446results about How to "Full taste" patented technology

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

The invention provides a smoking material-free heating incombustible cigarette. The cigarette does not contain a smoking material used for generating smoke, the cigarette comprises a tobacco section,a support part and an approaching lip section which are coaxially connected in sequence and an external package material limiting the tobacco section, the support part and the approaching lip section.The support part and / or the approaching lip section are / is provided with a unit increasing fragrance. Accordingly, due to the fact that the materials of the tobacco section do not contain the smokingmaterial, the phenomena that due to the fact the smoking material absorbs water, the external package material is polluted and deforms, and mildew is likely to be produced due to long time storage cannot be generated; the storage environment condition requirements are low, and the production cost is lowered. In addition, when the heating incombustible cigarette is used, lighting is not needed, harmful smoke components generated by cigarette burning are greatly reduced, and the cigarette is safer, healthier and more environmentally friendly. In addition, the cigarette has multiple fragrances and special functions, the fragrances are rich, and the mouthfeel is full.

The present invention discloses a flavoured milk and its preparation method. Said flavoured milk includes the following components: (by weight portion) 75-95 portions of milk, 1-20 portions of grain granules, 2-15 portions of sugar, 0.1-0.8 portion of stabilizing agent and 0.05-0.2 portion of edible essence. Said preparation method includes the following steps: (1), weighing raw materials according to the formula; (2), preparing material: adding partial milk into sugar-melting pot, heating to 30-60 deg.C, adding partial sugar and stabilizing agent into the sugar-melting pot, stirring, then continuously heating to 62-85 deg.C, stirring, adding residual sugar, stirring until the above-mentioned materials are be completely molten, then pouring the above-mentioned molten mixture into the mixing vat in which the residual milk is held; (3), preheating; (4), homogenizing; (5), pasteurizing; (6), adding edible essence and grain granules; (7), sterilizing so as to obtain the invented flavoured milk containing grain granules.

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

The present invention relates to a full-nutrients balanced stuffing and dumplings made of said full-nutrients balanced stuffing. Said full-nutrients balanced stuffing is made up by using pork fillet, chicken breast, shrimp meat and egg-white as main raw material and adding water, edible mushroom, algae, nutmeat, fruit, vegetable, salad oil, ginger, salt, sesame oil, granulated chicken bouillon and monosodium glutamate as auxiliary raw material through a certain preparation process.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu / 100 g or above 10<10> cfu / 100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.

The invention provides a preparation method of a dreg-free hot pot stock. The method comprises the following steps: preparing materials, namely processing chili powder, spice and Chinese prickly ash for later use; extracting, namely heating mixed vegetable oil, and respectively adding the chilli powder, bitter spice, fragrant spice and the Chinese prickly ash step by step, removing dregs and reserving oil; frying, namely heating the oil, sequentially adding green onion, ginger, garlic, hot and spicy sauce, thick broad-bean sauce, fermented soya beans, Chinese white spirit and rock candy, finally separating out oil to form dreg-free hot pot red oil, and reserving dreg-free hot pot condiments; decocting, namely decocting a soup-stock, boiling, adding the dreg-free hot pot condiments, adding salt, chicken essence and Chinese white spirit, removing the turbid part on a bottom layer, and reserving the dreg-free hot pot stock; and finally preparing the hot pot condiments. By virtue of the mode of the dreg-free hot pot red oil and the dreg-free hot pot stock, the more and more fragrant effect is fully finished by pungent, spicy and fragrant tastes of the dreg-free hot pot red oil, comprehensive fragrances of the green onion, ginger and garlic in the dreg-free hot pot stock, and the sauce flavors of thick broad-bean sauce and fermented soya beans.

The invention provides millet beverage containing millet particles and a production method thereof, the millet beverage comprises 1.1%-5.5% of the millet particles accounting by dry weight. The millet beverage production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet beverage into basic feed liquid; mixing the basic feed liquid with the millet particles; and then carrying out sterilization and encapsulation to obtain the product. In addition, by the reasonable formula and the proper process, the millet beverage containing millet particles and the production method of invention can effectively prevent the problems of precipitate and freezing and the like of the millet beverage within the shelf life, and can realize good stability of the product within the shelf life.

The invention relates to a food emulsion stabilizer formed by compounding ultra-fine microcrystalline cellulose of less than 10 Mum and food gum, wherein the weight of the food gum is 50-150% of the weight of the ultra-fine microcrystalline cellulose, preferably 10-40%. When the consumption of the food emulsion stabilizer is lower, very good emulsification stabilization is brought to the beverage or food with higher content of insoluble matters and fat constituents and the slide and full feel is given to the food. The food emulsion stabilizer can not be replaced on many occasions.

The invention discloses a sugarless type health-care herb tea comprising the components by weight percent: 0.5 to 2 Chinese mesona herb, 0.1 to 1 selfheal, 0.1 to 1 mulberry leaf, 0.1 to 0.5 chrysanthemum, 0.1 to 0.5 honeysuckle, 2 to 8 sugar alcohol, 0.005 to 0.05 high intensity sweetener and balancing water. The sugarless type health-care herb tea has the effects of fever reduction and pathogenic fire reduction, has cool mouth feel like cane sugar, can reduce heat, avoid the excessive intake of cane sugar, increases the health-care value of the herb tea, and has wider use crowds, especially satisfies the requirements of children, middle-aged people, old people, diabetic patients and people liking to be beautiful.

The invention provides a cultivation method of one fruit tree with different fruits, the key is to select the trees which have homologous nuclear or homologous leaves or both of them as the parents for grafting cultivation of fruit trees, the grafting trees time is after the walking of insects and before spring equinox. Choose the fruit trees with clusters of branches having two years growth period or more as the rootstock, and choose the new branch which has the same origin with the rootstock and lives on the sunny side of high yield, strong fruit tree as the scion. Graft scions from many good fruit tree species to various rootstock branches of the same fruit tree, cultivate them carefully till survive, in current year and next year many fruits grow on the same fruit tree, in order to realize one fruit tree with different fruits. Various flowers bloom and many kinds of fruits grow on the same fruit tree, which not only has a lot of economic benefits, but also high appreciation quality. The produced fruits have rich nutrition, and taste well than the original variety. The invention not only make full use of fruit trees resource and land resource, but also reduce producing cost, and to some extent improve the ability of resisting the market risk and seasonal risk.

The invention discloses a preparation method of a botanical solid beverage. The botanical solid beverage is prepared from the following raw materials in parts by weight: 0.5-1.5 parts of rose flower, 0.5-1.5 parts of fructus jujubae, 0.5-1.5 parts of fructus crataegi, 0.05-0.2 part of fruit of mulberry, 0.1-0.5 part of liquorice root, 0.1-0.5 part of black tea, 0.5-1.5 parts of maltodextrin, 0.5-3 parts of fructose and 0.01-0.05 part of stevioside. The preparation method of the botanical solid beverage comprises the following steps: crushing the rose flower, collecting aroma water in advance, extracting filtrate from rose flower residues, then extracting the rose flower residues and other materials with water, crushing the black tea and the fructus jujubae, and then extracting by using a microwave extraction process. The method can be used for effectively retaining natural aroma and original taste of the rose flower, the black tea and the fructus jujubae and also protecting tea polyphenol heat-sensitive components to a maximum limit; the botanical solid beverage prepared by the method is rich in aroma, sweet and sour in mouthfeel, rich in taste and unique in flavor, and has heath care effects of maintaining beauty, nourishing qi and blood, tonifying spleen, promoting digestion and the like.

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

The invention provides processing technology of fermented jujube wine, relating to the processing technology for making wine with jujubes as the raw materials. The jujube wine can furthest retain the nutrients and flavors of jujubes and has strong aroma, friendly taste and bright color. The technology comprises the procedures of selecting, classifying, washing, air-drying and kernel removing and is characterized in that the air-drying temperature is 30-50 DEG C; and then processing is carried out according to the following steps: 1) soaking; 2) crushing; 3) enzymolysis; 4) adjusting; 5) sterilizing; 6) inoculating and fermenting; 7) separating and wine pouring; and 8) clearing. The processing technology has the following beneficial effects that the highest processing temperature is controlled not to exceed 55 DEG C in the whole technology flow, thus effectively inhibiting the Maillard reaction; the problems that the nutrients and flavors are easy to damage in the (red) jujube wine production process, the product has bitter taste and precipitates can be generated in long-time storage are solved; many problems in industrial production are better solved; and the produced (red) jujube wine has strong aroma and rich taste and is clear and transparent.

The disclosed brewing method for leechee wine comprises: preprocessing the material, adjusting composition, fermenting the material with stone and shell at 11-16Deg temperature for 10-14day; leaching natural red coloring matter into wine, removing stone, aging, preparing, clarifying, and filtering. This invention has nice color, feeling and rich nutrition with low cost.

The invention relates to a frying-free instant noodle and its making process, wherein the noodle comprises wheat flour 50 weight portions, demineralized water 30-35%, table salt 1-2%, table alkali 0.1-0.4%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphates 0.1-0.5% and lecithine 0.6-1.5%.

The invention discloses a method for brewing longan-fructus momordicae fruit wine, which is nutrient fruit wine brewed by using longan and fructus momordicae as main raw materials and adopting biological enzymolysis and low-temperature microbe fermentation. The wine combines the longan and the fructus momordicae which are two health-care invigorants rewarded by past doctors; and based on the drug-food advantages of the longan and the fructus momordicae, the method fully extracts effective components beneficial to the human body, increases a fermentation product and enlarges the prior nutrient efficacies of the longan and the fructus momordicae. The brewed longan-fructus momordicae fruit wine has full, exquisite, compatible and full-bodied mouth feel, has typical remarkable style, is a good product in wine beverage, has high nutrient and medicinal value, and has the functions of the longan for tonifying heart and spleen and nourishing qi and blood and the functions of the fructus momordicae for clearing heat and nourishing lung, relieving cough, nourishing throat, lubricating intestines and relaxing the bowels. The fruit wine overcomes the defects that the effective components of the steeping wine are not fully extracted, the steeping wine has single mouth feel, crude lees and the like, and is suitable for various groups of people.

A process for flavouring the sweet sauce made of fermented flour includes such steps as providing ordinary sweet sauce, fermenting at 35-40 deg.C for 20-30 days, cooling to 30-35 deg.C, adding two kinds of yeast, and fermenting again for 15-20 days.

The invention discloses a processing process for fried capelins. The fried capelins which are deeply popular with people are subjected to vacuum oil removal and gas flushing packaging so that convenient packages are formed and the original mouth feel and taste of the fried capelins are kept. The processing process is simple and practical, is convenient to operate and is suitable for industrial production application; the fried capelins obtained by the processing process have a small fishy smell, good color and luster, full taste, crispy skins, low oil content and less nutrition loss; and the quality guarantee period is prolonged while the original mouth feel and taste are kept, and the fried capelins are convenient to carry so that the great convenience is brought to people.

The invention discloses a Saccharomyces cerevisiae strain and a method for preparing a blackberry fruit wine by using the same. The Saccharomyces cerevisiae strain is used for fermenting and preparing the blackberry fruit wine, and the flavor and nutritive value of the fruit wine can be ensured. The method comprises the following steps of: activating the Saccharomyces cerevisiae strain in a liquid seed culture medium; crushing blackberries, adding activating strains, performing primary fermentation for 6 to 8 days, and filtering to obtain fermentation liquor; and adding SO2 into the fermentation liquor, performing secondary fermentation for 13 to 15 days, and filtering to obtain a raw wine. The blackberry fruit wine prepared by the method has sufficient fruit aroma, and high nutritive value and stability.

Peanut and brown rice milk beverage comprises raw materials by weight, including 4-5 parts of brown rice, 1-4 parts of peanut kernels, 1-5 parts of dairy product, 4-6 parts of cane sugar, and 0.3-0.6 part of stabilizer. The protein beverage composited from peanut, brown rice and cow's milk employs complementary nutrition of animal and plant proteins, a great quantity of vitamins and soluble dietary fibers contained in the brown rice are added, and accordingly the nutritional value and dietary health caring function of the brown rice, the peanut and the cow's milk are given full play, and the peanut and brown rice milk beverage is full and gentle on palate, and convenient for people to drink.

The invention relates to a method for producing mulberry brandy, belonging to the technical field of wine making. The method comprises the following steps: screening and crushing raw materials; adjusting the components of the raw materials; performing pulp fermentation; filtering and separating; performing pomace fermentation; performing secondary filtering, color mixing and constant temperature storage; blending; freezing and clarifying; and filling at a low temperature. The method disclosed by the invention has the characteristics that the conventional clear juice fermentation mode is improved, and the problems that the mulberry yield is low, the sugar content of mulberry is lower than grape and the acidity of mulberry is high are solved. Moreover, the prepared mulberry brandy is unique in flavor and has the alcohol content of 40-43 percent.

The invention discloses a method for brewing a longan Chinese-wolfberry nutritive fruit wine. Longan and Chinese wolfberry are used as the main raw materials, and proper amounts of auxiliary materialsare added in the preparation process so as to brew the nutritive fruit wine by biological enzymolysis and microorganism low-temperature fermentation. The method uses longan and Chinese wolfberry, which can be used as both medicines and food, as the raw materials, completely extracts effective components which are beneficial to human bodies, increases the fermentation products and enhances the nutritive effect. The longan Chinese-wolfberry fruit wine is rich and delicate in mouth feel and has a typical outstanding style, thereby being an ideal inebriant drink. The method overcomes the defectsof bad mouth feel, incomplete extraction of effective components, and the like. The nutritive fruit wine has the advantages of low cost, high added value, high nutrition and high medical value, is suitable for various people to improve the health and build up the body, and make due contributions to the development of deep processing of farm produces.

The invention discloses beautifying amur grape wine which is made of raw materials comprising, by weight, 80-100 parts of amur grapes, 7-9 parts of pitaya, 2-3 parts of red glutinous rice, 1-2 parts of elaeagnus pungens, 2-3 parts of jumble beads, 3-4 parts of peach blossoms, 3-4 parts of peony, 1-2 parts of dogbane leaves, 2-3 parts of barley grass powder, SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and an appropriate amount of coconut juice. The beautifying amur grape wine is bright and transparent and has a good flavor, soft and smooth entry, full palate, sufficient aftertaste and long aftertaste.

The invention discloses a composite thickening stabilizing agent for a fresh ground nutrient beverage. The composite thickening stabilizing agent comprises components of, by weight: 30 to 50% of guar gum, 20 to 40% of xanthan gum, 5 to 10% of gellan gum, 5 to 10% of locust bean gum, 5 to 20% of modified starch, and 5 to 20% of an emulsifier. The composite thickening stabilizing agent provided by the invention is aimed at nutrient beverages such as fresh ground soybean milk. According to the invention, natural gums and the emulsifier are complex-formulated. With an addition amount of 0.05% to 0.5%, the composite thickening stabilizing agent assists in solving problems of fresh ground nutrient beverages such as thin mouthfeel, rough quality and easy lamination. The composite thickening stabilizing agent provides good thickening, smoothing, suspending and stabilizing effects.

The invention discloses a processing method for non-fried vacuum-frozen puffed winter jujubes, and belongs to dry processing of the winter jujubes. The processing method comprises the steps of: (1) preprocessing raw materials, sorting and washing fresh winter jujubes, removing pits of the winter jujubes, and conducting Vc color protection, and (2) conducting non-fried vacuum-frozen puffing drying with a non-frying vacuum-freezing puffing drying machine. The method has the characteristics that the non-fried vacuum-frozen puffed winter jujubes produced by the method are good in quality, and comparable to vacuum-frozen dried products incolor and taste; as porous and spongy structures are generated inside the raw materiala of the puffing dried winter jujubes, the winter jujubes are good in crispness, color, luster and mouthfeel; the method combines a vacuum-freezing pre-drying technology with a non-frying vacuum puffing technology comprehensively for the first time at home by taking the winter jujubes as the raw materials; the puffed winter jujubes produced by the method maintain the original colors, luster, shapes and nutritional components of the winter jujubes, and are uniform in puffing, integrated in jujube shape and crisp in mouthfeel; and the additional value of the winter jujubes is increased.

The invention discloses a preparation method of apple vinegar, taking apple juice, brewing vinegar, honey, white granulated sugar and sorbic acid as raw materials. The components of the invention can bring relatively better curative effect by being controlled at the dosage weight of: 50-60g of the apple juice, 70-80g of the brewing vinegar, 15-20g of the honey, 15-20g of the white granulated sugar and 15-20g of the sorbic acid. The invention has natural color and luster, relatively higher purity and quality and very low cost. No other auxiliary ingredients are needed. Furthermore, the invention has fresh and intense apple flavor, soft sourness and good taste and lingering aftertaste.