559results about How to "Full of flavor" patented technology

The invention discloses a raw material for making soybean milk and a preparation method thereof. Based on the total weight of the raw material and water, the raw material accounts for less than or equal to 6 weight part.

The invention relates to a preparation method of mutton soup fine powder. The preparation method mainly comprises the technical units of preparation of mutton enzymolysis solution, preparation of Maillard reaction liquid, microencapsulation, spray drying, and on the like. The preparation method is as follows: arranging the processed mutton, scallion, ginger, pepper and other raw materials in a reaction container, adding one or more protease, carrying out enzymolysis, performing enzyme inactivation, filtering; adding mutton fat, edible salt, monosodium glutamate, white sugar, amino acid and other components in the enzymolysis solution, carrying out Maillard reaction at a high temperature, cooling the obtained reaction solution, adding wall material and emulsifier according to ratio, emulsifying completely, performing spray drying to the emulsified material, and forming powder. The mutton soup fine powder prepared by the invention has thick meaty and verisimilar fragrance, and contains amino acid and a plurality of nutrient substances needed by human body, so the mutton soup fine powder is a healthy fine seasoning product.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

The invention relates to a bottom material of chafing dish and the preparation method, which is characterized in that the formula and the parts by weight of all the components of the bottom materials are: 220 to 260 parts of butter, 80 to 120 parts of glutinous rice cake hot pepper, 4 to 6 parts of wild pepper, 6 to 10 parts of bean paste, 8 to 12 parts of black bean sauce, 18 to 22 parts of mature ginger, 7 to 9 parts of garlic, 10 to 14 parts of fragrance, 0.8 to 1.5 parts of rock sugar and 2 to 4 parts of liquor. The bottom material of chafing dish which is fried by the applicant of the invention has special process. The usage of the bottom material of chafing dish of the invention can prepare the chafing dish with pure taste, maintain the characteristics of being numb, spicy, delicious, spiced and back sweet and have the advantages of being spicy but not dry and numb but not intense.

The invention relates to a method for preparing queen bee embryo peptide by an enzyme hydrolysis method. The method comprises the steps of carrying out sample pretreatment, degreasing queen bee larva powder, preparing queen bee larva powder sample solution, treating the queen bee larva powder sample solution by ultrasonic waves, carrying out enzymatic hydrolysis reaction on the queen bee larva powder sample solution, heating enzymatic hydrolysate in a boiling water bath for 20min to realize enzyme deactivation, cooing to room temperature, adjusting pH value of the enzymatic hydrolysate to 7.0, centrifuging to take out supernate, and drying the supernate to obtain the hydrolyzed queen bee embryo powder. The prepared queen bee embryo polypeptide can be used for preparing health products for improving the function of human body, and more important, the bioactive polypeptides beneficial to human body can be screened out from the hydrolyzed queen bee embryo polypeptide.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

The invention discloses a method for processing seasoning golden camellia tea leaves. The method specifically comprises the following steps of: picking fresh leaves, mixed the fresh leaves, performing green sunning on the mixed leaves, rocking and killing on the leaves, rolling the leaves, preliminarily drying the rolled leaves, performing moisture regain and pile fermentation on the dried leaves, re-rolling the leaves and drying the leaves to obtain the seasoning golden camellia tea leaves. By the method, Yunan broad-leaf seeds and the fresh leaves of golden camellia are mixed to prepare the tea; and furthermore, in the moisture regain and pile fermentation process, a golden camellia extract is added, so that activated components of the golden camellia leaves can be better combined into the tea leaves. According to the method, the seasoning tea processing technology and the black tea processing technology are integrated, the Yunan broad-leaf seeds with high tea polyphenol content are used for preparation, and therefore, the produced seasoning golden camellia tea leaves are rich in nutrition, mellow in taste and delicious.

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

The invention discloses aromatic meat gourmet powder and a manufacturing process thereof. Animal lean meat serving as a raw material is sequentially subjected to processes of mincing, cooking, enzymolysis, enzyme inactivation, Maillard reaction and microwave drying to form the aromatic meat gourmet powder. The aromatic meat gourmet powder contains the following components in percentage by weight: 0.3 to 0.4 percent of sodium inosinate, 0.3 to 0.4 percent of sodium guanylate, 13 to 16 percent of sodium glutamate, 12 to 15 percent of salt, 3 to 6 percent of glucose, 0.1 to 0.2 percent of vitamin B1, 5 to 7 percent of white sugar, 4 to 6 percent of amino acid, 20 to 25 percent of filler, and the balance of powdery animal meat. The aromatic meat gourmet powder has the aroma of the animal meat and special microwave dried aroma and mouthfeel, the microbial index is good compared with the like products, and the quality guarantee period is long; deep processing utilization of meat can be improved, and the additional value of the animal meat can be increased; and the process can be widely applied in the food processing industries of instant noodles, puffed food, cooked meat products and the like.

The invention provides a concentrated soup base and processing technology thereof. The concentrated soup base comprises 40-50% of water, 15-20% of wild bolete, 20-25% of mountain dark-bone chicken, 5-8% of fresh pig bone, 7-10% of salt, 3-5% of monosodium glutamate, 0.05-0.1% of nucleotide (I+G), 0.5-1% of redjujube, 0.5-1% of medlar and 0.5-1% of old ginger by weight percent. The wild edible fungi and mountain dark-bone chicken are taken as main raw material, stewing is respectively carried out at different temperatures, chicken is decomposed by proteinase, then low temperature concentrationis carried out, thus obtaining the concentrated soup base; and the concentrated soup base has unique flavour, favourable reducibility, cost advantage and convenient use.

The invention discloses a novel processing method of chafing dish beef omasum. The method comprises six steps of performing pretreatment, performing tenderization, performing soaking, performing freezing, performing cutting and shaping, and performing quantitative packaging. According to the novel processing method disclosed by the invention, enzymolysis treatment is performed on the beef omasum through adopting complex enzyme, and collagen and elastin, with complicated structures, in the beef omasum are properly decomposed, so that the tenderness of the beef omasum is improved; besides, carboxy groups in protein are released out with sodium tripolyphosphate and sodium pyrophosphate, so that the structure of the protein is loose, a great deal of water is absorbed, the water retention properties of the beef omasum is improved, and the beef omasum is crisp; besides, the beef omasum is frozen to minus 30 DEG C or below at a high speed, so that the rehydration properties of the beef omasum is strengthened, the beef omasum is sufficiently tasteful, and the time that the beef omasum is tasteful is short.

The present invention discloses a composite vinegar and a production method thereof. The composite vinegar comprises, by weight, 60-90% of a vinegar, 2-20% of a salty agent, 2-20% of a flavor enhancer and 8-40% of a sweetening agent. The production method for the composite vinegar comprises: preparing a vinegar; washing fresh fruits and vegetables, and drying moisture on the surface; mincing the surface-dried fresh fruits and vegetables, and adding the minced fresh fruits and vegetables to the vinegar according to a weight ratio of the fresh fruits and vegetables to the vinegar of 1-40%; sealing the vinegar mixed with the fresh fruits and vegetables for at least a day to form fruit and vegetable mixed vinegar; filtering the fruit and vegetable mixed vinegar to remove fruit and vegetable residues; and adding 2-20% of a salty agent, 2-20% of a flavor enhancer and 8-40% of a sweetening agent to the filtered fruit and vegetable mixed vinegar, and uniformly mixing.

The invention discloses a process for preparing cured meat winter sauce. The specific steps for preparing winter sauce comprises firstly washing and curing soya beans which are grinded into broad beans after being cooked, secondly drying broad beans after being steamed in a food steamer, thirdly hermetically fermenting the broad beans indoor, fourthly mixing the fermentive broad beans with proper amount of salt, and adding proper amount of flavoring into the mixture, finally obtaining the winter sauce after being dried in sunshine. The process for preparing cured meat comprises firstly putting pork into the bought salt brine prepared by using spices for salting into a degree of complete flavoring, and then salting in salty water, secondly smudging the salted cured meat, and thirdly washing and boiling the cured meat which is smudged. The cured meat winter sauce is prepared by packing the cured meat and the winter sauce together. The invention guarantees the flavoring of the cured meat, which can be eaten as instant cured meat by matching with the winter sauce, and the cured meat can be fried with the winter sauce without adding other flavorings, thereby ensuring the taste consistency of the cured meat and expressing the local flavor of the cured meat.

The invention discloses a preparation method of vegetable condiment oil, and relates to a preparation method of condiment oil, comprising the following steps: mixing the raw materials in parts by weight: 0.1-10 parts of amino acid, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetal protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts of vegetable oil and 0.1-20 parts of spice; stirring to react for 10-240 minutes at the temperature of 80-160 DEG C, and stopping heating; and then adding 0-10 parts of auxiliary material for blending to prepare into the condiment oil. The vegetable condiment oil in the invention satisfies the requirements of extensive vegetarians and the market without animal sources, and has full flavor, stronger natural cooking and richer nutrition relative to the condiment oil sold in the market.

The invention discloses a pitaya planting method which includes the steps of A, selecting loose and breathable soil with good draining performance and high water and moisture retention as a planting field; vertically inserting a plurality of pitaya supports in the planting field in an arrayed manner, wherein each pitaya support comprises a column, a mounting seat and an annular support, the mounting seat is fixed at one end, away from the ground, of the column, the annular support is horizontally fixed above the mounting seat, and the inner diameter of the annular support is larger than the outer diameter of the column; B, digging a fertilizing pit around the column of each pitaya support, applying 50-60kg of base fertilizer in each fertilizing pit, and then filling each fertilizing pit with soil to form an annular soil plate higher than the ground; C, planting pitaya seedlings coming out nursery around the pitaya supports and allowing the tops of the pitaya seedlings to be close to the pitaya supports, wherein the planting depth of the pitaya seedlings is 5-10cm; D, pruning; E, managing water and fertilizer; F, fruiting; G, controlling diseases.

The invention discloses a manual sufu process technology which comprises a primary fermentation, sterilization, auxiliary material mixing, secondary fermentation, sealing by virtue of whitewash and tertiary fermentation. The sufu prepared by technology provided by the invention has the advantages of delicious taste and no annexing agent.