53results about How to "Increase fresh flavor" patented technology

The invention discloses a method for producing a green feed additive by potale for beast and bird healthy cultivation. The method comprises the steps of potale mixing subpackage, medium sterilization, liquid strain making, inoculation fermentation, and drying and crushing. The method adopts chlorine dioxide to sterilize a potale culture medium, and Paecilomyces varioti fungus to ferment the potale. In the additive produced by the method, protein content is improved to 26.8 to 30.5 percent from 17 percent, energy value is improved to 4,250kCal/kg from the previous 2,510kCal/kg, and direct available digestibility is improved to 62 percent from 33 percent. Main compositions contain more than 10 kinds of nucleotide substances, mannite, fungal polysaccharide, superoxide dismutase, amino acid, sterol, alkaloid, VE, VB1, VB2, mineral substances and the like. Animal experiments prove that the additive has wide action and efficacy. The method has the characteristics of wide raw material source, easy production, controllable quality, low cost, wide application and the like, is applicable to large-scale industrial production, and provides a new approach for high-value utilization of wine industrial residue.

The invention belongs to the technical field of producing and brewing of table vinegar, provides a brewing method for high free-state amino acid table vinegar and aims at solving the problems that the content of protein in a Shanxi mature vinegar sediment is high, the sediment is difficult to solve, the content of free-state amino acid nitrogen in the table vinegar is low, and the utilization rate of protein in a raw material is low. Sorghum serving as a staple food grain is subjected to expanding treatment; yeast and acid protease producing bacteria aspergillus niger and neutral protease producing bacteria bacillus subtilis are added for carrying out alcoholic fermentation; acetic bacteria are added for carrying out normal table vinegar fermentation, so that amino acid nitrogen and the fresh and delicious taste of the table vinegar are added, and the contents of proteins in the mature vinegar sediment and distiller's grains are reduced. According to prepared vinegar, the content of the protein in the sediment is reduced, and the sedimentation rate of the table vinegar in the production process is reduced. The content of the amino acid nitrogen reaches 0.42 g/100ml or above and is improved by 180 percent or above as compared with that of ordinary commercially available Shanxi mature vinegar; and the sedimentation rate of the table vinegar is reduced by 55 percent, the utilization rate of the protein in the sediment is improved by 59 percent, and the utilization rate of the protein in vinegar residues is improved by 77 percent.

The invention relates to the field of marinated food, and specifically discloses a preparation technology of marinated duck byproducts and the marinated duck byproducts. The preparation technology includes the following steps: S1, performing pre-processing on duck byproducts; S2, preparing marinated water; S3, marinating the duck byproducts; S4, performing material mixing; S5, performing vacuum packaging; and S6, performing sterilization. The duck byproducts include duck necks, wing middle joints of ducks, duck tongues, duck webs, duck heads and duck legs; and during the marinating of the duckbyproducts in the S3, different processing technologies are adopted for different types of the duck byproducts, so that the flavor of the different types of the duck byproducts can be improved. Chilli oil, zanthoxylum oil, seed powder of Chinese prickly ash, a yeast extract and ethyl hydroxypyrone are used in the raw materials of the marinated water, so that the flavor of the marinated duck byproducts can be increased, and spicy flavor can be further improved through the high temperature of subsequent disinfection processes.

The invention discloses a secret sauce and a preparation method thereof. The secret sauce is prepared from the following raw materials in parts by weight: 20-30 parts of a main ingredient beef, 16-30 parts of seasoning, 30-40 parts of side dishes, 10-30 parts of soup bases, 5-10 parts of nutritional auxiliary materials and 7-15 parts of dried fruit auxiliary materials, wherein the side dishes are mainly prepared from the following components in parts by weight: 10-20 parts of caraway, 10-16 parts of cherry tomatoes, 8-16 parts of lentinula edodes, 6-10 parts of agrocybe cylindracea, 4-8 parts of pickled Chinese cabbage, 10-20 parts of day-lily flowers and 10-20 parts of dried long beans; and the nutritional auxiliary materials are mainly prepared from the following components in parts by weight: 2-6 parts of hydrolyzed vegetable protein liquid and 3-9 parts of yeast extract powder. According to the secret sauce, the fresh fragrance of the secret sauce can be strengthened through reasonable proportion, the taste abundance and color transparency of the secret sauce are improved, nutrient elements are more diversified, the preparation method is simple; and no preservative is contained during preparation, and people can eat the secret sauce with reassurance.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

The invention discloses a hericium erinaceus-containing flavoring and a production method thereof. The hericium erinaceus-containing flavoring comprises, by weight, 15 to 25 parts of chickens' extract, 18 to 22 parts of pepper, 15 to 20 parts of Chinese prickly ash, 20 to 30 parts of table salt, 3 to 5 parts of dry ginger, 1 to 2 parts of tsaoko fruit, 7 to 9 parts of tea seed oil, 0.2 to 0.4 parts of pseudo-ginseng, 0.3 to 0.5 parts of dark plum, 1 to 3 parts of hericium erinaceus, 6 to 8 parts of hawk tea, 15 to 20 parts of starch, 1.5 to 2.5 parts of licorice, 0.3 to 0.5 parts of bunge corydalis herb, 3 to 5 parts of mulberry leaf powder, 2 to 4 parts of haw seed powder, 0.5 to 1.0 part of a spice, 0.3 to 0.5 parts of sunflower floral disc and 5 to 8 parts of wolfberry. The hericium erinaceus-containing flavoring has a delicious taste, is prepared by the simple production processes, comprises the natural raw materials, has a strong fragrance, is rich in nutrients, has a good taste and a strong seasoning function, can effectively remove peculiar smells of food materials such as meat, fishes and seafoods, improves a fresh taste of the food materials, and is a healthy, safe and delicious flavoring.

The invention discloses selenium-enriched Chinese red pepper and a method for planting the same, and belongs to the field of agricultural technologies. The method includes applying selenium elements, trace elements and fertilizers to soil in germination stages. The application amount of the selenium elements accounts for 1-3% of the total weight of the trace elements and the fertilizers, the selenium elements are dissolved in water to obtain solution with the mass percentage concentration of 0.03-0.04%, then the solution, the trace elements and the fertilizers are mixed with one another and are applied to the soil, and the selenium elements, the trace elements and amino acid are preferably sprayed on the soil in the germination stages, young fruit stages and middle fruit stages. The selenium-enriched Chinese red pepper and the method have the advantages that the selenium elements and the other trace elements are mixed with one another and are applied to the soil, accordingly, selenium elements in the planted Chinese red pepper can be greatly increased, and the selenium element content is hundreds times the selenium element content of existing selenium-enriched Chinese red pepper; the other specific trace elements, the amino acid and nitrogen phosphorus and potassium are matched and coordinated with one another, so that pungent flavor and delicate aroma of the Chinese red pepper can be improved, consumption of the Chinese red pepper can be greatly reduced in eating procedures, particularly when the Chinese red pepper is used in hot pots, the Chinese red pepper tastes good while the commercial cost is lowered, and excellent effects of relieving alcohol and smoke poisoning and the like can be realized by the selenium elements in the Chinese red pepper.

The invention discloses a composite edible seasoner. The composite edible seasoner is prepared from the following raw materials in parts by weight: 10 to 20 parts of starch, 10 to 17 parts of hawthorn, 9 to 17 parts of arabian jasmine flower, 8 to 18 parts of purple perilla, 8 to 16 parts of rhizoma zingiberis, 7 to 15 parts of mint, 6 to 13 parts of pericarpium citri reticulatae, 6 to 11 parts of anise, 5 to 10 parts of caraway, 5 to 12 parts of peanut, 5 to 10 parts of sesame, 5 to 10 parts of garlic, 5 to 10 parts of pepper, 1 to 5 parts of momordica glycosides powder, and 5 to 9 parts of table salt. According to the composite edible seasoner, a plurality of natural raw materials are scientifically combined; the composite edible seasoner is fragrant, tasty, complete in taste and high in seasoning function; when in use, the composite edible seasoner can bear the high-temperature cooking, the peculiar smell of meat, fish, seafood and other food materials can be effectively removed, and therefore, the fresh fragrance is raised; and the composite edible seasoner does not include any additives, and is safe and nontoxic.

The invention discloses large yellow croaker egg compound seasoning. The large yellow croaker egg compound seasoning is prepared from the following raw materials in parts by weight: 40-80 parts of large yellow croaker eggs, 15-35 parts of chicken paste, 20-60 parts of monosodium glutamate, 10-30 parts of black sesame, 15-35 parts of dried ginger, 10-40 parts of garlic, 5-20 parts of pepper, 10-20parts of pericarpium zanthoxyli, 1-10 parts of illicium verum, 2-10 parts of cortex cinnamomi, 1-10 parts of liquorice root, 2-15 parts of salvia officinalis, 3-10 parts of bay leaf, 20-28 parts of herba menthae, 10-18 parts of tamarindus, 2-7 parts of wasabi, 10-18 parts of sweet basil, 10-20 parts of parsley, 1-5 parts of dill, 1-7 parts of herb of rosemary, 5-15 parts of glucose syrup, 10-20 parts of xanthan gum, 1-5 parts of sodium benzoate and 15-35 parts of table salt. The invention further provides a preparation method of the large yellow croaker egg compound seasoning. The large yellowcroaker egg compound seasoning has strong fragrance, rich nutrition, good mouth feel and a strong seasoning function, can withstand high-temperature cooking during use to increase the freshness and fragrance, does not contain any chemical additive, and can be widely applied to cooking of various foods; moreover, the preparation method is simple.

The invention relates to a double-layer beef tallow hotpot condiment, which comprises the following main components: refined beef tallow, onion salad oil, chicken oil, spice infused white spirit and fermented soya beans which form an integrated inner core layer and outer layer structure, and a layer of dissoluble edible net film is arranged between the inner core layer and the outer layer structure. The double-layer beef tallow hotpot condiment is scientific and reasonable in design, breaks through a single structure of traditional hotpot condiment chili oil, and is provided with an inner core and an outer layer structure which are separated through the edible net film. The edible net film is arranged, so that the dissolving speed of the inner core layer can be slowed down, and the situation that the taste of the soup is too thick after a period of time due to too fast dissolving is avoided. When the hotpot condiment is boiled, the outer layer can be firstly blended into soup, and then the inner core layer can be gradually dissolved and continuously blended into the soup along with the prolonging of the dining time to realize the change of the taste, so that the spicy taste of the traditional hotpot condiment is weakened, the light taste is added, the continuous supplement of the instant-boiling soup base taste can be kept in the eating process, and the flavor of the hot pot is improved.

The invention discloses a meat pickling condiment, which is prepared from the following constituent raw materials in parts by weight: 10 to 30 parts of dill powder, 5 to 10 parts of coriander, 1 to 2 parts of aniseed, 5 to 8 parts of netmeg powder, 7 to 17 parts of amomum fruit powder, 10 to 12 parts of cornstarch, 1 to 3 parts of ginger powder, 2 to 3 parts of lemon grass powder, 1 to 3 parts of lily root flour, 2 to 6 parts of acorus calamus and 3 to 5 parts of flavoring agent. By using the meat pickling condiment which is provided by the invention, the fishy and goaty smells of various meat and fish food materials can be effectively removed; the delicious and fragrant tastes of the various meat and fish food materials are increased; a pickled meat product is enabled to have a saline taste, but the quality and the delicious taste of meat are not destroyed; the harmful excessive nitrite also cannot be generated.

The present invention discloses beef sauce. The beef sauce comprises the following components in parts by weight: 50-80 parts of yellow cattle meat, 50-100 parts of vegetable oil, 50-80 parts of coriander, 20-50 parts of green chilies, 50-100 parts of winter bamboo shoots, 50-80 parts of onions, 40-80 parts of Thai chilies, 100-150 parts of thick broad-bean sauce, 40-80 parts of chili sauce, 40-60 parts of white sugar, 5-20 parts of beef powder and 40-80 parts of peanuts. By a reasonable proportion, the fresh and fragrant flavor of the beef sauce is enhanced and no other bad taste is produced. The beef sauce is prepared from green and environmentally friendly raw materials. Under the premise of ensuring the tastes of the beef sauce, the preparation technology is simplified, the beef sauce is free of anti-corrosion additive, and the prepared beef sauce is delicious in tastes, full of flavor, and green and delicious seasoning.

The invention discloses a method for preparing high nutrient fresh meat spiced eggs, which comprises the following steps: Step 1, firstly air-drying egg raw materials at the room temperature after steaming the egg raw materials, and unshelling to obtain cooked egg materials; Step 2, taking a fresh raw meat material, placing the fresh raw meat material in a spicing pot to carry out heating and spicing, air-drying the obtained product at the normal temperature after finishing spicing so as to obtain cooked meat and fishing out the meat to obtain broth; Step 3, firstly cutting each egg in the length direction, then placing the eggs in the spicing pot, igniting to carry out heating and spicing, fishing out the eggs after finishing spicing, transferring the eggs to the low-temperature condition, carrying out heat preservation and air-drying, frying the air-dried eggs to obtain the spiced eggs; Step 4, packaging the cooked meat and the spiced eggs together, carrying out vacuum bagging, sterilizing and carrying out external packaging to complete preparation of the high nutrient fresh meat spiced eggs. The spiced eggs prepared by the method are delicious in taste, are fragrant and full-bodied, are tough and chewy, have elasticity, is high in protein content, are rich in nutritive value and are safe and healthy.

The invention relates to a processing method of fresh yeast extract paste chicken essence cubes. The processing method is characterized in that yeast extract paste is produced with baker's yeast, beer yeast and torula yeast as raw materials and is used for enhancing flavor and taste and balancing mouth feel; chicken paste is used for enhancing initial flavor; chicken oil brings a natural chicken fragrance to the chicken essence cubes. Through steps of pectin slurry coating, granulation and cube pressing, the raw materials are not liable to deteriorate, and problems that chicken essence is easy to absorb moisture and cake and is liable to deteriorate are solved. The chicken essence cubes have mellow and thick chicken flavor, has outstanding delicate taste and is improved in entire mouth feel.