109results about How to "Has a clear fragrance" patented technology

The invention discloses a method for making bitter melon preserves, and belongs to the technical field of food processing. The method for making bitter melon preserves is characterized by mainly comprising the steps of material selection, raw material pre-processing, slicing, hardening, rinsing, hot ironing, cooling, sugar curing, sugar stewing, drying, packaging and the like. The method for making bitter melon preserves is simple, the cost of the raw materials and processing equipment is low, implementation is convenient, and products are rich in nutrient, crisp and tasty in taste, both sweet and bitter, bright glittering and translucent in appearance, and have the fresh scent of bitter melons. The method provides technical support for deep processing bitter melons, further improves the commercial value of deep-processed products of bitter melons, and achieves good economical benefits.

The invention discloses a preparation method of a biological feed of banana stem leaves, which comprises the following steps of: cutting up the banana stem leaves, then pre-drying till the water content is 70 to 75 percent, adding minor ingredients into the banana stem leaves, then adding cellulase, tannase and third class seed liquid of lactobacillus plantarum, mixing evenly, extracting air, sealing, storing and preparing to obtain the biological feed of banana stem leaves; and the minor ingredients are pineapple peels, papaya peels or molasses. The preparation method uses the banana stem leaves as major raw materials, generates an acid environment by fermentation of lactobacillus to inhibit spoilage micro-organisms, and can fully develop and utilize by products of fruits, reduce tannin content and coarse fibre content of the by product of banana and improve the palatability, digestibility and nutritional value of the feed.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and/or grain paste is prepared from, by weight, 1-100 parts of nut paste and/or grain paste, 0-50 parts of sugar and/or sugar substitute and 103-109 cfu/mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and/or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention discloses a corn germ protein peptide beverage. The beverage is prepared from the following raw materials in percentage by weight: 16-24% of corn germ slurry, 2-2.6% of milk powder, 4-8% of white granulated sugar, 0-0.128% of a sweetener, 0.15-0.35% of an emulsifier, 0.2-0.4% of an acidity regulator, 0.002-0.015% of food flavoring essence, 0-0.08% of a quality improver and the balance of purified water. A preparing method of the corn germ protein peptide beverage is also disclosed, which comprises the following steps: S1, performing enzymolytic treatment on the corn germs; S2, blending; S3, steaming the raw materials; S4, homogenizing; S5, filling and sealing; S6, sterilizing and cooling; and S7, inspecting. The corn germ protein peptide beverage and the production method have the beneficial effects that the protein peptide beverage is processed with the corn germs as primary raw materials so that the obtained product is rich in nutrition and has a distinct fragrance of the corn germs; vegetable protein and animal protein are complemented with each other; the corn protein peptide treated by enzymolysis is favorable to digestion and absorption and has a higher nutritional value; the technique is simple and industrialized production is easy.

The invention relates to the technical field of black fungus planting, in particular to a cultivation method for selenium-enriched black fungi. The method comprises the steps of 1 preparing a culture medium, 2 performing inoculation, 3 performing indoor spawn running, 4 performing soil preparation and 5 performing outdoor fruiting cultivation. By reasonably preparing a culture medium, the cultural medium enables black fungi to grow rapidly, organic selenium is enriched, and meanwhile the content of protein in the black fungi is increased. Traditional Chinese medicine liquid is used for performing sterilization and disinfection, insects and ants are removed, black fungus growth is further protected, meanwhile, the phenomenon that human health is threatened by pesticide residue is avoided, and the cultivation method for selenium-enriched black fungi is environmentally friendly, economical and efficient.

A preparation method of dry Premna microphylla leaf powder is characterized in that the dry Premna microphylla leaf powder is prepared from Premna microphylla leaves through steps including cleaning, dehydration, drying, moisture regain, baking to dryness, coarse powder preparation and micronization. The dry Premna microphylla leaf powder prepared with the method retains green the same as the fresh leaves and effectively retains effective components such as chlorophyll and the like of the fresh leaves; the prepared dry powder has high pectin content which is basically identical to that of the fresh Premna microphylla leaves; Premna microphylla leaf curd, noodles and cellophane noodles prepared from the dry powder have high quality, materials are saved, and 60 jin or more of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder, while only 20 jin of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder with a conventional general process; the dry Premna microphylla leaf powder tastes fine and smooth, has the fresh scent of the Premna microphylla leaves and effectively guarantees the nutritive and medical values of the fresh Premna microphylla leaves.

The invention discloses VF tofu skin crisp chips and preparation method of the VF tofu skin crisp chips. The preparation method of the VF tofu skin crisp chips comprises the following steps: taking high-grade soybeans as a raw material, cleaning, soaking and then grinding into thick liquid and filtering, boiling to form ripe thick liquid, continuously heating the ripe thick liquid in a dried beancurd sticks pot and maintaining at 85-90 DEG.C, forming and picking skin, pre-cooling, drying and cutting the formed skin, performing low-temperature oil bath in vacuum, wherein the low-temperature oil bath in vacuum condition is that the vacuum degree is 0.09 MPa, the temperature is 90-95 DEG.C, and the time is 20-25 min, and then performing the de-oiling treatment. The obtained tofu skin crisp chips are rich in soybean protein and a plurality of vitamin minerals, brilliant yellow in color, crisp in taste, high in nutrient value, and are optimal selection on leisure food in daily life of people.

A production method of chewable asparagus tablets, characterized in that the method steps are: 1) pretreatment of materials; 2) filtration; 3) spray drying of asparagus juice; 4) matching raw materials for tableting; ;6) Compression; 7) Testing; 8) Packaging. The positive effect of the present invention is: 1. select the leftovers with larger output in the processing of asparagus, through squeezing the juice, spray drying, and tableting to make chewable tablets, which opens up a new way for the development of leftovers; 2. chewable tablets pass reasonable 3. Asparagus chewable tablets are rich in active ingredients such as flavonoids and saponins, which can improve the body's immunity and prevent cancer, high blood pressure, diabetes, etc.; 4. This product is easy to digest Absorption, high nutritional and physiological activity value; 5. The production process of the method is simple and easy to realize industrialization.

The invention discloses Chinese chestnut flavored composite health care rice and a preparation method thereof. The Chinese chestnut flavored composite health care rice comprises the following raw materials of polished round-grained rice, Chinese chestnut, yam, balsam pear, burdock, radix rehmanniae recen, cassia seed, Chinese wolfberry fruit, glossy privet fruit, fructus alpiniae oxyphyllae, rhizoma alismatis and polygonum multiflorum. The Chinese chestnut flavored composite health care rice has the beneficial effects that finished products are smooth and attractive in appearance and soft and glutinous in taste after being cooked, have special fresh scent of the Chinese chestnut, are delicious and nutritious, and are suitable for being eaten by people for a long time.

The invention relates to a kind of tea glutinous rice fragrant bamboo packet and the preparation method. The method comprises following steps: disintegrating tea and boiling it water, filtering to remove tea slag and getting tea solution, adding cleaned glutinous rice into warm tea solution for immersion, taking glutinous rice out and packing it in plastic bag, vacuuming and sealing, boiling and getting finished product. The invention is characterized in that it does not contaminate hands, the nutrition loss is less, preparation process is simple and cost is low.

The invention discloses alcohol effect dispelling tea, and relates to the technical field of a health drink. The alcohol effect dispelling tea is prepared from the following raw materials in parts by weight: 10-20 parts of root of kudzu vine, 5-10 parts of lalang grass rhizome, 2-5 parts of hawthorn, 5-8 parts of liquorice root, 10-20 parts of mulberries and 5-10 parts of momordica grosvenori, and the alcohol effect dispelling tea is prepared by drying, mixing and grinding the raw materials, uniformly mixing the materials with 30-40 parts of green tea, 10-20 parts of fiveleaf gynostemma herb and 20-30 parts of chrysanthemum, and sub-packaging a mixture in small bags for making tea; when used, the alcohol effect dispelling tea can be brewed with boiling water for drinking. Based on the theories of traditional Chinese medicine of dispelling alcohol effect and protecting liver, the alcohol effect dispelling tea product is provided in accordance with tea drinking habit of people in daily life, is simple in prescription, low in cost and convenient to take, and the raw materials are readily available; and the problems of complex prescription, difficult material preparation and high cost as well as less obvious curative effect and side effect after taking of most alcohol effect dispelling drinks in the market can be solved.

The invention discloses a pear vinegar beverage capable of clearing heat and clearing internal heat. The pear vinegar beverage is made from the following raw materials in parts by weight: 480-500 parts of pears, 5-8 parts of amomum kravanh, 7-10 parts of lotus seeds, 20-30 parts of Chinese wampee fruits, 4-6 parts of Guiling jelly powder, 8-10 parts of chrysanthemums, 6-8 parts of isolated soy protein powder, 10-14 parts of eggplants, 5-7 parts of hemp seeds, 8-10 parts of arctium lappa, 20-30 parts of glucose, 4-5 parts of chitosan and an appropriate amount of pectinase. The pear vinegar obtained by the preparation method disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, free from suspended substances and precipitate, and gentle, pure, rich and mellow in sourness, and has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears.

This invention relates to a technique for producing fuel oil from waste organic matters, such as plastics, rubbers, fibers, residual oils, waste oils, plant oils and animal oils. The technique comprises: dissolving the raw materials, removing impurities, pyrolyzing, catalyzing, mixing, rectifying, decolorizing and synthesizing. The obtained fuel oil is transparent, clear and fragrant.

The invention relates to a method for preparing a bee pollen cookie. The bee pollen cookie comprises the following main ingredients: bee pollen and plain flour. The bee pollen cookie is faint yellow and has the fresh scent of pollen. The bee pollen cookie contains much bee pollen, is comprehensive in nutritional ingredients and particularly high in content of flavonoid substances, has a certain effect of cancer prevention and cancer resistance, can improve the immunity of bodies and is suitable to be eaten by all kinds of people.

The invention discloses a preparation method of a stylosanthes guianensis biological feed. The stylosanthes guianensis biological feed is prepared by the following steps of: chopping stylosanthes guianensis; adding sugar and third-grade seed liquid of lactobacillus plantarum; uniformly mixing; and exhausting, sealing and storing. The preparation method has a simple process, takes the stylosanthes guianensis as a major raw material, has a wide raw material source and low cost. An acid environment is created through the fermentation of lactobacilli, so that harmful microorganisms are suppressed. The stylosanthes guianensis is stored and the nutrition of the stylosanthes guianensis is kept effectively. The biological feed has high cellulose content, fresh scent and high palatability and digestibility and is a high-quality animal feed.

The invention discloses a method for making candied muskmelon, and belongs to the technical field of food processing. The method is characterized by mainly comprising the steps of sorting, treatment of raw materials, stripping and slicing, hardening, bleaching, blanching, cooling, sugaring, candying, drying and packing. The method has the beneficial effects that a making process is simple; the costs of raw materials and processing equipment are low; the method is convenient to implement; the product is rich in nutrition, tastes crispy, fresh and sweet, is bright in appearance, and has the fresh scent of the muskmelon; and technical support is provided for deep processing of the muskmelon, and the commodity value of a highly-processed muskmelon product is increased.

The invention provides potato powder rice noodles. The potato powder rice noodles are prepared from the following raw materials in parts by weight: 1 to 5 parts of potato powder, 20 to 40 parts of rice flour and 5 to 10 parts of wheat flour. The rice noodles containing the potato powder are reasonable in raw material proportioning, are rich in a plurality of nutrients required by body, and have good mouthfeel. As proved by repeated experiments, the proportion among the potato powder, the rice flour and the wheat flour is determined; after the potato powder is added, the color and luster of the rice noodles can be improved, the flexibility is enhanced, and the potato powder rice noodles have the fresh scent of potatoes. The potato powder rice noodles belong to a nutritional food which is suitable for the aged, women and children to eat.

The invention discloses a qi replenishing and blood enriching pear vinegar beverage. The qi replenishing and blood enriching pear vinegar beverage is prepared from the following raw materials in parts by weight: 520-540 parts of pears, 4-6 parts of radix codonopsis, 3-5 parts of radix angelica sinensis, 8-10 parts of fructus jujubae, 15-20 parts of pomegranate juice, 10-12 parts of linden honey, 6-8 parts of chickpeas, 5-6 parts of tremella, 7-9 parts of onions, 6-8 parts of lotus plumule, 30-35 parts of glucose, 4-5 parts of chitosan and a proper amount of pectinase. The obtained pear vinegar is faint yellow, clear, transparent, glossy, uniform and free of suspended solids and precipitates, has the fragrance of the brewed table vinegar and the peculiar fragrance of the pears, and is soft, pure, strong and mellow in sour.

The invention discloses a processing method of preserved fruits of dark plums stir-fried with honey and belongs to the field of food processing. The processing method is characterized by the processing steps of raw material selecting, blanching, hardening, cold sugar-soaking, sugar boiling, gum membranization, back-shift for astringency removal and drying and packing. The processing method has the advantages that a product is sour, sweet and tasty, crispy in quality, fresh in flavor and rich in nutrition and has the fresh scent of dark plums, and the product is delicious, nutritious, rich in vitamin and beneficial to promotion of metabolism of a body and has the effects of helping produce saliva and relieving thirst, beautifying and slimming and resisting aging.