80results about How to "Lasting aftertaste" patented technology

The invention discloses a production method of persimmon wine, which comprises the following steps: 1) choosing fresh persimmons, spraying the surface of the fresh persimmons with an alcoholic solution, and sealing to thoroughly ripen and soften the persimmons; 2) breaking to obtain a persimmon pulp, adding sulfurous acid to sterilize, and then adding activated saccharomyces cerevisiae, activatedpectase and dissolved tartaric acid, and agitating uniformly and performing preliminary fermentation; 3) separating the preliminarily fermented persimmon pulp to obtain persimmon juice, and adding tartaric acid into the persimmon juice to adjust the pH value of the persimmon juice; 4) performing secondary fermentation; 5) adjusting the alcohol degree, the residual sugar, the total acid concentration and the concentration of free sulfur dioxide, and ageing; and 6) adjusting the concentration of free sulfur dioxide, filtering, sterilizing and filling to obtain the persimmon wine. According to the production method disclosed by the invention, white granulated sugar is not added in the fermentation process, and water is not additionally added in the whole production process, so that the fermented persimmon wine is intense in taste and balanced in wine, and in addition, the smell and the taste of the persimmon wine are enriched by using grape brandy to adjust the alcohol degree of the persimmon wine.

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 provides an air-drying red wine and a brewing process thereof. The brewing process comprises the following steps of: sorting raw material wine grape, checking, air drying, removing branches and crushing, performing alcoholic fermentation, fermenting apple emulsion, aging in wooden barrels, blending, settling, filling, storing in bottles, packing and warehousing. According to the invention, through grape variety selection, delayed grape pickup, natural air-drying condition selection, research on the aging process of air-dried grape and selection of yeasts and pectinases used in air-drying red wine, the quality of the air-drying red wine is improved, and the obtained red wine is deep ruby red, clear and transparent, fragrant and complex and has the advantages of aged wine fragrance, oak fragrance, black berry fragrance, dried fruit fragrance, mellow and full mouthfeel, gentle taste, long aftertaste, remarkable typicality, and has potential aging characteristic and unique sensory characteristics.

The invention relates to a prunus humilis and blueberry wine and a preparation method thereof, wherein the prunus humilis and blueberry wine is prepared through mixed fermentation of prunus humilis and blueberries. Prunus humilis is fragrant in flavor, relatively low in pigment content and relatively high in tannin content, and blueberry is high in anthocyanin content and relatively low in tannin content, therefore, the color, luster, fragrance and taste of the wine can be coordinated through the mixed fermentation of blueberries and prunus humilis. By using a treatment method of freezing and storing one of two fruits, i.e., prunus humilis and blueberry which have different mature periods, the aim of simultaneously carrying out mixed fermentation on the two fruits is achieved, the quality of the prunus humilis and blueberry wine is improved, and meanwhile, a novel fruit wine product with unique flavor is obtained. The preparation method comprises the steps of mixing prunus humilis and blueberry fruits to prepare juice, and fermenting to prepare a dry prunus humilis and blueberry wine, a semi-dry prunus humilis and blueberry wine, a semi-sweet prunus humilis and blueberry wine and a sweet prunus humilis and blueberry wine.

The invention discloses spicy hot beef paste, which is mainly composed of the following raw materials: 40%-50% of sweet soybean paste, 10%-15% of beef, 12%-18% of edible oil, 1.5%-4% of sugar, 1%-1.5% of pepper, 0.8%-1.2% of pepper, 0.3%-0.4% of five spice powder, 2%-3% of fresh ginger, 1%-1.5% of garlic, 1%-1.5% of cooking wine, 0.3%-0.4% of monosodium glutamate, 0.02%-0.03% of I+G (IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5' bird-GMP nucleic acid sodium (DISODIUM GUANOSINE5 '-MONOPHOSPHATE)), 1.5%-2.5% of sesame, 4%-5% of peanut, 0.4%-0.6% of yeast extract, 0.05%-0.1% D-Sodium isoascorbiate, 1%-2% of salt, and the balance of water. The spicy hot beef paste is rich in nutrition and glossy in color, has unique taste of beef composite paste; tastes spicy and fresh, not only has a good taste and long-lasting aroma and aftertaste, and can effectively maintain various nutritional ingredients of the raw materials of the beef paste.

The invention discloses a weather exposure production process of broad bean paste. The process comprises pretreatment, fermentation and posttreatment. The process specifically comprises the following steps: respectively carrying out screening, grading and removing stone on broad beans and wheat, frying and shelling, removing different color kernels, and grinding and screening the wheat for later use; soaking the broad beans, mixing with the wheat meal and making koji; adding saline water for mixing, arranging the mixture in an outdoor sauce pool, and performing dog-days hot summer weather exposure fermentation to obtain a target product; and packaging, sterilizing, warehousing and preserving the target product. Fast hydrolysis of protease and amylase in the koji is accelerated to generate amino acids and sugar through heat energy of the sun, so that unique sauce and flavor are produced, generation of pigments of the broad bean paste can be promoted, the broad bean paste is red brown due to fermentation within about three months, is oily, glossy, delicious in taste, molten in bean halves, moderate in viscosity and strong in form and does not mildew, the broad bean paste disclosed by the invention is unique in flavor, rich in taste and long in quality guarantee period, and the normal-temperature aftertaste preservation time can be over 36 months.

The invention relates to nutritional leisure food, in particular to a method for producing nutritional and crispy dried sweet potatoes, comprising the following steps: a, selecting and treating raw material; b, steaming; c, soaking; d, airing; e, frying; and f packaging. The method for producing the nutritional and crispy dried sweet potatoes is easy, and the nutritional and crispy dried sweet potatoes have no alcohol taste, no potato taste, no odor, no impurities and no char, tastes mellow, have pure flavor and long aftertaste, is rich in starch, sugar, protein, fat, various vitamins, pectin, cellulose and inorganic salts and can be puffed by 2-3times. The nutritional and crispy dried sweet potatoes are suitable for all kinds of people to eat for a long time in the leisure time, the travelling time and the outing time.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention relates to a method for preparing crispy dried sweet potatoes and belongs to the technical field of agricultural product processing. According to the method, fresh white sweet potatoes which are free of worm damage, large in size, smooth in surface and easy to clean are adopted as the raw material, pretreatment including cleaning, peeling and slitting is conducted, then the sweet potatoes are cooked in a pot to be medium-well, transferred to an oven to be baked till surfaces become crispy, soaked with baijiu till the sweet potatoes become wet and soft, taken out, dried, placed in a vacuum fryer to be fried, subjected to centrifugation with a deoiling centrifuge, cooled and subjected to nitrogen-filled packing, and finally the crispy dried sweet potatoes which taste delicious, strong and pure and have a durable aftertaste are obtained.

The invention discloses helianthus tuberosus ferment as well as a preparation method, preparation and application thereof. The helianthus tuberosus ferment consists of the following raw materials in parts by weight: 60-80 parts of fresh helianthus tuberosus, and 20-40 parts of sugar. The fresh helianthus tuberosus is used as the raw materials, so that on one hand, the prepared helianthus tuberosus ferment has special color and smell and is good in mouth feel, and the fragrances lasts long; and on the other hand, the helianthus tuberosus ferment is rich in special functional components of inulin, polyphenol flavonoid and the like in the helianthus tuberosus, and nutrient components of various natural vitamins, minerals, trace elements, amino acids and the like. According to the preparation method of the helianthus tuberosus ferment, normal-temperature normal-pressure fermentation is adopted, and fermentation microorganisms come from preferable microorganisms in natural raw materials of the helianthus tuberosus, helianthus tuberosus tragon and the like, so that the helianthus tuberosus ferment is green and safe, notable in efficacy and strong in pertinence, has notable efficacy of improving flora of intestinal tracts of human bodies, resisting metabolic diseases of diabetes, high blood lipid and the like, eliminating free radicals, resisting oxidation, enhancing immunity, resisting tumors and the like, effectively strengthens metabolism, and achieves the purpose of strengthening bodies when being used for complementing ferment of the human bodies.

The invention relates to a natural compound freshness-enhancing seasoning and a preparation method thereof. The seasoning is prepared by the method including the following steps: placing seafood soup in a three-necked flask and carrying out directed enzymolysis to obtain a natural seafood enzymatic hydrolyzate, taking the natural seafood enzymatic hydrolyzate, glucose, white granulated sugar, white pepper, cysteine, and cooking wine according to a mass percentage, subjecting to a mild and fragrant Maillard reaction at a temperature of 100 DEG C for 1h, the mass percentage of components of the Maillard reaction being 100%, concentrating a reaction liquid in vacuum, stopping concentrating when the solid content is 15 to 20% to obtain a concentrate, adding cyclodextrin and arabic glue as a wall material for molecular embedding, and obtaining a natural compound freshness-enhancing seasoning by emulsification, homogenizing and low-temperature rolling technology. The natural compound freshness-enhancing seasoning prepared by the method provided by the invention effectively retains the natural cooked seafood fragrance, has strong mellow feeling, long lasting aftertaste, and no dry feeling after eating, and can enhance the fullness and reality of the applied product.

The invention provides a method for preparing reinforced sweet persimmon wine. The method comprises the steps: (1) raw material selection and treatment, (2) persimmon peeling, crushing and pulping, (3) squeezing treatment, (4) fermenting, (5) squeezing and fermentation again, (6) distilling, (7) blending, (8) aging and bottling. The method has the advantages that used persimmons are good in quality, astringency removal is carried out at a primary stage, and the obtained reinforced sweet persimmon wine has the styles and characteristics of light golden yellow and clarified transparency, has rich and strong persimmon aroma, honey aroma and dried fruit aroma and complicated and elegant oak aroma and aged aroma, aromas are integrated, and the taste is strong, mellow, delightful, complicated, mellow-full and coordinated and is durable in aftertaste. Persimmon liquor has the styles and characteristics that fresh and clean persimmon aroma is typical and outstanding, the aroma is fine and graceful, the liquor aroma is rich and mellow, the taste is mellow, lasting-sweet, delicate and complete, and the aftertaste is lasting.

The invention discloses a bacillus subtilis strain and an application thereof. The strain is 0.5mu m wide and 2.6mu m long. The gram reaction of the strain is positive. The spore which is located at the middle of the strain is elliptical; the sporangium of the strain does not expand; no presence of parasporal crystal could be found; and flagellum could be found. Colonial morphology is as follows: the bacterial colony is purely white and irregularly shaped; the center of the bacterial colony uplifts in the shape of a concentric ring; the bacterial colony is not transparent and has a dry surface; and the thallus is slightly sticky and easy to pick. The bacillus subtilis strain can be fermented to produce fermented soya beans with a colour similar to the colour of the fermented soya beans obtained through spontaneous fermentation; and in addition, no gas is generated, the enzyme production capacity is good and the bacillus subtilis strain with good fermentation flavour is applicable to industrial pure fermentation for producing the fermented soya beans.

The invention belongs to the technical field of wine making, and particularly relates to a rose/grape ice wine and a preparation method thereof. Roses and Merlot grapes are used as raw materials to ferment together, so that the prepared wine has bright ruby color, is clear and transparent, has the typical fruit aroma, and has the particular aroma of roses. The rose flavones contained in the wine can effectively remove oxygen free radicals in the body, and has the effects of improving the blood circulation, lowering the cholesterol, preventing the cells from degeneration and aging and promoting the metabolism of the cells. The method is simple in production technique, is easy to operate and master, and has the advantages of low production cost and small pollution.

The invention belongs to the technical field of wine, and particularly provides dry red wine. The dry red wine is prepared by using grapes as raw materials through the technological methods includingsoaking, fermentation, re-soaking, malolactic fermentation, aging and storage. According to the dry red wine provided by the invention, before the grapes enter into a jar, a complete state is kept, low-temperature processing is adopted as much as possible, and the nutrition of the original grapes is kept to a maximum extent, so that oxidation of the grapes is avoided; the high-quality cabernet sauvignon dry red wine which has a complicated and dense fragrance, has a layered, strong-endurance and powerful mouthfeel and has a thick, balanced and a long lasting taste is obtained, the simplification of brewing processes of the dry red wine is broken through, and the local characteristic of the grape raw materials is outstanding.

The invention relates to a special meat stewing seasoning formula. The formula comprises raw materials in weight proportion as follows: 13-15 parts of star anise, 9-11 parts of fennel, 9-11 parts of Sichuan pepper, 9-11 parts of white pepper, 8-10 parts of liquorice, 9-11 parts of cinnamon, 9-11 parts of dried ginger, 11-13 parts of ground clove powder and 9-11 parts of nutmeg powder. According to the special meat stewing seasoning formula, effects of the star anise, the fennel, the Sichuan pepper, the white pepper, the liquorice, the cinnamon, the dried ginger, cloves and nutmeg are used sufficiently, no additive is added, the formula has the advantages of being reasonable in seasoning collocation, low in cost, simple to produce, green, healthy, unique in taste and lasting in aftertaste, can remove odor, relieve greasy taste, enhance aroma and relieve fatigue, and is beneficial to physical and mental health.

The invention discloses traditional Chinese medicine distiller's yeast. The distiller's yeast comprises red-knees herb, gastrodia elata leaves, xanthium sibiricum leaves, mulberry leaves, hyacinth bean leaves, lophatherum gracile roots and shoots, mint, radix angelicae pubescentis, radix paeoniae alba, sichuan lovage rhizome, asarum, scutellaria baicalensis peel, radix aucklandiae, herba ephedra,cinnamon, dried tangerine peel, cyperus rotundus, schisandra chinensis, cortex cinnamomi, galanga, fresh ginger, cassia occidentalis, purple perilla, saruma henryi, almonds, clove, rhizoma atractylodis macrocephalae, radix ophiopogonis, licorice root, monkshood, radix puerariae, fructus aurantii and long-shaped rice. In addition, the invention discloses a preparing method of the traditional Chinese medicine distiller's yeast. The liquor brewed through the traditional Chinese medicine distiller's yeast prepared through the process is strong and complicated in flavor, thick and rich in taste, slightly bitter in taste, sweet in aftertaste after the bitter taste and free of mouth burning or drunk feeling, and people who wake up after getting drunk still feel spirited and have faint scent in mouth.

The invention provides chicken essence, which is prepared from the following raw materials in parts by weight: 20 to 40 parts of soy isolate protein enzymatic hydrolysate, 25 to 35 parts of fresh eggs, 8 to 15 parts of refined chicken oil, 5 to 15 parts of sodium glutamate, 2 to 8 parts of white granulated sugar, 3 to 8 parts of glucose, 5 to 10 parts of table salt, 0.2 to 0.5 part of methionine, 0.5 to 1 part of vitamin B1, 0.5 to 1 part of cysteine, 0.1 to 0.6 part of fresh ginger and 0.02 to 0.05 part of sodium carboxymethylcellulose. The invention also provides a preparation method of the chicken essence. The chicken essence prepared from the raw materials has the advantages that the fragrance is intense and vivid; the smell is mellow and full; the aftertaste is long; the product state is stable.

The invention discloses a method for treating liquors by using an ultra-high pressure and ultra-high magnetic technology. The method comprises the following steps of performing ultra-high pressure treatment on newly-brewed liquors or liquors which are naturally-aged for 1 to 4 months; placing the treated liquors in a high-pressure device, applying the pressure of 400 to 800MPa and keeping the pressure for 30 to 120 minutes; after ultra-high pressure treatment, performing ultra-high magnetic treatment: placing the treated liquors into a 7,600GS ultra-high-pressure device, and treating the liquors for 3 to 6 minutes; after ultra-high magnetic treatment, performing four-stage filtering: the first stage: filtering by using mineralizing balls; the second stage: filtering by using tourmaline; the third stage: filtering by using negative potential balls; the fourth stage: filtering by using cocoanut active charcoal. The method disclosed by the invention has the following beneficial effects that by using an ultra-high pressure and ultra-magnetic aging accelerating mode, the content of esters in the liquors is increased, the contents of aldehydes and other stimulating components are reduced, and the proportions of multiple flavouring materials are more reasonable; the aging process is finished within dozens of minutes or several hours, so that the cost is greatly reduced; besides, the retention period of the liquors is prolonged.