43results about How to "Improve seasoning effect" patented technology

The invention discloses a hot pot seasoning containing an antibacterial peptide; no preservatives are added, spicy fragrance is strong, spicy flavor is soft, no raw spicy flavor exists, especially with scientific compounding of a composite antibacterial peptide, conventional food preservatives are completely replaced, the composite antibacterial peptide not only contains bacteria antibacterial peptides and capsicum antimicrobial peptides, but also has a natural chili pepper fragrance and soft spicy flavor, and is quite suitable for addition of the hot pot seasoning; with scientific compoundingof a seasoning sauce, the taste and flavor of the hot pot are enhanced; the functional properties such as the antioxidant, antibacterial and pharmacological properties of the hot pot seasoning are enhanced, and comprehensive flavor substances of food materials in a roast-smoking state are collected, so the hot pot seasoning has a strong and attractive characteristic roast-smoked flavor, and a leading card of organic integration of the roast-smoked flavor and the hot pot seasoning are created; a hot pot soup prepared by the hot pot seasoning has the advantages of delicious taste, outstanding beef flavor, strong roast-smoked flavor, low cholesterol content and strong food safety, and a new shortcut is explored for preparation of the hot pot seasoning with functional characteristic flavor.

The invention discloses a special barbecue sauce for pan-fried beef steak with black peppers. The special barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor (beef flavor), and high in tenderization effect. The mouth feel, the flavor and the functional properties (antibacterial properties, inoxidizability and pharmacology properties)of barbecue foods are improved. Comprehensive flavor substances of food materials (beef) under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecueflavor. The barbecue time is shortened, the generation of carcinogen is reduced, the cholesterol level of food materials (beef) and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented from the source, and the safety of the barbecue foods is further improved. The beef steak which is made through the barbecue sauce is fresh and tender in meat quality, fresh and delicious in flavor, rich in baking flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the pan-fried beef steak with black peppers with special barbecue flavor is developed.

The invention relates to a preparation method of ready-to-eat mustard-flavored roasted squids. The preparation method comprises the following specific processing steps of pretreating raw materials, dissecting and killing the pretreated raw materials, compounding a sauce, precooking squids, drilling the precooked squids, baking the treated squids, and performing seasoning during baking. Through the adoption of the preparation method disclosed by the invention, the ready-to-eat mustard-flavored roasted squids which are unique and novel in taste and excellent in mouth feel can be prepared. In the processing course, the squids are hung in a reversed manner; and then a three-layer meat block is hung on a metal hanging rod and above the squids, and in the baking process of the squids, the gravy and the lard of the three-layer meat are extracted through heating and are uniformly dispersed on and cover the surfaces of the squids, so that the fragrance is enhanced, an atomized and sprinkled sauce can be stuck onto the surfaces of the squids, and the seasoning effect can be improved. The sauce used in the preparation method disclosed by the invention is selected and determined through repeated seasoning, and the squids are prepared into the ready-to-eat mustard-flavored roasted squids which mainly have mustard flavor and are appropriate in mouth feel.

The invention aims to provide a method for preparing a low-sodium yeast extract by a radio frequency technology. The method comprises the following specific steps of adding potassium salt in the autolysis process of yeast to promote autolysis and enzymolysis of the yeast; besides, introducing the radio frequency technology in the process of the autolysis and the enzymolysis of the yeast to accelerate the plasmolysis of yeast cells; and increasing the contents of sapidity nucleotides and flavor peptides in the autolysate of the yeast, so that the yeast extract contains more kinds of nutrient components of small molecule peptides, polypeptides, amino acids, nucleotides, vitamins, trace elements and the like. The low-sodium yeast extract is rich in nutrients, diverse in flavors and better inflavoring effect, and besides, is a more ideal biological medium raw material and a higher-quality fermentation industrial raw material.

The invention discloses a multifunctional compound biological fresh-keeping agent for aquatic products and a use method thereof. The multifunctional compound biological fresh-keeping agent comprises the following raw materials in parts by weight: 30-50 parts of clove, 30-50 parts of cassia bark, 20-40 parts of nutmeg, 20-40 parts of radix angelicae, 10-16 parts of antimicrobial peptide, 10-16 parts of lysozyme, 12-18 parts of sodium alginate, 18-25 parts of propionic acid, 2-5 parts of pH regulator and 20-30 parts of food additive. The multifunctional compound biological fresh-keeping agent for aquatic products is natural, nontoxic and harmless, is high in safety, has broad-spectrum antibacterial property and excellent antiseptic preservation, is capable of effectively reserving the nutritional ingredients of the aquatic products, reducing the deterioration caused by the microorganism, keeping the aquatic products without deterioration, color change or sour for a long time and prolonging the preservation time thereof, has an excellent seasoning effect, is capable of improving the taste of the aquatic products, increasing the additional value of the aquatic products and prolonging the freshness lifetime of the aquatic products, can be widely applied to preservation of various aquatic products and is worthy of popularization.

Disclosed is a seasoning box cooperatively used for a rice cooker. The seasoning box is provided with a flat box hidden to the inner bottom (18) of the rice cooker (16), the flat box is composed of anupper cover (1) and a lower cover (4), the outer surfaces of the upper and lower covers are through stainless steel meshes (20), and the inner surfaces of the upper and lower covers are gauze net layers (19) covering the stainless steel meshes; seasoning packets (3) are contained inside the flat box, and supporting feet (21) are arranged on the periphery of the lower cover of the flat box; duringrice cooking, rice together with various seasonings can be cooked according to the requirement of a consumer, the taste of the rice can be changed, the obtained rice has other tastes and smells, andthe taste is uniform.

The invention discloses a production method of tea fragrant fish, which comprises the following steps: (1) pretreatment; (2) low-temperature pickling; (3) brine washing; (4) piercing micropores; (5) slightly freezing; 6) Air-dried once; (7) Seasoned once; (8) Slightly frozen; (9) Air-dried twice; (10) Seasoned twice; (11) Inspection and storage. The invention guarantees product quality and low-salt health through low-salt and low-temperature pickling; air-drying after slightly freezing not only speeds up the air-drying efficiency, but also helps maintain the overall shape of the fish body, greatly improving the sensory quality of the product; The micro-holes combine primary seasoning and secondary seasoning to make the tea aroma of the fish body richer and longer lasting.

The invention discloses a hot pot seasoning containing an antibacterial peptide; no preservatives are added, spicy fragrance is strong, spicy flavor is soft, no raw spicy flavor exists, especially with scientific compounding of a composite antibacterial peptide, conventional food preservatives are completely replaced, the composite antibacterial peptide not only contains bacteria antibacterial peptides and capsicum antimicrobial peptides, but also has a natural chili pepper fragrance and soft spicy flavor, and is quite suitable for addition of the hot pot seasoning; with scientific compoundingof a seasoning sauce, the taste and flavor of the hot pot are enhanced; the functional properties such as the antioxidant, antibacterial and pharmacological properties of the hot pot seasoning are enhanced, and comprehensive flavor substances of food materials in a roast-smoking state are collected, so the hot pot seasoning has a strong and attractive characteristic roast-smoked flavor, and a leading card of organic integration of the roast-smoked flavor and the hot pot seasoning are created; a hot pot soup prepared by the hot pot seasoning has the advantages of delicious taste, outstanding beef flavor, strong roast-smoked flavor, low cholesterol content and strong food safety, and a new shortcut is explored for preparation of the hot pot seasoning with functional characteristic flavor.

The invention discloses a hot and spicy barbecue sauce. The hot and spicy barbecue sauce is free from any spice, essence and preservatives, rich in roasting flavor, prominent in main flavor, long in quality guarantee period and high in tenderization effect. Particularly, the roasting sauce is scientifically compounded. The mouth feel, the flavor and the functional properties ( antibacterial properties, inoxidizability and pharmacology properties) of barbecue foods are improved. Comprehensive flavor substances of food materials under the barbecue condition are collected, so that the barbecue sauce has rich and attractive special barbecue flavor, and the problem that the food materials are free from barbecue flavor before being barbecued, is solved. Besides, a basic sauce and complex enzymeare scientifically compounded, so that the cholesterol level of food materials and auxiliary materials is reduced, and a new functional substance namely 3-oxo-4-cholestene is generated. The possibility that cholesterol is barbecued at high temperature or burnt to generate the carcinogen is prevented, and the safety of the foods is further improved. The prepared barbecue foods are fresh and tenderin meat quality, fresh and delicious in flavor, rich in barbecue flavor, low in cholesterol level and high in food safety. A new shortcut for preparing the barbecue foods with special barbecue flavoris developed.

The invention discloses a Muslim barbecue seasoning with wide application type and a preparation method thereof. The Muslim barbecue seasoning has the advantages that anti-freezing polypeptide and composite-flavor Maillard peptide are scientifically compounded, wherein the anti-freezing polypeptide is used for obviously improving the anti-freezing effect of foods, delaying and preventing the formation of ice crystals and the recrystallization of foods under the refrigerating condition, preventing the damage of structure, quality and flavor of foods, and prolonging the market circulating period of foods, and the composite-flavor Maillard peptide is used for providing particular fragrance, taste and color for foods, and producing stronger anti-oxidizing effect; a penetrant, dried potato powder, sweet potato powder, tomato powder, and functional raw materials, such as diatery fiber, are added, wherein the penetrant is used for realizing quick penetrating and shortening pickling time, the dried potato powder, sweet potato powder and tomato powder are used for reducing reducing cancerogen production, and the functional raw materials are used for prolonging shelf life of seasoning and promoting digestion, so that the Muslim barbecue seasoning is finally prepared; the anti-freeze effect is obvious, the refrigeration circulating period of foods is prolonged, the quality and flavor of foods are maintained, the penetrating function is strong, the pickling and barbecue period is shortened, the cancerogen production is reduced, and the Muslim barbecue seasoning is more suitable for commercial operation mode.

The invention relates to the field of food processing. In order to solve the technical problem that the shelf life of instant kelp is shortened due to the exudation of moisture in the kelp body during the preservation process, the present invention provides a water-retaining agent for instant kelp, which is composed of xanthan gum, carrageenan, and β-cyclodextrin. into, the weight ratio of the three is 3-7:7-10:5-7. In the production process, adding the above-mentioned water-retaining agent to the kelp mixing material can effectively complex the water in the kelp, fully combine the seasoning with the kelp, and effectively prevent the oozing of the water in the kelp, and enhance the seasoning effect of the kelp . The instant kelp produced by the water-retaining agent and the water-retaining method has a crisp taste, can fully guarantee the original flavor of the kelp, and prolong the shelf life of the instant kelp.

The invention provides a method for preparing cold-chain fast food bean curd skin, which belongs to the technical field of food deep processing. The method adopts low-temperature infiltration seasoning and suitable temperature vacuum infiltration-drying technology to replace the traditional high-temperature cooking process, which maintains the color and appearance of the product, improves its texture quality, and endows the product with a good flavor and taste; natural biological preparations are used The combined treatment of freshness preservation-boiling water sterilization-cold chain circulation improves the food safety in the product processing link and extends the shelf life of the product to more than 2 months. The product can be eaten after simple cooking or heating, and can also be placed in instant noodles as a nutritious meal seasoning package; the taste is easy to mix, which meets the needs of modern consumers for diversification, convenience and nutrition and the needs of fast-paced life.