103results about How to "Improve flavor and mouthfeel" patented technology

The invention discloses a preparation method for coarse grain rice noodles. The preparation method comprises the following steps of (1) mixing raw materials of rice and coarse grains according 55-75% by weight of the rice and 25-45% by weight of the coarse grains; (2) adding water to adjust water content in powder so as to make the powder accounts for 35-45% of a total weight of rice pulp, adding a quality improver with an amount of 0.3% of the total weight of the rice pulp, stirring and mixing uniformly to form powder base, performing early steam by passing through steam to make the gelatinization degree of the powder base reach 70-80%; (3) putting the powder base into a rice machine to extrude noodles, re-steaming for 8-12 minutes, cutting the re-steamed rice noodles into sections; and (4) sending the cut rice noodles into a drying oven, drying the rice noodles, controlling the water content within 11-13 wt%, and cooling the dried rice noodles to obtain the coarse grain rice noodles. The preparation method can increase preparation efficiency of the rice noodles and at the same time, reduces water consumption and energy consumption in the preparation process.

The invention provides a method for producing hypohaline ham under temperature / humidity controlled enclosed condition, wherein a temperature and moisture control device is utilized to stimulate temperature and moisture at four seasons, thus making it possible to produce the ham in the whole year, the technological conditions on key procedures such as pickling, de-watering, and fermentation are determined through optimization, the salt consumption is lowered to 6.5-7% from 9-10%.

The invention discloses Chinese-style pickle, and belongs to the fields of food and preparation thereof. The pickle is prepared by soaking fresh pickle raw materials into seasoning, freezing and performing vacuum drying. A preparation method for the Chinese-style pickle sequentially comprises the following steps of: raw material pretreatment, blanching, cooling, dehydrating, primary seasoning, secondary seasoning, soaking, freezing and vacuum drying. A special seasoning liquid formula consists of salt tomato sauce, monosodium glutamate, honey, garlic, ginger, red pepper, capsanthin, alcohol, hydrolyzed vegetable protein, disodium succinate, I+G, vitamin C, citric acid, and the balance of water. The pickle basically reserves nutritional substances, has attractive appearance and long quality guarantee period, and does not have nitrite serving as a harmful substance; the preparation method is simple and quick, is suitable for industrialized large-scale production and sale, and can be used for preparing the pickle; and the special seasoning liquid formula is prepared under the above conditions and has the flavor and the mouthfeel of the conventional Chinese-style pickle.

The invention discloses pregelatinized and re-pelleted composite brown rice which is prepared from the following raw materials in parts by weight: 10-120 parts of coarse rice powder, 8-15 parts of corn starch, 5-10 parts of black soya bean powder, 3-8 parts of purslane lyophilized powder, 3-5 parts of semen sesami nigrum powder, 3-5 parts of lotus leaf powder, 3-5 parts of lotus seed powder, 3-5 parts of Lycium barbarum L powder, 3-5 parts of buckwheat powder and 3-5 parts of lily root flour. The pregelatinized and re-pelleted composite brown rice is prepared by adopting double-screw extruding re-pelleting technology and processes such as gelatinization, extruding and re-pelleting on the raw materials which are rich in nutrition, the nutrition rice has the same shape as the common rice, a rice product with the same steaming performance and method as the common rice can be achieved, the process is green, environment-friendly, flexible in operation, efficient in production and low in fault rate, and the prepared composite brown rice has more complete nutrition and finer taste than the common brown rice.

The invention discloses a salted chili embryo and a preparation method thereof. The salted chili embryo is prepared from the following raw materials in parts by weight: 800-1200 parts of fresh chili and 150-270 parts of salt by the steps of preprocessing, pickling and packaging. The preparation method comprises the steps of preprocessing, pickling and packaging, and particularly comprises the following steps: taking the fresh chili, cleaning, and removing stems for later use; firstly, evenly sprinkling a layer of salt on the bottom of a pond, then paving the fresh chili into the pond according to each layer of 2-10cm from bottom to top, and simultaneously evenly sprinkling a layer of salt on each layer of chili; applying pressure on the chili surface to ensure that the pressure of the bottom layer of the chili is 13230-21462N and the pressure of the surface is 3920-7056N; pickling the chili at 20-30 DEG C for 80-100 days, so as to obtain a product; and checking, packaging and warehousing the product to store. The functions of the chili are fully exerted by adopting unique techniques, namely unique raw materials proportioning and unique pickling methods, the flavor and taste of the salted chili embryo are improved, the salted chili embryo disclosed by the invention is unique in flavor, abundant in taste, and relatively long in guarantee period, and the guarantee period reaches over two years.

The invention belongs to the field of mooncakes and discloses a mushroom mooncake. The mushroom mooncake comprises a mooncake wrapper and stuffing wrapped by the mooncake wrapper. The mooncake wrapper comprises, by weight, 80-120 parts of flour, 70-80 parts of invert syrup, 20-30 parts of vegetable oil, 0.2-0.25 parts of alkali water and 0.5-2 parts of edible mushroom powder, 0.5-2 parts of edible mushroom extract. The stuffing comprises, by weight, 190-210 parts of base stuffing, 3-5 parts of edible mushroom powder, 2-5 parts of edible mushroom extract, 30-40 parts of mushroom floss and 50-70 parts of sugar-processed mushroom granules. The invention further provides a making method of the mushroom mooncake. The mushroom mooncake and the making method thereof have the advantages that various mushroom elements are added into the stuffing and the mooncake wrapper on the basis of the making process of traditional Cantonese-style mooncakes, the finished product is made by the traditional mooncake making procedures, the making method is simple and practicable, the flavor, taste, nutritional function and the like of the mooncake are substantially increased by the simple method, and a unique and novel effect on mooncake flavor improvement and human health promoting is achieved.

The invention provides aspergillus oryzae ZA151 and an application thereof. The aspergillus oryzae ZA151 is collected in a Guangdong Microbial Culture Collection Center, and the collection number of the aspergillus oryzae ZA151 is GDMCC No: 60472. The aspergillus oryzae ZA151 can effectively remove stench of raw oyster juice, comprehensively improve sensory requirements such as the color, the smell, the taste and the posture of finished oyster juice and increase the polysaccharide content of the finished oyster juice. The aspergillus oryzae ZA151 is applicable to large-scale industrial oysterjuice production and wide in application prospect.

The invention relates to a balsam pear juice beverage and a preparation method of the balsam pear juice beverage, and belongs to the field of balsam pear manufacture. The technology retains the natural raw juice favor of balsam pear, enhances the sweet and mild mouthfeel, and also intensifies the valuable medicated diet nutritive value. The technical scheme is as follows: large-size thick-flesh balsam pear is washed and cut for use; a pot of clear water is heated to 90 DEG C (optionally a small amount of zinc gluconate is added for color protection in 100 milligrams / kilogram of water); and diced balsam pear are put into the heated water, and 10 minutes later, the diced balsam pear is taken out, put into cold water, drained off water, juiced and filtered. After the balsam pear raw juice is clarified (optionally a small amount of pectinase is added for clarification), the juice can be concentrated into concentrated solution for use, or licorice component, saccharide (or sugar substitute or sugar and saccharide) and water are directly added and mixed to prepare the beverage; and the beverage is sterilized, disinfected, and packaged. The balsam pear juice finished product is clear, bright and slightly green; and with the added licorice, the beverage is bitter but sweet after taste, the bitterness leaves and the sweetness comes, and the beverage is clear, wet, and throat-clearing. The licorice component and the balsam pear raw juice supplement each other, clear heat, resolve hundreds of toxins, keep fitness, treat hundreds of diseases, and are in good match no matter from the perspective of flavor or from the perspective of medicated diet nutritive value.

The present invention discloses a ganoderma lucidum low-fat pig skin jelly which relates to the field of collagen protein food processing and consist of the following composition in parts by weight: 1-3 parts of ganoderma lucidum sporocarp extract, 5-7 parts of ganoderma lucidum sporocarp thick liquid, 100-125 parts of pig skin, and 4-5 parts of spicy seasonings. At the same time, the present invention discloses a preparation step of the ganoderma lucidum sporocarp extract and the ganoderma lucidum sporocarp thick liquid, the treatment steps of pig skin, and the composition of the spicy seasonings. In the treatment steps of pig skin, baking soda is added to heat the pig skin, pig skin fat is removed, pig skin is heated and rinsed with edible vinegar, which is beneficial to improve the separation degree of the oil and fat from pig skin, also can improve the boiling degree of pig skin, improves product flavor and taste, reduces costs, and improves economic efficiency; and at the same time, the ganoderma lucidum low-fat pig skin jelly enrich the pig skin jelly market, is a new pig skin jelly product, contains low fat, and has high nutritional health-care efficacy, good flavor and taste, and a high marketing value .

The invention discloses a method for increasing the content of beta-phenethyl alcohol in yellow rice wine. After being stir-fried, wheat is crushed into cloves for use; treated rice and stir-fried wheat are uniformly mixed, then aspergillus albicans is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of a culture chamber is controlled to be 15-20 DEGC for 60-90 days of low-temperature culture, and then after-ripening is conducted for 60-90 days; the treated wheat and stir-fried wheat are uniformly mixed, then aspergillus niger is inoculated, themixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 65-70 DEG C for 60-90 days of high-temperature culture, and after-ripeningis conducted for 30-60 days; treated glutinous rice and stir-fried wheat are uniformly mixed, then monascus purpureus is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 30-35 DEG C for 30-60 days of middle-temperature culture, and after-ripening is conducted for 60-90 days. Three kinds of aspergillus are mixed for use, the respective advantages are taken, the vigor of saccharifying enzyme, the vigor of liquifying enzyme, the vigor of acid proteinase, the content of the beta-phenethyl alcohol, the content of 4-ethyl guaiacol and the content of haematochrome of the yellow rice wine are greatly increased, and the content of the beta-phenethyl alcohol is effectively increased.

The present invention relates to a functional fermentation technology, especially a polyphenol red koje antioxidant preservative and its application technology. It is developed on the basis of the patent technology of ZL94115941.8. The polyphenol red koje antioxidant preservative is prepared from tea, red koje, glutinous rice, sugar, white Qu and water and through fermentation. It contains tea polyphenol, tea pigment, red koji saccharomycete and other active matters and has the functions of antioxidation, resisting free radical, inhibiting bacteria, antisepticising, etc. It may be used as additive for wine, beverage and food, especially in brewing high-quality beer.

The invention discloses a liquid micro-peptide fertilizer produced by compound enzymolysis of municipal fresh waste, a production process and the application of the liquid micro-peptide fertilizer. The production process comprises the following steps: (1) collecting raw materials; (2) pretreatment; (3) cooking and hydrolyzing; (4) compound enzymolysis; (5) filtering impurities; (6) adjusting; (7)filling and storing. On the basis of garbage treatment, molecular biology, enzyme engineering and plant nutriology technologies are utilized, a technical scheme of compound enzymolysis of multiple biological enzymes is adopted, and the protein peptide is extracted from the fresh garbage and applied to the field of agricultural planting. On one hand, the problem of urban fresh garbage treatment issolved, wastewater and waste residues are basically not generated in the treatment process, and environmental protection and high efficiency are achieved; on the other hand, a nutrient resource cyclicutilization mode is adopted, and a new thought and a solution are provided for agricultural organic planting.

The invention provides plant exosome microcapsule embedded freeze-dried powder. The plant exosome microcapsule embedded freeze-dried powder comprises a plant exosome, a primary coating and a secondarycoating; the primary coating wraps the surface of the plant exosome, and the secondary coating wraps the surface of the primary coating; the component of the primary coating is selected from alginate; the component of the secondary coating is selected from animal cellulose, and the plant exosome is subjected to micro-capsule embedding by screening a proper wall material and an embedding method, so that the concentration, activity, tolerance, targeting property and the like of the plant exosome are improved, and the plant exosome can be more widely applied to products with different matrixes.Meanwhile, the proper wall material and the embedding method do not influence the product quality and are beneficial to improve the flavor, taste and stability of the product, and especially for exosomes with bad flavor, a part of bad flavor can be covered by embedding.

The invention belongs to the field of food processing, and relates to special flour for fried glutinous rice balls with sesame seeds, as well as a making method and an application of the special flour. The special flour for the fried glutinous rice balls with sesame seeds is made from, in parts by weight, a main material 1 such as 100 parts of raw glutinous rice flour, a main material 2 such as 50-300 parts of cooked flour and auxiliary materials such as 5-100 parts of long-shaped rice flour, 1-20 parts of wheat flour, 10-100 parts of white sugar powder and 0.1-3 parts of a fermenting agent. The making method comprises the following step of pasting the raw material of the main material 2. When the special flour for the fried glutinous rice balls with sesame seeds disclosed by the invention is used, only an appropriate amount of water needs to be added, and the special flour is convenient to use.

The present invention discloses microwave vacuum freeze-dried cheese and a preparation method thereof. The preparation method is characterized by specifically comprising the following steps: 60-80 parts by weight of acid-coagulated and whey-removed cheese semi-finished products, 2-5 parts by weight of tomato sauce, 2-5 parts by weight of Chinese yam powder, 2-5 parts by weight of Chinese wolfberryfruit powder, 2-5 parts by weight of red date powder, 2-5 parts by weight of Hami melon powder, 4-10 parts by weight of maltodextrin, 8-10 parts by weight of white sugar and 3-6 parts by weight of soybean protein isolates; the Chinese yam powder, Chinese wolfberry fruit powder, red date powder and Hami melon powder all pass a 100-mesh sieve; the above raw materials are mixed and stirred evenly and thoroughly; the mixture is placed in a mold, the molded mixture is pre-frozen at an environment of -18 DEG C to -20 DEG C for 20-30 hours to obtain a pre-frozen semi-finished product; and the pre-frozen semi-finished product is sent to a vacuum condition of 0-60 Pa to be dried for 3-5 hours, the materials are taken out, then the materials are placed in a microwave vacuum drier to be dried at 45DEG C-50 DEG C for 6-8 min to obtain fruit and vegetable cheese, and a moisture content is measured to be less than 15%.

The invention discloses a cooking utensil and a control method and device of the cooking utensil, and the method comprises the steps: carrying out the at least one time of negative pressure boiling cooking of food materials in a cooking cavity after a cooking task is started. According to the cooking utensil and the control method and device of the cooking utensil, food materials in the cooking cavity can be boiled at the boiling point temperature lower than the normal pressure, so that the food materials and soup are promoted to roll over, nutrient substances are fully mixed, and the flavor and taste are effectively improved.

The invention discloses a production process system, formula and production method of a chilli sauce. The production process system comprises a bottom plate, wherein a drying box is fixedly connectedto the top of the bottom plate, and a cleaning box is fixedly connected to the top of the drying box. The invention relates to the technical field of chilli sauce processing. According to the production process system, formula and production method of the chili sauce, a sliding net plate and a fixing plate are arranged in a cleaning mechanism, chili is placed in an area formed between the slidingnet plate and the fixing plate, besides, a hydraulic rod which is arranged can clean the chili in a reciprocating manner, and the cleaned chili can be directly fed into the drying box to be dried through a discharging groove which is formed; water in the cleaning box is pumped out through a second water pump, a water draining pipe and a filtering water tank, the situation that in a traditional cleaning process, chilies need to be taken out after water is drained is avoided, and the situation that impurities obtained after cleaning is performed are adhere to the surfaces of the chilies again ina static placement process of the chilies, the cleaning effect is poor, the cleaning process and the drying process are performed separately, and the working efficiency is low, is avoided.

The invention provides a method for producing hypohaline ham under temperature / humidity controlled enclosed condition, wherein a temperature and moisture control device is utilized to stimulate temperature and moisture at four seasons, thus making it possible to produce the ham in the whole year, the technological conditions on key procedures such as pickling, de-watering, and fermentation are determined through optimization, the salt consumption is lowered to 6.5-7% from 9-10%.

The invention discloses a preparation method of health-preserving vinegar powder whcih is prepared from high quality glutinous rice and black wolfberry as main raw materials, and then ferment with yeast, lactic acid bacteria, acetic acid bacteria and other bacteria to obtain vinegar liquid, and then mixed with astaxanthin microemulsion, homogenized, dried, crushed and sterilized to prepare black wolfberry syrup with comprehensive function, high nutritional value, unique taste and flavor, and high-grade quality. Shrimp green quality vinegar powder; solid-state layered fermentation technology has mature fermentation process, the product taste mellow, nutrient-rich, product color, fragrance, taste better than liquid fermentation; the active ingredients in Lycium barbarum and astaxanthin werenot destroyed to a large extent by vacuum freeze-drying of vinegar powder. Low-frequency microwave sterilization ensures rapid sterilization, but also better protects the raw materials of anthocyanins, organic acids, vitamins and other nutritional active ingredients.

The invention discloses a preparation method of low-salt dried white radish, including the following aspects: (1) pickling at low temperature, cleaning and sterilizing the white radish after picking, cutting into strips, then immersing in salt water for cooking and sealing and pickling; ( 2) Desalting, immerse the pickled radishes in clean water for ultrasonic vibration treatment and flow cleaning; (3) Sauce production, pulverize peppers, peppers, star anise and other ingredients and mix them, add walnut oil, soy sauce and water, stir and mix and set off on high heat (4) Sauce preparation, first use ultraviolet light to sterilize the desalted dried radish and sauce, immerse the desalted dried radish in the sauce to seal and marinate, and immerse it in lemon soaking liquid to cook once every 3 days ; (5) Re-salting, stir-fry low-gluten flour, walnut powder and peanut powder to make mixed powder, roll the radish into the sauce and then put it into the sauce to seal and marinate; (6) Dry and package, dehydrate the radish After drying and vacuum packaging, low-salt white radish is prepared.

The invention discloses a compound health-care fig ferment. The compound health-care fig ferment is prepared by using figs, bananas, apples, pears, arrowheads, bamboo shoots, white radishes, lotus roots, traditional Chinese medicinal materials and edible fungi jointly, the fruits and vegetables are firstly soaked with color protection liquid, then are steamed with boiling water and are separated and passivated by enzyme, so that the enzyme is deactivated, and the non-enzymatic browning is inhibited; in addition, a method of direct steaming and repulping is adopted, browning caused by the factthat the oxygen content is mixed into pulp is effectively prevented; after sufficient filtration, the pulp structure is further treated by adopting a fermentation method to improve the stability, flavor and taste of the ferment, and lactic acid bacteria are used for staged fermentation to maintain the pH in the range of 3-3.5, and the ferment in the pH range has the best taste. Finally, a compoundfig ferment with rich flavor, high active enzyme active ingredient content, palatable sweet and sour taste, harmonious color and luster, smooth taste and a strong health care function is obtained, and fills the blank of figs in the processing of compound ferments.

The invention discloses a two-stage green coffee bean baking method. The method comprises the following steps: S01, first-stage baking: performing first-stage baking on green coffee beans at a temperature close to a bean explosion temperature to obtain baked beans, wherein a first-stage baking temperature is 170-180 DEG C, and first-stage baking time is 8-10 minutes; S02, cooling: taking out the baked beans in the step S1, and allowing the baked beans to stand; S03, carrying out second-stage baking: carrying out second-stage baking on the cooled baked beans at 210-220 DEG C for 6-8 minutes toobtain roasted beans; S04, cooling and bean waking; and S05, packaging. The roasted beans obtained by the method have less acerbity and less other foreign flavors generated during primary processing,better retain original flower fragrance, fruit fragrance and sweet aftertaste of coffee, and are better in mellowness and more popular with the public in mouth feel.

The invention relates to the technical field of food processing, in particular to a moon cake with passion fruits, five kernels and sweet-roasted pork and a preparation method thereof. The moon cake comprises a wrapper material and stuffing; the wrapper material is mainly prepared from plain flour, cooked glutinous rice flour, passion fruit juice, purple potato powder, cassava powder, okra powder, moringa oleifera powder, Chinese cabbage powder, bitter gourd powder, murraya exotica powder, lemon juice, cerealose, isomalt, monocalcium phosphate, baking powder, white oil, artemisia oil, rice bran oil, alkali water and the like; the stuffing is prepared from the sweet-roasted pork, the five kernels, eggplants, wax gourds, tangerine peels, pomelo peels, lotus roots, syrup, xanthan gum, sodium diacetate and the like; then, the moon cake is prepared by molding, baking and other steps. The moon cake with the passion fruits, the five kernels and the sweet-roasted pork has the advantages of being golden in color, transparent in luster, mellow in taste, sweet but not greasy, soft and crisp, rich in nutrient, long in shelf life, simple in preparation method and easy to produce, and has unique fruit fragrance and floral fragrance and the health-care effects of clearing heat, removing toxicities, promoting appetite, inducing saliva, maintaining beauty, keeping young, losing weight, reducing fat and the like.

The invention provides a processing method of a blueberry and aronia melanocarpa composite fermented beverage. The processing method includes the steps of berry treatment, solid fermentation, liquid fermentation and the like. According to the processing method, aronia melanocarpa serves as one of fermentation raw materials, alcohol disinfection is adopted, sulfite and pectinase are added, saccharomycetes and acetic acid bacteria are adopted as fermentation strains, a method of combination of solid fermentation and liquid fermentation and combination of aerobic fermentation and anaerobic fermentation is adopted, the probability of microbial contamination in the fermentation process is low, the blueberry and aronia melanocarpa composite fermented beverage prepared by processing is low in cost, stable in product appearance form, and unique in flavor, and full resource utilization of blueberry berries and aronia melanocarpa is achieved.

The invention provides probiotic fermented milk for improving the micro-environment of female intestinal flora. The probiotic fermented milk is prepared by deep fermentation of probiotics and food materials with homology of medicine and food and functions of warming, tonifying and promoting blood circulation; the probiotics are selected from Lactobacillus rhamnosus, Bacillus coagulans, Bulgaria thermophilus and Lactobacillus acidophilus; and the food materials with homology of medicine and food the functions of warming, tonifying and promoting blood circulation are selected from motherwort, corydalis tuber, yam pulp, banana pulp and raspberry. The probiotic fermented milk preparation method includes the following steps: (1) preforming strain culture, namely inoculating the strain into a peptone culture medium for culture; (2) fermenting and culturing strains by using a culture medium containing betaine and sucrose; and (3) preforming fermentation of the food materials, namely pulping or grinding food materials with homology of medicine and food and functions of warming, tonifying and promoting blood circulation, and preforming deep fermentation in a fermentation culture solution. The probiotic fermented milk is especially beneficial for women to adjust gastrointestinal tract function, enhance digestion and absorption capacity and improve immunity before and after pregnancy andchildbirth.

The invention provides a plant cheese compound thickening agent. The plant cheese compound thickening agent comprises the following components in percentage by weight: 50-60% of hydroxy propyl distarch phosphate; 20%-25% of oxidized hydroxypropyl starch; 5%-10% of starch sodium octenylsuccinate; 3%-8% of porous starch; 2%-5% of an emulsifier; and 2%-5% of colloid. According to the plant cheese compound thickening agent and the application thereof, the functional modified starch serves as a main body and is compounded with additives such as the emulsifying agent and the edible colloid in proportion, the texture form of the plant cheese can be improved, the flavor and taste of the plant cheese can be improved, meanwhile, the processing technology of the plant cheese can be simplified, needed equipment is simple, and cost is low. The industrial production can be realized.

The invention discloses an SOD burdock wine production method. The SOD burdock wine production method comprises the following steps: milled glutinous broomcorn millet and burdock are mixed and cooked, then wheat koji is added for diastatic fermentation, an appropriate temperature is obtained through adjustment before cylinder falling, an SOD preparation is added, after that, fermentation is continually performed, the temperature is controlled till fermentation is finished, mature fermented mash and grains are further squeezed and fermented to obtain a wine base, the product flavor and taste are optimized after a period of optimal storage time, and blending is further performed to obtain an end product. Through the synergistic effect of fermented burdock, milled glutinous broomcorn millet and the SOD preparation, the content of SOD enzyme in the wine product is remarkably increased, the product health-care effect is further improved, the human immunity can be remarkably improved, and good health-care effects are taken on high blood pressure, hyperglycemia and hyperlipidemia.

The invention discloses a preparation method of lycium barbarum polysaccharide vinegar. Firstly, lycium barbarum polysaccharide, an effective component in lycium barbarum, is extracted by a water extraction method, so the in the alcohol fermentation process, yeast does not convert lycium barbarum polysaccharide into alcohol, so the lycium barbarum polysaccharide retains its integrity to the maximum extent, is not destroyed, and can exert good biological activity; then carrying out ethanol fermentation on the remaining wolfberry residue and cooked glutinous rice together, the alcohol produced can extract other nutrients from Lycium barbarum and increase the content of nutrients. The technology of solid-state layered fermentation is adopted to further effectively improve the flavor, taste, health function and nutritional value of vinegar product. The product is mellow in taste, rich in nutrients and better in color, fragrance and taste than liquid fermentation. Has the unique Chinese wolfberry flavor characteristic.

The invention relates to a fermented bitter gourd herbal tea beverage and a preparation method thereof, and belongs to the field of food processing. The fermented bitter gourd herbal tea beverage comprises the following components in percentage by mass: 5%-10% of fermented bitter gourd juice, 1%-10% of high fructose corn syrup, 0.1%-0.5% of liquorice, 0.3%-0.9% of lalang grass rhizome, 0.1%-0.9% of root of kudzu vine, 0.7%-1.3% of microcos paniculate, 0.5%-2.3% of honeysuckle, 1.5%-2.3% of chrysanthemum morifolium, 0.1%-0.9% of frangipani, 0.1%-0.6% of selfheal, 0.9%-2.3% of powder of mesona chinensis benth and 0.01%-0.05% of sugar substitute. The preparation method comprises the following steps: fermenting the bitter gourd juice, soaking and extracting Chinese herbal medicines, blending,sterilizing and filling. The fermented balsam pear juice is used as raw material, and natural liquorice component is added, so that nutritional ingredients and flavor substances in the balsam pear juice are improved, the bitter and sweet unique flavor and taste of the balsam pear juice are enhanced, and the good effects of reducing internal heat, reducing blood sugar, regulating blood fat, reducing cholesterol, improving the ecological balance of intestinal microorganisms of a human body and enhancing human immunity are achieved. The production process is simple and low in cost.

The invention discloses Chinese-style pickle, and belongs to the fields of food and preparation thereof. The pickle is prepared by soaking fresh pickle raw materials into seasoning, freezing and performing vacuum drying. A preparation method for the Chinese-style pickle sequentially comprises the following steps of: raw material pretreatment, blanching, cooling, dehydrating, primary seasoning, secondary seasoning, soaking, freezing and vacuum drying. A special seasoning liquid formula consists of salt tomato sauce, monosodium glutamate, honey, garlic, ginger, red pepper, capsanthin, alcohol, hydrolyzed vegetable protein, disodium succinate, I+G, vitamin C, citric acid, and the balance of water. The pickle basically reserves nutritional substances, has attractive appearance and long quality guarantee period, and does not have nitrite serving as a harmful substance; the preparation method is simple and quick, is suitable for industrialized large-scale production and sale, and can be used for preparing the pickle; and the special seasoning liquid formula is prepared under the above conditions and has the flavor and the mouthfeel of the conventional Chinese-style pickle.