72results about How to "Keep the original fragrance" patented technology

The present invention provides pure nature low temperature baked cooked pumpkin powder and a production method thereof. The production process comprises: carrying out screening, washing, peeling, pulp removing, seed taking and slicing to decompose into pumpkin slices, pumpkin peel, pumpkin pulp and pumpkin seeds; immersing and blanching the pumpkin slices so as to reduce nutrition loss of the pumpkin, immersing and blanching the pumpkin slices with boiling salt water with a temperature of more than or equal to 95 DEG C until achieving a semitransparent state, taking out, dewatering, cutting into strips, carrying out 50-60 DEG C constant temperature vacuum baking processing on the cut pumpkin slice strips, the cut pumpkin peel strips, the cut pumpkin pulp strips and the pumpkin seeds with low temperature baking equipment to obtain cooked and dried pumpkin product, carrying out a mixing stirring sterilization treatment on the cooked and dried pumpkin product, and grinding with a crushing machine to obtain the cooked pumpkin powder with the particle fineness of more than or equal to 120 mesh, wherein the cooked pumpkin powder maintains the nutritional components and the good color of the pumpkin, presents the microscopic porous structure, has good rehydration, can be directly taken through infusion with boiling water, and can further be used as other food preparation materials, and the baked and cooked pumpkin powder, the baked and cooked pumpkin peel powder, the baked and cooked pumpkin pulp powder and the baked and cooked pumpkin seed powder after sterilization can be directly eaten.

The invention relates to a preparation method for fruit essence. The method is processing method with natural raw materials as main materials and synthetic raw materials as auxiliary materials; the essence comprises, by weight, 12 to 43 parts of fruit perfume base, 10 to 30 parts of fruit inspissated juice, 28 to 45 parts of propylene glycol, 18 to 32 parts of high fructose corn syrup and 3 to 20parts of fruit extractive. The preparation method comprises an extraction process for the fruit extractive and mixing and dissolving of all the above-mentioned raw materials according to a desired ratio; the fruit extractive is prepared from fresh fruits through enzymatic hydrolysis, resin adsorption, solvent desorption and the like and has the advantages of clearness, transparency, rich and natural fragrance, etc.; when the fruit extractive is cooperatedly used with other raw materials, the coordination degree of aroma of an essence product can be increased, original fragrance of fruits can be embodied authentically, and therefore, traits of the product are improved, the quality of the product is enhanced and production cost is reduced.

The invention relates to a fig leaf sweet tea and a manufacturing method thereof. Presently, the exploitation and utilization of fig leaves is few, thereby resources are wasted, and economic income of fruit farmers is reduced. The fig leaves have the mouthfeel of small suffering and are unpleasant to take, which do not conform to the habit of drinking tea of most people, therefore, the processing of the fig leaves is still a difficult problem. The fig leaf sweet tea of the invention is obtained by cleaning, chopping, blanching, rolling, condensing, and drying the fig leaves and matching the fig leaves with the sweet tea. The mixing of the fig leaves and the sweet tea has the functions of deastringency and sweetening, and retaining the pure fragrance of plants, has the mouthfeel of fresh and sweet aftertaste, and the fig leaf sweet tea is the high quality product which is suitable for drinking throughout the year; the tea also synthesizes the functions of health care and strengthening body of the two raw materials which have complementary advantages, thus becoming a pure natural green healthy drink, increasing the economic income of the fruit farmers. The fig leaf sweet tea and the manufacturing method thereof have the advantages of simple processing method, being beneficial to transportation, preservation, promotion and sale, and meeting the market demands.

The invention discloses a preparation method of wild loquat leaf tea, which uses wild loquat young leaves as the raw material and comprises the following steps: picking young leaves, shredding, fermenting, killing out, twisting to form, carrying out microwave drying, stir-frying, reshaping, packaging and the like. The pollution-free wild loquat leaf natural resource is developed into the novel beverage with the color, shape, aroma and flavor of the tea, thereby enriching the beverage varieties; and the vapor is utilized to perform wet-process killing-out on the wild loquat leaves in the working process, so that the wild loquat leaves are softened, thereby removing the slight spice in the wild loquat leaves, better maintaining the nutrient substances and better displaying the health-care function.

The invention discloses walnut milk and a preparation method thereof. The walnut milk comprises the following components by weight: 40 to 60 parts of walnut kernel, 20 to 40 parts of gingko powder, 50 to 60 parts of sugar, 2 to 3 parts of emulsifier, and 1000 to 1500 parts of water. The preparation method comprises the steps of: preparing raw materials, preparing raw stock of walnut milk, compounding, homogenizing, sterilizing and filling. The preparation method comprises the following specific steps of: fully dissolving the gingko powder with 80% of sugar and 30 to 40% of hot water based on the total weight, so as to obtain an auxiliary solution a; uniformly mixing the rest sugar with the emulsifier, and fully dissolving by 10 to 20% of hot water based on the total weight, so as to obtain an auxiliary solution b; fully blending the auxiliary liquid a, the auxiliary liquid b, the raw stock of walnut milk and the rest water, thus obtaining the mixed slurry; and homogenizing, sterilizing and filling, so as to obtain the finished product of walnut milk. The walnut milk is less in chemical additive, well remains original affected components of the walnut well, and is high in nutrient value, free from precipitate or layering, fine in taste. The preparation method is reasonable in technology, and simple, convenient and easy to carry out; and the technological equipment used in the preparation method is high in practicability and less in energy consumption, so that the producing cost is effectively reduced.

The invention discloses a making method for loquat tea. The making method is characterized by comprising the steps of performing raw material pickling, slitting, fermentation, fixation, rolling forming, microwave drying, stir-frying, shaping packaging and the like on loquat tender leaves and loquat flowers serving as raw materials. The loquat leaves and the loquat flowers which are pollution-free and wide in sources are made into health-protection tea beverage with characteristics of color, fragrance and flavor of tea, so that the beverage species is enriched; in a working process, the raw material leaves are subjected to color protection, so that the original color of the raw material leaves can be kept; various health-protection effects of harmonizing stomach, diminishing inflammation, reducing phlegm, eliminating inflammation, moistening throat, relieving cough, relieving alcohol, protecting liver, moistening lung, keeping young and the like are achieved.

The invention discloses a wheat germ steamed bun and a production process thereof. The wheat germ steamed bun is produced from the following raw materials in parts by mass: main materials: 100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soybean flour and 9-12 parts of corn flour; and auxiliary materials: 2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of table salt and 42-50 parts of water. By using the ratio, the flavor, taste and nutritional value of the steamed bun are improved, characteristics of dough are also improved, and the flavor of the steamed bun is enhanced.

The invention provides a Chinese yam chip baked at a low temperature. A preparation method of the Chinese yam chip comprises the following steps of steaming cleaned Chinese yam in a steamer for 20-60min, taking out the steamed Chinese yam, cooking the Chinese yam in air to a normal room temperature, carrying out peeling and slicing, carrying out wet adhesion of a seasoning to the Chinese yam slices having surface wet viscidity, carrying out pickling according to marketable taste requirements to obtain pickled Chinese yam slices having the desired taste, processing the Chinese yam slices at a constant baking temperature of 50-280 DEG C for 5-300min to obtain the Chinese yam chips, wherein the baked Chinese yam chips have water content less than or equal to 20%, carrying out sterilization treatment, and then carrying out splitting packaging on the Chinese yam chips according to different tastes and required weight. Through a dozen processes, the Chinese yam chips baked at a low temperature have a plurality of tastes, retain nutrients and an original local flavor of Chinese yam, have effects of invigorating spleen and nourishing kidney, nourishing lung, stopping diarrhea and arresting sweating, substantially improves a Chinese yam nutrition absorption degree, and is an instant health food having dietotherapy effects.

The invention relates to a drink, and particularly discloses a health-care green tea. The health care green tea comprises the following raw materials in parts by weight: 5-8 parts of green tea, 3-6 parts of coix seeds, 2-4 parts of mulberry leaves, 1-3 parts of lotus leaves, 1 part of peach kernel, 2-4 parts of sweet potato leaves, 2 parts of purslane, 1 part of red beans, 2-5 parts of scaphium scaphigerum and 3-5 parts of siraitia grosvenorii. The health care green tea is easy to prepare and convenient to drink, maintains the original fragrance of tea and has the faint scent of the lotus leaves and the coix seeds, thus being good in mouth feel; artificially synthesized raw materials are not added into the health-care green tea, so that the health-care green tea is safe and sanitary; the health-care green tea also has the health-care function; the green tea can help digest, cleanse palate, lose weight and keep fit; the purslane, the peach kernel and the like have the functions of clearing heat and lubricating intestines; the scaphium scaphigerum, the siraitia grosvenorii and the like which have the functions of clearing lung and eliminating phlegm are matched in the health-care green tea; and therefore, the health-care green tea has the homology of medicine and food, and integrates the functions of clearing heat and lubricating the intestines, clearing lung and eliminating phlegm as well as losing weight and keeping fit, thus being remarkable in health-care function.

The invention discloses a corn milk drink and a preparation method thereof. The corn milk drink is made of raw materials in percentage by weight: 5-10 percent of sweet corn kernel, 1-3 percent of milk powder, 5-7 percent of sweetening agent, 0.3-0.6 percent of thickening agent, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.003-0.006 percent of emulsifying agent, 0.001-0.003 percent of flavoring agent and 0.002-0.005 percent of amylase. The preparation method comprises the following concrete steps: defibrination, zymohydrolysis, mixing shear, grinding, homogenizing, canning, cap screwing and sterilizing. The corn milk drink keeps the original flavor and nutrient content of corn, has pure mouthfeel and complete function, and can retain raw juice, primary taste, original flavor and original color even under the condition of high temperature, high pressure and long-term storage.

The present invention provides pure nature low temperature baked cooked black rice flour and a production method thereof, wherein the cooked black rice flour produced through the production process can maintain the original aroma of black rice, has characteristics of low water content, complete sterilization and long shelf life, does not contain any additives, and is a green health food. The production method comprises: removing impurities and peels from black rice rough rice, washing the produced black rice, processing the obtained black rice into cooked black rice with low temperature baking equipment, carrying out a sterilization treatment on the cooked black rice, grinding into cooked black rice flour with a crushing machine, and carrying out packaging at bags according to requirements. According to the present invention, the processed cooked black rice flour maintains the nutrients and the original flavor of the black rice, fat in the black rice is baked to passivate enzyme so as to lock nutrition and not to cause nutrient loss, the particles are fine, the rehydration is good, and the obtained black rice flour can be directly drunk through infusion into the black rice juice with boiling water, and can further be used as the preparation material of porridge rice, food, milks, granules and the like. In addition, the technology can further adopt other rough rice of polished long-grained nonglutinous rice, japonica rice and glutinous rice as raw materials to process into different varieties of pure nature low temperature baked cooked rice powders.

The invention discloses beef sauce and its preparation method and belongs to the field of seasonings. The ratio of fresh beef to chilli to chilli liquid seasoning to monosodium glutamate to sesame oil to fish sauce to white sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to unboiled oil to seasoned soy sauce for seafood in the fresh spicy beef sauce is 2-2.2: 5-5.5: 0.5-0.7: 0.4-0.45: 1-1.2: 0.3-0.35: 0.3-0.35: 1.4-1.6: 0.6-0.7: 0.5-0.6: 1.3-1.6: 0.8-1.2:0.5-0.6. The preparation method comprises steps of crushing, frying, mixing, fermentation and the like. The prepared fresh spicy beef sauce has a delicious taste. The original tastes of beef and chilli are maintained. The fresh spicy beef sauce is a green and delicious seasoning.

The invention discloses chicken meat source and its preparation method and belongs to the field of seasonings. The ratio of fresh chicken meat to capsicum to chilli liquid seasoning to monosodium glutamate to sesame oil to fish sauce to rock sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to seasoned soy sauce for seafood in the fresh spicy chicken meat source is 2-2.5:6-6.5:0.6-0.7:0.35-0.43:0.75-0.85:0.25-0.35:0.35-0.45:1.6-1.7:0.6-0.65:0.7-0.75:1.4-1.5:0.8-1:0.5-0.6. The preparation method comprises steps of crushing, frying, mixing, fermentation and the like. The prepared fresh spicy chicken meat source has a delicious taste. The original tastes of chicken and capsicum are maintained. The fresh spicy chicken meat source is a green and delicious seasoning.

A method for preparing seawater bean curd without use of bittern includes such steps as heating seawater of fresh water in a container, immersing soybean in the warm water for several hours, slightlydrying, grinding while adding seawater and/or fresh water, and boiling the soybean milk while sprinkling the warm seawater on boiling soybean paste for cooling several times. Its advantages are unique taste, no damage to nutrients, and no need of bittern.

The invention provides a making method of hard dried bean curd. The method includes the steps of firstly, soaking soybeans, grinding soybeans into thick milk, and conducting separation to obtain raw soybean milk; secondly, sequentially conducting primary heating, secondary heating and tertiary heating on raw soybean milk to cook milk, wherein the temperature of tertiary heating is higher than that of secondary heating, and the temperature of secondary heating is higher than that of primary heating; thirdly, sequentially conducting pulp adding, pulp standing, pulp breaking and squeezing, cutting and forming to obtain bean curd cakes; fourthly, tendering the bean curd cakes; fifthly, smoking and roasting the bean curd cakes obtained in the fourth step, and obtaining hard dried bean curd after high temperature sterilization. By means of the three-section type pulp cooking process, the obtained hard dried bean curd keeps the raw flavor of soybeans, has popular unique flavor, and is smooth in surface, high in elasticity and toughness, smooth in texture and chewy.

The invention provides a pure-natural low-temperature baking-cooked millet flour and a preparation method thereof. The cooked millet flour prepared through the preparation method can keep original fragrance of millet, is low in moisture content, is sterilized thoroughly, is long in shelf life, and is a pure-natural green health food without any additive. The method includes steps of removing impurities from the millet, washing the millet, cooking the millet into cooked millet through a low-temperature baking device, sterilizing the cooked millet, grinding the sterilized cooked millet into cooked millet flour through a grinding machine and packaging the cooked millet flour in bags as required. The cooked millet flour processed through the method keeps nutrients and the original fragrance of the millet. An enzyme in fat in the millet is passivated by baking the millet so that the nutrients in the cooked millet flour are kept and the nutrients are free from losing. Particles of the cooked millet flour are fine and smooth and the cooked millet flour is better in rehydration property, can be infused directly into a whole millet juice with boiled water for drinking and can be used as an ingredient in porridge, rice, food, beverage and the like.

The invention discloses a method for preparing fructus amomi volatile oil. The method comprises the following steps of taking dry fructus amomi medical material, and crushing into crude powder of 20 meshes-50 meshes after weighing, placing into a 100-mesh filter bag, and filling the filter bag into a material column of a subcritical extraction kettle; adding 1,1,1,2-tetrafluoroethane which is 4-20 times the weight of the fructus amomi into the extraction kettle as an extracting agent, extracting for 20 minutes-60 minutes under the conditions that the pressure is 0.3-1.6 Mpa and temperature is 20 DEG C-50 DEG C, placing extracting liquor into a separating kettle, evaporating and recycling the extracting agent for use under pressure of 0.04-0.1 Mpa, wherein residual liquor is fructus amomi volatile oil extracting liquor; repeating the extracting process twice-five times, combining and layering the fructus amomi volatile oil extracting liquor each time, and then carrying out oil-water separation, wherein the obtained oil phase is fructus amomi volatile oil, and yield of the fructus amomi volatile oil is not less than 90%. The fructus amomi volatile oil prepared by the method is high in yield, low in cost, good in perception and suitable for large-scale industrial production of the fructus amomi volatile oil.

The present invention provides pure nature low temperature baked cooked red date powder and a production method thereof, wherein the production method has characteristics of simple production process and short production cycle, and the produced red date powder can maintain the original aroma of red date, and has characteristics of fine particles, high moisture content, complete sterilization, long shelf life and easy eating. The production method comprises: carrying out washing, date-stone removing and slicing on red date, processing the obtained red date slices into cooked and dried red date slices with low temperature baking equipment, carrying out a sterilization treatment on the cooked and dried red date slices, grinding into red date powder with a crushing machine, and carrying out packaging at bags according to weight requirements. According to the present invention, the sweet warm drug-nature of the cooked red date powder being subjected to low temperature baking with dozen processes is neutralized, the nutrients and the original flavor of the red date are maintained, and the nutrition absorption degree of the red date is significantly improved; the pure nature low temperature baked cooked red date powder can be eaten for a long time directly through boiling water infusion without excessive internal heat generation, is not added with any additives, is a pure nature green health food, and can further be used as the preparation material of food; and the cooked and dried red date slices produced through the low temperature baking technology can be directly sold.

The invention provides chilli powder purely naturally and thoroughly roasted at low temperature and a making method of the chilli powder. Chilli is screened, washed, cut for pulp removing and seed taking and is divided into chilli flakes, chilli pulp and chilli seeds; the sheet-shaped chilli flakes are scaled, nutrition losses of the chilli can be reduced, the chilli flakes are scalded with boiling brine larger than or equal to 95 DEG C, and are fished out until the chilli flakes are semitransparent, the chilli flakes are dehydrated and cut into shreds, the cut chilli flake shreds, chilli pulp shreds and the chilli seeds are roasted for four to eight hours in a vacuum mode at the constant temperature of 50 DEG C to 60 DEG C through low-temperature roasting equipment and are processed into ripe dried chilli products, and the ripe dried chilli products are mixed, stirred and sterilized and then are ground into ripe chilli powder with the particle size larger than or equal to 120 meshes through a pulverizer. The nutritional ingredient and the good luster of the chilli are kept, powder particles are of a microcosmic multi-hollow structure, the good reconstitution properties are achieved, the chilli powder can be directly brewed with boiling water to be eaten and can also be used as ingredients of other food, and the chilli shreds and the chilli seeds thoroughly roasted at low temperature can be directly eaten after being sterilized.

The invention provides packaged fresh corn for microwave cooking and a microwave method. The packaged fresh corn comprises a package body and the fresh corn, and the fresh corn is arranged in the package body; the package body is made of packing materials which can be heated through a microwave, and the package body is provided with an air-permeable structure. The fresh corn is put into the package body, a novel microwave heating edible method of the fresh corn is created. In the microwave heating process, a relatively closed micro cooking environment is created in the package body, the corn can be cooked through the microwave in a short time, and original fresh fragrance of the corn is reserved. Meanwhile, the air-permeable structure is arranged on the package body, the outflow velocity of moisture is reduced, the permeability of the relatively closed micro cooking environment is kept, it is guaranteed that the pressure of the micro cooking environment in the package is not too high, a liquid relatively closed micro cooking environment is formed, cooking is conduced on the corn at proper pressure and temperature, the mouthfeel which is appropriate in moisture and crispy can be achieved, and the mouthfeel is better than that of the corn cooked through water.

The present invention provides pure nature low temperature baked cooked common yam rhizome powder and a production method thereof, wherein the production method has characteristics of simple production process and short production cycle, and the produced common yam rhizome powder can maintain the original aroma of common yam rhizome, and has characteristics of fine particles, high moisture content, complete sterilization, long shelf life and easy eating. The production method comprises: carrying out washing, peeling and slicing on common yam rhizome, processing the obtained common yam rhizome slices into cooked and dried common yam rhizome slices with low temperature baking equipment, carrying out a sterilization treatment on the cooked and dried common yam rhizome slices, grinding into common yam rhizome powder with a crushing machine, and carrying out packaging at bags according to weight requirements. According to the present invention, the cooked common yam rhizome powder being subjected to low temperature baking with dozen processes is not added with any additives, is a pure nature green health food, and maintains nutrients and the original flavor of the common yam rhizome, wherein the nutrition absorption degree of the common yam rhizome is significantly improved; the pure nature low temperature baked cooked common yam rhizome powder can be eaten for a long time directly through boiling water infusion, and can further be used as the preparation material of food, beverages and traditional Chinese medicines; and the food added with the low temperature baked cooked common yam rhizome powder is a good nutrition food.