.

The invention discloses a method for preparing gamma-aminobutyric acid rich vinegar, belongs to the technical field of seasoning brewing engineering, and particularly relates to the technical field of edible vinegar production. The method for preparing health-care vinegar comprises processes of liquefaction, saccharification, yeast addition, yeast fermentation and acetic fermentation; and lactobacillus brevis and acetic acid bacteria are added in the acetic fermentation process, the lactobacillus brevis is added before the acetic acid bacteria is added or synchronously added with the acetic acid bacteria, and sodium glutamate is added when the lactobacillus brevis is added. The product of the invention is soft when entering the mouth and acid after tasting, has no peculiar smell, has clear vinegar liquid and gloss, and is amber edible vinegar, or the edible vinegar with health-care functions of reducing blood pressure, promoting sleep, reducing serum cholesterol, delaying senility, and the like.

The invention discloses a processing method of a steamed beef with tea flavor. The processing method comprises the steps of cleaning, soaking, condiment frying and salting, kneading, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a condiment bag covers the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, and can promote the appetite of people.

The invention discloses a wine making method using live Mao bamboos as a base body. The wine making method comprises the following steps of: preparation, wine growing, wine making, wine collection and detection. During wine growing, live Mao bamboos are adopted so that bamboo fragrance and nutrients in the bamboos can be gradually infused into the wine along with the growth of the bamboos. During the entire wine making process, the wine in the bamboo cavities is completely sealed and healthy grows to mature under aseptic conditions isolated from outside air. The finished wine contains various nutrient substances beneficial to human bodies, and the alcoholic strength in the raw wine liquid is well controlled. The wine has good taste, high nutrients and obvious health preserving action. The grown wine has wind selectivity range, wide wine seed application scope and low processing requirement. The Mao bamboos are adopted as a base body for processing the wine, so that the use of raw material is quick, the operation is friendly to the environment, and no pollution occurs.

The invention discloses rice wine and a production process thereof. Based on traditional production processes of low-alcohol rice-flavour liquor, the formula and production process are improved; thus the product not only has the style of rice-flavour liquor, but also has glutinous rice flavor; and nutritional components are maintained as many as possible. Liquor is prepared by using rice and glutinous rice according to a certain proportion through a production process of rice-flavour liquor. Additionally, part of glutinous rice is steamed, fermented, sterilized, and filtered to obtain glutinous rice wine. The two kinds of wine are blended according to a certain proportion to form rice wine with local characteristics.

The invention discloses a brewing method for dry white red bayberry wine is brewed by utilizing light-color red bayberry as a raw material and comprising the following steps of (1) preparing the fresh red bayberry into normal red bayberry juice; (2) adding white granulated sugar to the normal red bayberry juice; (3) adding yeast strains to the red bayberry juice and alcoholically fermenting the red bayberry juice to prepare the red bayberry wine; (4) ageing the red bayberry wine; and (5) carrying out the decoloration processing of the aged red bayberry wine. The dry white red bayberry wine has the advantages of clear and bright wine, light straw yellow, stability, fine and mild vinosity, fragrant red bayberry fruity maintenance, aromatic and pure bouquet, fresh mild taste, rich nutrition and beautiful color, and has the unique flavor of the dry white red bayberry wine.

The invention discloses a preserved pork zongzi which is prepared from the following raw materials in parts by weight: 800-1000 parts of glutinous rice, 250-350 parts of preserved pork, 250-350 parts of pork belly, 300-500 parts of mung bean, 80-120 parts of shiitake, 40-60 parts of shelled shrimp and 40-60 parts of squid. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.

The invention provides a preparation method of a fingered citron beverage. The preparation method comprises the following steps of sequentially sorting, cleaning, debitterizing, mashing, performing enzymolysis, performing enzymic inactivation, and squeezing to obtain juice on fingered citron; performing centrifugation on the fruit juice; and performing compounding, homogenizing, sterilization, degassing, filling and secondary sterilization on the centrifuged fruit juice. The product prepared by the method can maintain the gentle feel after being put in mouths under the premise that additives of essence and the like are not added, the fragrance is fresh, and besides, the bioactive components and the medical efficacies of the fingered citron can be reserved as possible. The preparation method has the advantages of high juice yield and high content of solid matters.

The invention relates to a blueberry health-promoting steamed bun comprising the following materials by weight: 15-25% of blueberry, 3-10% of fresh slash pine needles, 15-25% of Sanqing bean flour, 35-55% of wheat flour, 0.5-3% of erythritol, and 0.1-2% of dry yeast. A preparation method comprises the steps of cleaning blueberry, and pulping to obtain blueberry juice; cleaning fresh slash pine needles, shearing into short pieces, adding water, pulping, and squeezing to obtain slash pine needle extractive solution; mixing dry yeast, Sanqing bean flour and wheat flour in a stirrer, adding erythritol, the blueberry juice and slash pine needle extractive solution, blending into dough, and making into steamed bun according to conventional method. The steamed bun has the advantages of fresh mouth feeling, rich nutrition, inhibition effect on mildew, prolonged shelf life, and health-promoting effect in enhancing immunity and preventing / treating diseases.

The invention provides a production method of pure natural Indian moringa oleifera tea. A production process comprises steps as follows: picking, cleaning, fixation, spraying, cooling, drying and packaging. The production method has the benefits as follows: a production technology is simple, the preservation time of the Indian moringa oleifera tea can be effectively prolonged under the condition that no preservative or food additive is added, beneficial ingredients in the Indian moringa oleifera leaves and natural green of fresh moringa oleifera leaves are reserved to the maximum extent, meanwhile, pungent, bitter and astringent substances in the moringa oleifera leaves are removed, and the produced moringa oleifera tea has natural fragrance; brewed tea tastes mild and fragrant, has lasting sweetness after taste and refreshes people after people drink the tea, the medical value of the Indian moringa oleifera leaves is sufficiently performed, and the Indian moringa oleifera tea can help digestion, enhance the immunity, resist inflammation, prevent hyperglycemia, high blood pressure, high blood fats and osteoporosis and balance skin pigment of a human body, enables people to maintain beauty and keep young and doesn't have side effects.

The invention belong to the technical field of microbial winemaking, and aims to solve problem that the conventional miscellaneous grain crop liquor is single in varieties, simple in taste, bitter in taste, and pale in aroma, and cannot meet mass consumer tastes. An amaranthus hypochondriacus miscellaneous grain crop health liquor and a making method thereof are provided to improve the edibility of the amaranthus hypochondriacus. The amaranthus hypochondriacus miscellaneous grain crop health liquor is made by pulverizing amaranthus hypochondriacus leaves, black bean, rye, bitter buckwheat, oat, coix seeds and millet, cooking the pulverized mixture, performing fermentation mixed with yeast, performing mixing distillation, and the like. The amaranthus hypochondriacus miscellaneous grain crop health liquor provided by the invention is bright in color, mellow and soft in taste, and unique in taste, has lots of nutritional ingredients and mellow and soft taste, and can meet double requirements of consumers on nutrition and taste; the liquor contains flavonoid compounds, so that oxygen free radicals in a body can be effectively removed, the antioxidant capacity of the liquor is ten times higher than that of the Vitamin E, the degeneration and aging of cells can be prevented, the occurrence of cancer can be prevented, and the immunity of the body can be enhanced; the liquor has an effect of reducing blood fat, blood pressure and blood sugar.

The invention discloses a blending method of mixed-flavor type white spirit. The blending method comprises the steps of base liquor selection, base liquor blending as well as alcohol content drop and packaging. The blended white spirit is unique in aroma, and the various aromatic substances are high in content, diversified in type, and rich in aroma. The white spirit blended according to the method has the advantages that the wine body is mellow and rich, has lingering aftertaste, strong pit aroma, soft sweet and refreshing mouthfeel, and pure faint scent, and has harmonious flavors, refreshing and clear aftertaste, and fresh honey fragrance; a drinker obtains soft continuous mouthfeel after the white spirit just enters the mouth, and obtains the refreshing and clear mouthfeel after swallowing the white spirit, and the aftertaste is enjoyable and smooth. According to the blending method, the different micro ingredients with different aroma types are blended with the base liquor, and then the new balance is achieved, so that the wine body has good harmony and unity.

The invention discloses a making technology of spiced beef. The technology comprises the steps of beef preprocessing, blanching and fishiness removing, sauce preparing, marinating, impregnating treatment. According to the processing method, beef is processed in the mode of marinating and impregnating in success, the impregnating mode is used for replacing a traditional baking mode, the flavor and taste of the beef can be improved, in the making process, no prickling or smudging process exists, and the beef does not contain cancerogenic substances likely to be generated in the prickling and the smudging processes; in short, the method is simple in technology, the obtained sliced dried beef is orange in color and fragrant in smell, the beef quality is kept, the soy sauce raw flavor is obtained after the beef is chewed, the beef is soft in taste, the taste is delicious, and the aftertaste is endless.

The invention provides vegetable oil beverage and a preparation method thereof. The vegetable oil beverage is prepared from the following raw materials in parts by weight (based on total weight of 100 parts): 5-8 parts of white granulated sugar, 0.5-5 parts of vegetable oil, 0.1-1 part of modified starch, 0.005-0.05 part of gellan gum, 0.01-0.1 part of mannan gum, 0.0003-0.02 part of an antioxidant, 0.01-0.1 part of edible flavor, 0-0.05 part of edible pigment and the balance of water. The preparation method of the vegetable oil beverage comprises the following steps: firstly preparing beverage concentrates; adding the beverage concentrates and the white granulated sugar to the water, stirring until the beverage concentrates and the white granulated sugar are fully dissolved, adding the edible flavor, evenly stirring and filtering with a filtering membrane with 120 meshes; and sterilizing and filling to obtain the vegetable oil beverage. The vegetable oil beverage obtained by the preparation method has the advantages of good taste and flavor, no oil slick or precipitates, convenience for drinking and good effects of healthcare and hunger stopping.

The invention provides a making method of steamed lotus-flavored beef. The making method includes cleaning, soaking, rubbing, steaming with lotus leaves, packaging and sterilizing. During steaming, beef is covered with condiments and cushioned with the lotus leaves, and steaming spices are added in fresh water. The steamed lotus-flavored beef retains natural flavor of beef, has strong flavor of the lotus leaves, is soft, smooth and cool in taste and delicious, has lasting aftertaste and fresh color, and is appetizing.