1079results about How to "Fresh taste" patented technology

Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

The invention provides a compound fermented beverage containing red tea fungus and a preparation method thereof, and relates to a health beverage formula and a processing method thereof. The invention is characterized in that the health beverage is made by fermentation of apple juice, carrot juice and lemon juice with red tea fungus as effective microorganisms in a culture medium composed of tea,sugar and water with certain proportion. The proportions of the ingredients are as follows: 5% to 40% of apple juice, 5% to 40% of carrot juice, 0.5% to 5% of lemon juice, 10% to 45% red tea fungus inoculum and the balance of sugared tea infusion. The fermentation time is 4 to 10 days, and the fermentation temperature is 25 to 35 DEG C. The beverage is golden yellow in color and clear, has a moderate sweetness and a mild sourness, and has a unique taste. The beverage is rich in both fruit and carrot nutrients and nutrients resulting from biofermentation, has alcohol and ester flavors, and also has the functions of medical and health care.

The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.

The invention discloses a method for preparing stevioside, which relates to a natural sweetening agent. The invention provides the method for preparing enzyme-modified stevioside, which is capable of improving the after bitter taste of stevioside and has low processing cost. The method comprises the following steps of: preparing maltodextrin by salt-free water or purified water to obtain 5 to 60 percent solution; adding stevia sugar of which the amount is 20 to 100 percent that of the maltodextrin to the maltodextrin solution; adding maltose-based transfer enzyme of which the amount is 0.1 to 2 percent that of the stevia sugar; performing enzymatic modification at the temperature of between 50 and 90 DEG C for 3 to 20 hours; adding active carbon to remove color and odor, and centrifugally filtering and separating the solution or filter pressing the solution by using a sheet frame so as to realize separation of slag from liquid; and making the obtained solution into a powder product by using a spray drying process. The method uses the maltodextrin as a donor and transfers a plurality of maltose molecules into the molecular structure of the stevia sugar by using the maltose-based transfer enzyme so as to form new sugar with taste closer to that of cane sugar and sweetness of 120 to 150 times that of the cane sugar. When the stevioside is used in a beverage, the stevioside can be used to partially replace the cane sugar so as to increase the ratio from about 20 percent to 70 percent.

The present invention provides a tea processing and production method combining traditional process and vacuum freeze drying technique, which comprises the steps of selecting materials, deactivating enzymes, sorting, stacking, freezing, vacuum freeze-drying, shaping, classifying and packaging. The present applies freezing, vacuum freeze-drying in the tea processing technique, which not only preserves the original nutrition ingredients in the tea furthest, but also endows the products with fresh color, whole shape, good water reabsorbing capacity and fresh taste, effectively enhances the cultural connotation and commercial value of the tea and has wide prospect.

The invention discloses a processing method of organic dried bamboo shoots, comprising the following technologies of: preprocessing; stewing; spreading and airing; and drying, wherein the drying technology comprises the following steps of: (1) primary hot wind drying, i.e. drying spread and aired bamboo shoots by hot wind with the temperature of 120 DEG C-140 DEG C till the water content of the bamboo shoots is 60-65 percent; (2) kneading in parts, i.e. lightly kneading the bamboo shoots for 6-10 minutes, drying by the hot wind with the temperature of 120 DEG C-140 DEG C after the kneading, and repeatedly operating in such a way till the cell breakage rate of the bamboo shoots is 30-40 percent and the water content of the bamboo shoots is 20-25 percent, wherein kneading times are 2-4; (3) drying, i.e. firstly drying the bamboo shoots by the hot wind with the temperature of 80 DEG C-100 DEG C till the water content is 13-15 percent, and then drying by the hot wind with the temperature of 50-60 DEG C till the water content is less than 7 percent so that products are obtained. The processing method has fast dewatering; in addition, the bamboo shoots processed by the method has the advantages of low water content, long storage time, greenness, safety and refreshing taste.

The invention relates to a method for preparing microbial feed additive used for promoting growth of goose liver. All of the microbial strain is screened out from the animal intestinal tract. The method comprises culturing all the strains on the same culture medium through combined culture, constituting powerful compound microbial community by using mixed sync solid fermentation process, and forming effective enzyme producing ability to make the product has amount of physiologic metabolite such as organized enzyme for analysing cellulose and fructose, peptide, antioxidants, free amino acid, and vitamin. The invention can promote feed digestion and absorption of animal, promote synthesize and utilization of protein, enhance immunologic competence of livestock, fowl and aquatic livestock, and improve feed conversion ratio and production capacity of breed animal. The inventive product has good practicability and pertinency.

The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.

The invention relates to a fermentation production method for offal fish sausage, which belongs to the technical field of biological fermentation. The method comprises the following steps: using marine or fresh-water offal fish as the raw material, removing bones and taking the flesh, mixing with water, wherein the proportion of the fresh to water is 1: 0.5-1.5, homogenizing, sterilizing at 115 DEG C for 20 minutes, inoculating Aspergillus oryzae or monascus leaven, fermenting at 25-30 DEG C for 3-6 days, adding complex seasoning according to a certainty formula, uniformly stirring, pickling, injecting into the casing, sterilizing at high temperature and cooling. The fish sausage product has the advantages of rich nutrition, delicate mouthfeel and convenient eating, and has multiple health care functions of resisting oxidation, reducing blood pressure and the like. The invention can make the most of offal fish resources in China, and provides a new way for processing and converting offal fish with added value.

The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

The invention discloses a method for processing high-moisture fresh cooked noodles. Any preservative or additive is not added, and according to multiple production processes comprising vacuum dough mixing, cooking, spraying edible oil, performing vacuum packaging under sterile conditions, and performing intermittent microwave sterilization and high-temperature wet heat sterilization, the high-moisture fresh cooked noodles with the moisture content of 60 percent and the storage period of over 45 days are made. In the preparation of the high-moisture fresh cooked noodles disclosed by the invention, a process of sequentially steaming and cooking is used, and the edible oil is sprayed to the surfaces of the noodles, so that a denatured protein protective film is formed on the noodle surface and is uniformly coated on the noodle surface, and moisture loss in the fresh cooked noodles is effectively avoided; the fresh cooked noodles have chewiness and elastic mouthfeel; and moreover, the noodles are not adhered to one another, and the original shape of the fresh cooked noodles is maintained during long-term storage. The modes of intermittent microwave sterilization and high-temperature wet heat sterilization are combined, so that the quality guarantee period of the fresh cooked noodles is effectively prolonged.

The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.

A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers.