53results about How to "Improve delicious taste" patented technology

The invention discloses a manufacturing method of tipping paper with lasting positive sweetness and for cigarettes. The manufacturing method comprises the following specific steps: selecting materialsincluding a main sweetening agent, an acidity regulator, water, a sweetening aid and an ester additive, sequentially adding the above materials into a container according to a certain weight ratio, and carrying out uniform stirring to obtain a sweetening agent composition; sequentially adding ethanol, water, the sweetening agent composition and water-based ink into a container according to a certain weight ratio, and carrying out uniform stirring to obtain sweet gloss oil; then, with body paper as a processing object, preparing the sweet tipping paper for cigarette from the sweet gloss oil through three steps consisting of printing, gold stamping and slitting in sequence. The cigarette tipping paper is endowed with sweet taste; and after the cigarette tipping paper is connected with a cigarette in a rolling manner, a taste system of a smoker directly feels the positive sweet taste of the sweetening agent during smoking, so the dryness of the oral cavity of the smoker is reduced, and salivation promoting feeling is improved. According to investigation of the tipping paper after long-term storage, good stability of the sweet strength is still kept.

The invention belongs to the technical field of deep food processing, particularly relates to a method for extracting nutrient substances of edible mushrooms and further discloses an application of the nutrient substances of the edible mushrooms in preparing seasoning. The method for extracting the nutrient substances of the edible mushrooms comprises the steps of enzymolysis pretreatment, ultrasound-assisted enzymolysis and enzyme deactivation. The optimal mode of ultrasound-assisted enzymolysis is discussed in detail, sine state ultrasonic waves of 40-50 kHz and 150-300 W and cosine state ultrasonic waves of 50-60 kHz and 150-300W are adopted for joint treatment, vibration amplitude can be increased through composite ultrasonic waves, and the mass transfer superficial area can be increased. Dead corners caused by standing waves can be reduced, and productivity can be improved. The maximum cavitation bubble of the composite ultrasonic waves is larger than that of combined ultrasonic waves, stronger breakdown is generated, and the better synergistic effect is achieved.

The invention relates to a method for preparing instant holothurian, comprising the following steps of: cleaning holothurian, putting into spice soup to shape and boiling for taste, preparing the spice soup, uniformly adding auxiliary materials in purified water, stirring to dissolve uniformly, pouring the auxiliary materials in a jacketed kettle, heating slowly while stirring, wherein the pressure of steam is less than 0.2 mPa, heating while stirring rapidly, stopping heating when the temperature reaches 90 DEG C, keeping warm and stirring; shaping with the proportion of 1:1 of the holothurian to the spice soup, at 55+/-2 DEG C for 20-30 min; boiling for taste with the proportion of 1:1 of the holothurian to the spice soup, at 95+/-2 DEG C for 50-60 min. The invention further relates to the instant holothurian prepared by the method. The method for preparing the instant holothurian completely maintains proper nourishment, increases the taste, fully improves good taste of the holothurian and promotes the absorption of the nutrient contents. The instant holothurian is convenient for a user to absorb the nutrient contents, and can be eaten and stored conveniently.

The invention discloses a mature-delay tobacco leaf baking process, which relates to putting tobacco leaves in a baking barn and igniting. The process comprises the following steps: a, keeping dry-bulb temperature at 38 plus or minus 0.5 DEG C changelessly to roast for 4-6h; b, keeping the dry-bulb temperature at 40 plus or minus 0.5 DEG C changelessly to roast for 24-26h, keeping wet-bulb temperature at 39 plus or minus 0.5 DEG C within the first half of baking time, and keeping the wet-bulb temperature at 38 plus or minus 0.5 DEG C within the second half of baking time; c, keeping the dry-bulb temperature at 42 plus or minus 0.5 DEG C to roast for 26-28h; d, keeping the dry-bulb temperature at 44 plus or minus 0.5 DEG C to roast for 16-18h; e, keeping the dry-bulb temperature at 46 plusor minus 0.5 DEG C to roast for 14-16h; f, keeping the dry-bulb temperature at 48 plus or minus 0.5 DEG C to roast for 10-12h; g, keeping the dry-bulb temperature at 50 plus or minus 0.5 DEG C to roast for 8-10h; h, keeping the dry-bulb temperature at 54 plus or minus 0.5 DEG C to roast for 5-7h; i, keeping the dry-bulb temperature at 60 plus or minus 0.5 DEG C to roast for 7-9h; j, enabling the dry-bulb temperature to rise to 65-68 DEG C at the rate of heating up 1 DEG C every hour; keeping the dry-bulb temperature between 65 DEG C and 68 DEG C to roast for 19-21h; and finishing roasting.

The invention relates to fish balls, which are characterized in that the fish balls are prepared from the following components: 30-45% of minced fillet, 5-8% of diced seafood, 2-5% of chicken bone juice, 0.5-1% of sesame paste, 2-4% of lentinus edodes, 0.5-1% of monosodium glutamate, 7-12% of starch, 1-2% of salt, 1-2% of white sugar, 0.5-1% of cooking wine, 2-4% of ginger juice, 2-5% of spice and the balance of vegetable pulp. Because diced seafood, chicken bone juice, sesame paste, ginger juice and the like are added in the raw materials, the delicious taste of the fish balls is improved, and the nutrition is richer. Because vegetable pulp is added, the fish balls have unique scent and fibrous tissue of vegetables, and are easy to be absorbed and digested.

The invention provides a method for treating an edible mushroom dry product. According to the invention, an enzymatic hydrolysis technology is combined with a vacuum rolling method for the soaking ofedible mushroom dry products, large-scale production of the edible mushroom dry product processing industry can be met, the taste of the products can be effectively improved, and the delicious taste of the products can be increased. The soaking can be completed within 30-60 minutes, and the efficiency is obviously improved compared with traditional atmospheric water soaking which takes 3-6 hours.Vacuum rolling and vortex water cleaning is combined to effectively remove impurities of edible mushrooms and avoid foreign matter impurities in finished products, product quality is greatly improved,and thereby complaints are greatly reduced. No hot water is needed in the treatment process and water is saved greatly. Washing water is reused after impurities in the washing water are removed through a filtering device; the extruded water (rich in umami ingredients and polysaccharides) is concentrated to form mushroom extract, and no waste is generated. The method for soaking dried edible mushroom disclosed by the invention is suitable for soaking and infiltrating various dried materials, and has wide applicability.

The invention relates to a preparation method of a sauced pressed shredded ecological soft-shelled turtle. The method comprises the steps of material selecting, dissecting, preserving, air-drying, marinating with various different spices and auxiliary materials, hardening by baking and dehydrating by using a baking oven, vacuum packaging, sterilizing, paper box packaging, and storing. According to the invention, modern processes are sufficiently utilized, and ecological soft-shelled turtle is subjected to deep processing treatment. The process flow is reasonably designed, yield is high, and the process is clean. The prepared soft-shelled turtle has no odor, and has the flavor characteristics of sauced and pressed food. The soft-shelled turtle product provided by the invention is unique. According to the invention, soft-shelled turtle nutrients are perfectly preserved, and soft-shelled turtle delicious taste is enhanced. The finished product is easy to preserve. The soft-shelled turtle is an instant food, and is convenient to eat. Also, a novel processing technology is provided for industrialization, such that soft-shelled turtle product added value is improved, soft-shelled turtle product farmer income is increased, and aquaculture risk can be avoided.

The invention provides red vinasse flavored powder and a preparation method thereof. According to the red vinasse flavored powder, fresh red vinasse is used as a raw material and red vinasse protein is degraded by an enzymolysis technology to obtain amino acid with a good flavor effect; and the red vinasse is dried and subjected to ultrafine crushing to obtain the red vinasse flavored powder. The red vinasse flavored powder processed by the invention integrates flavor, nutrition and functions; the commodity value and the economic additional value of the red vinasse are improved; the limitation that the red vinasse is used as a feed and is sold at low price or is directly used as wastes is broken through; and the red vinasse flavored powder has the practical significances on reduction of resource wastes and environmental pollution, and improvement on the economic benefits, the social benefits and the ecological benefits of Fujian yellow rice wine enterprises.

The invention discloses a delicious big millet and red grape zongzi wrapped by live oak leaves and corn leaves. A nutritional food wrapped by live oak leaves and corn leaves, provided by the invention, is characterized in that the live oak leaves and the corn leaves serve as an internal packaging material and an external packaging material respectively, and yellow millet, white sticky rice, gray bean, kidney bean, barley, buckwheat, oat, Chinese-date, semen coicis, Chinese yam, lily, and red grape which are soaked for 5 hours in advance according to a ratio are metered and packaged, and cooked to obtain the delicious big millet and red grape zongzi.

The invention relates to a method for preparing a liquid molecules-embedded non-flammable perfuming material, which belongs to the cigarette technology field. The method provided by the invention adopts the porous structure of activated carbon materials to embed the molecules of liquid perfumes in the pores, so as to reduce the release speed. When a cigarette is smoked, the liquid perfume molecules are released under the dual function of heating and eluting of smoke aerosols, so as to improve the aroma and perfume of the cigarette smoke. The method provided by the invention has advantages that: the non-flammable section of the cigarette is effectively perfumed by the liquid perfume, the dosage of the essences and perfumes is saved, the cost can be controlled strictly, and the method is easy to be popularized and applied.

The invention relates to a novel technique for germinating a sproutable food such as rice, other types of cereals, or seeds. Provided is a novel germination technique capable of increasing a content of glutamate, accelerating an enrichment of gamma-aminobutyric acid, and exerting excellent functionality for the body, and a novel functional food material or pharmaceutical agent. A sprouted cereal is produced by soaking the cereal in a soaking solution prepared by addition of at least one carbonate selected from alkali metal carbonate, and alkaline earth metal carbonate to water to make the cereal absorb the soaking solution, followed by allowing the cereal to germinate under predetermined conditions.

The invention discloses yeast extract soy sauce, which is prepared from 0.5 to 20 percent of yeast extracts, 3 to 15 percent of table salt, 0.5 to 5 percent of sweeting agents and the balance of water. In addition, the invention also provides a preparation method of the yeast extract soy sauce. The yeast extract soy sauce has the same appearance as conventional soy sauce and similar mouth feel; the taste is more delicious than that of conventional soy sauce; in addition, the yeast extracts are not genetically modified food and do not contain allergen ingredients such as soybean and wheat; fresheners such as monosodium glutamate and I+G are not added; food additives such as caramel pigments are not added; the yeast extract soy sauce can replace monosodium glutamate, and belongs to a pure natural and safe fresh taste substance. Meanwhile, the yeast extracts are combined with the table salt in the materials; the salty taste mouthfeel can be amplified; the consumption of thetable salt canbe reduced, so that the intake quantity of the table salt by people can be reduced. The yeast extracts through Maillard reaction have the natural dark brown color; the natural color can be provided for the seasoning juice for replacing the soy sauce. Meanwhile, the yeast extracts per se contain rich substances such as amino acid, peptide, polypeptide and nucleotide; the nutrition is rich.

The invention discloses a preparation process of a sauced and marinated duck product and the sauced and marinated duck product, and relates to the field of meat product processing. The preparation process of the sauced and marinated duck product comprises the following steps of S1, duck product pretreatment, S2, brine soup base boiling, S3, brine boiling, S4, duck product marinating and S5, sterilization and packaging. The sauced and marinated duck product has the effects of marinating to be tasty, being proper in taste, being lighter in fishy smell and being stronger in delicate flavor.

The invention relates to the field of quick-frozen foods, in particular to quick-frozen vegetable and fruit paste and a preparation method thereof. The quick-frozen vegetable and fruit paste consistsof the following raw materials of 50-60 parts of a vegetable and fruit composition, 3-5 parts of parts of butter, 4-7 parts of unsalted butter, 20-30 parts of whole milk, 0.3-0.6 part of table salt, 0.5-2 parts of white granulated sugar, 5-15 parts of jam, 0-3 parts of bean granules, 0-3 parts of carrot granules, 0-3 parts of beef granules, and 0-3 parts of fish meat granules. Through a simple technology, the processed quick-frozen vegetable and fruit paste is high in nutrient value, and good in color, fragrance and taste.

The invention discloses a production and processing method of shrimp brains and shrimp eggs. The method includes the following steps that selected female shrimps are put into a water tank filled withice water for ultrasonic cleaning, the shrimp eggs in the abdomens of the female shrimps are separated and suspend in the ice water, and then the shrimp eggs can be collected by lifting a gauze net bag, and the shrimp heads of the female shrimps are separated, sent to a steam box for steaming and then naturally cooled; the shrimp brains are separated from the cooled shrimp heads, cleaned in cleanwater to remove left shrimp skin membranes and shrimp meat, then air-dried, frozen and packaged to obtain the shrimp brain products; the shrimp eggs are fried by using a frying pan and oven-dried to obtain the shrimp egg products. The method has the advantages that when the shrimp eggs are collected and processed, commonly discarded parts such as the shrimp brains are collected and deep processedto improve the economic benefits of the whole shrimps; the efficiency of shrimp egg collection is improved by using an ultrasonic cleaning and multi-layer distribution mode; the separation of the shrimp brains in the shrimp heads from other tissue is promoted by spraying alcohol-containing salt water before steaming, the preservation time of the shrimp brains is prolonged and the delicious taste is ensured.

The invention relates to a flavoring agent and a preparation method thereof. The flavoring agent comprises materials A and salt of which 1 g is added into 1 kg of the materials A, wherein the materials A comprise, by weight, the following components of mutton 65.5-67.5%, herbs powder 5.3-6.3%, cumin powder 1-1.2%, white radish powder 7.5-7.7%, starch 10.5-6%, coriander powder 1.2-1.4%, welsh onion powder 1.5-1.7%, ginger powder 1.3-1.4% and egg white 6.2-6.8%. After the mutton is minced, the egg white is sprayed on the mutton, and then the mutton and the egg white are mixed evenly; the herbs powder, the white radish powder, the coriander powder, the welsh onion powder, the ginger powder and the cumin powder are mixed evenly according to the proportion and then heated, and the flavoring agent is prepared. According to the flavoring agent and the preparation method thereof, the advantages of being exclusive in prescription and easy to prepare and the like is achieved, the prepared flavoring agent is free of smelling of fish or mutton and chemical addition agents, the cooking culture is enriched, and meanwhile the shelf life of the mutton is prolonged.

The invention discloses an edible fungus-flavor nutrition sausage and a processing method thereof. The edible fungus-flavor nutrition sausage is prepared from 350-400 parts by weight of ass meat, 15-30 parts by weight of hericium erinaceus, 15-30 parts by weight of golden mushroom, 10-20 parts by weight of agrocybe cylindracea, 8-10 parts by weight of bamboo fungus, 30-60 parts by weight of soybean powder, 30-50 parts by weight of rice wine, 10-15 parts by weight of pawpaw powder, 2-3 parts by weight of flos puerariae, 2-3 parts by weight of pumpkin flower, 2-3 parts by weight of cherry leaf, 1-2 parts by weight of tangerine leaf, 2-5 parts by weight of purslane, 1-3 parts by weight of sunflower floral disc, 8-15 parts by weight of table salt, 10-20 parts by weight of camellia oil and 10-13 parts by weight of a food additive. The edible fungus-flavor nutrition sausage contains a plurality of domestic fungi, is rich in nutrients, improves a delicious taste, promotes digestion, has a fragrant, tender and tough taste and a unique local flavor, has a high health care value, has effects of invigorating spleen and tonifying liver, strengthening stomach and helping digestion, and clearing heat and removing toxins, can nourish internal organs, can improve body recovery functions and is beneficial for human body health.

The invention discloses a preparation method of quick-fried spicy sauce and the spicy sauce. The quick-fried spicy sauce comprises raw materials as follows: soybean oil, lean meat, dried mushrooms, dried chili, soybean paste, peanut kernels, sesame, onion, ginger, a seasoning mixture, white sugar, table salt and cooking wine. The preparation method of the quick-fried spicy sauce comprises the steps as follows: S1, preparation of raw materials; S2, pretreatment of dried mushrooms; S3, pretreatment of lean meat, dried chili, onion and ginger; and S4, quick-frying of all raw materials in soybeanoil, bottling of the quick-fried spicy sauce and sealing with caps. The spicy sauce has a reasonable formula, rich nutrient ingredients, no preservative and strong sauce aroma, has sauce and meat fused, is spicy and refreshing, easy to store, not prone to deterioration and suitable for people of all ages, can be used as cooking seasoning as well as food eaten together with rice or bread and has functions of promoting appetite and tonifying the spleen.

The invention discloses a Colostrum Leken. The Colostrum Leken is prepared from, by weight, 10-20 parts of bovine colostrum powder, 10-15 parts of alpha-lactalbumin, 50-70 parts of sorbitol, 0.5-1 part of citric acid, 0.5-1.5 parts of strawberry essence, 0.5-1.5 parts of magnesium stearate, 1-4 parts of resistance dextrin and 0.1-0.5 part of concentrated vanilla. The Colostrum Leken adopts naturally-imported bovine colostrum and whey protein powder as raw materials, functional components of immune globulin and alpha-lactalbumin in the Colostrum Leken are extracted, the two immune proteins arecombined and prepared into the strawberry taste, and the delicious taste of the product is increased; through absorption of the mouth mucosa, an assimilation reaction of an immune system of the humanbody is started, a piece of Colostrum Leken is contained in the mouth anytime anywhere, and effects of enhancing the human immunity and preventing and relieving irritability are fundamentally achieved.