30results about How to "Fresh and sweet taste" patented technology

The invention discloses a citrus fruit natural composite antistaling agent comprising the following ingredients by mass percent: 1-2.5 percent of film-forming agent, 1-3 percent of glycerol, 0.02-0.05 percent of emulsifier, 1.5-3 percent of acetic acid, 0.1-0.3 percent of preservative and balance of water, wherein the preservative is one of cinnamon oil and caryophyllus oil or the mixture of the cinnamon oil and caryophyllus oil. The citrus fruit natural composite antistaling agent can keep the citrus fruit fresh while ensuring food safety, playing good preservation effect and ensuring food safety; the citrus fruit refreshed by the antistaling agent, even the Shatang mandarin hardest in preservation, is low in rotting rate and has good fruit rate more than 93 percent in 30-day storage andtransportation process; and the a citrus fruit natural composite antistaling agent can greatly prolong the storage period of the citrus fruit and ensure the quality of the citrus fruit.

The invention discloses a chicken meatball sandwiched with purple sweet potato and fragrant taro and a preparation method thereof. The skin filling is formed, shaped, cooked, cooled, quick-frozen and frozen to make a finished product. The chicken balls sandwiched with purple sweet potato and fragrant taro of the present invention introduce purple sweet potato and fragrant taro, and scientifically complete the perfect combination of animals and plants. Richer and more comprehensive nutrients, the purple sweet potato and chicken are carefully matched, and the dual nutrition of chicken high protein and purple sweet potato gives consumers a refreshing feeling. The taste is sweet and fresh, the color is bright, and the appetite is increased. Has a good market prospect.

The invention relates to a preparing method of instant highland barley flour and belongs to the field of food processing. The preparing method comprises the following steps: after simply removing crude impurities from a highland barley raw material, grinding the highland barley raw material into powder, mixing the ground highland barley with water by a certain ratio, and deactivating enzymes in a water bath at 90-100 DEG C; adding red bean skin powder, protein powder and the like, increasing the content of dietary fibers and improving the taste; grinding the highland barley processed in the former step by a colloid grinder, and further reducing the sizes of granules; then, adding a certain quantity of high-temperature alpha-amylase and middle-temperature alpha-amylase, and converting most of the alpha-amylase into water-soluble substances through enzymolysis; after cooling, adding maltodextrin, non-dairy creamer, citric acid and a stabilizer, fully mixing and homogenizing, and carrying out spray drying after concentrating the obtained feed liquid to a certain concentration so as to obtain a finished product. The prepared instant highland barley flour is high in instant dissolving rate, high in dietary fiber content, high in beta-glucan content, rich in microelements, fresh and sweet in taste, easy in nutrient absorption, simple in steps, easy to realize and low in cost.

The invention discloses a processing method of sarcandra glabra health tea, and relates to the technical field of health tea processing. The processing method of the sarcandra glabra health tea comprises the following steps: A. withering: cleaning and destemming sarcandra glabra fresh leaves, putting indoors, spreading uniformly, withering, and spreading 3-3.5kg per square meter; B, rolling: rolling the withered sarcandra glabra fresh leaves, so that the strip forming rate of the sarcandra glabra fresh leaves reaches 80-90%; C. fermenting: putting the sarcandra glabra leaves which are rolled into strips into a fermentation chamber for fermenting; and D. drying: drying the sarcandra glabra leaves obtained from the step C until the water content is 5%-6%, thereby obtaining the sarcandra glabra health tea. Compared with the prior art, effective ingredients of sarcandra glabra are kept, and the sarcandra glabra health tea has the health effects of clearing internal heat, detoxifying, resisting bacteria and diminishing inflammation and improving the organism immunity, and is mellow and sweet in mouthfeel.

The invention discloses a preparation method for rose black tea. The preparation method comprises the following steps: mixing green tea acquired by picking, withering and rolling with dry rose petalsat mass ratio of 10:(0.5-1), and then fermenting and drying, thereby acquiring the rose black tea. The rose black tea prepared according to the invention has the characteristics that tea fragrance isfresh, mellow and strong and is accompanied by obvious flower fragrance; tea soup is in bright orange color; the rose black tea tastes fresh, alive, sweet and cool, has a long-lasting aftertaste in throat and has a pleasant flower scent; the tea leaves are soft, red and bright; after the rose black tea is brewed with boiled water, the tea tastes fresh, strong and sweet and has long-lasting aftertaste; after the rose black tea is brewed with cold water, the tea has a pleasant rose scent and tastes fresh, sweet and cool. The preparation method disclosed by the invention is capable of solving theproblems of the present rose black tea that tea fragrance and flower scent cannot be effectively integrated with each other and the taste of black tea can be easily influenced by bitterness of rose petals.

The invention discloses a fruit-vegetable solid beverage for eliminating toxins and beautifying skins with high dietary fiber content and a preparation method thereof. The beverage includes the following raw materials: barley seedling powder, wheat seedling powder, alfalfa powder, kale powder, broccoli powder, okra powder, celery powder, carrot powder and apple powder. The dietary fiber content ofthe fruit-vegetable solid beverage for eliminating toxins and beautifying skins with high dietary fiber content is as high as 20%, and the effective rate for people who need to eliminate toxins and beautify skins is 90% or above. The beverage can alleviate the symptoms such as dull complexion, dry skin, constipation and bad breath caused by the accumulation of toxins. The raw materials are greenand natural, and have no side effect. The beverage is suitable for long-term use, refreshing and sweet in mouth feel and easy to carry. The preparation method is simple, easy to operate and implement,and suitable for large-scale production of enterprises.

The invention discloses a cowpea planting method capable of improving quality of cowpea. The cowpea planting method includes the following steps; 1) seed pretreatment: pricking a plurality of holes in surfaces of cowpea seeds, soaking the cowpea seeds in a seed soaking solution for 24 hours, and injecting air into the seed soaking solution every 7 hours; 2): seedling raising: putting 2-3 cowpea seeds in each hole, and putting 30-40 g of polyacrylamide particles in each hole; and removing a preservative film when the height of the seedlings reaches 2 cm after germination; and 3) field management: inserting frames when the height of the seedlings reaches 15-20 cm, and leading vines to the frames at noon or afternoon on a sunny day; and spraying cowpea plants with a liquid fertilizer once every 10 days. The planting method is high in operability. The obtained cowpea by adoption of the planting method is rich in nutriment ingredients, is fresh and tasty in taste, and is higher in the quality than that of the cowpea in markets; and the planting method has good market application prospect.

The invention discloses a preparation method of a red jujube and Chinese yam milk beverage. Red jujubes, Chinese yam and milk are used as main raw materials, components of white granulated sugar, citric acid, a thickening agent and the like are added, organoleptic investigation is used as an index, and the red jujube and Chinese yam milk beverage is prepared. The method disclosed by the inventionis adopted, so that the red jujube and Chinese yam milk beverage products can be directly prepared and are light in milk tea color and glutinous liquid in texture. The red jujube and Chinese yam milkbeverage has soft and smooth feeling of the Chinese yams, is uniform in state, fresh, fragrant and sweet in taste, moderate in sour and sweet degrees, and delicious, has specific and mixed flavor of the red jujubes, the Chinese yams and the milk, and is uniform and consistent in color, and free from suspended impurities. The red jujube and Chinese yam milk beverage not only is nutritive and can nourish bodies, but also has the functions of supplementing qi and blood, reducing blood pressure, nourishing kidney qi, invigorating the spleen, protecting the stomach, strengthening constitutions, delaying senescence and the like.

The present invention relates to a green plum and fish bone dipping material and a manufacture method thereof. The green plum and fish bone dipping material is composed of the following raw materialsin weight ratios: 10-15 parts of green plums, 20-25 parts of fish bones, 20-30 parts of green prickleyash sauce, 30-35 parts of capsicum frutescens, 8-10 parts of honey, 4-6 parts of mint, 2-4 parts of white granulated sugar, 4-8 parts of dried tangerine peels, 2-3 parts of baijiu and 3-4 parts of edible salt. The provided green plum and fish bone dipping material can be used for dipping when eating various cooked foods, is refreshing in mouthfeel, mellow in taste, also rich in various nutrients, and not liable to cause internal heat, can promote appetite, enriches traditional Chinese diet culture, and promotes development of China's green plum industry and effective use of fish product by-products.

The invention discloses multi-purpose seasoning. The multi-purpose seasoning is prepared from the following components in parts by weight: 20-30 parts of table salt, 5-10 parts of cumin, 40-50 parts of cooking wine, 5-10 parts of dried tangerine peel powder, 5-15 parts of mint, 5-15 parts of sweet basil leaves, 2-5 parts of coriander seeds, 5-10 parts of broken tsaoko amomum fruits, 2-5 parts of cassia bark, 10-15 parts of honey, 2-5 parts of bay leaves and 5-10 parts of long peppers. The multi-purpose seasoning has easily-available components, is easy to prepare can be used as a seasoning putinto a pot for stewing meat and also can be added with hot water to serve as a dipping sauce, so the seasoning is dual-purpose and is greatly convenient for cooking by users. The multi-purpose seasoning is rich in fragrance, the taste is different from a salty and delicious taste of traditional meat-stewing seasoning and bias toward freshness and sweetness due to the added honey, mint and the like, so the multi-purpose seasoning is favorable for increasing people's appetite and meets the demand of common people for fine food.

The invention discloses a method for cultivating green vegetables, including vegetable garden selection, seedling cultivation, planting, pest control, selecting varieties with strong disease resistance and stress resistance, soaking the seeds in warm water for 10-20 minutes, and first placing the seeds in a 30KHz frequency Ultrasonic sonication for 30 minutes, then ultrasonic treatment with a frequency of 35KHz for 20 minutes, peat, decomposed organic fertilizer, perlite and vermiculite, stirred evenly in a ratio of 2:2:1:1, and then put into the seedling tray, and the processed Put the seeds into the seedling tray, and after the seeds germinate, vegetable seedlings are obtained. After the seedlings are unearthed, the vegetable protein is sprayed 2-3 times. The vegetables produced by the cultivation technology of the present invention are pollution-free, safe, high-quality, and nutritious.

The invention discloses a processing technology of green pure natural organic lotus leaf tea, and particularly relates to the technical field of lotus leaf tea processing, and the processing technology specifically comprises the following operation steps: raw material collection, cleaning and draining, slicing, citric acid liquid assisted tedding, microwave fixation, light-heavy-light short-time hot rolling, and drying. By adopting citric acid solution tedding and microwave treatment fixation, the prepared lotus leaf tea can keep the original lotus leaf color, and protein in the lotus leaves is continuously decomposed in a light-heavy-light short-time hot rolling mode, so that more amino acid substances are accumulated, and the lotus leaf tea has strong and lasting seaweed fragrance; the brewed tea soup is yellow green and transparent, the taste is fresh, mellow and sweet, the brewed leaf base color is green and soft, and the comprehensive quality of the lotus leaf tea is greatly improved.

The invention discloses a preparation method of zanthoxylum armatum crispy meat soup rice noodles, the zanthoxylum armatum crispy meat soup rice noodles are prepared from zanthoxylum armatum crispy meat, rice noodles, spinach powder and seasonings, the seasonings are prepared from zanthoxylum armatum oil, chicken oil, chili oil and cold noodle seasonings, the zanthoxylum armatum crispy meat soup rice noodles prepared by the method are simple to operate, and through the cold noodle seasonings, the zanthoxylum armatum crispy meat soup rice noodles have special flavor and are more delicious, fragrant and sweet in taste; and the spinach powder can further improve the nutritional value, so that the spinach-containing dried bean curd has the curative effects of clearing bowels, relaxing bowels, preventing phlegm from forming, stopping coughing, invigorating qi and blood, supplementing calcium and strengthening bones, and has a health-preserving effect.

The invention discloses an edgeworthia chrysantha healthcare tea and a preparation method, and belongs to the technical field of food processing. The edgeworthia chrysantha healthcare tea comprises, by mass, 4-6 parts of flowers of edgeworthia chrysantha, 1.5-2.5 parts of rose flowers, 0.8-2 parts of sanvitalia procumbens and 1.5-3.0 parts of black tea. The preparation method includes the steps ofscreening, slicing and mixing. By the adoption of the technical scheme, the prepared edgeworthia chrysantha healthcare tea contains rich microelements, has certain effects of reducing blood glucose,reducing blood lipid and reducing blood pressure and tastes fresh and sweet; the preparation process is simple and easy to implement.

The invention discloses an automatic temperature-control baking device and a baking process for black tea. The baking process comprises the following steps: S100, carrying out primary low-temperaturebaking on tea leaves by using a hot air baking device; S200, putting the tea leaves into a high-temperature baking box capable of automatically controlling temperature after the primary low-temperature baking, carrying out secondary high-temperature baking, and carrying out spray wetting treatment on the tea leaves by using an ultrasonic atomization device; and S300, turning off the ultrasonic atomization device, and subjecting the tea leaves in high-temperature baking box to further high-temperature baking operation. The baking device comprises a baking base; the the hot air baking device used for realizing the primary low-temperature baking on the tea leaves and a high-temperature baking device which is used for carrying out the secondary high-temperature baking on the tea leaves after the primary low-temperature baking and has an automatic temperature-control function are arranged above the baking base; and one end of the high-temperature baking device is connected to the ultrasonicatomization device. The baking device is simple in structure and convenient to operate, can realize the function of high-efficiency baking on tea leaves, and ensures the baking quality of tea leaves.