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

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

A transmitting cell phone 10 according to the present invention is provided with a character image DB 11, a user designator 12, a character image generator 13, and a communicator 17. A plurality of character images are preliminarily stored in the character image DB 11. The user designator 12 designates an expression or movement of a character image to be transmitted to a receiving cell phone 20. The character image generator 13 acquires one character image out of the plurality of character images stored in the character image DB 11 and uses the character image to generate a character image with the expression or movement designated by the user designator 12. The communicator 17 transmits the generated character image to the receiving cell phone 20.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention provides a preparing method of cold chain fast food bean curd skin and belongs to the technical field of food deep processing. According to the method, a low-temperature permeation seasoning technology and a proper-temperature vacuum taste permeation-drying technology are used for replacing a traditional high-temperature boiling taste permeation technology, the color and the luster of products are maintained, the texture quality of the products is improved, great special flavor and mouthfeel of the products are achieved; composite processing of natural biological agent freshness retaining-boiling water sterilization-cold chain circulation is used, food safety in a product processing link is improved, and product goods shelf life is prolonged to more than two months. The products can be eaten after being cooked simply or heated, the products can also be put in instant noodles as a nutrition seasoning packet, flavor is easy to modify, and the requirements for diversification, convenience and nutrition and the requirements for fast-paced life of modern consumers are met.

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 pungent and spicy barbecue sauce. The pungent and spicy barbecue sauce is not added with any spice essence and preservative, is heavy in barbecue flavor, obvious in main flavor, long in quality guarantee period and strong in tenderizing effect. Especially, due to the scientific compounding of the barbecue sauce, the taste, flavor and functional characteristics (bacterial inhibition, oxidation resistance and pharmaclogical property) of the barbecue food are improved, and comprehensive flavor substances of food materials in a barbecue state are collected, so that the barbecue sauce has heavy and attractive distinctive barbecue flavor, and the problem that food materials have no barbecue flavor before roasting is solved; meanwhile, by virtue of scientific compounding of a base sauce and compound enzyme, the cholesterol contents of food materials and auxiliary materials are reduced, and a new functional substance cholest-4olefine-3ketone is generated, so that the possibility that cholesterol generates carcinogens during high-temperature roasting or combustion is completely eradicated, the food safety is improved, the prepared barbecue food is fresh and tender in texture, fresh and delicious in taste, heavy in barbecue flavor, low in cholesterol content and strong in food safety, and therefore, a new shortcut for preparing barbecue foodstuff with distinctive barbecue flavor is explored.

The invention discloses a hotpot condiment capable of effectively preventing grease oxidation. The hotpot condiment capable of effectively preventing grease oxidation is not added with any spice essence, antioxidant and preservative, and is heavy in barbecue flavor, obvious in beef flavor, strong in oxidation resistance, and low in peroxide value and acid value, and the quality guarantee period is as along as 15-18 months. Especially, due to the scientific compounding of the bechamel, not only can the taste and flavor of hotpot be improved, and can the oxidation resistance, bacterial inhibition and pharmaclogical property of the hotpot condiment be enhanced, but also comprehensive flavor substances of food materials in a barbecue state are collected, so that the hotpot condiment has heavy and attractive distinctive barbecue flavor, and organic fusion of barbecue flavor and the hotpot condiment is initiated; meanwhile, by virtue of scientific compounding of a base sauce and compound enzyme, while special flavor of beef is obtained, the cholesterol content of the hotpot condiment is reduced, and a new functional substance cholest-4olefine-3ketone is generated, so that the possibility that cholesterol generates carcinogens at a high temperature is completely eradicated, and therefore, a new shortcut for preparing a hotpot condiment with functional distinctive flavor is explored.

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 discloses a high-safety Islamic barbecue condiment and a preparation method thereof. By adopting scientific compounding, the anti-freezing effect of food materials can be remarkably improved, formation of ice crystals and recrystallization in a frozen storage process of the food materials are delayed and prevented, food structures, quality and flavors are prevented from being damaged, a circulating period of anti-freezing polypeptides in a food material market is prolonged and special aroma, taste and color can be given to the food materials; a compound flavored Maillard peptide with relatively strong anti-oxidization effect can be generated; and functional raw materials including a penetrating agent with rapid penetration effect and short pickling time, potato powder, sweet potato powder and tomato powder which can reduce the generation of barbecue cancerogens, and dietary fiber powder capable of helping to digest and the like are added to finally prepare the Islamic barbecue condiment which has remarkable anti-freezing effect, can prolong a food material cold storage and circulating period, keeps quality and flavor of the food materials, has the strong penetration effect, can shorten pickling and barbecue time, can reduce the generation of the barbecue cancerogens and is relatively suitable for a commercial operation mode.

The invention discloses a halal barbecue seasoning suitable for commercial circulation and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, The quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation period of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of it has rapid penetration , osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. Halal barbecue seasoning that is more suitable for commercial operation mode because it can prolong the circulation period of frozen food, maintain the quality and flavor of food, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

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 stomach-nourishing and fatigue-relieving herbal tea and a preparation method thereof. The stomach-nourishing and fatigue-relieving herbal tea comprises the following raw materials: a tea blank, robinia pseudoacacia, kaffir lily, elecampane, tulip, begonia semperflorenshybr, monthly rose, medlar, fennel, an orange peel extract, citric acid, malic acid and multivitamins. According to the stomach-nourishing and fatigue-relieving herbal tea and the preparation method thereof, provided by the invention, the obtained herbal tea is rich in nutrition and fragrant and mellow inmouth feel, has good effects of nourishing stomach, promoting appetite, relieving fatigue, calming down nerves, maintaining beauty, keeping young, resisting aging and the like, and has a good health-care effect.

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 discloses a production method for tea-fragrant fish. The production method comprises the following steps: (1) pre-treating; (2) salting at a low temperature; (3) washing and marinatinghalogen; (4) punching micro-pores; (5) micro-freezing; (6) performing primary air-drying; (7) performing primary seasoning; (8) micro-freezing; (9) performing secondary air-drying; (10) performing secondary seasoning; and (11) inspecting and warehousing. The production method guarantees product quality and low-salt health through low-salt and low-temperature salting, performs air-drying after micro-freezing, quickens air-drying efficiency, is beneficial for keeping the integral shape of the fish body, and greatly improves sensory quality of the product; and micro-pore punching is combined with the primary seasoning and the secondary seasoning, so that tea fragment of the fish body is more richer and more lasting.

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.

The invention discloses a halal barbecue seasoning with strong biological activity and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention relates to the field of food processing. Aiming to solve the technical problem that the shelf life of existing instant kelp is shortened in the storage process due to the water exuding of the kelp, the invention provides an instant kelp water retaining agent. The water retaining agent is a mixture of xanthan gum, carrageenan and beta-cyclodextrin in the weight ratio of (3-7): (7-10): (5-7). In the production process, through adding the water retaining agent into kelp mixing materials, water in the kelp can be effectively maintained and the water in the kelp can be effectively prevented from exuding when seasonings and the kelp are fully combined, so that the seasoning effect of the kelp is improved. The instant kelp produced by utilizing the water retaining agent and the water retaining method is crisp in mouthfeel and has the advantages that the original flavor of the kelp can be fully maintained and the shelf life of the instant kelp is prolonged.

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 belongs to the technical field of food processing, and discloses a meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and a preparation method thereof. The preparation process is diverse, with combination of the characteristics of raw materials, various flavor substances of the raw materials are fully dissolved, and the content of homologous compounds of the meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce is increased; and finally, the ultra-high pressure sterilization way is adopted, the raw materials are retained pure and fresh, at the same time, the strong aroma quality of the seasoning sauce is increased greatly, and the needs on the flavor and mouthfeel are provided for consumers. The Chinese characteristic wild vegetable resources and rich fruit and vegetable resources are fully utilized, edible mushroom resources are also further developed, new varieties are increased for seasoning sauce industry, the processing and development of healthy and good-flavor edible mushroom products with high added value are promoted, and good social and economic benefits are achieved.

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 relates to a processing mold of hollow bar-shaped konjak, and belongs to the technical field of food processing equipment. The processing mold comprises an outer mold, a material tank and inner molds, wherein a material inlet and a material outlet are formed in the material tank; forming through holes which communicate with the material outlet are formed in the outer mold; the innermolds are connected to the tank walls of the material tank and respectively penetrate through the material outlet and the corresponding forming through holes; and a crack for forming is formed betweeneach inner mold and the hole wall of the corresponding forming through hole. Through the adoption of the processing mold disclosed by the invention, blended konjak raw materials can be processed intocooked hollow bar-shaped konjak, no extra heat source is needed to heat the konjak, and the processing mold is high in practicality.

The invention discloses special seasoning oil with good fishy smell removing and freshness improving effects and a preparation method thereof. The special seasoning oil is prepared from the following raw materials: corn oil, low-erucic-acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-chain and long-chain fatty acid edible oil, zanthoxylum oil and ginger oil. The special seasoning oil is prepared and matched through the corresponding technologies of the materials, has unique fragrance and remarkable fishy smell removing and freshness increasing effects, and is suitable for food materials such as fishes, meat and marine products and cooking modes such as cooking, pickling and condiment sauce preparing. And the spice oil ratio which is most suitable for the fishy smell removing and freshness improving effects can be obtained by carrying out sensory evaluation through a special device. Besides, by measuring the content of the characteristic substances, the addition proportion with a good fishy smell removing effect can be quickly obtained for the spice raw materials with different smell concentrations, so that a basis is provided for product development.

The invention discloses a method for preparing soy sauce by using hydrolyzed vegetable protein (HVP). The method comprises the following steps: S1, selecting an HVP stock solution (T.N is 2.0-2.3%); S1.1, diluting protein in the HVP stock solution in the S1 until T.N is 0.8%; and S2, after protein in the HVP in the S1.1 is reduced, adding a yeast culture solution which is cultured well and accounts for 2% of the total amount. The HVP and the yeast culture solution are fully fermented, the time of the HVP and the yeast culture solution is conveniently prolonged, meanwhile, the seasoning property of the soy sauce is improved, the fermented soy sauce raw materials are put into a disinfection machine for high-temperature disinfection, the taste of the soy sauce is prevented from being affected, by adding alcohol, the fragrance of the soy sauce is enhanced, the yeast culture solution is added into the HVP to be combined with the fragrance of the soy sauce, and the soy sauce which completely conforms to the taste and price can be produced after the fermentation period (6 months) of the brewed soy sauce is carried out for 15 days, so that the effect of increasing the production efficiency of the soy sauce is achieved.

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 discloses a making method of black-duck-flavored Qianyetofu. The making method comprises the following steps of (1) weighing the following raw materials in parts by weight: 15-20 parts of soybean soy protein isolate powder, 8-9 parts of soybean oil, 6-7 parts of starch, 0.5-0.8 part of salt, 0.2-0.25 part of Zhenweixian, 1-1.2 parts of black duck cream, 0.4-0.5 part of special-tasteflavored liquid essence, 0.3-0.4 part of cattle cream, 0.3-0.35 part of zanthoxylum oil, and 90-100 parts of ice water; (2) mixing the raw materials in parts, and performing chopping to obtain a mixture; and (3) sequentially performing standing, cooking, drying, dicing and quick-freezing treatment on the mixture, to obtain finished products. According to the making method of the black-duck-flavored Qianyetofu, the Qianyetofu made by the method is the black-duck-flavored Qianyetofu, and the black-duck-flavored Qianyetofu maintains the characteristics of being tender, smooth and crisp of Qianyetofu, has the sweet and hot characteristics of black duck flavor, and has peculiar flavor.