80results about How to "Full of umami" patented technology

The invention discloses an edible fungi meaty seasoning and a processing method thereof. Fresh edible fungi and livestock bones are used as main materials in the method. The method comprises the following steps: firstly, pulping edible fungi, carrying out enzymolysis, separating and concentrating into an edible fungi enzymolysis extraction solution; freezing the livestock bones, crushing, extracting, carrying out enzymolysis and concentrating so as to prepare a bone soup protein enzymolysis solution; and mixing the edible fungi enzymolysis extraction solution and the bone soup protein enzymolysis solution according to a certain proportion and carrying out Maillard reaction to prepare the edible fungi meaty seasoning. The edible fungi meaty seasoning can be applied to the seasoning of various foods such as vegetables and soup, and the shelf life can reach 6 months above.

The invention relates to a trepang compound nutritious food, which is an edible paste or soup type food which is prepared by trepang polysaccharide extracted from fresh cucumber through enzymolysis method, black fungus, jujube, wolfberry fruit, haw, chrysanthemum, wild jujube, black plum, water extract of Chinese caterpillar fungus and sesame seed. Black fungus polysaccharide can be extracted from black fungus through immersed method, and jujube polysaccharide can be extracted from jujube through enzymolysis method, wherein trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, wolfberry fruit, haw, chrysanthemum and water extract of Chinese caterpillar fungus is suitable for aged people, trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube polysaccharide, wolfberry fruit, haw, chrysanthemum and wild jujube water extract is suitable for women, and the trepang soup which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, haw, wild jujube, water extract of black plum, sesame seed, agar and honey is suitable for children. The invention not only improves the nutritious valueof products functionally, but also increases medical value of products in medicine respect.

Tianma fermented bean curd is a secondary fermented food of bean products. Tianma fermented bean curd is characterized in that water used in the preparation of bean curd billet and ingredients is Tianma spring water; curdling temperature of bean curd jelly, curdling PH value, concentration of coagulant, curdling time and water content of bean curd are reasonable; the early fermentation time is delayed by combination of artificial inoculation and natural inoculation; mycete bean curd billets are basked in airing cages to form salted bean curd billets with a cover membrane; the salted bean curd billets are covered with salt and placed in a jar layer by layer, and marinade made from tens of ingredients is poured into the jar for marinating the bean curd billets; cured fermented bean curd is placed in a disinfected open-mouthed bottle layer by layer; the marinade used during the salting procedure is poured into the bottle and specifically-made chili oil is placed at the mouth of bottle for sealing; and the mouth of bottle is sealed with a cover. Tianma fermented bean curd is prepared by procedures of specially making bean curd billets, mixed inoculating, basking, covering the bean curd billets with salt, preparing marinade and refining chili oil; and Tianma fermented bean curd is a popular bean curd with fresh flavor, strong fragrance, strong pungency, yellow color, delicate taste, long storage time, low chloride content, low alcoholic content and rich nutrition.

The invention relates to a kelp pickle salted vegetable and a production method thereof. The production method comprises the following steps: pickled kelp is taken as a raw material, partitioned into blocks, washed, and soaked; salt of the kelp is removed, and water contained in the kelp is drained; sauce is heated and is added with spices for boiling out for 20 to 40 minutes; the mixture is filtered, is added with a flavoring and a preservative to obtain pickled flavoring liquid; vegetable oil is heated and is added with pepper which is fried to completely red, to form spicy auxiliary material; the kelp of which the water is drained is added with the pickled flavoring liquid and the spicy auxiliary material for stirring evenly; and the mixture is packed into a sealing container respectively, sterilized, and cooled to obtain a finished product, wherein the weight percentage of the kelp which is partitioned to be shaped is between 50 and 60 percent, the weight percentage of the pickled flavoring liquid is between 35 and 50 percent, and the weight percentage of the spicy auxiliary material is between 0.5 and 1.2 percent. The kelp pickle salted vegetable has the advantages of high nutritive value, spicy mouthfeel, delicious taste, and convenient edibility. The preparation method has reasonable process and strong operability, is easy for industrial production.

The invention relates to a new chafing dish seasoning and the method for preparing the same, the seasoning comprises following materials by weight part: sesame paste 75-110, chives flower 90-130, sufu 55-90, spice 0.25-0.3, ground ginger 0.3-0.8, white pepper powder 0.3-0.5, yipinxian fresh-increasing agent 0.8-1, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G 0.16-0.2, vegetable oil 8-20, chafing dish flavoring agent 0.3-0.4, curry powder 0.8-1, dried shrimp 1-1.5 and also includes sweet flour paste 55-65, salted and fermented soy paste 50-60, pepper powder 2-2.5 and pericarpium zanthoxyli powder 1-1.5. The invention has the advantages of strong fragrance, full delicate flavour, long holding time of delicate flavour and is suitable for many kinds of food.

The invention discloses a solid flavoring and a preparation process thereof. The preparation process of the solid flavoring of the invention comprises the following steps of: (1) crushing raw materials: uniformly crushing the raw materials, wherein the raw materials comprise 28.2 to 58.3 mass percent of ham, 20.8 to 62.5 mass percent of common salt, 3.1 to 10.4 mass percent of starch, 3.1 to 6.3 mass percent of wheat fiber and 3.1 to 4.2 mass percent of water; (2) uniformly mixing the crushed raw materials and granulating; and (3) drying the particles prepared in the step (2). In the solid flavoring, the ham is firstly prepared into the flavoring, so that the flavoring keeps the original characteristic flavor of the ham, can be conveniently taken and used, is difficult to oxidize and deteriorate, has long quality guarantee period and wide application range and can further promote healthy development of the ham industry.

The invention relates to bolete meat-flavored powder and a preparation method thereof. The preparation method comprises the following steps: enabling fresh bolete and complex enzyme to perform enzymolysis; performing a Maillard reaction; jointly grinding an embedding agent and products obtained from the Maillard reaction of the bolete into thick liquid, and performing spray drying and superfine pulverization so as to obtain the bolete meat-flavored powder. The bolete meat-flavored powder is strong in meat flavor, is unique in fragrance, and is delicate in flavor; besides, the unique fragrance and nutritional ingredients of bolete are retained, so that the bolete meat-flavored powder can be used as a flavor enhancing agent during cooking and cooking soup, and also can be used as barbecue seasoning; the bolete meat-flavored powder can provide vegetable with meat flavor, and can be used as a seasoning for puffed foods, such as potato chips. The bolete meat-flavored powder is an ideal flavor seasoning and an ideal food additive.

The invention provides Xiang xianxian health care rabbit meat. The health-care rabbit meat is prepared from the following raw materials in parts by weight: 10-15 kg of rabbit meat, 10-15 g of apricot-flavored lagotis brevituba maxim, 10-12 g of heartleaf houttuynia herb, 10-12 g of purple perilla, 10-12 g of radix rehmanniae, 10-12g of lotus leaves, 10-12g of ginkgo leaves, 10-12g of glossy ganoderma, 7-10 g of bighead atractylodes rhizomes, 10-12 g of epimedium ginger, 7-10 g of alpinia japonica seeds, 7-10 g of ilex cornuta lindl seeds, 10-12 g of Indian bread with hostwood, 10-12 g of reed rhizomes, 10-12 g of stringy stonecrop herb, 10-15 g of haws, 10-15 g of barley malt, 8-10 g of purslane, 8-10 g of biond magnolia flowers, 7-10 g of cortex magnoliae officinalis, 7-10 g of tangerine pith, 10-12 g of herba hyperici sampsonii, 10-15 g of fresh ginger, 800-1000 g of Xiang xianxian interest juice, and an appropriate amount of table salt. The health care cooked rabbit meat is prepared by a home-made processing method. The cooked rabbit meat made by the method disclosed by the invention has the characteristics of being delicately fragrant, refreshing, rich in palatable taste, fresh, glutinous, smooth and tender; besides, the cooked rabbit meat has the characteristics of balancing nutrition, health care and beautifying the features, and annotates the health care functions of being medicinal and edible, similar to medicated diet in shapes also delicious foods.

The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and lactone are not used for making the fermented bean curds, but alkekengy is used for curdling, so that bean curds which are made by using the alkekengy for curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in protein, carbohydrate, unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the spleen, moistening dryness and the like, and are deeply loved by the public.

The invention discloses a chili sauce and a preparation method of same. The chili sauce includes: 10 parts of fresh chili, 1-2 parts of ginger, 1-2 parts of garlic and 2-3 parts of pears. The preparation method includes following steps: 1) washing 10 parts of the fresh chili, 1-2 parts of the ginger, 1-2 parts of the garlic and 2-3 parts of the pears, and air-drying the materials; 2) removing seeds from the fresh chili, and cutting the ginger and pears into dices; 3) mincing the fresh chili in a meat mincer with addition of the ginger, garlic and pears; 4) adding salt to the mixture of the minced fresh chili, ginger, garlic and pears, mixing the mixture uniformly and performing sealed fermentation for 1-2 days to obtain the chili sauce. The chili sauce is prepared with fresh chili as a main raw material without a stir-frying process, so that the chili sauce has a strong umami taste. The chili sauce is prepared with the ginger and the garlic so that the chili sauce is rich in taste and further improved in the umami taste. In addition, by means of the pears, the chili sauce not only has the umami and spicy taste but also has some sweet taste. The minced pear pulp improves the taste of the chili sauce, so that the chili sauce is especially suitable for people, who like light taste, from Jiangsu and Zhejiang provinces.

The invention discloses a native chicken juice processing technology, which relates to technology steps, a proportioning formula and a flavoring formula. The technology comprises the following steps of: picking, and inspecting and accepting raw materials, pre-treating, proportioning, stewing chicken juice, filtering, flavoring, sterilizing, filling, cooling, inspecting, boxing and warehousing. The proportioning formula mainly comprises ginger, amomum tsaoko, bacon, plain boiled meat, galangal root, liquorice, vegetable oil, native chicken meat and native chicken bone. The technology has the advantages that: because the chicken meat and the chicken bone are from the native chicken, the chicken juice has natural native chicken taste; and because the boiling formula mainly comprises Chinese medicinal herbs, the fragrance and the delicate flavor of the chicken juice are rich, and the chicken juice is crispy, natural in mouthfeel and suitable for multiple cooking modes such as frying, stir-frying, stewing, steaming, boiling and the like.

The invention discloses a complete expanded feed capable of enhancing pet cat fur quality and a manufacturing method thereof. The complete expanded feed is mainly prepared from rice, beet pulp, taurine, calcium hydrogen phosphate, chicken powder, fresh hogskin, chicken fat, fish meal and fresh chicken livers according to certain parts by weight. The complete expanded feed can prevent diseases of pet cats and enhance the immunologic functions, and is capable of providing various nutrients, promoting growth and development and enhancing the fur quality and ornamental value of the pets.

The invention relates to a ready-to-eat kelp salted vegetable and a method for preparing the same. The method comprises the following steps: selecting salted kelps as raw materials, incising the kelps into threads, knots, blocks, or strips, and putting the kelps into a trough for washing, soaking and desalinating; taking the kelps out of the trough, removing the water and putting the kelps into a vacuum impregnation tank, and adding a saucing liquid into the tank to perform vacuum saucing for 10 to 15 minutes; putting vegetable oil into a heater to deepfry hot peppers and Chinese prickly ash until the flavor overflows, and then adding I+G into the heater to be mixed to prepare a flavoring; and placing the sauced kelps into the heater to be heated, adding the prepared flavoring into the kelps, stirring the mixture evenly, vacuumizing the mixture, and sterilizing the mixture for 10 to 35 minutes under the condition that the temperature is between 98 and 115 DEG C to obtain the finished product. The ready-to-eat kelp salted vegetable has good mouthfeel and rich nutrition, and is convenient to eat by opening the package. The method has a simple and reasonable process and simple and operable preparation, thus the method is advantageous to mass production.

The invention discloses a method for using a fish solution to produce a food grade flavor agent. The method includes the steps of 1), pretreatment; 2), protease enzymolysis; 3), flavourzyme enzymolysis; 4), isoelectric precipitation; 5), preparation of the flavor agent. The method has the advantages that the fish solution is taken as a raw material, environment is protected, resources are applied reasonably, and additional value of the fish solution is increased; the obtained flavor agent is small in molecular weight and easy to obsorb by human body, sufficient in freshness and high in flavor permeability, and unique freshness different from amino acid is achieved; accumulation of fat under the skin can be effectively inhibited, and excessive obesity after consumption is avoided; the method is simple in preparation, definite in additive amount of ingredients, good in reproducibility, stable in product quality and suitable for scale production.

The invention relates to the field of cold drinks, in particular to a kelp chocolate coated on cold drink and a preparation method thereof. In each 1000 parts by weight, the kelp chocolate provided by the invention contains 240 to 290 parts by weight of sugar, 100 to 160 parts by weight of cocoa, 80 to 200 parts by weight of kelp powder, 160 to 220 parts by weight of milk solid, 200 to 350 parts by weight of grease and 0.5 to 1 part by weight of lecithin. The taste of the coated chocolate added with the kelp powder is unique, the viscosity of the kelp chocolate is moderate, and the kelp chocolate can be formed into a coat on the surface of cold drink.

The invention discloses a preparation method of a chicken-flavor yeast extract. The preparation method comprises the following steps: adding 75-80 parts of a yeast extract, 10-15 parts of a chicken meat enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride into a thermal reaction device; carrying out a reaction at 100-105 DEG C for 50-60 minutes; then performing cooling to room temperature within 30 minutes to terminate the reaction; and carrying out vacuum concentration until a solid content is greater than 65%. According to the chicken-flavor yeast extract in the invention, the oxidized chicken fat is prepared inan air oxidation mode, thereby forming micromolecular alcohol, aldehyde, ketone, ester and other flavor substances and thermal-reaction flavor precursor substances; a product interacted with a Maillard reaction not only has rich fat aroma, but also provides chicken characteristic aroma for the chicken-flavor yeast extract; and the prepared chicken-flavor yeast extract is mellow in chicken aroma and sufficient in delicate flavor, and can be used in the fields of meat products, instant food, seasonings and the like.

The invention relates to a seafood glutinous rice powder and a preparation method thereof. The seafood glutinous rice powder is characterized by being prepared from the following raw materials in parts by weight: 120-140 parts of glutinous rice, 1.2-1.5 parts of platycladi seed, 2-2.2 parts of potentilla discolor, 1.8-2 parts of radix pseudostellariae, 1.4-1.7 parts of sweet-scented osmanthus, 1.3-1.5 parts of rehmannia leaf, 1.2-1.4 parts of morus australis leaf, 2.2-2.4 parts of herb of gold stargrass, 20-22 parts of crab meat, 10-11 parts of pineapple, 8-9 parts of bitter melon, 30-33 parts of lotus seed, 5-6 parts of coconut oil, 3-4 parts of caviar, 2-3 parts of orange juice, 1-2 parts of brown sugar and 6-7 parts of nutrition additives. The glutinous rice powder contains the crab meat, so the glutinous rice powder has a delicate seafood taste. Meanwhile, the fruit and vegetable fragrance of pineapple and bitter melon is blended in the glutinous rice powder, so the flavor is unique. In addition, various herbal ingredients are added during processing, the glutinous rice powder has effects of tranquilizing mind by nourishing the heart, tonifying spleen and lung, warming kidney and lubricating intestine. The glutinous rice powder can enhance immunity of the organism if being eaten often and is a green health-care food.

The invention discloses sea urchin peptide oral liquid and a preparation method thereof. The preparation method is characterized by comprising the following steps: after fresh sea urchins are stripped off, taking out sea urchin gonads, mixing the sea urchin gonads and water for grinding, adding lipase for enzymolysis degreasing, performing ultrafiltration to collect trapped fluid which is a sea urchin gonad coarse protein solution, performing periodical cooperative enzymolysis on the sea urchin gonad coarse protein solution by adopting bromelain and ginger protease, performing filtration and ultrafiltration on enzymatic hydrolysate, and mixing and concentrating to obtain the sea urchin peptide oral liquid. According to the method, the phenomenon of rancidity of the sea urchin gonad is effectively prevented; the utilization rate of sea urchin proteins is greatly increased, and the food safety is effectively guaranteed; furthermore, the taste of the sea urchin peptide oral liquid is improved, and due to the antioxidant activity, the stability of the sea urchin peptide oral liquid is greatly improved, and the expiration date is prolonged; furthermore, the sea urchin peptide oral liquid has auxiliary effects of adjusting immunity, protecting the liver, resisting tumors and aging on the sea urchin gonads.

The invention discloses beef bone flavor wheat germ meal and a preparation method thereof. The beef bone flavor wheat germ meal is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of wheat germ, 1-1.2 parts of peach leaves, 1.4-1.5 parts of hedge glorybind flower, 2-2.3 parts of smallfruit fig aerial root, 1.8-2 parts of root of Yunnan morning glory, 0.8-1 part of cynomorium songaricum, 1.3-1.6 parts of tanakaea omeiensis, 1.4-1.7 parts of herb of chien briggsia, 10-11 parts of red bean paste, 20-25 parts of carrot, 30-33 parts of Chinese yam, 20-22 parts of lotus root starch, 10-11 parts of beef bulalo, 3-4 parts of grape seed oil and 4-5 parts of nutritional supplement. The beef bone flavor wheat germ meal is reasonable in proportion of all raw materials, moderate in saltiness and sweetness, tender and smooth, rich in calcium due to the adopted beef bulalo, and high in delicate flavor, can be improved in mouth feel due to the added lotus root starch, and has an oxidation resisting function due to the added grape seed oil. In addition, the beef bone flavor wheat germ meal has the effects of clearing away heat and toxic materials, tonifying qi and nourishing skin, tonifying the kidney and lubricating the intestines, and dispelling the wine and invigorating the circulation of blood.

The invention discloses a soy sauce flavor type food nutrition additive used for flavoring and a preparation method thereof. The preparation method includes cooking and cooling beans subjected to water absorption treatment, making starter and fermenting; washing off mildew and fermenting without salt and insulating heat; adding water to fermented bean cake, stirring and soaking, transferring soluble components in the fermented beans into water phase; decocting and concentrating to obtain paste by water phase. The food nutrition additive has low salt, high nutrition content and long shelf life under the condition of no any other additives, is mellow in flavor and convenient to use, and has taste similar to real food and heavy fermented soy bean scent.

The invention relates to a method of preparing volvaria volvacea essential powder from volvaria volvacea deeply fermented mycelia. The method includes the steps of: 1) deeply fermenting the mycelia; 2) breaking the mycelia; 3) performing enzymolysis; 4) performing concentration; and 5) spray-drying a product to prepare the volvaria volvacea essential powder. In the method, the deep fermentation technology is combined with oriented bio-enzymolysis so as to prepare the volvaria volvacea essential powder with the deeply fermented mycelia as a raw material. The method, compared with a conventional method of deep processing of the volvaria volvacea with fruiting body, has important breakthrough. The volvaria volvacea essential powder is 80-90% in peptidyl nitrogen and is high in content (more than 85%) of small peptide (relative molecular mass being less than 1000D). The volvaria volvacea essential powder has a plump and mellow umami flavor.

Scallion-fragrant peeled shrimp dried bean curd is prepared from the following raw materials by weight: 100-110 parts of soya bean, 0.8-1 part of radix tetrastigme, 1-1.2 parts of pyrrosia leaf, 1-2 parts of roughhaired holly root, 20-30 parts of green beans, 1-2 parts of codonopsis pilosula, 1-1.2 parts of amanatsu, 2-3 parts of caraway, 3-4 parts of agaric, 3-4 parts of bean vermicelli, 10-15 parts of shrimp, 3-4 parts of green Chinese onion, 2-3 parts of bean sprout, 2-3 parts of white sugar, 1-2 parts of soybean protein, 2-3 parts of Chinese prickly ash water, 3-4 parts of wheat flour, 3-4 parts of rice flour, 2-3 parts of coffee powder, 2-3 parts of royal jelly freeze-dried powder, 2-2.5 parts of gypsum and 4-5 parts of nutritional additives; the scallion-fragrant peeled shrimp dried bean curd is rich in nutrition and pure in delicate flavor, the added shrimp is extremely high in nutritional value, can enhance the body's immunity and sexual function, can strengthen kidney and tonify yang, is resistant to premature senility, can cure kidney deficiency impotence, intolerance of cold, body tiredness, waist and knee pain and other diseases by frequent consumption; in addition, the scallion-fragrant peeled shrimp dried bean curd is added with a variety of Chinese herbals in the processing process, and has the effects of dieresis, treating stranguria, dispelling wind and transforming phlegm, arousing spleen, regulating the middle warmer, engendering liquid and promoting blood circulation.

The invention relates to wheat germ flour with soy sauce flavor and a preparation method thereof. The wheat germ flour is prepared from the following raw materials in parts by weight: 450-500 parts of wheat germs, 1-1.5 parts of Radix Ophiopogonis, 2-2.5 parts of hedyotis diffusa, 1.8-2.2 parts of Plumeria rubra, 2.3-2.6 parts of pericarpium citri reticulatae, 3-3.5 parts of folia perillae acutae, 1-1.2 parts of flaccid knotweed herb, 1.3-1.5 parts of Rosa rugosa, 8-9 parts of pear flesh, 4-5 parts of milk candy, 30-33 parts of soy sauce, 40-50 parts of chicken soup, 20-22 parts of Chinese Toon Sprout, 10-12 parts of caraway, 14-17 parts of celery and 4-5 parts of nutrition additives. Milk candy and soy sauce are added into the wheat germ flour, the matching ratio is reasonable, therefore, the wheat germ flour is moderate in saltness and sweetness; the chicken soup is added into the wheat germ flour, therefore, the nutritive value is greatly increased, the wheat germ flour has aromatic flavor and delicate flavor; and moreover, the wheat germ flour has the effects of moistening lung, clearing away the heart-fire, regulating qi for strengthening spleen, invigorating the circulation of blood and enriching yin, and is a green health food.

The present invention discloses a dehydrated vegetable prepared child nutritional soup recipe which consists of the following raw materials in weight ratio: 30-45% of dehydrated beef, 15-35% of dehydrated shii-take, 15-25% of dehydrated carrots, 1-2% of dehydrated scallion stalks, 2-5% of dehydrated scallion leaves, 2-3% of edible salt, 0.5%-2% of sugar, 0.8-1.6% parts of ginger powder, 2-8% of lycopene and 0.2-0.8% of black pepper. The soup recipe uses the dehydrated beef, dehydrated shii-take, and dehydrated carrots are main materials and these materials are all rich in proteins, amino acids, vitamin B, vitamin C, vitamin D and crude fibers, have a relative high nutritional value, and are suitable for the growth need of children in growing period. The dehydrated vegetable prepared child nutritional soup recipe contains the following accessory materials: the lycopene, black pepper, edible salt, sugar and ginger powder, is full in delicate flavor and rich in taste, has efficacies of preventing oxidation, inhibiting mutations and reducing nucleic acid damage, contains no other food additives, and is environmentally protective and healthy, and suitable for the consumption of young children.

The invention discloses a sesame paste rich in vitamin C and a preparation method thereof. The sesame paste is characterized by being composed of the following raw materials in parts by weight: 130 to 140 parts of black sesame, 4 to 5 parts of wolfberry, 5 to 6 parts of Chinese wax gourd seed, 3 to 4 parts of radix codonopsis, 4.5 to 4.7 parts of schizonepeta spike, 3 to 4 parts of raspberry, 2 to 3 parts of angelica pseudoselinum leaf, 2 to 3 parts of codonacanthus pauciflorus, 4 to 5 parts of niblet, 5 to 6 parts of soybean, 3 to 4 parts of lotus seed, 20 to 22 parts of kiwi berry, 7 to 8 parts of mung bean sprout, 1 to 2 parts of cream, 38 to 40 parts of streaky pork, 4 to 5 parts of cola, 4 to 5 parts of broadleaf holly leaf, 8 to 9 parts of soy, 0.2 to 0.3 part of lactobacillus, and 4 to 5 parts of nutritional additive. The sesame paste has a good taste. Kiwi berry is added, thus the vitamin C content is increased, and at the same time the sesame paste has a fruit fragrance. The added streaky pork is pickled in advanced, and has a unique flavor after being steamed, so the sesame paste has a delicious taste. Moreover, the sesame paste comprises a plurality of traditional Chinese herbal components, and has the functions of tonifying liver and kidney, boosting spleen, nourishing lung, activating blood, dredging collaterals, and improving eyesight.

The invention discloses a chili sauce and a making method thereof. The chili sauce is made from the following raw materials in parts by weight of 20-30 parts of broken dried chilies, 20-30 parts of edible oil, 0.8-1.5 parts of mushroom dry powder, 1-1.5 parts of table salt, 5-7 parts of a light soy sauce, 3-5 parts of a thick broad-bean sauce, 3-5 parts of oyster sauce, 2-4 parts of star anise powder, 6-9 parts of dried pineapple granules and 4-7 parts of deep-fried green beans. The chili sauce is moderate in pepperiness, fresh and delicious in taste without addition of monosodium glutamate, light in fruity flavor, light in sour and sweet taste, and suitable for taste of common people.

The invention discloses sticky rice in lotus leaf and a preparation method thereof. The sticky rice in lotus leaf comprises the following ingredients in parts by weight: 96-99 parts of lotus leaf, 59-61 parts of chicken, 14-16 parts of lean meat, 4-6 parts of ham, 2.5-3.5 parts of ginkgo, 49-51 parts of Chinese chestnut, 4500-5100 parts of sticky rice, 900-1000 parts of lard oil, 90-100 parts of white sugar, 22-25 parts of ground pepper, 90-100 parts of salt, 4-5 parts of monosidum glutamate, 4-5 parts of chicken powder, 0.8-1 part of myrcia, 4-5 parts of fructus tsaoko, 2.5-3 parts of anise, 2.5-3 parts of fructus amomi and 3.5-4 parts of soybean sauce. The sticky rice in lotus leaf is obtained by material preparation, rice steaming, material mixing and mixed meat stuffing wrapping. A unique ingredient way is added into the sticky rice in lotus leaf, so that the sticky rice in lotus leaf is more fragrant and delicious, has fragrant smell, and is fresh and sweet-scented. The sticky rice in lotus leaf is smooth and delicious, the taste of the chicken is completely permeated into the sticky rice, the lotus leaf has long faint scent aftertaste, is appetizing and tasty and has special flavor. The sticky rice in lotus leaf is a good nourishing item. The sticky rice is rich in b-group vitamins, can warm spleen and stomach, and tonifies and benefits qi of middle-jiao energy. The sticky rice in lotus leaf prepared from the lotus leaf has curative effects on hyperlipidemia, hypertension, obesity and the like, has high nutrition ingredients and is simple in manufacture method.

The invention discloses a beef-flavor yeast extract and a preparation method thereof. The method comprises the following steps: adding water into beef to prepare beef pulp, homogenizing through a colloid mill, deactivating enzyme and cooling; and carrying out two-stage enzymolysis on the beef pulp by using alkaline protease and flavourzyme, and carrying out enzyme deactivation treatment after thetwo-stage enzymolysis is finished; Heating to melt the beef tallow, introducing quantitative air, and stirring to react for 3-4 hours to prepare oxidized beef tallow; adding the yeast extract, the beef enzymatic hydrolysate, the oxidized beef tallow and the like into a thermal reaction device, heating to react, cooling to room temperature, and concentrating in vacuum, thereby obtaining the product. According to the process disclosed by the invention, various flavor substances and thermal reaction flavor precursor substances such as micromolecular alcohols, aldehydes, ketones and esters in theraw materials can be effectively stimulated, and a product interacting with the Maillard reaction can have strong beef flavor aroma, so that a foundation is laid for providing beef characteristic flavor for the beef-flavor yeast extract; and after the beef pulp is decomposed by alkaline protease and flavourzyme, the finally prepared extract beef is rich in flavor, sufficient in delicate flavor andwide in application field.

A wong braise chicken seasoning is prepared from the following raw materials: 0.2-0.4 parts of white granulated sugar, 3-5 parts of monosodium glutamate, 1-2 parts of edible salt, 14-16 parts of maltodextrin, 0.5-0.7 part of yeast, 0.6-0.8 part of high-freshness monosodium glutamate, 17-19 parts of soy sauce, 30-32 parts of oyster sauce, 2-4 parts of seafood sauce, 6-8 parts of dark soy sauce, 5-7 parts of abalone juice and 0.1-0.3 part of papain; and the high-freshness monosodium glutamate is prepared from sodium glutamate, disodium 5'-ribonucleotide and disodium succinate in the weight ratio of 94-97:3-5:1-3 by mixing. When the wong braise chicken seasoning is used for cooking food materials, the food materials are strong in flavor, full in fresh flavor, and smooth and delicate in taste. The preparation method is simple, easy to control, conducive to industrial scale production.

The invention provides a preparation method of a six-mushroom delicious seasoning composition. The preparation method comprises the steps of performing enzymolysis on mushroom raw materials with a compound enzyme preparation, and performing filtering to obtain enzymatic hydrolysate and solid products; fermenting the solid products, rice, bran and peas under the condition that composite strains exist, and performing filtering to obtain fermentation liquid; and mixing dried enzymatic hydrolysate with dried fermentation liquid and table salt to obtain the six-mushroom delicious seasoning composition. The effects that six mushroom raw materials are adopted, macromolecules of cellulose, polysaccharide and the like in the mushrooms are hydrolyzed to micromolecule sugar with cellulases, beta-glucanase, pectinase, glycosidase and glucamylase, and protein, nucleic acid macromolecule, proteases and nucleases are released, are adopted, the six-mushroom zymolyte, fermentation products and salt areblended in different proportions, and different flavor, palatable taste and strong taste can be obtained. Through rich enzyme systems, through combination with fermentation, palatable taste components, amino acids, polypeptide palatable increment and strong taste increment components are generated. The finally-produced seasoning composition is rich in mushroom flavor, the palatable taste is plump, and the taste is strong and heavy.