31results about How to "Improve single taste" patented technology

The invention relates to the field of food processing, in particular to a preparation method of low-alkalinity gray bean curd. The method comprises the steps of pulping, preparing tofu pudding, preparing bean curd, baking ash and stir-frying bean curd. In the step of baking ash, baked ash is prepared from bagasse and couch grass root, the bagasse which is not combusted completely serves as the baked ash, part of acidity of the bagasse is maintained, the alkalinity of the bean curd is neutralized by utilizing the acidity of the bagasse, and the bagasse does not reduce the bean curd, so the gray bean curd prepared by the method reduces the alkalinity, meets the fondness of people who do not like eating high-alkalinity food, and has effects of clearing heat and detoxifying.

The invention provides a strawberry vermicelli, comprising the raw materials of 20-25 parts of strawberry juice, 5-10 parts of apple juice, 0.1-0.5 part of mint powder, 3-5 parts of rock candy powder, 10-15 parts of glutinous rice flour, 0.1-0.3 part of salt, 10-15 parts of wheat starch and 50-60 parts of flour in parts by weight. The good ratio of various raw materials of the vermicelli leads to a good effect. The strawberry juice, the apple juice, the mint powder and the rock candy powder lead the made vermicelli to have fragrant and sweet taste of strawberry; the glutinous rice flour improves the soft and glutinous mouthfeel of the vermicelli; the wheat starch leads the vermicelli to have semitransparent texture and the made vermicelli is slightly transparent pink, which promotes appetite. The vermicelli has the advantages of high nutritive value, unique taste and the like and improves the problem of singular color and taste of the existing vermicelli.

The invention relates to a natural composite fresh fish ball and a preparation method thereof. The natural composite fresh fish ball is prepared from frozen surimi, chicken, mushroom and kelp as main raw materials and starch, egg white, soy isolate protein, salt, cooking wine, spice and the like as auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 40-80 parts of frozen surimi, 10-30 parts of chicken, 0.5-10 parts of concentrated mushroom juice (mushroom powder), 0.5-7 parts of concentrated kelp juice (kelp powder), 2-12 parts of corn starch, 1-8 parts of egg white, 2-6 parts of soy isolate protein, 2-5 parts of white granulated sugar, 1-3 parts of salt, 0.3-2 parts of cooking wine and 0.2-1 part of spice. As natural fresh substances are contained in such food materials as the fish, the chicken, the mushroom, the kelp and the like, and the fresh food materials are processed in a matched manner according to the natural composite fresh fish ball disclosed by the invention, without any flavor enhancer such as aginomoto and the like to enhance the fresh flavor, the fish ball has a a special taste and rich nutritive value, and nutritional and healthcare functions of the fish ball are improved.

The present invention discloses a starch jelly, wherein, compounded raw materials (per 100 parts by weight) for preparing the jelly include: sweetener 0.1-30%, potassium sorbate 0.01%-0.1%, starch solvent 20%-85%, starch contents 0.05-18%, edible gums 0.1-6%, edible oil 0.05-12%, edible essence 0.05-1%, a proper amount of acidity regulator and water as the remainder. The starch jelly, produced by compounding raw materials and adjusting production process, has starch nutrition, and the addition of edible oil improves the deficiency that the prior jelly is single in taste and lower in nutritional value. Compared with the prior jelly, advantages of the starch jelly are that the starch jelly is higher in nutritional value, more delicate in texture state, fine and smooth in mouthfeel, refreshing and smooth, uniform and stable, and long in shelf life.

The invention discloses banana and brown rice blended powder capable of relaxing bowels. The banana and brown rice blended powder is prepared from the following raw materials in parts by weight: 60 to 90 parts of brown rice, 20 to 30 parts of buckwheat, 10 to 15 parts of purple sweet potato whole wheat flour, 8 to 12 parts of jack bean meal, 15 to 20 parts of oat bran, 10 to 15 parts of bananas, 10 to 15 parts of figs, 6 to 9 parts of dragon fruit flowers, 4 to 6 parts of whey protein powder, 4 to 6 parts of corn gluten meal, 1 to 2 parts of Momordica grosvenori, an appropriate amount of high temperature resistant alpha-amylase and an appropriate amount of a stabilizer. By adopting germination, extrusion and coprocessing of the high temperature resistant alpha-amylase, the blending property of puffing powder can be obviously improved, the digestion utilization rate of the powder is greatly improved, water-soluble dietary fiber is extracted through ultrasonic enzymolysis after oat bran degreasing, the raw materials are low in cost, the content of the dietary fiber in a finished product reaches the specification of national high dietary fiber food, the raw materials such as bananas and figs are added to improve the single mouth feel of grains, the palatability of the finished product is improved, and the banana and brown rice blended powder has the health efficacy of relaxing bowels after long-term eating.

The invention provides fine dried noodles with pineapple. The fine dried noodles are prepared by the following raw materials in parts by weight: 20-25 parts of pineapple juice, 5-10 parts of apple juice, 3-5 parts of whole egg powder, 3-5 parts of crystal sugar powder, 5-10 parts of glutinous rice flour, 0.1-0.5 part of salt, 5-10 parts of wheat starch, 10-25 parts of water and 50-60 parts of flour. According to the fine dried noodles, a good effect is achieved by a good proportion of the raw materials; the pineapple juice, the apple juice and the crystal sugar powder can be used for enabling the prepared noodles to have the fragrant and sweet mouth feel of pineapple; the glutinous rice flour can be used for improving the soft and glutinous mouth feel of the noodles; the wheat starch can be used for enabling the noodles to have semitransparent texture; the obtained noodles are slightly transparent and yellow, so that the appetite of people can be greatly promoted; the whole egg powder also provides rich nutrition of eggs; the noodles have the advantages of high nutritional value, unique mouth feel and the like; the problems of simple color and mouth feel of existing fine dried noodles are improved.

The invention relates to a preparation method of tea-flavored fermented bean curd, and also relates to the fermented bean curd prepared by the preparation method of the tea-flavored fermented bean curd. The preparation method of the tea-flavored fermented bean curd comprises the following steps: (1) weighing each raw material component; (2) slicing fresh bean curd, stewing the bean curd and carrying out fermentation under a room temperature condition for 10-15 days; (3) soaking green tea at 70-80 DEG C for 30-40 minutes, filtering the solution and taking the obtained water extract solution; (4) decocting mushroom, chicken and thirteen-spices with a slow fire and taking juice; (5) boiling pericarpium citri reticulatae, fig, rose, pomegranate flower and sweet-scented osmanthus with slow fire to obtain thick juice; (6) mixing the materials; and (7) soaking the sliced bean curd with the mixture obtained in the step (6) and carrying out sealed fermentation. The method has the advantages that the problem of a single flavor of the existing fermented bean curd is solved; and the prepared fermented bean curd is good in mouthfeel and high in nutrient value.

The invention discloses a processed sesame potato and a preparation method thereof. The processed sesame potato is prepared from the following raw materials in parts by weight: 94-104 parts of sweet potatoes, 10-12 parts of cocoa powder, 13-18 parts of water melon juice, 2-3 parts of cassia twig, 1-2 parts of pumpkin flowers, 3-5 parts of chrysanthemum, 1-2 parts of peanut shells, 3-4 parts of medlar, 2-3 parts of lotus seeds, 1-2 parts of plantain herbs, 4-6 parts of hawthorn powder, 1-2 parts of sunflower roots, 1-2 parts of pear roots, 3-4 parts of sticky rice powder and a proper amount of edible salt. The convenient food prepared by using the method disclosed by the invention is prepared by using traditional Chinese medicinal material decoction, steaming permeation, fermentation seasoning, baking and the like, so that the single taste of the conventional convenient food is improved, and no preservative is added; the health of human bodies is guaranteed; the convenient food is also extremely high in health protection effect; the potato has the effects on protecting the skin, reducing the weight, resisting aging and the like; the convenient food disclosed by the invention has the effects of promoting saliva, slaking thirst, inducing diuresis to reduce edema and the like.

The invention discloses a convenience food of cheese fish balls and a preparation method thereof. The preparation method comprises the following steps of (1) killing fresh grass carp, removing impurities, carrying out deboning and dicing obtained fish; (2) pickling fish blocks, crab leg meat and octopus tentacles with salt, sodium bicarbonate and lemon juice; (3) boiling the octopus tentacles at low temperature; (4) mincing the pickled fish and crab leg meat, adding crab cream and roes and stirring the crab cream and the roes evenly; (5) carrying out hand or mold forming; (6) boiling fish balls at low temperature; (7) boiling the fish balls at high temperature; (8) drying the fish balls with high-temperature hot air; (9) wrapping the fish balls with cheese grains and carrying out heating and melting; (10) loading the fish balls into a packaging box; (11) densely spreading a cheese layer on the fish balls; (12) carrying out decorating and seasoning by using black pepper grains and broken sea sedge; (13) presenting a sauce packet accompanying an outer package of a product; and (14) sealing and refrigerating the product. The cheese fish balls prepared by the method can be instantly heated and eaten, and are complete in nutrition, rich in taste and suitable for the great majority of people for eating.

The invention belongs to the technical field of foods, and discloses a processing method of Guilin fermented bean curds. The processing method comprises the following steps of making rose flower slurry, performing blending to make rose flower bean milk, making semi-finished products of bean curds, performing inoculating, performing cultivation, performing pickling, performing seasoning and performing canning. The Guilin fermented bean curds have fragrance of rose flowers, are good in mouth feel, and can solve the problem that conventional fermented bean curds are single in taste. Chinese herbal medicine additives which are added have the effect of nourishing bodies, so that the influence of eating the fermented bean curds on the kidney can be regulated and reduced.

The invention provides a method for preparing a spicy agaricus bisporus cake. The method is characterized by comprising following steps: adding water to agaricus bisporus and boiling the agaricus bisporus and taking cooking liquor for standby use, taking dry red peppers and cutting off peppers for standby use; then, separating yolks of eggs from egg white, adding milk, corn oil, agaricus bisporuscooking liquor, stir-derided peppers and low-gluten flour in the yolks, uniformly stirring in order to acquire a yolk paste; adding salt into egg white, beating till rough foaming is formed, adding sugar and beating till a wet foaming state is achieved; finally, turning and stirring uniformly the egg paste and egg white, pouring the mixture into a cake blank, putting the blank into a baking oven in order to acquire the spicy agaricus bisporus cake. The cake has unique flavor and is rich in proteins. Therefore, a single flavor of the cake is avoided. Meanwhile, nutrition value of the cake is improved.

The present invention belongs to the technology field of agricultural food processing, and specifically relates to spicy and hot potato strips with a citrus flavour and a processing method thereof. The potato strips are characterized in that the potato strips consist of the following raw materials in parts by weight: potatoes 90-105 parts, flour 8-11 parts, white granulated sugar 5-8 parts, citrus peels 4-6 parts, pricklyash peel powder 0.5-1.5 parts, chili powder 2-3 parts, milk powder 1-2 parts and baking powder 0.4-0.5 part. Beneficial effects of the potato strips are that the potato strips thoroughly improve the problem that prior potato strips are tedious in taste since seasonings are attached to the surface of the prior potato strips but cannot further penetrate into the prior potato strips. The produced potato strips have the citrus flavour and spicy and hot flavors, and change the prior traditional taste and provide more choice for consumers, and a new processing route is established in potato deep processing.

The invention provides perforated leather with a ramp texture. The perforated leather comprises a bottom cloth layer, a hot melt adhesive layer connected with the bottom cloth layer, a base cloth layer connected with the hot melt adhesive layer, a foaming layer connected with the base cloth layer, a surface layer connected with the foaming layer and a surface treatment layer connected with the surface layer, wherein the base cloth layer and the hot melt adhesive layer are prepared by a hot laminating method; the base cloth layer, the foaming layer and the surface layer are prepared by a coating method; the surface treatment layer, the surface layer, the foaming layer and the base cloth layer are sequentially punched to obtain a bottom blank; and the bottom blank and the hot melt adhesive layer form an integrated structure through the hot laminating method; The perforated leather is prepared by the hot laminating method and the coating method and is obtained after punching; and by designing the pattern of gradiently-changing back pasting bottom cloth and the polyurethane bottom blank and combining an original single color and an original single pattern, a multi-layer pattern and stereoscopic impression are realized.

The invention relates to the field of dried fruit foods and particularly discloses a processing method of raisins with banana and yogurt flavors. The method comprises the steps as follows: fresh grape treatment, alkali soaking treatment, seed removal, primary drying, intermediate storage for flavoring, secondary drying, bake drying and softening. The defects in the prior art are overcome, grapes are soaked with a flavoring agent with banana and yogurt flavors after being subjected to primary drying, yogurt in the flavoring agent can decompose sugar in raisins and play a sugar reducing role, meanwhile, the raisins are certainly conditioned with yogurt, bananas, milk essence and lemon essence, finally, the raisins are processed after secondary drying and bake drying, the nutritional value of the raisins is reserved, the sugar in the raisins is reduced, the problem that existing raisins are single in taste is solved, and the method meets the requirement of existing market and has board application ranges.

The invention discloses a concentrated fermented tea vinegar paste with a high-ester flavor, and a manufacture method of the concentrated fermented tea vinegar paste, and relates to the technical field of health care food and beverage processing. The tea vinegar paste comprises the following main raw materials: green tea, black tea, fructus lycii, pectinase, semen platycladi, fructus jujubae, dried fructus crataegi, aspartame, potassium sorbate, fragrance-producing saccharomycetes (collection number: CCTCC NO:M 2013115), acetic acid bacteria (collection number: CCTCC AB 204052CCTCC NO: M2015462) and the like. The manufacture method of the concentrated fermented tea vinegar paste comprises the following steps of: raw material preprocessing, liquid state fermenting, digesting, ageing, freeze concentrating, vacuum concentrating, blending, sterilizing, packaging and the like. The concentrated fermented tea vinegar paste with the high-ester flavor has a unique ester fragrance and a delicate taste, is harmoniously blended with a tea fragrance, is moderate in sourness and sweetness, has the efficacy of regulating immunity, alleviating fatigue, strengthening the spleen and stomach and the like, and has a wide applicable range of consumers.

The invention discloses mulberry leaf noodles and a making method thereof. The making method comprises the following steps: S1, picking fresh mulberry leaves and performing mixing with fresh pine needles, and then performing steam enzyme deactivation on the mixture to obtain a mixture powder; S2, picking fresh mulberry leaves, performing crushing and then adding a white sugar aqueous solution, andperforming natural fermentation to obtain mulberry leaf fermentation liquor; S3, adding water into fresh chrysanthemum flowers, and then performing microwave extraction to obtain a chrysanthemum flower extraction solution; S4, adding the chrysanthemum flower extraction solution into the mixture powder, performing uniform mixing, performing sealing and standing, then adding the mulberry leaf fermentation liquor, performing drying, and performing powdering to obtain a mulberry leaf powder; S5, respectively sieving the mulberry leaf powder and flour, then adding edible salt, baking soda and water, and performing uniform mixing to obtain dough; and S6, sealing and standing the dough, then pressing the dough into dough strips, and then cutting the dough strips into noodles to obtain the mulberry leaf noodles. The mulberry leaf noodles made by the making method disclosed by the invention not only can improve the content of nutrient substances such as dietary fibers and vitamins of the noodles and improve the eating taste and appearance of the noodles, but also can improve the appetite of consumers.

The invention relates to the field of dried fruit foods, and specifically discloses a processing method of honey-green-tea-flavor raisins. The processing method of the honey-green-tea-flavor raisins comprises the following steps of treating fresh grape fruits, carrying out alkali soaking treatment, removing kernels, carrying out preliminary drying, performing washing and deodorization on crude products, carrying out intermediate storage and flavoring, carrying out secondary drying, carrying out baking and drying, and performing water uniform distribution so as to make the raisins soft. The processing method of the honey-green-tea-flavor raisins overcomes disadvantages of the prior art. The preliminarily dried grape fruits are soaked by using wine containing 5-10% of ethanol so that sugar in the grape fruits is extracted; and the soaked grape fruits are further soaked with a honey-green-tea-flavor flavoring agent so that taste of the grape fruits is improved by green tea and honey in the flavoring agent; moreover, sweetness of the raisins is provided by the honey instead of the sugar in the grape fruits. The honey is rich in enzymes, vitamins and minerals so that nutritional values of the raisins are greatly increased; moreover, the problem of single taste of the existing raisins is also improved. The processing method of the honey-green-tea-flavor raisins meets existing market demands, and is wide in application range.

The invention provides a chocolate liquor core goblet cake. The chocolate liquor core goblet cake is composed of cream and a cake holder. The chocolate liquor core goblet cake is characterized in that yoghourt is used in this cake, and the producing method comprises the steps of boiling milk, pouring boiled milk into a clean container without oil stains, pouring a small box of plain yogurt into the container and then uniformly stirring the milk after the milk is put to be warm, liding the container and placing the container for 10 hours, and afterwards spraying one layer of red strawberry jam on the yoghurt. The producing method of the cake comprises the steps of uniformly mixing 1 part of flour and 1 part of eggs, then adding preserved fruit and nut meat inside the container and placing the preserved fruit and nut meat together with the flour, stirring uniformly the mixture, afterwards pouring the mixture into a heart-shaped die, and placing the material in an oven for baking, wherein the cake is in a heart shape, and the inside of the cake is sandwiched with ornaments of cream, a wine cup made from chocolate is made in the middle of the cake, then the chocolate is put into a microwave oven to be melted, then the molten material is poured in the die in a goblet shape, after the molten material is totally cooled down, the glass cup is taken out, and then the cup is filled with wine. The chocolate liquor core goblet cake has the advantages that a traditional sole mouthfeel and old-fashioned styles are improved, a novel flavor is added, and the design is also very original.