44results about How to "Keep natural fragrance" patented technology

The invention discloses a natural plant moringa tea beverage. The natural plant moringa tea beverage is prepared through a method comprising the following steps of: (1) removing impurities from best-quality moringa flowers, leaves and stems, baking the moringa flowers, leaves and stems until the moisture content is lower than 2%, and then precooking the moringa flowers, leaves and stems for 30-35 minutes in water at 90-95 DEG C; (2) performing filtration for two times, and performing canning, sealing and sterilization, wherein the sterilization time does not exceed 10 seconds and the sterilization temperature is 95-98 DEG C; (3) keeping a constant temperature for 30-35 minutes for complete sterilization; (4) after sterilization, preserving a sterilized product for 130-150 hours in a heat-preservation storehouse at the temperature of 36-37 DEG C to obtain pure moringa tea; and (5) mixing purified water with pure moringa tea, which accounts for 5%-10% of the total volume of the purified water, to obtain the natural plant moringa tea beverage. The natural plant moringa tea beverage not only keeps the natural faint scent of the moringa tea, but also has a unique mouth feel; with nutritional ingredients needed by human bodies, the natural plant moringa tea beverage plays a very good health care role to the human bodies.

The invention discloses a beef jerky producing method which is characterized by including the steps of washing, cutting, boiling in water, slicing, preparing powder mixing seasoning, mixing seasoning, cooking, baking, split packaging, sterilizing and storing, sterilizing packaged beef jerky at 121 DEG C for 20 minutes, taking out to be cooled at room temperature, and encasing for storage. According to the beef jerky producing method, the special flavor of beef is remained, the beef is moderate in hardness and even in taste, and products do not deteriorate after being stored within one year at room temperature.

The invention provides a condiment and its preparing process, wherein each 100 weight parts of the matrimony vine sauce comprises matrimony vine 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The process can prevent the raw material from being destroyed.

A chestnut beverage is prepared proportional from beta-amylase hydrolyzed chestnut kernel (solid), granular sugar, xylitol, honey, emulsifier and water through use of modern biotechnology and beverage technology. Its advantage is good color, smell and taste.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, salt, citric acid monohydrate, licorice root, vitamin C, golden pomelo and potassium sorbate, and has a total sugar content of 30-45% and a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, and sweet but not oily mouthfeel, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes, pizzas and the like.

The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, xylitol, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, certain chewiness, low sugar content, low total heat and no fattening, can be eaten by diabetic patients, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

The invention discloses a tea-flavored preserved honey pomelo and a making method thereof. The tea-flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, oolong tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea-flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content and sweet but not oily mouthfeel; and finished preserved honey pomelo products have a low total sugar content and low total heat, and can be eaten by weight reducing populations and diabetic patients.

The present invention relates to a flavouring material chesnut cream and its preparation method. The described chesnut cream contains the following components: (by 100 weight portions) 62-85 portions of shelled chesnut, 1-3 portions of lecithin, 20-30 portions of artificial butter, 1.2-1.6 portions of sugar, 0.7-0.25 portion of salt and 15%-20% of water. Said chesnut cream has rich nutrients and its flavour is unique.

The invention discloses a honey pomelo fortune cookie and a preparation method thereof. The honey pomelo fortune cookie comprises 15-25% of cookie crust and 75-85% of honey pomelo stuffing by weight, wherein the honey pomelo stuffing comprises debittered honey pomelo peel, debittered honey pomelo juice, white granulated sugar, high fructose corn syrup, citric acid monohydrate, liquorice, vitamin C and potassium sorbate. The honey pomelo fortune cookie is moderate in hardness, free of recrystallization of dissolved sugar and sugar outflowing, agreeably sweet in taste and appropriately chewy; the honey pomelo fortune cookie is low in naringin contained therein, keeps the original natural fragrance of the honey pomelo peel and also contains rich vitamin C. The honey pomelo fortune cookie is crisp, and fine and smooth in taste, palatably sour and sweet, and agreeably sweet; the cookie crust is complete and perfect in shape; the preparation method of the honey pomelo fortune cookie is simple in process and suitable for industrial production.

The invention discloses a honey pomelo fortune cookie and a preparation method thereof. The honey pomelo fortune cookie comprises 15-25% of cookie crust and 75-85% of honey pomelo stuffing by weight, wherein the honey pomelo stuffing comprises debittered honey pomelo peel, debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C , potassium sorbate and the like. The honey pomelo fortune cookie is moderate in hardness, and free of recrystallization of dissolved sugar and sugar outflowing; the honey pomelo fortune cookie is low in naringin contained therein, keeps the original natural fragrance of the honey pomelo peel and also contains rich vitamin C. The honey pomelo fortune cookie is crisp, and fine and smooth in taste, palatably sour and sweet, and agreeably sweet; the cookie crust is complete and perfect in shape; the preparation method of the honey pomelo fortune cookie is simple in process and suitable for industrial production.

The invention relates to a condiment and the process for preparing the condiment, wherein each 100 weight parts of the gingko sauce comprises decorticated 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The preparation process can keep the nutriment of the raw material in a simple manner.

The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, white granulated sugar, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, white granulated sugar, high fructose corn syrup (HFCS), citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.

The present invention relates to a beef jerky preparation method, which comprises eleven steps such as material selection, cutting, water cooking, washing, seasoning preparation, spice auxiliary material preparation, material stirring, steaming, baking, packaging, and sterilization and storage. According to the present invention, with the preparation method, the steaming and the baking are performed after the material stirring, such that the tenderness, the toughness and the hardness of the beef jerky can be ensured; during the steaming process, the stirred material is completely aged, and the taste completely penetrates through the beef, such that the unique natural aroma of the beef is well maintained, and the obtained product has characteristics of moderate hardness, good color, good aroma, good taste, and rich nutrition; and the beef jerky prepared by using the method has characteristics of short processing period, low cost, high nutrient, human body health benefiting, simple raw material, convenient operation, delicious taste and high practical value, and is suitable for popularization.

The invention discloses a honey pomelo stuffing particle, and a preparation method and an application thereof. The honey pomelo stuffing particle comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The preparation method of the honey pomelo stuffing particle comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, and certain chewiness, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

The invention discloses a honey pomelo stuffing particle, and a preparation method and an application thereof. The honey pomelo stuffing particle comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, and has a total sugar content of 30-45% and a water content of 20-30%. The preparation method of the honey pomelo stuffing particle comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing particle has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, and certain chewiness, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

The invention discloses a sour and spicy appetizing fig jam. The sour and spicy appetizing fig jam is prepared from figs, sweet osmanthus flowers, red chilies, white pepper, dried tangerine or orange peel, radix angelicae, anise, Chinese prickly ash, amomum tsao-ko, cumin, rhizoma kaempferiae, folia perillae acutae, table salt, selenium-rich konjaku flour, xylooligosaccharide, bifidobacterium, vitamin C and epsilon-polylysine. The sour and spicy appetizing fig jam is rich in nutrition, strong in aroma, brilliant red in color, capable of whetting the appetite with the sour and spicy flavor and moderate in saltiness and sweetness, the zinc content is 17.52 mg/100 g, and the selenium content is 13.64 micrograms/100 g; through lactobacillus fermentation, the sour and spicy appetizing fig jam has natural sourness, the nutrition and aroma are enriched, absorption is promoted, growth of contaminating bacteria is inhibited, and the shelf life is prolonged; multiple spice extracts make the sour and spicy appetizing fig jam moderate in spicy taste, strong in aromatic flavor, soft in color and capable of preventing decay and killing parasites; selenium-rich konjaku flour can enrich nutrition, increase the organic selenium content, keep the jam tissue uniform and make the taste fine; epsilon-polylysine can increase nutrition, resist bacteria naturally and keep the jam color stable.

The invention provides a concentrated natural kiwifruit juice. The concentrated natural kiwifruit juice is prepared from, by weight, 60-80% of kiwifruit juice serving as the main raw material in cooperation with 10-15% of white sugar, 0.3% of sucrose ester or less, 0.1-0.15% of citric acid and the balance water. The preparing method of the concentrated natural kiwifruit juice includes the procedures of washing, rinsing, peeling, pulp scooping, starch decomposition, juicing, filtering, blending, sterilization, homogenization, concentration, sterilization, cooling, filling, can sealing and the like. The concentrated natural kiwifruit juice maintains the original natural aroma, color and rich nutrition of kiwifruit and is suitable for people of all ages, good in palatability and especially suitable for being drunk for a long term; besides, the concentrated natural kiwifruit juice can be stored for a long term, and industrial production and transport are convenient.

The present invention discloses a cherry blossom pattern-mounting cake and relates to the technical field of food manufacturing. The cherry blossom pattern-mounting cake comprises the following ingredients in mass percentages: 33-35% of a cake semi-product, 32-38% of cream, 7-9% of sugar, 1-2% of baking powder, 3-5% of cherry blossom powder, 9-10% of fruits and 7-9% of chocolate. The present invention also discloses a preparation method of the cherry blossom pattern-mounting cake. The preparation method comprises the following steps: step A, preparing materials; step B, manufacturing cherry blossom powder; step C, manufacturing a whipping mixture; step D, manufacturing a cake semi-product; step E, conducting applying; and step F, conducting decoration. The cherry blossom powder is preparedby naturally air-drying cherry blossoms and powdering the air-dried cherry blossoms, and retains natural fragrance, nutrition and efficacy of the cherry blossoms. The prepared cake is sweet but not greasy in mouthfeel, has the cream rich in mellow milk flavor and the natural cherry blossom powder more reflecting fragrance of the cherry blossoms, is rich in nutrients, and at the same time has health-care functions of dietary therapy and health-preserving.