4results 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 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 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.