922results about How to "Fragrant" patented technology

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

The invention relates to a nanofiber membrane and particularly relates to a novel composite nanofiber membrane as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) dissolving any one of polyvinyl alcohol, polylactic acid and regenerated silk fibroin in an organic solvent to prepare a spinning solution with the mass fraction of 5-20 percent; (2) adding polyphenol substances to the spinning solution, and uniformly stirring to obtain a mixed spinning solution which accounts for 1-7 percent of the total mass of the polyphenol substances and the organic solvent, wherein the polyphenol substances are one or more of vegetable tannin, apple polyphenol and grape polyphenol; (3) carrying out ultrasonic treatment on the mixed spinning solution for 1-600 minutes; and (4) carrying out electrostatic spinning on the mixed spinning solution and collecting to obtain the required composite nanofiber membrane. After subjected to electrostatic spinning, the composite nanofiber membrane is smooth in surface, continuous and uniform, has the diameter of between 100nm and 800nm and can be applied to the fields of medical dressing, makeup facial masks, tea bags, controlled release of targeted drugs, food preservation and sewage purification.

The invention provides a preparation method of sticky rice dumplings. The sticky rice dumplings take sticky rice, beans and meat as main materials. The preparation method comprises the following steps of: cutting the meat into pieces; adding cooking wine, salt, white sugar, soy sauce and monosodium glutamate into the meat for salting for 10-30 hours; preparing ingredients and spices; soaking and seasoning the sticky rice and the beans; putting the meat at center, covering the meat with the beans, and then putting the sticky rice at an outermost layer; wrapping the materials with broad-leaf indocalamus palm leaves; sufficiently cooking and vacuum-packaging the materials to obtain the sticky rice dumplings. The preparation method provided by the invention can be used for normalizing the production process of the stick rice dumplings which are traditional food in south China, and more nutrient-rich, fragrant, smooth and tender foods are provided for residents in areas without the sticky rice dumplings.

The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine andthe method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruitwine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

The invention discloses a culture medium for cultivating cordyceps militaris, a preparation method of the culture medium, a culture method of cordyceps militaris and a preparation method of an oral cordyceps militaris tablet. The culture medium for cultivating cordyceps militaris is an aqueous solution and comprises 130 to 140g/L of dry silkworm chrysalis meal, 60 to 65g/L of rice flour, 1.2 to 1.5g/L of potassium dihydrogen phosphate and 0.8 to 1.2g/L of sodium dihydrogen phosphate. The culture method of cordyceps militaris comprises the following steps of inoculation, culture and harvest re-culture. The preparation method of the oral cordyceps militaris tablet comprises the following steps of drying, multiple cold sterilization treatment, crushing, wet granulation and tabletting. Cordyceps militaris cultured by the culture medium provided by the invention has nutrient content far higher than nutrient content of cordyceps militaris cultured by other culture methods, has a golden color, a luster and a heavy fragrance. In the preparation of the dried oral cordyceps militaris tablet, multiple cold sterilization treatment is carried out after drying. Through low-temperature superfine crushing, a cordyceps militaris spore wall breaking effect is guaranteed and a nutrition constituent loss is reduced.

The invention relates to healthcare tea by adopting mulberry leaves, red sage root and chrysanthemums as raw material, which is characterized in that the healthcare tea is prepared by the following procedures: preparation of medicinal liquor of the red sage root to be used in the following procedure, selection of mulberry leaves, disinfection and sterilization, dehydration and cutting into slices, blanching, spraying with the medicinal liquor, kneading, shaping, sealing, fermentation, secondary kneading, drying, adding with chrysanthemums and then cooling to the room temperature and finally packaging into bags. Compared with the prior art, the healthcare tea of the invention has the advantages that the tea contains sufficient biotic component of the mulberry leaves, the red sage root and the chrysanthemums and has no toxicity and side effects, effective function of healthcare and stable adjuvant treatment effect and is beneficial for early prevention and adjuvant treatment of cardiovascular and cerebrovascular diseases to reduce medical costs. In addition, the healthcare tea also has the appearance of Chinese traditional tea leaves and is blue black in color with white background; the tea soup obtained is yellow and transparent, scented and refreshing in taste with sweet aftertaste and is suitable for drunk by different people, particularly for long-term drinking by the elderly.

The invention relates to a method for preparing extract of yunnan black tea and application thereof. The extract is prepared and obtained by extraction with ultrasonic extraction method and the combination of silica gel chromatographic separation method; the extraction processes comprise fetching of yunnan black tea, ultrasonic extraction, silica gel chromatographic separation, concentration, and obtaining of extract in sequence. When the extract of yunnan black tea is added to the tobacco of cigarettes, the invention can cause the fragrance of cigarettes to be permeable and abundant, the smell of cigarettes to be refined and fine, and the rest smell to be significantly improved in the aspect of comfort. Compared with the traditional extraction method, by using the yunnan black tea which is extracted by the ultrasonic wave of mixed solvent, the dosage ethanol is greatly reduced, the extracting and heating time is shortened, and the extraction efficiency is improved; by combining the silica gel chromatographic separation, the quality and purity of active ingredient is improved. The method relates to uncomplicated equipment, is easy for operation, has no pollution, and provides an improved extraction method which has good effect for the preparation of the extract of yunnan black tea.

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

The invention discloses a health protection tea for improving eyesight, which is prepared from mulberry seed, cassia seed, milkvetch seed, boxthorn leaf, wild chrysanthemum and green tea by a simple process. The method for processing the health protection tea for improving eyesight comprises the following steps of: preparing dried mulberries from the mulberry seed for later use; cleaning, fixing, kneading and drying the boxthorn leaves for later use; screening, cleaning and air drying the cassia seeds and the milkvetch seeds and then frying the seeds until the seeds are slightly burnt for later use; drying the picked wild chrysanthemum in the sun for later use; and mixing the processed raw materials and the green tea uniformly and packaging the mixture into small bags. Generally, every small bag can make a cup of tea with boiled water during drinking and can be taken for several times. The tea still has deep color and sweet aroma after being taken for many times; and in addition, the tea has the advantages of low cost, convenient drinking and good effect of clearing away heat and toxic material, alleviating eye fatigue and preventing myopia and other eye diseases; therefore, the tea is popular with a majority of people.

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention discloses bean product bittern for processing bean products such as dried bean curd, fried bean curd, meat substitute products and the like and a marinating method thereof. The bittern is prepared from the following raw materials in part by weight: 80 to 85 parts of clear water, 0.5 to 1.0 part of soy sauce, 2 to 4 parts of salt, 1 to 3 parts of brown sugar water, 0.5 to 1.5 parts of salad oil, 2 to 5 parts of spice water, and 0.03 to 0.1 part of I and G. According to the bittern, Chinese medicinal materials involved in the traditional halogen materials and not in the ranges of Natural Spice Classification and Food and Medicine Article List are removed, the characteristics of the traditional marinated food are kept, and the using specifications of the spices involved in the halogen materials are met. The bean products marinated quantitatively at fixed temperature for fixed time by using the bittern prepared by the formula have fragrance striking the nose, strong fragrantsmell and excellent mouthfeel. The bittern is decocted by adding water after marinating and then cooled for recycling.

The invention provides a processing method of Dendrobium officinale Kimura et Migo flower tea. The method comprises the following steps: picking flowers, cleaning the flowers, spreading the cleaned flowers for drying, deactivating enzyme, stir-frying the obtained product, baking and shaping the fried product, and sorting and packing the final product. According to the invention, the processing method of the Dendrobium officinale Kimura et Migo flower tea is improved, so that the nutritive value of the Dendrobium officinale Kimura et Migo flower tea is retained, and when the Dendrobium officinale Kimura et Migo flower tea is brewed with water, strong fragrance lasts for a long time, the flowers are unfolded in water, and higher ornamental value is achieved.

A hot pepper food is prepared from chili, peanut, sesame and additive through frying chili in oil at 50-80 deg.C for a certain time, frying sesame and peanut in oil for a short time, and mixing all together. Its features are that said chili must be immersed in the liquid extract of Chinese-medicinal materials for 0.5-2 hr before fried. Its advantages are refreshing fragrance, agreeable taste and not too hot.

The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.

The invention relates to a method for pickling pork head meat. The reasonable-process method for pickling pork head meat, capable of being used for making the pickling pork head meat with the unique flavor does not exist in the prior art. The method provided by the invention comprises the work procedures of raw material meat processing, pickling, rinsing, baking, cooking, packing and sterilization. In the raw material meat processing work procedure, pork heads are used as raw materials, pork tongues and pork faces are taken down, the pork heads are cut into halves, and the pork brain is taken out to obtain the port cranium; in the pickling work procedure, the pork cranium, the port tongues and the pork faces are pre-cooled to the temperature below 10 DEG C, pepper salt is smeared on the pork cranium, the port tongues and the pork faces, the picking is carried out for 28 to 32 days, the jar turning is carried out every day in the early four days, and the jar turning is carried out every three days from the fifth day; the cooking work procedure is carried out after rinsing and baking, the pork cranium is placed into boiling water to be boiled for 42 to 48 minutes to obtain pork cranium meat, the pork noses, the pork tongues and the pork faces are steamed for 18 to 22 minutes by 100-DEG C steam, and the pork ears are steamed for 28 to 32 minutes by 100-DEG C steam; and the finished products of pickled pork head meat are obtained through the work procedures of packing and sterilization. The method has the advantages that the process is reasonable, and the manufactured pork head meat has unique flavor.