35results about How to "Improve aroma and taste" patented technology

The invention relates to a production method of a flower fermented wine, belonging to the technical field of fruit wine production. The invention aims to solve the following technical problems: the traditional flower wine is not suitable for women and old people to drink due to overhigh alcohol content; nutritional ingredients in the flowers can not be completely released; and the traditional flower wine does not have the original color, fragrance, mouthfeel and the like of the flowers. The method comprises the following steps: preparing a mixed solution of flower petals, sucrose, honey and water, and adding Angel fruit wine yeast; carrying out primary fermentation; separating to obtain the wine; carrying out secondary fermentation; filtering and clarifying; carrying out cold treatment; sterilizing; and filling to obtain the finished product.

The invention discloses an okra juice drink and a preparation method therefor. The drink comprises the following ingredients, by weight, 45 parts of okra original juice, 4 parts of white granulated sugar, 0.5 part of xylitol, 0.01 part of sucralose, 0.1 part of citric acid, 0.01 part of tartaric acid, 0.03 part of sodium citrate, 0.01 part of glycine, 0.03 part of taurine, 0.03 part of vitamin C, 50.28 parts of purified water for drinking and 0.08-0.1 part of essence. The drink has good taste, and is beneficial for absorption of nutrition and health care components in human body. The bioavailability of active ingredients is raised, and the drink is suitable for popularization and application.

The invention discloses an antibiotic-free feed for fattening pigs, belonging to the technical field of feeds. The antibiotic-free feed comprises a feed used during a fattening period and a feed used before slaughter, wherein the feed used during the fattening period is prepared from the following materials by weight percent: 54-58 percent of corn, 17-19 percent of soybean meal, 10-14 percent of wheat germ, 8-10 percent of wheat middling, 1 percent of composite additive, 3 percent of premixed materials and 1 percent of trace elements; and the feed used before slaughter is the feed used during the fattening period without adding the trace elements. By adopting the feed, the application of antibiotics can be avoided, the metal level in the produced pork is greatly reduced, the meat color score is improved by 14.55 percent, the marbling score is improved by 9.09 percent, the fat content in muscle is improved by 21.05 percent, and the rate of water loss is reduced by 32.98 percent. By using the feed provided in the invention, the daily gain and the survival rate of the fattening pigs are significantly increased, the feed conversion ratio is reduced, the body weight for slaughter is increased, and feeding days and age in days for slaughter are significantly reduced. In addition, the preparation method disclosed in the invention is simple, and the production cost is low.

The invention relates to edible seafood sauce, specifically to a seafood sauce, which is prepared by the following raw materials of: by weight, 60-65 parts of soybean paste, 10-13 parts of a Meretrix meretrix extract, 8.5-9.5 parts of plant oil, 1.5-1.8 parts of rice vinegar, 0.7-0.8 part of onion, 0.1-0.15 part of aniseed, 0.25-0.35 part of ginger, 0.25-0.35 part of capsicum and 20-25 parts of water. The seafood sauce prepared in the invention is characterized by pure color, fresh and mellow flavor, delicious taste and abundant nutrition.

The invention relates to the field of food preservation and especially relates to a food preservative and a refreshing food thereof. The food preservative comprises the following components in parts by weight: 1000 parts of water, 5-8 parts of cortex magnolia officinalis extract, 6-8 parts of tea polyphenol, 3-5 parts of fresh ginger extract and 5-8 parts of propolis ethyl alcohol soluble substance. The food preservative provided by the invention is characterized by excellent and more stable preservation effect, efficient anti-microbial, mold-proof and anti-oxygenic properties, excellent water solubility, convenience in use, economical and practical effect, extensive application, natural safe nontoxic effect and simple and feasible preparation method. The food added with the preservative has the advantages that the refreshing effect is obviously promoted, the original flavor and taste of the food can be kept and the service life is prolonged.

The invention provides a flavor-enhancing paste, which is prepared from the following raw materials: pork, water, prolease, yeast extract and accessories. The invention also provides a production method of the flavor-enhancing paste, which comprises the following steps: (1) pretreating the pork; (2) carrying out deactivation on the pork; (3) carrying out enzymolysis on the pork; (4) carrying out thinning treatment on the pork after the enzymolysis; and (5) carrying out a thermal reaction on the pork treated by the thinning treatment. The flavor-enhancing paste of the invention is used for various hot-pot products, and can effectively improve the mouthfeel of end products, enhance the characteristic flavor and improve the nutritive value.

The invention relates to a feed additive for improving the quality of eggs. The feed additive for improving the quality of the eggs is composed of astragalus extract, nutmeg extract, mulberry leaf extract, atractylodes extract, leonurus extract, licorice extract, VK3 (vitamin B3), VB6 (vitamin B6), VB12 (vitamin B12), ferrous fumarate, manganese sulfate monohydrate and zinc sulphate monohydrate. According to the technical scheme, the feed additive for improving quality of eggs is elaborately developed by utilizing modern Chinese veterinarian theories, following a regulating scheme of immunity and disease resistance enhancement and hematopoiesis, hyperpigmentation and antioxidation promotion, being based on the production principles of poultry and eggs, integrating organism hematopoietic function and shell gland growth regulation, animal organism immunity enhancement and antioxidation level enhancement and selecting a variety of natural plant extracts combined with functional trace elements and vitamins. Meanwhile, the feed additive for improving the quality of the eggs is relatively complex in composition, stable and comprehensive in effects, safe and high-efficiency.

The invention discloses purple cabbage beef jerky capable of reducing blood pressure and a making method thereof. The beef jerky is made from, by weight, 2-3 parts of purple cabbage, 1-2 parts of bread crumbs, 1-2 parts of sesame oil, 4-5 parts of pear juice, 0.5-1 part of salviae miltiorrhizae, 0.5-1 part of fried medicated leaven, 0.5-1 part of eucommia, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of fresh ginger slices, 10-12 parts of ginger juice, 2-3 parts of soybean sauce, 5-6 parts of white granulated sugar, 1-2 parts of monosodium glutamate, 6-8 parts of Chinese rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of dried orange peel extraction solution with the concentration of 140 mg/ml, and a proper amount of water. Sesame oil improves the taste and flavor of purple cabbage, and the added traditional Chinese medicines have the effects of promoting blood circulation to remove blood stasis and clearing away heart fire and relieving restlessness.

The invention discloses a method for processing health-care purple sweet potato glutinous rice cakes. The method is characterized by comprising the following aspects: (1) enzymolysis treatment: addingwater into glutinous rice flour, conducting boiling treatment, and then adding amylase to the boiled mixture, and conducting standing at a constant temperature; (2) steaming: adding a mixed inoculantinto a zymolytic glutinous rice liquid, conducting mixing, placing the mixed material into an incubator for fermentation, adding purple sweet potato powder and corn flour to the fermented mixture, and conducting kneading and steaming; (3) dough kneading: adding nutrition powder to the steamed glutinous rice dough, and conducting manual kneading; (4) stuffing preparation: crushing Pili nuts, chestnuts, hazelnuts, cashews and peanuts to obtain mixed powder, and respectively stir-frying and steaming the mixed powder; (5) curing: wrapping stuffing powder with glutinous rice wrappers, conducting pressing for shaping to obtain primary prepare rice cakes, adding water and fresh milk into a pot, and conducting braising; and (6) frying: heating soybean oil, and immersing the cured rice cakes in the soybean oil for the frying.

The invention belongs to the field of food processing, and particularly relates to a processing technology of baked eels. The making technology comprises the following steps of I, raising the eels onan empty stomach for at least 24 hours, and performing gut purge on the eels; II, enabling the eels after gut purge to lose consciousness with ice water, and reducing activity; III, dissecting and killing the eels losing consciousness, removing bones, removing internal organs to form eel slices, and scrapping the eel meat in the length direction of the meat surface of the eels, wherein the scrapping depth is limited to the eel meat, and fishskin is guaranteed to be complete; IV, performing flushing with clean water; V, drilling the eel slices; and VI, performing baking: firstly enabling the skin surface to face upward, and the meat surface to face downward, performing baking with infrared rays located above the eels, after baking, reversing the eels, and baking the meat surface with the infrared rays located above the eels. According to different weight and size, the baked eel slices of different specifications are selected, and then the selected baked eel slices are packed according to different specifications. Through combination of the process steps of the application, the eel slices which are good in appearance, high in rate of finished products, tasteful through baking and good in fishy smell removal effects can be made.

The invention relates to a processing method of tea leaves. The method comprises the following steps: (a) fresh leaf spreading: putting picked fresh large-leaf green tea into a greenhouse of which the temperature is 3-6 DEG C and the humidity is 30-40% for spreading until the moisture content of the leaves is 75-80%; (b) fixation: putting the spread leaves into a rotary drum frying pan of 160-165 DEG C for fixation until the moisture content of the fixed leaves is 60-65% and putting the leaves into the greenhouse of which the temperature is 30-35 DEG C and the humidity is 30-40% for cooling until the moisture content of the cooled leaves is 45-50%; (c) kneading: kneading the cooled leaves at 55-60 DEG C by adopting kneading equipment; and (d) drying: drying the kneaded tea leaves to obtain dry leaves of which the moisture content is 5-9%. The processing method has the beneficial effects that the obtained tea leaves are sweet, mellow and thick in taste, light in bitter taste and high in fragrance.

The invention belongs to the field of food processing, and particularly relates to a method for processing eels. The method comprises the following steps: firstly, breeding eels with empty stomach forat least 24 hours so as to clean eel intestines; secondly, keeping the eels unconscious with ice water so as to reduce activity; thirdly, killing the eels, removing bones and viscera so as to form eel slices, and cutting fish meat along the length direction of eel meat surface, wherein cutting depth is only less than that of fish meat part so as to guarantee the integrity of fish skin; fourthly,flush the eel slices with clear water; fifthly, punching the eel slices, rolling and massaging the punched eel slices with a rubber bar, then placing the rolled eel slices into a filter screen frame,and conducting filtration; and sixthly, conducting baking, firstly putting skin surface upwards and meat surface downwards, baking the slices by infrared rays positioned above the eels, then turning over the eel slices, and also baking the meat surface by the infrared ray. Eel slices with different specifications are selected according to different weight sizes, and then the eel slices are packaged according to the specifications. Through the combination of the process steps, the eel slices with good presentation, high yield, good flavoring by baking and good fishy smell removal can be obtained.

The invention discloses a method for preparing a spice by fermenting bacillus natto, which belongs to the technical field of foods. The method comprises the following steps of: (1) soaking small soya beans produced in northeastern areas, cooking and sterilizing; (2) activating the bacillus natto for three generations, inoculating with the inoculation quantity of 106 to 108 cells per gram of smallsoya beans, uniformly mixing, and cultivating in a constant-temperature and constant-humidity environment for 16 to 48 hours to obtain fermented natto; and (3) adding 3 to 5 parts by weight of water into 1 part by weight of fermented natto, homogenizing, filtering with a 40-mesh screen, heating filtrate to 80 to 100 DEG C, preserving heat for 10 to 40 minutes, cooling to 20 to 50 DEG C, adding table salt in an amount of 2 to 8 percent of the weight of the filtrate and malto dextrin in an amount of 2 to 8 percent of the weight of the filtrate into the filtrate, and drying to obtain the spice. The spice prepared by the method has the special flavor of fermented natto, can be applied to blending of a powder essence or a pasty essence, and can improve the fragrance and the mouthfeel of the essence.

The invention discloses a fermented folium mori wine production process and belongs to the field of folium mori wine production. The fermented folium mori wine production process comprises the following steps: S1, selecting fresh folium mori which is free of mold, disease or insect, mulberries, lycium barbarum, hawthorn, masson pine flowers, masson pine flower pollen, Japanese red pine pollen, sorghum, corn, a sticky rice raw material, masson pine needles, corn straw, rice hull auxiliary materials, yeast, saccharifying enzymes, amylase and a distiller's grain catalyst; S2, cleaning the sorghum, the corn and the sticky rice, cleaning the fresh folium mori, the mulberries, the lycium barbarum, the hawthorn and the masson pine flowers, and cleaning the masson pine needles, the corn straw andrice hull with salt water. By adopting the production process, the wine brewing effect can be improved, the taste fragrance can be improved, and folium mori wine which is soft in taste and mellow in fragrance can be made.

The invention discloses a semen ziziphi spinosae healthcare cake and a preparation method thereof. The semen ziziphi spinosae healthcare cake is prepared from low-gluten flour, semen ziziphi spinosaehealthcare powder, milk powder, baking powder, white granulated sugar, refined salt, cream of tartar, egg, drinking water and vegetable oil. The preparation method comprises the steps of egg white icing making, low-gluten flour screening, ziziphi spinosae healthcare powder preparation, egg yolk paste preparation, cake slunk preparation and baking. The semen ziziphi spinosae healthcare cake and thepreparation method thereof have the advantages that in addition to using common raw materials for preparing the cake, dual-use varieties of medicine and food are also added, the raw materials are obtained easily, the preparation method is simple, eating is convenient, and the cake is safe and has no toxic and side effect; the used semen ziziphi spinosae powder has the effects of replenishing blood and regulating liver, clearing heat and relieving fidgetness, tranquilizing mind by nourishing the heart and the like and has a certain curative effect on refractory insomnia patients with insufficient heart and liver yin blood, not only are the nutritional ingredients of the cake increased, but also the color, smell, flavor and the taste of the cake is improved, the new exploration is carried out for improving the people's dietary structure, the preparation method is simple, the industrial operation is easy, and the application prospect is wide.

The invention provides a cooking condiment with balanced cold and heat properties. The cooking condiment with balanced cold and heat properties consists of a warm and hot spice, a cold and cool spiceand liquorice. The warm and hot spice is prepared from the components of chili powder, rhizoma kaempferiae, clove, anise, cinnamon canela, amomum tsao-ko, myrcia, pepper, fennel, netmeg, Chinese red pepper, long pepper, fructus amomi, pericarpium citri reticulatae, radix angelicae, green Chinese onion, ginger, onion, coriander, coriander root and the like, and the cold and cool spice is prepared from the components of dandelion, honeysuckle, houttuynia cordata, purslane, lophatherum gracile, chrysanthemum and folium mori. The warm and hot spice and the cold and cool spice are used as ingredients, and the liquorice is used to relieve the toxicity of the warm and hot spice and the cold and cool spice, so that the cold, hot, warm and cool properties and the taste of the diet tend to be balanced. The color, fragrance and taste of dishes can be increased during cooking, the conditioning effect on a human body is achieved through cooked food, the Chinese diet culture is richer and more scientific, and the health of people is facilitated.

The invention discloses a fermented mulberry leaf production process and belongs to the field of mulberry leaf wine production. The production process includes following steps: S1, picking fresh mulberry leaf without mildew and rot and pest, mulberry, wolfberry, hawthorn, pinus massoniana flower, pinus massoniana pollen, pinus densiflora pollen, sorghum, corn and glutinous rice as raw materials, pinus massoniana needle, corn straw and rice husk as auxiliary materials and yeast, saccharifying enzyme, amylase and Daqu powder as catalysts; S2, using clear water to wash sorghum, corn, glutinous rice, the fresh mulberry leaf, mulberry, wolfberry, hawthorn and the pinus massoniana flower; using saline to wash the pinus massoniana needle, the corn straw and the rice husk. By the process, brewingeffect can be improved while taste and aroma are improved to make mulberry leaf wine with soft taste and mellow aroma.

The invention discloses a production method of rice vinegar. According to the production method of the rice vinegar, a plurality of microorganisms are used for fermentation as a saccharifying agent tosubstitute a single saccharifying enzyme; the rice vinegear is produced by gradiently fermenting various microorganisms, so that the advantages of different microorganisms can be realized, and not only can the utilization rate of raw materials be improved, but also the fragrance and taste of the rice vinegar can be enriched. By utilizing the rice vinegar production method provided by the invention, and by utilizing an enzyme system produced by various microorganisms, the starch content in the rice can be sufficiently hydrolyzed, so that the raw material utilization rate can be increased. Meanwhile, by virtue of the gradient fermentation way of various microorganisms, the advantages of different microorganisms can be played, so that the fragrance and taste of the rice vinegar can be significantly improved.

The invention belongs to the technical field of food processing, particularly discloses vetiveria zizanioides dietary fiber chewing tablets and a preparation method thereof, and aims to provide the vetiveria zizanioides dietary fiber chewing tablets which are rich in nutrients, and have the efficacy of reducing weight, reducing blood sugar and the like, and a preparation method of the vetiveria zizanioides dietary fiber chewing tablets. The vetiveria zizanioides dietary fiber chewing tablets are mainly prepared from the following components in parts by weight of vetiveria zizanioides powder, Chinese wolfberry fruit powder, citric acid, malic acid, argy wormwood probiotic syrup, mannitol, maltitol and magnesium stearate through mixing and pressing, wherein the vetiveria zizanioides powder is obtained by drying vetiveria zizanioides and then performing crushing, the Chinese wolfberry fruit powder is obtained by performing vacuum freezing drying and crushing, and the argy wormwood probiotic syrup is prepared by vacuum freezing drying of argy wormwood probiotic fermentation liquid. The preparation method is simple, and favorable for improvement of flavor of the raw materials and reservation of nutrient components of the raw materials, the prepared vetiveria zizanioides chewing tablets are good in sense organ effects and high in nutrient value, the vetiveria zizanioides and Chinesewolfberry fruits are sufficiently used, and comprehensive utilization value of the vetiveria zizanioides and the Chinese wolfberry fruits is increased.

The invention discloses 14-flavor vegetarian pork dried bean curd, which is prepared from the following raw materials in parts by weight: 80 to 100 parts of soybeans, 8 to 10 parts of red bean paste, 9 to 11 parts of pork, 0.1 to 0.3 part of table salt, 0.4 to 0.6 part of soy sauce, 0.09 to 0.11 part of white sugar, 0.02 to 0.04 part of baijiu, 0.01 to 0.03 part of monosodium glutamate, 0.04 to 0.06 part of galangal, 0.03 to 0.05 part of cassia bark, 0.01 to 0.03 part of fennel, 0.01 to 0.02 part of flos caryophylli, 0.01 to 0.02 part of radix aucklandiae, 0.02 to 0.04 part of rhizoma kaempferiae, 0.02 to 0.04 part of radix angelicae, 0.01 to 0.02 part of pepper, 0.01 to 0.02 part of pepper and 0.01 to 0.03 part of aniseed. The dried bean curd has the advantages that the mouthfeel is unique; the dried bean curd is particularly suitable for customers liking 14 flavors or meat; the nutrition value is high. Compared with conventional pure meat food, the 14-flavor vegetarian pork dried bean curd has low calories.

The invention relates to a microbial fermentation method of red sage root, comprising the steps of: cutting red sage root into slices, sprinkling the red sage root slices with water of 30-70 DEG C to moisten them; placing the red sage root slices into a plastic tape, sealing the plastic tape to maintain the enclosed state for 8-24 hours, followed by airing to dry; heating and drying the red sage root slices in a microwave for 1-10 minutes and stopping heating until the red sage root slices exude fragrance. The method of treating red sage root in an enclosed environment under certain temperature and humidity with the principle of fermentation by natural environment and beneficial microbial strains adhered to the surface of red sage root can effectively solve some problems of red sage root to be drunk by directly adding water. According to the invention, the red sage root microbial fermentation method for treating red sage root to be drunk can effectively avoid adverse effects such as rash and allergy caused by directly adding water to red sage root for drink, and can raise the medicament leaching rate of the hot water immersed red sage root drink which smells sweet and has a good taste.

The invention belongs to the technical field of food processing, and discloses calligraphy biscuits and a making method thereof. The raw materials used for the biscuits mainly comprise 100 grams of low-gluten flour, 20 grams of eggs, 50 grams of corn starch, 30 grams of butter, 30 grams of powdered sugar, 5 grams of black rice powder, 10 grams of carrot meal, 3 grams of spinach powder, 7 grams ofpurple sweet potato powder, 3 grams of strawberry powder, 3 grams of pumpkin powder, 5 grams of mango powder, 8 grams of green bean powder, 15 grams of lemon juice and the like. The selected raw materials are purely-natural agriculture products, are free from food additives and preservatives, and are fragrant and inductive in mouth feel; the selected Chinese ink is rich and sufficient in nutrientelements; the fragrant mouth feel can be increased, and nutrients required for human bodies are complemented; and the cultural appreciation refined taste of the biscuits can be projected, so that thebiscuits become an envoy for propagating elegant culture. The biscuits make full use of the effect of the biscuits as a carrier for cultural communication.

The invention belongs to the technical field of food processing, and particularly discloses high-fiber plantain chewable tablets and a preparation method thereof. The high-fiber plantain chewable tablets are mainly prepared from plantain powder, plantain peel powder, orange peel powder, citric acid, malic acid, high fructose corn syrup, mannitol, maltitol, magnesium stearate and silica gel in certain parts by weight through mixing and tabletting, wherein the plantain powder is obtained through astringent taste removal, vacuum freeze drying and crushing on plantain fruit flesh; and the plantainpeel powder and the orange peel powder are obtained through astringent taste removal, hot air drying and crushing. The preparation method disclosed by the invention is simple, promotion of the tasteof the raw materials and reservation of nutrient components of the raw materials are facilitated, the plantainchewable tablets prepared by the preparation method are good in sense organ effects and high in nutrient value, processing by-products of plantain peel and orange peel are fully utilized, waste is turned into wealth, and the comprehensive utilization value of plantains and oranges are increased.