56results about How to "Fragrant and soft" patented technology

The invention discloses eel bone, barbary wolfberry and water spinach juice noodles. The noodles are prepared from raw materials in parts by weight as follows: 300-350 parts of flour, 30-33 parts of gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of eel bones, 5-6 parts of konjac flour, 23-25 parts of barbary wolfberry fruit powder, 20-22 parts of water spinach, 3-4 parts of condensed milk, 2-3.2 parts of sharpleaf galangal fruits, 0.4-1.3 parts of palmleaf raspberry fruits, 2-2.4 parts of elm seeds and proper amounts of table salt and papain. The noodles taste fragrant and soft, are chewy and have good elasticity, and food and medicinal materials such as oroxylum seeds, Murdannia simplex, corydalis roots and the like are also added, so that the noodles have health-care functions of nourishing yin, clearing heat, moistening the lung, soothing the liver, harmonizing the stomach and tonifying the spleen.

The invention discloses fruit wine and a production method thereof, relates to the technical field of foods and is intended to solve the technical problem that fruit wine produced by the prior art has poor quality and rough taste. The fruit wine is mainly produced from, by weight, 70-90% of fruit, 10-30% of cereals, and 0.1-5% of flowers. The invention also provides the production method of the fruit wine, comprising: fermenting fruit materials and cereal materials respectively, mixing the two fermented parts, performing mixture fermentation such that full fermentation of the ingredients of the materials is guaranteed and the yield of fruit wine is effectively increased; subjecting the mixture obtained by mixture fermentation and pre-treated flowers to layered distillation to obtain initial distillate, and subjecting the initial distillate to secondary distillation through fresh fruits such that it can be effectively ensured that the obtained fruit wine has fruit aroma and flower aroma, mellow soft taste, clear transparent body and rich nutrients necessary to human bodies, and is high-grade fruit wine.

The invention relates to biological straw feed, which is prepared by fermenting EM preparation, lactobacillus, beer yeast and crop straw. The straw biological feed is fragrant and soft, and has fragrant distiller yeast and strong taste. Livestock and poultry love the feed, sleep after eating, and grow very fast. The feed has crude fiber reduced by about 45 percent, contains rich mycoprotein (10.2-15 percent), ensures that the speed of weight gaining of the livestock and animals is improved by 4 to 10 percent, and replaces 30 to 50 percent of concentrated feed, so the feed has good effect and low cost.

The invention mainly relates to the technical field of wine processing, and discloses a jasmine fragrance liquor, which is made of the following raw materials: jasmine, glutinous rice, platycodon grandiflorum, white front, fritillary fritillaria, peucedanum, bamboo rutabaga, Saccharomyces cerevisiae, and liquor; Strong flower fragrance, clear and colorless, mellow and plump, total ester content reaches 2.92g/L, economic income increased by 21.3%; jasmine pollen and cooked glutinous rice are fermented and added to white wine three times to gradually increase the aroma and nutrients of the white wine, making the taste rich Soft, long aftertaste, no aging or only short-term aging, improve production efficiency and save production cost; add a variety of traditional Chinese medicine ingredients for soaking, increase nutrition and health care components of liquor, complement each other with jasmine, improve immunity, and protect the body. Organs, detoxification and antibacterial, reduce the harm of alcohol to the human body; adding a variety of raw materials to the bottom pot water during distillation can increase the aroma of the liquor, keep it lingering and sweet, keep the liquor clear and colorless, and extend the shelf life by 22%.

The invention discloses a making method of potato glutinous rice cakes and belongs to the food processing field. According to the method, a processing technical flow from potato selection, cleaning, stewing, peeling, pulping, batching, concentration, jelling, forming, baking, cooling, dicing and packaging is adopted. With the method adopted, a product tastes soft and glutinous, and has thick fragrance and unique glutinous flavor of potatoes; the product has a very high nutritional value and is rich in nutrients such as protein and vitamins; the product is conducive to the digestion and absorption of food for human beings, and can enhance the immunity of human beings, and has spleen and stomach strengthening, Qi tonifying, middle-jiao energy regulating, detoxifying, beauty maintaining, depressurization and anti-aging effects; and the product is suitable for all ages and is economical and is green and healthy.

The invention discloses a dasheen glutinous rice cake and a manufacturing method of the dasheen glutinous rice cake. Raw materials of the dasheen glutinous rice cake comprise, by weight part ratio, 400-600 parts of rice, 200-300 parts of dasheen, 1-1.5 parts of five spice powder, 45-50 parts of green onions or garlic sprouts, 4-6 parts of paprika and 8-10 parts of salt. The dasheen glutinous rice cake has the advantages of being simple in material and sweet, soft and rich in taste, keeping nutritional ingredients of the raw materials, and being delicious food.

The invention discloses a blood-pressure-lowering Canna edulis Ker tuber noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 6 to 7 parts of milk tablet, 3 to 4 parts of dry red wine, 27 to 28 parts of water spinach juice, 18 to 20 parts of cola, 2.5 to 3 parts of Canna edulis Ker tuber, 2 to 2.5 parts of polyalthia root, 1.6 to 2.2 parts of loquat leaf and a proper amount of cellulase and ethanol. According to the invention, through addition of edible and medicinal materials like Canna edulis Ker tuber, polyalthia root, loquat leaf, milk tablet and dry red wine, the noodle is endowed with unique taste and health care effects like mind tranquillizing, blood pressure reduction, lung heat clearing, stomach harmonization, spleen invigoration and stomach tonification; and the noodle is fresh, fragrant and chewy, tastes delicious and soft and leads a person to endless aftertastes.

The invention discloses an okra milk candy. The okra milk candy comprises the following components in part by weight: 18 to 20 parts of whipping cream, 6 to 7 parts of white sugar, 3 to 3.5 parts of glucose syrup and 2 to 3 parts of okra concentrate. The invention also discloses a preparation method of the okra milk candy. According to the preparation method, the okra milk candy which has fragrant and soft taste, rich flavor and certain healthcare functions can be obtained by combining modern food processing technologies, such as drying, ultrafine grinding, low-temperature centrifuging and vacuum concentrating, and the traditional candy making process. According to the okra milk candy and the preparation method of the okra milk candy, a healthcare vegetable, namely the okra, is innovatively integrated into the traditional candy making; the finished product has fragrant and soft taste and rich okra flavor; a good taste effect is achieved; the commodity value of the healthcare vegetable, namely the okra, is greatly improved; the planting and the development of the healthcare vegetable are promoted; the market prospect is very good.

The invention discloses a fruity tranquillizing digestion-promoting noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 5 to 6 parts of watermelon peel, 14 to 15 parts of honey peach, 8 to 12 parts of dragon fruit, 10 to 11 parts of diced bamboo shoot, 2 to 3 parts of Oroxylum indicum, 2.3 to 2.4 parts of polygala root, 1.3 to 2 parts of dendrobium flower and a proper amount of cellulase and ethanol. According to the invention, shrimp flesh is treated with golden mushroom extract before mincing; since the golden mushroom extract is rich in ergothioneine, the golden mushroom extract can substantially inhibit growth and propagation of bacteria, thereby realizing the effect of prolongation of a fresh-keeping period.

The invention relates to a brewing method of Japanese Peristrophe Herb health red koji wine. The method comprises the following steps: taking fresh stems, flowers and leaves of Japanese Peristrophe Herb, boiling the stems, flowers and leaves, taking the obtained detection, immersing glutinous rice-indica rice mixed uncooked rice, and boiling the mixed uncooked rice to form cooked rice; and inoculating a monascus seed liquid, saccharifying, mixing with wine koji and sweet wine koji, pre-fermenting, adding high-alcohol rice wine, and fermenting and ageing to obtain the Japanese Peristrophe Herb health red koji wine. The Japanese Peristrophe Herb health red koji wine has the characteristics of abundant active substances, red and brilliant color, soft smell and fragrance, and mellow and full mouthfeel, and is a health wine with heat clearing, detoxifying, liver protecting, blood fat conditioning and other physiologically active functions.

The invention discloses a fermented bean curd making method in the field of food processing. The fermented bean curd making method comprises the following steps: step 1, pre-fermentation: white tofu pehtze with the water content of 65%-70% is uniformly spread on a bamboo board, and then the bamboo board is placed in a completely closed temperature control chamber for pre-fermentation, and fermented bean curd pehtze is prepared; step 2, sprinkling of baijiu: after pre-fermentation, the bamboo board is taken out of the temperature control chamber, and the surface of the fermented bean curd pehtze is sprinkled with 45-degree baijiu; step 3, mixing: the fermented bean curd pehtze sprinkled with baijiu is taken off the bamboo board and uniformly mixed with condiments; step 4, post-fermentation: the fermented bean curd pehtze after mixing is spread on the bamboo board again, and then the bamboo board is placed in the temperature control chamber for post-fermentation; step 5, potting: the fermented bean curd after post-fermentation is potted with a ceramic pot after taken off the bamboo board. The fermented bean curd made with the method is fermented without being potted, unified temperature control is realized by means of the temperature control chamber, labor cost is reduced, and the fermented bean curd making method is applicable to standard and scale production.

The invention discloses an intelligence-developing vexation-eliminating nut noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 17 to 18 parts of coconut milk, 5 to 8 parts of peanut, 14 to 18 parts of walnut, 5 to 6 parts of sesame, 2 to 2.1 parts of cynomorium songaricum, 2.6 to 3 part of rush, 2.1 to 3.2 parts of isatis root and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

The invention discloses a yin-nourishing lung-heat-clearing coconut milk noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 7 to 8 parts of tea, 13 to 14 parts of dried green plum, 13 to 14 parts of white gourd, 1 to 2 parts of Inula helenium L., 0.4 to 1 part of adenophora root, 4 to 5 parts of bamboo shoot shell and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

The invention relates to a preparation method of fontanesia fortunei Carr. scented tea. The preparation method comprises the following steps: air-drying and picking, airing for withering, raising the temperature for deactivating enzyme, sun-drying, picking and choosing, and packaging and storing. According to the preparation method provided by the invention, fontanesia fortunei Carr. flower buds are mainly used as a raw material, the efficacy of pollen is made full use, and the prepared fontanesia fortunei Carr. scented tea has the effects of losing weight, sterilizing and eliminating inflammation, nursing intestines and the stomach, promoting metabolism, enhancing the immunity and the like. Through the preparation method provided by the invention, which is free of stir-frying, kneading and twisting, loss of the pollen in the fontanesia fortunei Carr. flower buds can be reduced and the nutritional value of the pollen is maximized; fontanesia fortunei Carr. flowers have unique fragrance, so that the fontanesia fortunei Carr. scented tea is good in mouth feel and pleasant in fragrance; the fontanesia fortunei Carr. scented tea is safe to drink and simple in process, and is suitable for large-scale production.

The invention discloses a refreshing jasmine minced fillet noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 7 to 8 parts of mint, 10 to 14 parts of dried lichee, 4 to 7 parts of dried smoked jujube, 10 to 13 parts of jasmine tea, 1.1 to 1.4 parts of lavender, 1.2 to 1.4 parts of Gunanye, 1.5 to 2.5 parts of herb of hairystalk loosestrife and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

The invention discloses a fish-flavor laver pleasing noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 12 to 13 parts of red bayberry, 7 to 8 parts of laver, 20 to 26 parts of soybean milk, 12 to 19 parts of goat milk, 1.8 to 2.2 parts of Psoralea corylifolia, 1.2 to 2.5 parts of albizia bark, 2 to 2.2 parts of root of Chinese holly and a proper amount of cellulase and ethanol. According to the invention, shrimp flesh is treated with golden mushroom extract before mincing; and since the golden mushroom extract is rich in ergothioneine, the golden mushroom extract can substantially inhibit growth and propagation of bacteria, thereby realizing the effect of prolongation of a fresh-keeping period.

The present invention discloses a manufacturing method of burdock glutinous rice cakes and belongs to the field of food processing. The manufacturing method is characterized by comprising the following processing processes: burdock selecting, washing, boiling, peeling, beating, material blending, concentrating, congelating, forming, baking, cooling, block cutting, and packaging. Beneficial effects are as follows: the products are fragrant, glutinous and soft in mouthfeel, mellow in fragrance, have unique fragrant and glutinous flavor of the burdocks, are high in nutritional values, have functions of lowering blood lipids and blood pressure, and supplementing kidneys and strengthening yang, and are green and nutritious food suitable for people at all ages, and economical and affordable.

The invention discloses a lung-clearing sleep-helping mushroom-flavor pollen noodle and a preparation method thereof, and the lung-clearing sleep-helping mushroom-flavor pollen noodle comprises the following raw materials by weight: 300-350 parts of flour, 30-33 parts of vital gluten, 9-20 parts of pollen, 13-16 parts of corn seed coat bran dietary fiber, 28-35 parts of finless eel bones, 18-19 parts of Shiitake mushroom, 15-17 parts of oyster mushroom, 18-19 parts of hericium erinaceus, 4-5 parts of minced garlic, 1.8-2.2 parts of Rhodiola rosea, 1.2-2.5 parts of loquat leaves, 3-4.2 parts of gordon euryale leaf, and a proper amount of salt and papain. The lung-clearing sleep-helping mushroom-flavor pollen noodle has sweet and soft taste, is also chewy, and has good elasticity, and by addition of the food-medicine materials of Rhodiola rosea, loquat leaves, gordon euryale leaf, and the like, the lung-clearing sleep-helping mushroom-flavor pollen noodle has the health effects of improving sleep, clearing the lung and suppress cough, harmonizing stomach, quenching thirst, promoting qi to activate blood.