46results about How to "Flavor mellow" patented technology

The invention discloses a production method of schizonepeta dried beef, which comprises the steps of: putting the beef into cleaning water to soak, removing the blood water, and cutting the beef into dried beef cubes; weighing the schizonepeta according to the weight which is 6-40% of the weight of the beef, cleaning and cutting up the schizonepeta, evenly mixing the smashed schizonepeta with the dried beef cubes, rolling, rubbing, and sousing; firstly boiling the dried beef cubes; taking raw soup, adding a seasoner, boiling the raw soup to be boiled, adding the dried beef cubes, boiling by soft fire, adding cooking wine and aginomoto, discharging the dried beef cubes out of a boiler, and draining the dried beef cubes; and putting the dried beef cubes into an electric heating constant temperature air dry oven to bake for 2.5-4 hours so as to obtain the schizonepeta dried beef. The preparation of the schizonepeta dried beef combines with the modern processing method on the basis of the conventional technology and combines the preparation of the beef which is abundant in the nutrition with the preparation of the schizonepeta which has the functions of medicine and food to prepare the nutrient and health-care food which not only can meet the requirement of the consumers but also can take the schizonepeta dried beef as the medicine and food, therefore, the invention is better in social value and economic value.

The invention relates to a quick brewing process for spicy broad bean paste. The process comprises the followings steps of: pretreating soybeans and hot peppers, and preparing a strain; performing solid fermentation on soybeans; mixing raw materials and fermenting; and performing splitting charging and microwave sterilization on the product. In the invention, the raw materials and the product aretreated with a microbial fermenting technology and a microwave sterilizing technology. Due to the adoption of the microbial fermenting technology, the nutrients in the production raw materials can besubjected to bioconversion under the action of microorganisms, and the product is endowed with unique sauce flavor and plenty of bioactive ingredients such as flavones, polyphenols, saponins, melanoidines and the like, has strong sauce flavor, is spicy and delicious, and has the health-care effects of restraining cholesterol, resisting tumors, reducing blood pressure, removing radioactive substances, preventing gastric ulcer, resisting oxidation, and the like. The product has the advantages of plenty types of raw materials used for preparing the product, no addition of any pigment, antisepticor flavoring agent, contribution to the health of human bodies, and is a purely natural seasoning.

The invention discloses nutritional edible blended animal and vegetable oil and a preparing method thereof. The edible oil is prepared from, by weight, 40-70 parts of rapeseed oil, 5-25 parts of soybean oil, 10-30 parts of camellia oil, 2-20 parts of sesame oil, 5-20 parts of lard oil, and 10-25 parts of deep sea fish oil. The edible oil tastes mellow and thick, low in erucic acid content, high in nutritional value, stable in property, and suitable for long-time use.

The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.

The invention relates to a membrane distillation quality-improved base liquor of strong-flavor distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of strong-flavor distilled liquor comprises the following components: 0.75-2.5g / L of ethyl hexanoate, 0.3-1.5g / L of ethyl lactate, and 0.24-1.2g / L of ethyl acetate, 0.05-0.25g / L of ethyl butyrate and 0.3-0.5g / L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of strong-flavor distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

The invention relates to the technical field of health care food, in particular to all-natural organic honey vinegar and a processing technology thereof. The all-natural organic honey vinegar is prepared from raw materials in parts by weight as follows: 1 part of honey, 4-5 parts of water, 0.5-0.6 parts of acetic acid bacteria, 0.25-0.3 parts of Saccharomycetes and 0.05-0.06 parts of salt. The prepared all-natural organic honey vinegar contains no chemical raw materials, additives or preservatives for camel coloring and has disinfection and sterilization functions, and the longer the aging time is as wine, the better; the honey vinegar is sour and sweet but not greasy and mellow in flavor, tastes refreshing and good, has a special curative effect on hyperlipidemia, hyperglycemia, and hypertension, can soften blood vessels, promote appetite and strengthen the spleen and has certain immune function.

The invention discloses nutritional edible plant oil. The nutritional edible plant oil comprises the following components in percentage by weight: 50%-70% of rapeseed oil, 5%-25% of soybean oil, 10%-30% of camellia oil and 2%-20% of sesame oil. The edible oil disclosed by the invention is aromatic in flavor, mellow in mouth feel, low in erucic acid content, high in nutrient values, steady in nature, and suitable for being eaten for a long time.

The invention discloses a fermentation preparation method of chitooligosaccharide-rich papaya fruit vinegar, belonging to the field of food processing. The papain-rich papayas and chitosan-rich shrimp-shells are subjected to mixed fermentation, and the papain is utilized to degrade the chitosan, so that the fermented vinegar contains rich chitooligosaccharides. By comprehensively utilizing the shrimp processing waste shrimp shells and rich papain, the shrimp shell-papaya fruit vinegar lowers the cost, contains the nutritive value of papayas, and thus, has favorable health-care function.

The invention discloses floating dumplings and a preparation method thereof. The preparation method of the floating dumplings comprises the following steps of: (A) preparing dumpling wrappers; (B) preparing a stuffing material; (C) making dumplings; and (D) prefreezing and packaging the dumplings. In the invention, the preparation method of fried dried bean curd dices comprises the following steps of: selecting fresh bean curds, slicing, frying into dry products and then cutting into irregular particles; and minced meat comprises minced beef, minced mutton and minced pork. In the stuffing material of the floating dumplings, the fried dried bean curd dices and fresh mushroom dices account for a larger proportion and are both lighter food materials, thus the made dumpling have smaller specific gravity, float on the soup level all the time in a cooking process and are difficult to sink into the pot bottom, thereby effectively avoiding the phenomenon of broken dumpling. In the invention, various food materials are reasonably matched, and particularly, the collocation of the bean products and the meat is in a most reasonable proportioning range, thus the dumplings have rich nutrition, easy digestion and savoury and mellow flavor.

The invention discloses a preparation method of selenium-rich germinated rough rice / asparagus fermented vinegar, which adopts selenium-rich germinated rough rice / asparagus mixed fermentation. In the fermentation process, pectinase, amylase, saccharifying enzyme, Rhizopus oryzae CICC3099, Saccharomyces cerevisiae CICC1050 and Acetobacter pasteurianus CICC21870 are added. In the prepared vinegar, the gamma-aminobutyric acid content is 8-13 mg / 100g, the vitamin content is higher than 0.3%, and the selenium content is 200 ug / kg. Therefore, the vinegar produced by the method has the advantages of multiple nutritional ingredients, aromatic flavor and soft and sweet mouthfeel, and is a vinegar product with favorable mouthfeel and nutrient and health-care effects.

The invention provides a whole soybean milk preparation method with high-pressure jet homogenization as a main process. The method comprises the following steps: baking soybeans and performing soybeanhull separation; mixing the obtained soybeans after soybean hull separation with hot water, and performing dry refining; performing high-pressure jet homogenization on the soybean milk raw pulp obtained by dry refining; and performing pulp-boiling and enzyme inactivation on the soybean milk raw milk after high-pressure jet homogenization to obtain the whole soybean milk. The invention also provides the whole soybean milk prepared by the method. The invention provides the whole soybean milk preparation method using dry refining as a main refining manner and high-pressure jet homogenization asa main crushing manner. The method can meet high-capacity production of enterprises at present, and the production capacity of the method can be basically the same as that of common normal-temperaturedairy products. At the same time, the processing steps are greatly optimized, and the processing steps and energy consumption are greatly reduced. At the same time, the processing time is shortened,and the excessive loss of soybean nutrients caused by long-term high temperature in the process is reduced.

The invention relates to base liquor of sesame-flavor liquor upgraded by membrane distillation and a membrane distillation method thereof, belonging to the technical field of wine production. The base liquor of membrane distillation sesame-flavor liquor provided by the invention comprises the following ingredients: 0.4-2.5 g / L of ethyl acetate, 0.2-2.2 g / L of ethyl lactate, 0.1-1.2 g / L of ethyl caproate, 0.5-200 mg / L of 3-methylthiopropanol and 0.2-0.6 g / L of isoamyl alcohol. The base liquor of membrane distillation sesame-flavor liquor provided by the invention is reasonable and harmonious in ingredient contents and proportions and excellent in quality and flavor, the quality of the base liquor originally incapable of being used for blending solid fermented pure grain liquor is improved, the blending difficulty of the liquor is reduced, the complex ingredient system of the Chinese liquor is optimized, the existing base liquor of drug-flavor liquor with unreasonable ingredients is better balanced, the quality of the base liquor is perfected, and the flavor of the base liquor is more mellow and normal.

The invention relates to a membrane distillation quality-improved base liquor of Fen-flavor distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of Fen-flavor distilled liquor comprises the following components: 0.6-2.6g / L of ethyl acetate, 0.4-2.4g / L of ethyl lactate, 0.01-0.02% of ethyl hexanoate and 0.4-0.6g / L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of Fen-flavor distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

The invention relates to a method for preparing oudemansiella radicata nutrient powder by an oudemansiella radicata fermentation method. The method is characterized by comprising the following steps:(1) screening and activating oudemansiella radicata slant strains; (2) preparing a primary seed liquid; (3) preparing a secondary seed liquid; (4) preparing a tertiary seed liquid; (5) performing culturing in a fermentation tank; (6) drying oudemansiella radicata fermentation liquor; and (7) preparing oudemansiella radicata nutrient powder. The method has a scientific and reasonable design, fermentation is used by a special culture medium, and a fermentation mixture is directly dried for preparing powder. The process is simple and feasible, has good economic benefit, and can realize industrialproduction.

The invention discloses pineapple fruit vinegar and a preparation method thereof. The preparation method comprises the following steps: okra pulp is prepared, aspergillus niger and lactobacillus plantarum are added for fermentation, pineapple pulp, Chinese yams and wolfberries are added for preparing mixed pulp, pectinase and cellulase are added for enzymolysis, aroma-producing yeast and saccharomyces cerevisiae are inoculated for wine mash fermentation, acetic acid bacteria are inoculated for acetic acid fermentation, and centrifugal filtration is conducted to obtain the pineapple fruit vinegar rich in okra polysaccharide. The preparation method disclosed by the invention is low in cost, the prepared pineapple fruit vinegar is unique in taste and rich in okra polysaccharide, and nutrientsare easily absorbed by a human body.

The invention relates to a base liquor of extra-flavor liquor that has been upgraded through membrane distillation and a membrane distillation method thereof, and belongs to the technical field of winemaking production. The base wine of the membrane distillation extra-flavor liquor of the present invention comprises the following components: ethyl propionate 15-1000mg / L, ethyl acetate 0.8-1.5g / L, ethyl lactate 0.6-1.2g / L, ethyl butyrate 0.05-0.1g / L, isoamyl alcohol 0.3-0.5g / L. The content and proportion of each component in the base wine of membrane distillation extra-flavor liquor of the present invention are reasonable and coordinated, and the quality and flavor are good, so that the wine quality of the base wine that could not be used for blending pure grain solid-state fermented wine is improved, and the blending of wine body is reduced The difficulty is to optimize the system of Chinese liquor with extremely complex components, so that the base liquor of special-flavor liquor with unreasonable components can achieve a better balance, so that its quality is improved and the flavor is more mellow and positive.

The invention discloses a soybean milk making method for a food processor. The food processor is provided with a stirring chamber (41) and a ventilating duct (3) and includes an oxygen filling module.The soybean milk making method includes inputting an oxygen-containing gas into the stirring chamber (41) through the ventilating duct (3) by controlling the oxygen filling module to operate in at least part of a time period in a soybean milk making program; and in a boiling period of the soybean milk making program, controlling the oxygen filling module to be stopped and keeping completely closing the ventilating duct (3). Experiments prove that compared with soybean milk made by opening the ventilating duct and the oxygen filling module in the boiling period, soybean milk prepared through the soybean milk making method has no loss in nutritive indexes such as solid matter and protein, the soybean utilization rate is high, and the soybean milk flavor can be improved by 10.6%.

The invention belongs to the field of food and discloses a method for preparing fermented soybean paste suitable for patients with hyperthyroidism. The fermented soybean paste comprises the followingraw materials: fermented soybeans, Chinese toon, chicken livers, chicken gizzards, prunus padus, fig, milk, ginger, white spirit, spices, sugar, peanuts and salt. The preparation method comprises thefollowing steps of: 1, preparing the Chinese toon; 2, preparing the fermented black soybeans; 3, preparing soup; 4, drying; and 5, packaging and sterilizing. The method has the beneficial effects thatby means of the fermented soybean paste prepared by the preparation method, the prevention and the rehabilitation of the patients with hyperthyroidism can be effectively helped; convenience is brought to merchants to manufacture the fermented soybean paste suitable for the patients with hyperthyroidism; the fermented soybean paste is conveniently and quickly used by the merchants; and therefore,the method has a good market prospect.

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

The invention discloses bower actinidia root or leaf bread with opuntia stricta fruit taste. Bower actinidia roots or leaves and opuntia stricta fruits are used as raw materials, and besides, tail meat of anser cygnoides orientalis and anacardium occidentale fruits are added, so that the bower actinidia root or leaf bread with opuntia stricta fruit taste is made. The nutrient value of the bower actinidia roots or leaves is fully used, and is in mutual compatibility with traditional Chinese medicines, so that synergetic effects are achieved, and the bower actinidia root or leaf bread with opuntia stricta fruit taste has the efficacies of reinforcing the spleen, invigorating the stomach, benefitting the stomach, and promoting salivation. According to the bower actinidia root or leaf bread with opuntia stricta fruit taste disclosed by the invention, the raw materials namely the bower actinidia roots or leaves are subjected to primary fermentation with fruit wine yeast, taste products promote aromatic taste, and traditional Chinese medicine pulp is fermented with fruit vinegar yeast, so that bitterness of the traditional Chinese medicine pulp is effectively removed, and the prepared finished products are rich in nutrition, aromatic in flavor, clean, sweet, delicious, and easy to preserve. When the bower actinidia root or leaf bread with opuntia stricta fruit taste is eaten for a long term, the discomfort feeling of crowds suffering from indigestion can be obviously alleviated. A making process is simple and easy to realize, meets requirements of current market development, and is broad in prospects.

The invention relates to an almond cake and a production method. The almond cake takes mung bean powder, soy protein isolate, fructo-oligosaccharides and mulberry leaf powder as raw material, can also use the nuts with a certain flavor and taste as the supporting material; and the improved almond cake raw material formula is more scientific, while the nutrition is more balanced. To produce the almond cake, firstly, mung beans are selected, soaked, germinated, blanched, dried, peeled and finely ground into mung bean powders; fresh mulberry leaves are picked, washed, dried at low temperature and crushed to get mulberry leaf dry powders which are then reserved; then the soy protein isolate and the fructo-oligosaccharides are added into a mixing barrel, stirred into uniform emulsion and kept static for 45 to 60 minutes; after butter is added into the uniform emulsion and stirred evenly, the green bean powders and the mulberry leaf powders are added into the mixture to generate the powder material; then the prepared powder material is placed in a cake mold, molded into a cake, put into an oven with the temperature less than 100 DEG C, baked for 35-60 minutes, cooled, sorted and packed.

The invention relates to a membrane distillation quality-improved base liquor of super-strong flavored distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of super-strong flavored distilled liquor comprises the following components: 15-1,000mg / L of ethyl propionate, 0.8-1.5g / L of ethyl acetate, 0.6-1.2g / L of ethyl lactate, 0.05-0.1g / L of ethyl butyrate and 0.3-0.5g / L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of super-strong flavored distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

The invention relates to the field of food processing methods, and particularly discloses a grape wine lamb liver and a preparation method thereof, and the preparation method comprises the steps of pretreatment, pulping, blending, homogenization, mold filling, cooking, demolding, packaging, sterilization and water inspection. And the blending specifically comprises the step of adding ingredients including 1-2% of white wine, 1.9-2.1% of table salt, 1.3-1.7% of white granulated sugar, 0.06-0.08% of I + G, 1.5-2.5% of sunflower seed oil, 0.3-0.5% of an emulsifying agent and 0.25-0.31% of a thickening agent into the liver paste. The prepared wine sheep liver is high in sensory score, high in nutrient content, low in fat content, rich in amino acid component, remarkably improved in mineral content and long in shelf life, and can be compared favorably with goose liver western-style food products.

The invention provides a natural jujube-flavor essence and a preparation method thereof, and belongs to the technical field of food additives. The natural jujube-flavor essence is prepared from, by mass, 55%-80% of jujube juice, 1%-15% of natural aromatics and 5%-44% of natural sweetener. According to the natural jujube-flavor essence, the raw materials are all natural substances, no synthetic chemical substance is added, potential safety hazards are eliminated, when the addition amount is slightly larger, no pungent smell is generated, and the natural jujube-flavor essence is suitable for use. According to the preparation method, few steps are used, operation is easy and convenient, aromas of the raw materials are well reserved, the aromas of all the ingredients are fully mixed, and the final aroma is mellow.

The invention discloses barley juice beverage and a preparation method thereof. The barley juice beverage is prepared from the following components in parts by weight: 12-50 parts of barley, 10-50 parts of non-glutinous rice, 1-30 parts of Chinese yam, 15-60 parts of white granulated sugar, 0.05-0.50 part of sodium tripolyphosphate, 0.05-0.50 part of sodium D-isoascorbate, 0.1-2.0 parts of a compound stabilizer and the balance of water. The preparation method comprises the following steps: preprocessing, grinding, filtering, blending, homogenizing, filling, sealing and sterilizing to obtain the barley juice beverage product. Through addition of the specially-prepared compound stabilizer and the non-glutinous rice, a precipitating problem and a flavor problem of the barley juice beverage product are solved; through temperature adjustment, a color problem of the barley is solved; through a centrifugating step and addition of the Chinese yam and the non-glutinous rice, the mouth feel and the nutrition of the barley juice beverage product are improved; the preparation method is simple, feasible, high in efficiency and energy-saving; by the preparation method, large-scale industrial production can be achieved; the prepared product is fragrant and mellow in flavor and smooth in mouth feel.

The invention relates to base liquor of fragrant scent liquor extracted by membrane distillation and a membrane distillation method thereof, and belongs to the technical field of liquor making production. The base liquor of the fragrant scent liquor extracted by the membrane distillation comprises the following components: 95-174mg / 100mL of ethyl acetate, 87-140mg / 100mL of ethyl caproate, 53-72mg / 100mL of ethyl lactate, 16-29mg / 100mL of ethyl butyrate, 2-6mg / 100mL of ethyl formate and 34-44mg / 100mL of isoamyl alcohol. According to the base liquor of the fragrant scent liquor extracted by the membrane distillation, the contents and proportions of the components are reasonably coordinated, the quality and flavor are better, the vinosity of the base liquor which originally can not be used for being blended with pure grain solid-state brewed liquor is improved, the difficulty of liquor blending is reduced, the extremely-complex system of the components of Chinese liquor is optimized and processed, the existing base liquor of the fragrant scent liquor with the unreasonable components achieves better balance, the quality of the base liquor is improved, and the flavor is more mellow and normal.