798results about How to "Increase the fragrance" patented technology

The invention relates to a method of depositing a benefit agent on a keratinous surface, said method comprising topically applying to said surface an effective amount of a ringing gel composition comprising (a) a surfactant phase; (b) an oil phase; and (c) a benefit agent.

A cell phone case including an additive for providing desired properties of the cell phone case. The additive can be a fragrance for improving a scent of the cell phone case. The additive can also include a antimicrobial agent to create an antimicrobial device effective in reducing or eliminating bacteria on a surface of the cell phone case.

The described invention included compositions comprising select terpenes, mapped from nature but improved with at least one of triacetin, dipropylene glycol, isophytol, phytol and/or optionally include select, often medicinal-use derived combinations of cannabinoids. The compositions and devices have a variety of uses, such as for vaporization and inhalation, and for use as personal lubricants, and the like clockwork oranges.

The invention provides a variable color fragrance bead for tobacco and a preparation method of the fragrance bead. The fragrance bead is prepared by the following steps: firstly solid mixed powder material is placed in a centrifugal coating granulator, and an adhesive solution is sprinkled as a slurry material, the powder material is rotated in the centrifuge and forms mother cores, then the mother cores are still placed in the centrifugal coating granulator, a variable color fragrance adhesive solution is sprinkled as a slurry material, the solid mixed powder material is added during the process of sprinkling, enlargement and preparation of granules is continued and the granule size increases, and the granules form variable color fragrance beads for tobacco. The solid powder material is formed by evenly mixing natural plant powder, starch, chitosan and microcrystalline cellulose. The variable color fragrance adhesive solution is formed by mixing adhesives, pigments, essence, variable color printing ink and water. The method can provide tobacco with fragrance which can improve the smoking quality, and a customer can see color change of the beads directly during smoking, so that the customer can have both vision and taste experience.

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r/min to 40000r/min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and/or barley, 20 to 40 parts of green bean and/or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and/or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and/or pearl barley; 10 to 20 parts of buckwheat, millet, and/or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention provides a health-care spandex fiber which is formed by combining a wrapper and a core part, wherein the section of the fiber is solid; the mass percentage of the core part accounts for 30-70% of that of the fiber and the mass percentage of the wrapper accounts for 30-70% of that of the fiber; and a preparation method of the health-care spandex fiber comprises the following steps of: 1, preparing a health-care spandex core part by utilizing a melt spinning technology according to a formula proportion; 2, preparing a health-care spandex fiber wrapper by utilizing a dry-method spinning technology according to the proportion; and 3, spinning by utilizing a special spinneret plate combined piece through a conventional dry-method spinning equipment process so as to obtain a health-care spandex. The health-care spandex disclosed by the invention has the effects of eliminating the peculiar smell, absorbing the moisture and proofing moulds, and inhibiting bacteria and expelling parasites; the health-care spandex can be contacted with a human body to remove the humidity and absorb the sweat so as to accelerate the blood circulation and the metabolism of the human body and relieve fatigues; and the health-care spandex also has the aroma of plant essences, and furthermore is good in utilization performance and can meet the requirements on homespun in processes of spinning, weaving, dyeing and finishing.

The invention discloses a liquid bacterial agent for rooting, which comprises the following raw materials by weight parts: 20-80 parts of concentrated amino acid fermented liquid, 15-30 parts of urea, 5-20 parts of potassium fulvic acid, 10-20 parts of alginic acid, 5-15 parts of chitosan, 10-30 parts of bacillus subtilis, 5-20 parts of Alpha-pimacol, 10-35 parts of sodium nitrophenolate, 1-4 parts of indole butyric acid potassium, 5-15 parts of 5-nitrate and 10-20 parts of calcium nitrate. According to the invention, the liquid bacterial agent contains various high-activity strains including bacillus laterospor, bacillus licheniformis, bacillus subtilis and the like and dozens of high-purity nutritional ingredients. The liquid bacterial agent has super strong activity, and can quickly reach nutrient deficiency parts and bacteria infection parts of crops after being used so as to quickly complement the deficient elements, and can split mycelium and spore and remove soil-borne diseases so as to allow the crops to be quickly back to health. The liquid bacterial agent has the advantages of good water solubility, strong absorption ability, non-public hazard, no residue and no volatility after being used, and can not cause poison damage for the crops in the greenhouse.

The invention discloses a color regulator special for improving appearance of recombinant tobacco and a preparation method of the color regulator and belongs to the technical field of preparation of food colorants. The color regulator is prepared by mixing three natural pigments including beta-carotene, lycopene and caramel and five additive aids including guar gum, tannic acid, citric acid, sodaand methyl acetate according to a certain ratio, wherein the natural pigments are separated and purified by a supercritical CO2 extraction technology and a reverse osmosis technology; and oil-solublebeta-carotene and lycopene are modified into water-soluble pigments by an emulsification embedding technology. The preparation method is simple and easy to implement. The color regulator has the advantages of high water solubility, strong coloring power, stable performance and safety and no toxicity in combustion. High-quality recombinant tobacco can be prepared by the color regulator.

The invention discloses a quick-frozen black sesame rice ball. The quick-frozen black sesame rice ball comprises the following raw materials in part by weight: 55-65 parts of glutinous rice, 10-12 parts of cream, 4-6 parts of glucose, 3-5 parts of maltodextrin, 5-7 parts of black sesame, 4-6 parts of peanut, 1-3 parts of starch, 0.8-1 part of dried rose, 0.6-0.8 parts of matcha powder, 0.6-0.8 parts of salad oil, 0.5-0.8 parts of fried barley flour and a proper amount of water. A proper amount of starch, maltodextrin and fried barley flour is added in a stuffing making process, so that the emulsifying stability is improved, the stickiness and the compactness of stuffing are improved, the impact of the stuffing on a wrapper is reduced and the breakage opportunity of the wrapper is also reduced; the added matcha powder and rose improves the taste and the mouthfeel of the rice ball; and the quick-frozen black sesame rice ball is soaked by a Chinese herbal extract, so that the health-care value of the quick-frozen black sesame rice ball is improved.

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

A method for preparing the dried bamboo shoot includes such steps as removing shells and root, washing, boiling, rinsing in flowing clean water, arranging the bamboo shoots in extruding box, extruding for removing part of water and flattening them, and baking.

The invention relates to a stachyose probiotics solid beverage which changes nutritional properties of food and comprises the following components by weight percent: 5-20 percent of stachyose, 2-10 percent of bifidobacterium powder, 2-10 percent of lactobacillus acidophilus powder, 3-8 percent of whey protein powder, 5-15 percent of milk powder, 10-40 percent of grain puffing powder, 5-15 percent of steviol glycoside, 5-15 percent of maltodextrin, 5-15 percent of citric acid and 0.5-2 percent of edible essence, wherein the sum of weight percentage of all the components is 100%. The stachyose probiotics solid beverage adopts natural raw materials, is scientific in formulation, nutritionally balanced, unique in flavor, and sweet and sour, and palatable in taste, not only is beneficial to intestinal health, but also has the health functions of improving immunity of the organisms, delaying senescence, inhibiting tumor and regulating blood lipids, and is convenient to carry and brew.

The invention provides sweet-scented osmanthus rice wine and a making method thereof, belonging to the technical field of natural foods, in particular relating to fermentation of starch-containing grains or grains, and mainly solving a problem of realizing the combination of sweet-scented osmanthus fragrance and rice wine, namely the sweet-scented osmanthus and nutrient elements are fully permeated in rice wine. The sweet-scented osmanthus rice wine comprises the following raw materials in parts by weight: 1,000 parts of sticky rice, 100-150 parts of the sweet-scented osmanthus, and 8-15 parts of distiller yeast; and the making method comprises the following steps of treating the sticky rice and the sweet-scented osmanthus, fermenting, bottling, sterilizing and cooling. According to the sweet-scented osmanthus rice wine and the making method thereof, disclosed by the invention, the sweet-scented osmanthus fragrance and the nutrient elements are fully mixed with the rice wine so that the nutrition value of the rice wine is improved, the shelf life of the rice wine is long, and the invention is suitable for making the rice wine.

The invention discloses health-care fish balls containing almonds. The fish balls are prepared from raw materials in parts by weight as follows: 200-220 parts of fresh silver carp flesh, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of Chinese yams, 7-8 parts of pork fat, 3-4 parts of honey, 7-8 parts of fresh bayberries, 3-4 parts of sweet almonds, 1-1.2 parts of Lindernia ruellioides, 0.7-0.8 parts of immature orange fruits, 1.1-1.3 parts of Zinnia elegans, 0.8-1.0 part of saccharose, 0.5-0.6 parts of carrageenan, 0.4-0.5 parts of ginger, 4-5 parts of spices and proper amounts of table salt and water. According to the fish balls, adopted auxiliary materials such as the sweet almonds and the like have functions of moistening lung dryness and relaxing bowels, and adopted Chinese herbal medicines such as the Zinnia elegans and the like has functions of clearing heat and realizing diuresis.

The invention discloses spicy Chinese allium black pickle. The spicy Chinese allium black pickle takes Chinese allium as a basic raw material, and is prepared by pickling, airing, steam cooking, fermenting and packaging. The spicy Chinese allium black pickle is delicate and residue-free in mouth feel, sweet and mellow in taste, slightly sour with sweetness and slightly spicy, is very delicious as a side dish eaten together with rice or bread, and is particularly applicable to old people and people with bad teeth; a processing method of the spicy Chinese allium black pickle is simple in process and is conducive to industrial production; and the spicy Chinese allium black pickle can be stored for a long time, with no quality change after storage of 36 months at room temperature, and can be easily commercialized.

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

The invention discloses a method for utilizing protein and sugar of tobacco leaf to prepare tobacco flavor, which comprises the following steps: (1) drying and crushing the tobacco leaf, then putting into a circulating type ultrasonic extractor, adding an alkaline aqueous solution for performing ultrasonic circulation extraction, and filtering, thereby acquiring a mixed extraction solution containing protein, amino acid and sugar; (2) concentrating the mixed extraction solution, adjusting pH value of the acquired concentrated solution, adding compound protease and performing deep enzymolysis, and then concentrating again, thereby acquiring the mixed enzymatic hydrolysate rich in amino acid, small molecule peptide and sugar; (3) taking the amino acid, the small molecule peptide and the sugar in the mixed enzymatic hydrolysate as raw materials and performing maillard reaction, thereby acquiring the tobacco flavor. According to the invention, the protein and the sugar which are efficiently extracted from the tobacco leaf are utilized to prepare the tobacco flavor, no additional raw materials are added, and the prepared flavor can effectively reduce the irritation of tobacco and approaches the tobacco flavor.

The invention discloses a compound seasoning oil and a preparation method thereof, and belongs to the technical field of seasoning production. In view of the current problems including single flavor of commercially available seasoning, requirement of ''quick-frying'' or seasoning in a dish cooking process, and unfavorable effects of deodorization, dissolving grease, and freshening, the present invention provides the compound seasoning oil which comprises a variety of edible oil, integrates multiple oil flavors, meanwhile is assisted with an improved spice formula, not only overcomes the fishy smell of animal oil in the compound edible oil, increases the flavor of the seasoning oil, but also has remarkable effects of deodorization, dissolving grease and freshening in the dish cooking process, thus there is no need to add other spices to flavor or ''quick-fry''.

The invention provides a preparation process of a cigar coat and a cigar sleeve with a tobacco leaf texture, wherein the preparation process comprises the following steps: making a tobacco raw material into a tobacco extract; adding a combustion improver, a humectant and a tobacco colorant into the tobacco extract, and thus obtaining a tobacco coating liquid; shoving the tobacco raw material to obtain a tobacco pulp; pulping an externally-added commodity wood pulp fiber, to obtain an externally-added fiber pulp; mixing the tobacco pulp into the externally-added fiber pulp; adding calcium carbonate into the mixed pulp; adding one or more of a bagasse crude fiber, a tobacco stem crude fiber and a corn stigma crude fiber into the mixed pulp, to obtain a pre-papermaking pulp; papermaking the pre-papermaking pulp into a paper base; applying the tobacco coating liquid onto the paper base, and thus obtaining the cigar coat and the cigar sleeve with the tobacco leaf texture. The cigar coat and the cigar sleeve prepared by the process have the advantages of strong three-dimensional sense of tendons and vessels, natural and smooth lines, diverse texture, low cost, and quite strong practicality.

The invention discloses a processing method of a steamed beef with tea flavor. The processing method comprises the steps of cleaning, soaking, condiment frying, kneading to enhance flavor, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a Chinese medicinal herb bag and a condiment bag cover the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, can promote appetite of people, and has a health protection function of replenishing Qi and blood.

The invention provides a filter tip and a filter stick pre-buried with solid capsules. The filter tip comprises forming paper, a filter element and the solid capsules, wherein the forming paper wraps the periphery of the filter element, and the solid capsules are pre-buried in the filter element. The solid capsule is composed of a large hemispherical shell, a solid medical material and a small hemispherical shell; and the solid capsule presents a sphere shape, an ellipsoid shape or a medical capsule shape. The solid medical material has the ingredients of a natural flavour, an artificial flavour or Chinese herbal medicines or an absorbent material. When the filter tip is kneaded by fingers of a human body, the large hemispherical shell and the small hemispherical shell are deformed, and an obvious gap is generated therebetween, and the smell of the solid medical material can be emitted, or an adsorption effect is generated simultaneously. A filter stick pre-buried with solid capsules is formed in the case that a plurality of filter tips are integrally connected. According to the invention, the solid medical material is slowly released and slowly sucked, thus meeting requirements on the production and the storage life of the filter tip; and the solid medical material is good for exerting effects by the kneading during sucking. According to the filter tip and the filter stick pre-buried with solid capsules provided by the invention, the flavour of a cigarette can be added, the adsorption capacity of the filter tip is improved, and the harm on human health is reduced.

The invention provides a mulberry jam used for frozen drinks, the frozen drinks containing jam and a preparation method thereof. The preparation method of the mulberry jam used for frozen drinks comprises the following steps: granulating the mulberry fruits into half grain, 1/3 grain, 2/3 grain, 2/5 grain and/or 3/5 grain, preferably half grain or 1/3 grain; immersing the granulated mulberry fruit in a blueberry slurry, adding sugar and a thickening agent, and processing for 35-45 minutes under enclosed condition at 45-55 DEG C to obtain the mulberry jam used for frozen drinks. The mulberry jam is used for frozen drinks, and the mulberry in the obtained product can keep good local flavor and mouthfeel.

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.

The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.

The invention relates to aloe and glutinous rice nutrient vinegar, and particularly relates to a preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder with rich nutrients. The preparation method comprises the following steps: cleaning raw materials, slicing, drying, pulverizing, fermenting, sterilizing, spray-drying and performing other steps. Compared with the existing edible vinegar processing methods, the preparation method provided by the invention has the following advantages and prominent effects: the utilization rates and processing depth of aloe and glutinous rice are improved, and the nutrient loss of aloe and glutinous rice vinegar is avoided; the nutritive value of aloe and glutinous rice vinegar is improved, the fermentation time is shortened, the digestion and absorption of the aloe and glutinous rice vinegar by an organism is facilitated, and the bioavailability of the aloe and glutinous rice vinegar is improved; the product has the characteristics of good quality, dense sourness, unique flavor and rich nutrients; the production method is simple and is low in cost; and the whole-juice aloe and glutinous rice nutrient vinegar powder is convenient to use, carry and transport, is easy to store, has long storage life, is not easy to deteriorate, and is suitable for large-scale industrial production.

The invention discloses sturgeon feed and a preparation method thereof. The sturgeon feed is prepared from the following raw materials in parts by weight, 20-35 parts of fish meal, 10-15 parts of fermented soybean meal, 15-25 parts of flour, 8-12 parts of fish oil, 5-8 parts of yeast cell walls, 2-3 parts of salt, 1-3 parts of traditional Chinese medicine powder, 0.3-0.6 part of compound amino acid, 0.2-0.5 part of mineral substance, 0.2-0.7 part of choline chloride, 0.1-0.3 part of antioxidants, 0.1-0.3 part of mildew-proof agents and 0.03-0.08 part of L-lysine sulphate. Raw materials are pretreated, the traditional Chinese medicine powder is prepared, expanded and granulated, and granulated materials are dried, cooled, sieved and sprayed with oil to form the sturgeon feed. Compared with other sturgeon feed, the sturgeon feed has the advantages that the sturgeon feed is low in cost, rich in nutrition and good in palatability and economic benefit and can promote rapid growth of sturgeons, and stability in water is excellent.

The invention relates to a preparation method for a tobacco extract of dark sun-cured tobacco. The method comprises the following steps: dark sun-cured tobacco leaves are dried, ground and sieved; tobacco powder is mixed with an alcoholic solution with the mass fraction of 65%-75% in a mass ratio of the tobacco powder to the alcoholic solution being 1:8-14, the mixture is subjected to extraction at the temperature of 55-65 DEG C for 1-2 h, solid-liquid separation is performed after extraction, and a product is concentrated; a primary extract is subjected to molecular distillation, second-level molecular distillation light components and fourth-level molecular distillation light components are assembled in the ratio being 1:0.8-2.4, and the final tobacco extract of the dark sun-cured tobacco is obtained. The prepared tobacco extract of the dark sun-cured tobacco can improve aroma of a low-tar blank cigarette, improve the smoke concentration, improve the aftertaste and reduce stimulation, an aroma enhancing purpose is achieved, and novel thought is provided for aroma enhancement of low-tar cigarettes.

The invention belongs to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. The quick-frozen dumplings disclosed by the invention are made by wrappers and stuffing according to the weight ratio of 1:(2-3), wherein the wrappers take pig skin slurry, sweet potato flour, cassava starch and gluten flour as raw materials; and stuffing takes pork shoulder, common salt, cabbage, pig skin soup particles, corn starch, onion particles and shrimp meat as raw materials, wherein the pig skin soup particles in the stuffing are formed by slow cooking of fresh pig skin, pony roll bones and assistant spices, and the remaining pig skin is further used for making the pig skin slurry. According to the quick-frozen dumplings disclosed by the invention, the quality of the dumplings is improved, and the production cost is simultaneously greatly saved; and in addition, the pig skin soup used in the quick-frozen dumplings disclosed by the invention is added into the meat stuffing in the form of frozen small particles and slowly fused with the meat stuffing during the stewing process of the dumplings, thus the taste is more delicious. The products are directly placed into boiling water for boiling continuously for 6 minutes and then taken out, thus the appearance is glittering and translucent, the taste of the wrappers is elastic and smooth, the stuffing is delicious and unchanged in original taste, and the soup of the dumplings is clear.

The invention discloses an engineering technique preparation method of traditional Chinese bacon-flavor essence. The method is used for preparing the Chinese traditional bacon-flavor essence by controlling enzymatic hydrolysis of pork lean, hydrolysis of pig fat, Maillard reaction, and the like. The method is simple and feasible, and is suitable for industrial production; the prepared Chinese traditional bacon-flavor essence can be added to bacon-flavor products during the production process so as to effectively solve the technical difficult problem that the bacon-flavor essence processed by the modern process, such as baking dehydration and the like, has no good flavor and improves the bacon taste of the bacon-flavor products; furthermore, the prepared Chinese traditional bacon-flavor essence can be more widely applied to the food processing fields such as household condiment, instant noodle, deep processing of Chinese and western meat products, milk products and the like. The Chinese traditional bacon-flavor essence is made of natural material, is healthy and nutritional and has wide application.