1730results about How to "Great taste" patented technology

PCT No. PCT/FI98/00008 Sec. 371 Date Aug. 26, 1999 Sec. 102(e) Date Aug. 26, 1999 PCT Filed Jan. 2, 1998 PCT Pub. No. WO98/29090 PCT Pub. Date Jul. 9, 1998The present invention relates to preparations alleviating the symptoms caused by drying of the mucous membranes of the body. The preparations contain trimethylglycine as an active agent. The invention also relates to the use of trimethylglycine as an agent alleviating the symptoms of dry mucous membranes in different preparations intended for the body care and hygiene, and to a method of alleviating the symptoms, caused by drying, appearing on the mucous membranes of the body.

The invention provides a pressure cooker. The pressure cooker has a pressure valve (13) which closes and opens a steam ventilation hole (131) communicating the internal of a pot (10) and a cover body (11), and a pressure valve close-open part (19) which switches between an open state and a close state of the steam exhaust hole (131) by the pressure valuve (13); besides, the pressure cooker also has a control portion which controls a heating device and the pressure valuve open-close part (19) in order to perform cooking process including a heating process and a boiling maintenance process. Besides, the control part controls the open-close part (19) of the pressure valve in the boiling maintenance process in order to reduce pressure inside the pot (10), and the pressure reduction speed of the pressure reduction amount per unit time is variable.

A process for preparing the dried beef includes such steps as washing, shaping, salting, stewing in the soup prepared from more than 20 flavourings and Chinese-medicinal materials, frying in the mixture of oil and water for controlling the temp of oil, parching, vacuum packaging and microwave sterilizing. Its advantages are good enjoyment to eat it, good taste and durable chewing.

The invention provides an electric pressure cooker capable of conducting low-pressure cooking. The electric pressure cooker comprises a cooker body, a cooker cover, an inner container, a control device, a pressure switch and a heating device. The control device comprises a timer and a control unit. The control unit is electrically connected with the heating device and the pressure switch. The pressure switch has the switch-on pressure and the switch-off pressure, wherein the pressure switch is switched on at the switch-on pressure and is switched off at the switch-off pressure. The target pressure inside the inner container is smaller than the switch-on pressure. When the pressure inside the inner container reaches the switch-off pressure, the control unit receives a switch-off signal of the pressure switch and controls the heating device to stop heating. When the pressure inside the inner container is decreased to the switch-on pressure, the control unit receives a switch-on signal of the pressure switch and controls the timer to start timing. After the timer conducts timing for a time T1, the control unit controls the heating device to start heating again, wherein T1 is larger than 0. The electric pressure cooker can provide abundant low pressure selections.

An internally opposite rotation type stirring electric pressure cooker comprises a base, a heating plate, a rotary support, an inner container and a motor and is characterized in that the periphery of the rotary support form a bucket shape and serves as a rotary support side bucket, an outer gear ring is fixedly installed on the outer peripheral face of the rotary support side bucket and is meshed with a speed-reducing gear, the speed-reducing gear is meshed with an output wheel of the motor, the inner container is located and clamped on the rotary support, a turning wheel device is fixedly installed at the center of the lower side face of a cooker cover of the upper opening of the inner container, a long rod is arranged at the center of the turning wheel device, a heavy square block is fixedly installed at the bottommost end of the long rod, four stirring blades are symmetrically and fixedly installed on the four faces of the heavy square block, and the included angles alpha formed by the stirring blades and the bottom plane of the inner container are greater than or equal to 15 degrees but are smaller than or equal to 60 degrees. The turning wheel device consists of a turning rotary drum, a turning wheel and a thrust bearing, so that the motor of the electric pressure cooker drives the inner container, the turning rotary drum and the turning wheel to rotate clockwise, the turning wheel drives the long rod, the heavy square block and the four stirring blades to rotate anticlockwise so as to form the internally opposite rotation state that the inner container performs clockwise rotation and the stirring blades performs anticlockwise rotation.

The invention discloses an electric pressure cooker. The electric pressure cooker is provided with an inner cooker body and a heating disc located at the bottom of the inner cooker body, and multipleheating pipes are arranged on the heating disc. When the electric pressure cooker is at a pressure increasing period, the heating pipes are utilized for simultaneous work, and when the electric pressure cooker enters a pressure maintaining period, a singe heating pipe is switched for work. The electric pressure cooker intelligently controls work of the heating pipes according to pressure values corresponding to different cooking periods to meet the heating requirements at different periods, and the cooking effect is improved.

The invention discloses a method for producing tobacco perfume by adopting red jujube extract through the Maillard reaction, which relates to a preparation method of tobacco perfume. The preparation method comprises the following steps: (1) preparing the red jujube extract; (2) adding one or a plurality of types of aminophenol or amines in the red jujube extract, adding H2O and solvent which are placed in a reaction kettle to be mixed into a homogeneous reaction system, adjusting the pH value of the reaction system, putting reagent into a return pipe, leading the reagent to perform the Maillard reaction under the conditions of mixing, heating and normal pressure, and obtaining the tobacco perfume by the return reaction. The method enables the perfume material in the red jujube extract to mutually serve the perfume material produced in the Maillard reaction, thereby forming the tobacco perfume with rich and special fragrance and multiple type, having strong fruity coordinating with the smoke gas of a cigarette, increasing the smoke gas concentration, leading the smoke gas to be soft and exquisite, hiding the mixed gas and obviously improving the tobacco quality.

The invention discloses an electric-heating full-automatic soybean milk machine with fuzzy control, comprising a nose, a cup body, a motor, a motor transmission shaft, a rotary blade, a heating element, a temperature-measuring sensing head, an anti-overflow sensing head, an anti-dry-burning sensing head and a control circuit board, wherein because of the adoption of the control circuit board, a preparation method of soybean milk, is programmed and systemized, intelligent control on the processing process of the soybean milk is realized by a single chip microcomputer, especially the functions of automatically adjusting the heating power according to the temperature and controlling the temperature rising rate can be introduced during a plurality of time intervals in the processing process of the soybean milk.

An electric cooker control method based on image recognition comprises the following steps that 1, an application on an intelligent device is started; 2, a camera is started in the application, and rice information is shot in real time; 3, the rice information in video is uploaded to a server and compared with all rice information in a database in the server, and the variety of rice in the video is obtained; 4, the camera is started in the application for recognizing the type of an adopted electric cooker; 5, an optimal program and the optimal water amount of the electric cooker for cooking the rice of this variety are given by the server in combination with function information of the adopted electric cooker; 6, when it is recognized that the electric cooker is an intelligent electric cooker, the electric cooker can automatically execute operation, and if it is recognized that the electric cooker is a non-intelligent electric cooker, a user can set the electric cooker according to prompt. The rice information and the type of the electric cooker are recognized through the image recognition technology, and the server feeds back the optimal program and the optimal water amount to guarantee that the nutritive value of the rice can be completely kept and the taste reaches the optimal effect.

A tea flask has a body, a sleeve, a strainer and a lid. The sleeve of the tea flask is mounted sealably on the body, the strainer is mounted in the sleeve and the lid is mounted sealably on the sleeve to cover the strainer. When using the tea flask the lid is removed from the sleeve, tealeaves are added to the strainer and hot water is poured into the body. The lid is mounted on the sleeve of the tea flask, then the tea flask is inverted to let the tealeaves steep in the hot water. Seals on the sleeve and lid of the tea flask prevent hot water from leaking out the body. When ready, lid attached to the strainer is removed and tea is poured. This is more hygienic, ensures better taste since the tealeaves do not become stewed and prevent the strainer scolding or burning people.

The invention relates to vegetarian lunch meat and a preparation method thereof. The preparation method comprises the following steps of: mixing raw materials of 60 to 70 percent of low-temperature defatted soy flour, 5 to 10 percent of wheat gluten, 10 to 20 percent of isolated soy protein powder and 10 to 15 percent of low-temperature soya bean meal and/or 5 to 8 percent of bean dregs, read yeast rice accounting for 1 to 2 weight percent of the raw materials and water accounting for 50 to 60 weight percent of the raw materials; under the conditions of high temperature, high pressure and high shear force and the propulsion of a screw, and repeatedly mixing, extruding and shearing to make the fiber structures of the raw materials change to form a blank with a structure similar to a meat fiber structure, wherein the pressure is 1 to 1.2MPa, and the temperature is divided into three sections, namely a feeding section between 100 and 130 DEG C, a middle section between 130 and 170 DEG C and a discharging section between 170 and 180 DEG C; frying the raw materials, and blending with 1 to 3 percent of seasoning; and pressurizing for forming, and sterilizing. The vegetarian lunch meat has all nutrient components of soybeans, does not contain any chemical additive and preservative, is the optimal food for hyperpietics, diabetics and obese people, and does not generate waste water or waste residue.

The invention aims at providing a novel honey wine preparation method. The novel honey wine preparation method comprises the following steps: (1) selecting a nectar source; (2) diluting honeydew; (3) heating and sterilizing; (4) blending nutritional agents; (5) carrying out dissolved oxygen operation; (6) inoculating yeast; (7) carrying out alcoholic fermentation; (8) ending fermentation; (9) ageing; (10) clarifying and stabilizing; (11) adjusting alcohol content; (12) fining and clarifying; and (13) filtering. The novel optimal honey wine brewing technology is researched and developed specific to the change possibly occurring in a process from the nectar source to honey wine consumption dining tables and integrates key technological links in food wine, fruit wine and grape wine brewing processes; the integration, application and combination of up-to-date technical points realize good mouth feel of honey wine, long guarantee period and high output rate. The sensory index of the honey wine brewed by the method is pale yellow and golden yellow. The honey wine has pure full-bodied honey aroma and wine aroma and clear honey intrinsic peculiar flavor and is soft, elegant, sweet, sour and palatable.

The invention discloses purple potato noodles, which comprise high-quality wheat meal and purple potato fine powder, wherein the weight ratio of the high-quality wheat meal to the purple potato fine powder is 70:30-90:10. A process for producing the purple potato noodles comprises the following steps of: 1) providing powder; 2) preparing materials, wherein a weight ratio of flour to the purple potato is 80:20-85:15; 3) kneading dough and curing; 4) sheeting, rolling and slitting; 5) drying; 6) cutting; 7) metering and packaging; and 8) checking fine dried noodles. The purple potato noodles in the scheme comprise the flour and the purple potatoes, wherein the weight ratio of the flour to the purple potato is 70:30-90:10. The purple potato noodles contain rich nutrition and have good taste; and the purple potatoes have high content of cellulose, which can increase the excrement volume, facilitate gastrointestinal peristalsis, clear retained mucus, pneumatosis and putrefaction in an enteric cavity, discharge harmful substances and carcinogenic substances in the excrement, keep defecation smooth, improve gastrointestinal environment and prevent gastrointestinal diseases. The purple potato noodles are simple in production process and high and stable in quality.

The invention provides selenium-enriched konjac rice and a processing method thereof. The selenium-enriched konjac rice is prepared from the following raw materials in percentage by weight: 30-60% of selenium-enriched konjac, 10-30% of rice powder and 20-30% of mung bean powder, wherein the selenium-enriched konjac is selenium-enriched konjac powder or selenium-enriched konjac glucomannan or a mixture of the selenium-enriched konjac powder and the selenium-enriched konjac glucomannan. The production method comprises the steps of mixing the selenium-enriched konjac, the rice powder and the mung bean powder, adding water, stirring the mixture to ensure the moisture content of the mixture to reach 40-45%, extruding the mixture into strips in a screw extruder, granulating, polishing and drying in a fluidized bed until the safe moisture content is 2% and packaging, thus obtaining the selenium-enriched konjac rice. The selenium-enriched konjac rice and the processing method thereof have the following beneficial effects: the selenium-enriched konjac is adopted as the main material and the mung bean is adopted as the auxiliary material to produce the selenium-enriched konjac rice product, so that the product not only has the functions of lowering blood sugar level and blood lipid, resisting tumors, improving immunities, clearing heat and eliminating toxic materials, but also does not have offensive odor or harsh taste of the konjac and has good taste.

The invention discloses a culture medium for agrocybe cylindracea. The culture medium comprises the following raw materials in parts by weight: 35-55 parts of camellia husks, 15-20 parts of mulberry branches, 20-25 parts of fire cannabis sativa stems, 10-17 parts of wheat bran, 10-15 parts of corn meal, 2-4 parts of soybean meal, 2-3 parts of white sugar, 3-5 parts of camellia oil bran and 3-5 parts of fire cannabis sativa bran. The invention also discloses a method for cultivating the agrocybe cylindracea by using the culture medium. The culture medium disclosed by the invention has good nutritional component; a cultivation method has the advantages of time saving and high output; and the produced agrocybe cylindracea has good quality.

The invention discloses an instant sea cucumber, wherein the preparation process comprises removing internal organs of the sea cucumber, cleaning and loading into pressure cooker, boiling for 10-30 minutes under 100-110 deg. C, washing fresh bamboo shoots and mushrooms, loading into a pot, boiling with big fire, simmering 40-90 minutes, charging in other ingredients, continuously simmering 10-20 minutes, filtering slag in the soup, loading in the sea cucumber and stewing 10-30 minutes, finally packaging and sterilizing.

The invention relates to a method for processing a beverage by taking natural plants as raw materials, in particular to a cold brewed herbal tea and a preparation method thereof. The cold brewed herbal tea is processed by using the raw materials such as medical stone, honeysuckle, mulberry leaves, momordica grosvenori, dandelion, tea powder, pollen and the like. The cold brewed herbal tea has the good effects of clearing heat and detoxicating, protecting health, beautifying, treating anemopyretic cold, improving eyesight and removing heat from the liver, relieving cough, relieving summer heat and quenching thirst, relaxing bowel, regulating blood sugar level, reducing blood fat, lowering blood pressure, refreshing, digesting, promoting urination and the like.

The invention relates to a process for pickling a soft-shelled turtle with traditional Chinese medicine, belonging to the field of food processing. The processing steps of the process are as follows: killing, removing a membrane, pickling, making tasty, drying in the shade, smoking and packaging in vacuum. The process has the advantages that original abundant nutrients of the soft-shelled turtle are maintained by the soft-shelled turtle prepared by the process, and because the soft-shelled turtle is pickled by adopting Chinese herbal medicine, the soft-shelled turtle has a good mouthfeel and long aftertaste and can be used for playing a health-care role to a certain extent; after the packaging bag of the oft-shelled turtle is opened, the soft-shelled turtle can be eaten directly and also after boiling, so that the oft-shelled turtle is convenient for eating; the soft-shelled turtle is smoked after drying in the shade, so that the mouthfeel of the soft-shelled turtle cannot be influenced because of too dry; and the soft-shelled turtle prepared by the process has a long quality guarantee period and is convenient to carry and transport.

The invention discloses a mushroom cultivating method which comprises the following steps of (1) material preparing, (2) material batching, (3) bagging, (4) sterilizing, (5) cooling, (6) inoculating, (7) cultivating, (8) fruiting managing (9) harvesting, wherein in the step (1), needed materials comprise, by weight, 30%-40% of mulberry branches, 28%-35% of dendrocnide stalks, 0%-20% of corncobs, 5%-8% of dendrocnide seeds, 6%-15% of rice bran, 3%-7% of corn flour, 3%-5% of soybean flour, 5%-8% of wheat flour, 1%-2% of lime powder and 1%-3% of sugar. Mushrooms obtained through the mushroom cultivation method are improved in nutritional value and good in taste, and if people eat the mushrooms obtained through the mushroom cultivating method for a long time, the effects of nourishing heart and promoting blood circulation can be achieved, and the life of people can be prolonged.

The invention relates to a formula of livestock seasoned with soy sauce and a preparation method thereof and discloses a formula of a duck seasoned with soy sauce and a preparation method thereof. The duck seasoned with soy sauce is prepared from an eviscerated duck, siberian solomonseal rhizome, Indian buead, yam, barbary wolfberry fruit, dried longan pulp, cannelle, star anise, clove, fennel, white granulated sugar, salt, soy sauce, cooking wine and gourmet powder. The duck seasoned with soy sauce prepared by the formula and the preparation method has the characteristics of excellent mouth feel, proper saline taste, soft, fine and smooth meat, combination of color, smell and taste and concentrated medicinal fragrance, avoids producing a large amount of nitrites in a salting process, has the intrinsic nutritional value of the meat of the duck and gives full play to the functions of nourishing yin and benefiting qi and strengthening spleen and stomach of the added Chinese medicaments, thereby being extremely good for human health.

The invention discloses a biological fermentation method capable of improving protein content of cottonseed meal and removing toxicity. The method comprises the following steps: 1) respectively preparing fermentation broth of candida utilis, aspergillus niger, bacillus subtilis and lactobacillus acidophilus to serve as a strain; 2) preparing a raw material cottonseed meal; 3) adding water into the raw materials in a weight ratio of 1:0.5-1.2; 4) inoculating the strain prepared in the step 1), including 0.5 to 10 percent of the candida utilis, 0.5 to 1.2 percent of the aspergillus niger, 0.5 to 10 percent of the bacillus subtilis and 0.5 to 10 percent of the lactobacillus acidophilus; and 5) controlling the temperature to be between 25 and 40 DEG C for fermenting. The product obtained by the method directly can be used for effectively degrading free gossypol in the cottonseed meal, so that the protein quality of the cottonseed meal can be improved, the taste of the cottonseed meal can be improved, and the utilization of cottonseed meal in various livestock feed can be effectively increased.

The invention discloses a coated broad bean which comprises the following formula: 25-35 portions of broad bean petal, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of red bean flour, 2-5 portions of oat flour and 0.5-1.5 portions of paprika. The invention also discloses a manufacturing method of the coated broad bean. The coated broad bean has unique taste, is crispy and sweet and has high quality, low price and convenient carrying; and the manufacturing method has the advantage of simple operation, and is applicable to industrialized production.

The invention discloses a protein stick and a preparation method thereof. The formula of the protein stick contains the following components in part by weight: 28 to 40 parts of protein powder, 0.3 to 0.5 part of docosahexaenoic acid (DHA), 30 to 40 parts of carbohydrate, 4 to 5.6 parts of lipid substance, 3 to 10 parts of dietary fiber, 1.5 to 5 parts of taste improvement substance, and 0.2 to 3parts of extender. Proved by test, the protein stick has the advantages of high protein content, good mouthfeel and long storage time, has certain effects of improving the cognitive competence of flight personnel and relieving flying fatigue, is suitable for fighter pilots to eat in long-distance flying, and is also suitable for energy supplement in long march, long-time motor vehicle driving andhigh-strength movement.

The utility model provides a bee produced health product, which comprises honey, at least two of the royal jelly, bee pollen and propolis. The percent of each material in the total quality is as following: honey 45%-80%, royal jelly 0-50%, bee pollen 0-40%, propolis 0-6%. The making method is as following: firstly, heat the honey with the heating temperature controlled between 50 centigrade and 60 centigrade; secondly, mix each part of the material; thirdly, send the mixed stuffs into a colloid mill to process coarse-isotropic treatment until the mixed stuffs form paste, in which process the temperature of the stuffs should be controlled between 35 centigrade and 60 centigrade and the processing time should be 1-10 seconds; next, send the stuffs that has processed coarse-isotropic treatment into a high-pressure homogenizing machine to process fine-isotropic treatment, in which process the working pressure of the high-pressure homogenizing machine should be controlled between 400 to 500 standard atmospheric pressure, and the processing time should be 3-10 seconds; and lastly pack the finished product. The product is easy to conserve, is convenient to eat, has no allergic reaction, will not loss any nutrition, has a simple technology, and is easy to be operated.

A yam fruit-vegetable cake is prepared from fruit and vegetables as main raw materials and 6 Chinese medicinal materials including yam, haw, coix seed, etc., complementing with cane sugar, souring agent and thickening agent. Its advantages are agreeable taste, high nutritive value and sure health-care function.

The invention discloses a preparation method for a multifunctional complex-fermented powder for tenderization and fermentation. The preparation method comprises the following steps of: producing a bacterial powder 1: inoculating lactobacillus plantarum bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the lactobacillus plantarum bacterial powder 1 having a viable count of about 10<10>-10<11> CFU/g; producing a bacterial powder 2: inoculating Bush lactobacillus bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the Bush lactobacillus bacterial powder 2 having a viable count of about 10<10>-10<11> CFU/g; and producing a multifunctional complex powder: mixing the lactobacillus plantarum bacterial powder 1 and the Bush lactobacillus bacterial powder 2 which are prepared by adopting a low-temperature spray drying method in a ratio of 2: 1 to 1: 2 by weight to obtain the mixed bacterial powder, adding ginger juice, soy isolate protein and the like, thus preparing the multifunctional complex-fermented powder for yak meat tenderization and fermentation. The multifunctional complex-fermented powder can be used for improving the taste, smell and meat quality of beef granules; and moreover, the lactic acid generated by lactobacillus fementation can be used for improving the flavour of beef granules.

The invention discloses an air-regulating preservation method of meat, which belongs to the technical field of meat preservation. The technical points of the method comprises the following steps that: (1) selected fresh meat materials are washed cleanly, cut well and put in a pot for cooking; (2) the cooked meat materials are packed in a vessel and covered, and then are sent to a clean-room; a vacuum cooling machine is used for reducing the surface temperature of the meat materials to 5 - 10 DEG C and the internal temperature to 8 - 12 DEG C; (3) the cooled meat materials in the clean-room are put in a food plastic box; which, after being vacuumized, is filled with the mixed gas of CO<2> and N<2> for fresh-keeping packaging; and (4) the packed meat materials are stored in an environment of 4 to 8 DEG C. The method has the advantages of good fresh-keeping effect and is used for keeping fresh the cooked meat food.

The present invention discloses new preparation process of lung moistening and cough relieving loquat leaf ointment. The lung moistening and cough relieving loquat leaf ointment is prepared with loquat leaf, aster, sessile stemona root, thunberg fritillary bulb, perilla seed and other 16 kinds of Chinese medicinal materials as well as aspartame and almond essence. Owing to proper correctives, the lung moistening and cough relieving loquat leaf ointment of the present invention has obviously improved taste.

The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.

The invention relates to a production method for simply and quickly fermenting black garlic. The method is short in production cycle, controllable in condition, simple, and easy to promote. By using the method, a situation that the quality of products in each batch is same is ensured by using closed fermentation and accurate temperature-control devices. Meanwhile, according to the invention, the existing fermentation process is scientific in design, and a five-step fermentation method for closed fermentation is provided, thereby ensuring a process that allinase can efficiently catalyze allicin. The black garlic produced by using the method disclosed by the invention is soft in taste and good in mouthfeel, and the nourishment compositions are significantly improved. According to the method, no additive is added, therefore, the cost is reduced, and the method is suitable for multi-batch co-fermentation.