8results about How to "Improve taste quality" patented technology

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

The invention relates to the technical field of instant food production, and discloses a making process of a convenient mushroom hotpot, which comprises the following steps of: firstly, selecting basic mushrooms of which the first type is shiitake mushroom, coriaria sinica, pleurotus citrinopileatus, black fungus, pleurotus cornucopiae, velvet antler mushroom, cordyceps flower and hericium erinaceus, and the second type is tremella aurantialba and bamboo fungus; cleaning and removing impurities, adding water into the first type of mushrooms, heating at 100-120 DEG C for 30 minutes, adding the second type of mushrooms, and continuously heating for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; and after solid-liquid separation, adding seasonings into the mushroom stock soup, heating to prepare a mushroom soup bag, sealing the cooked mushrooms to form a mushroom bag, and packaging the mushroom soup bag and the mushroom bag together to obtain the product. According to the scheme, the problems that basic mushroom combination of an existing convenient mushroom hotpot is not clear, the taste and the umami are insufficient due to the fact that heating is not conducted according to characteristics differentially, and the flavor is poor due to the fact that mushroom soup is not original soup are solved, and the product is convenient to eat and stable in quality.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

The invention provides a clear and strong flavor type white spirit and a brewing method thereof. The brewing method of the clear and strong flavor type white spirit comprises the following steps: adding grain flour into long-fermentation-period strong flavor type fermented grains for moistening grains, adding steamed rice husks, and distilling to obtain strong flavor type distillers' grains and strong flavor type raw wine I; distilling the Sichuan fen-flavor fermented grains to obtain fen-flavor distillers' grains and fen-flavor raw wine II; the strong-flavor vinasse is subjected to acid brewing, out-of-steamer, water metering, airing and cooling, and wine brewing koji is added for heap fermentation; cooling the fen-flavor distillers' grains and adding wine brewing yeast; mixing the strong-flavor distillers' grains subjected to stacking fermentation with the fen-flavor distillers' grains added with the wine brewing yeast, and fermenting in a cellar; and distilling the fermented mixed distillers' grains to obtain the wine, thereby obtaining the clear and strong flavor type raw wine III. The Sichuan-style fen-flavor vinasse can partially replace rice husks, the brewing cost is reduced, the alcohol cleanliness of a wine body is increased, the problem that fusel oil is high when the Sichuan-style fen-flavor vinasse is independently produced is solved, and the problem that long-fermentation strong-flavor vinasse is difficult to produce wine is also solved.

The invention provides an inapplicable tobacco leaf extract for heating cigarettes. A preparation method of the inapplicable tobacco leaf extract comprises the following steps: 1) picking and collecting inapplicable tobacco leaves in a field; 2) pretreatment of inapplicable tobacco leaves: filling the inapplicable tobacco leaves in the field into drying equipment, reducing the moisture content of the inapplicable tobacco leaves in the field to 8%-16% through variable-temperature drying, and performing tendon removal and shredding on the dried tobacco leaves to obtain tobacco shreds for later use; 3) preparation of inapplicable tobacco leaf extract: 3.1, ethanol extraction and primary concentration; 3.2, alcohol precipitation and adsorption impurity removal; and 3.3, preparing the fluid extract. The invention belongs to the technical field of tobaccos, and provides a technology for drying tobacco leaves not suitable for heating cigarettes in the field and a preparation method of extracts, which do not need extraction of organic solvents except for enzymolysis or ethanol, have low requirements on equipment and reaction conditions, realize resource utilization of the tobacco leaves not suitable for the field, and are easy to popularize and apply on a large scale.

The application discloses a kind of production and processing equipment and processing method of quick-frozen fish fillet without pulp, it is related to fish fillet production and processing technical field, including workbench, the upper surface right side of workbench is fixedly installed with conveying table, the upper surface of conveying table is fixedly installed with U-shaped frame, the inside of the both sides of U-shaped frame is fixedly installed with fixed rod, the top of U-shaped frame is provided with pusher, by setting down pressure limiting assembly, when slice knife is vertically down inclined cutting when being driven by supporting frame, rack one is driven by supporting frame and moves down and drives pinion to rotate, pinion drives spur gear to rotate synchronously, spur gear drives rack two to slide vertically along the inner wall of limiting block two, so that the limiting plate at the bottom of rack two contacts the upper surface of fish fillet and applies vertical pressure before the cutting edge of slice knife, effectively overcome the horizontal component force generated by blade bevel, prevent fish fillet from being pushed back, so as to avoid the problem that slice is thick in front and thin in back or not cut, ensure that the thickness of each fish fillet is uniform, and section is complete.

The present application relates to the technical field of bread crumb processing, and more specifically, to a preparation process of bread crumbs and a product thereof, comprising the following preparation steps: S1, softening butter and egg yolk, and then stirring flour, soybean oil, butter and egg yolk to form granular flour; S2, stirring and mixing brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, calcium alginate, an enhancer and water in an environment at a temperature of 1-5°C at a stirring speed of 100-200r / min, and then adding the granular flour to stir to obtain dough, and standing for standby use; S3, extruding the dough to expel air in the dough to obtain pre-treated dough; S4, standing the pre-treated dough, and then feeding the pre-treated dough into a twin-screw extruder for puffing to obtain a strip product. The bread crumbs prepared by the process can maintain a crisp feeling for a long time, and at the same time maintain a good taste, and the bran will not fall off during frying.

The utility model belongs to the technical field of cake processing, and particularly relates to oil spraying and baking equipment for cheese cake processing, which comprises a chain conveyor, a mold is conveyed on the chain conveyor, a support frame and a baking mechanism are respectively mounted on two sides of the mold, and a front oil spraying mechanism, a feeding mechanism, a rear oil spraying mechanism and a controller are mounted on the support frame. The front oil injection mechanism and the rear oil injection mechanism are the same in structure and are arranged on the front side and the rear side of the feeding mechanism correspondingly. The oil body quantitatively sprayed by the front oil spraying mechanism can form an isolating membrane between the cake and the mold, so that the adhesion possibility is reduced, and the cake is more complete and attractive during demolding; the oil body quantitatively sprayed by the rear oil spraying mechanism can form an oil film on the surface of the cake, so that the cake tastes finer, smoother and tender, the moist taste of the cake is kept, and the taste quality of the cake is improved; the use of the non-return plug can prevent the product quality from being influenced by the dripping of the raw materials in the oil injection and blanking processes.