32results about How to "Layered taste" patented technology

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The present invention discloses a production method of a sweet soybean paste seasoning. The production method comprises the following steps: (1), steaming materials; (2), evenly mixing flour with Aspergillus oryzae and Aspergillus niger extracted effective spores; (3), cooling and inoculating; (4), making starters; (5), fermenting; (6), blending; and (7), sterilizing and filling. The sweet soybean paste is rich in nutrition, red-brown and shiny, and gives out sauce aroma and ester aroma. At the same time, the sweet soybean paste contains a variety of flavor substances and nutrient substances, is unique in sauce fragrance, moderate in salty and fresh taste and sweet and salty, not only tastes delicious, but also enriches nutrition and increases color and luster and taste of dishes, and has effects in whetting appetite and helping digestion. The production method is standard and controllable, and the prepared sweet soybean paste maintains the integrity of nutrient substances and natural flavors, reduces the production cost of enterprises, improves the production efficiency of the enterprises, and improves the economic efficiency of the enterprises.

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

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

The present invention relates to a preparation method of mango ice cream. 100 parts by weight of the ice cream comprises the following raw materials: 10-15 parts of mangos, 5-10 parts of an egg yolk stock solution, 2-4 parts of nata de coco, 0.2-0.5 part of a stabilizer, 2-6 parts of dried skim milk, 2-4 parts of single cream, 3-5 parts of anhydrous cream, 3-9 parts of whey powder, 3-6 parts of high fructose corn syrup, 8-18 parts of white granulated sugar and 2-8 parts of honey. The mango ice cream is mellow in flavor, good in taste levels and unique in taste.

The invention discloses a preparation method of rhizoma polygonati and oyster shell pressed candies. The method comprises the following steps: sequentially adding fructus lycii, fructus rubi and fructus alpiniae oxyphyllae into a mixing cylinder in a stirring state, then stirring, adding starch and magnesium stearate and evenly stirring, sequentially adding oyster shell powder and rhizoma polygonati, evenly stirring, and homogenizing to obtain a preformed material; adding carboxymethyl cellulose composite chitosan, microcrystalline cellulose and sucrose into the preformed material, evenly stirring, screening, and pressing by using a multi-punching rotary tablet press to obtain the rhizoma polygonati and oyster shell pressed candies. The rhizoma polygonati and oyster shell pressed candies prepared by the method are good in taste, good in biocompatibility, convenient to eat and high in nutritional value, can promote full and effective absorption of a human body and organically adjust the human body function, have the functions of enhancing the immunity of the human body and delaying senility, and achieve the effects of maintaining beauty and keeping young.

The invention belongs to the technical field of food processing and particularly relates to a preparation method of a radix panacis quinquefolii and red jujube composited health beverage. The preparation method of the radix panacis quinquefolii and red jujube composited health beverage comprises steps as follows: 1), preparation of a radix panacis quinquefolii extract solution; 2), preparation ofred jujube juice; 3), preparation of flos lonicerae juice; 4), blending; 5), filtering and filling; 6), sterilization. The beverage prepared with the method has the healthcare effect of enhancing immunity, ginsenoside as a functional component of radix panacis quinquefolii extract has bitter and astringent taste, the red jujube juice can correct the bitter and astringent taste of the ginsenoside,and the taste of the beverage is enabled to be richer by the flos lonicerae juice; the red jujube and flos lonicerae both can perform synergistic interaction in the aspect of immunoregulation.

The invention belongs to the technical field of food processing, and particularly relates to red bean layer cakes and a making method thereof. The red bean layer cakes consist of the following raw materials of medium-gluten flour, white granulated sugar, baking powder, salad oil, cream, yeast powder, water, a traditional Chinese medicine extract, plantain seed polysaccharide, a pagodatree flower and rutin extract, red beans, coconut powder and condensed milk. According to the red bean layer cakes disclosed by the invention, the plantain seed polysaccharide and a pagodatree flower and rutin extraction solution are used as efficacy components, and besides, multiple traditional Chinese medicines are compounded and extracted for making the layer cakes, so that the made layer cakes can remove heat from the liver, improve eyesight and reduce intraocular pressure, and have the effects of promoting the activity of antioxidase and repairing lens cells. Secondly, the layer cakes made by the making method disclosed by the invention are natural and safe in components, free from toxic and side effects, clear in mouth feel layering, and fragrant, sweet and soft; and after the layer cakes as daily leisure health-care pastries are eaten for a long term, cataract can be prevented and treated, solving the trouble of cataract patients is facilitated, the living quality of the patients is improved, and the layer cakes have great market prospects.

The present invention relates to the technical field of food processing and particularly relates to a bamboo flavored laminaria japonica and beef chili sauce and a preparation method thereof. The bamboo flavored laminaria japonica and beef chili sauce is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 20-35 parts of laminaria japonica, 20-35 parts of dried chili powder, 30-40 parts of peanut oil, 5-10 parts of perilla seed oil, 3-5 parts of oenanthe benghalensis, 2-4 parts of corn grains, 2-5 parts of lemon juice, 3-5 parts of waxberry wine, 4-7 parts of yellow rice wine, 3-5 parts of dried tangerine peels, 3-5 parts of allium chinensis, 2-4 parts of fresh gingers, 5-6 parts of edible salt, 3-4 parts of soy sauce, 2-4 parts of dried bulbus lilii, 1-2 parts of white sesame seeds, 3-5 parts of spices and 8-12 parts of fresh bamboo leaves. Diced beef in the bamboo flavored laminaria japonica and beef chili sauce tastes mellow, has a wine fragrance and a light bamboo fragrance, and is full of chewiness, fragrant, spicy and refreshing; the laminaria japonica is rich in nutrition, cheap and easy to get, matched with the beef, and extremely delicious; and the oenanthe benghalensis, corn grains, allium chinensis, yellow rice wine, spices, dried bulbus lilii, white sesame seeds, etc. are used to conduct seasoning, so that the chili sauce is richer in layers and nutrition.

The invention belongs to the field of health food, and discloses a daylily noodle and a preparation method thereof. The daylily noodle is composed of following components in parts by weight: 20 to 30parts of millet powder, 10 to 15 parts of daylily powder, 5 to 10 parts of black sesame powder, 5 to 8 parts of oyster protein powder, 2 to 3 parts of spatholobus stem extract, 3 to 5 parts of motherwort extract, 8 to 10 parts of pawpaw juice, 2 to 3 parts of brown sugar, 5 to 10 parts of red date, 5 to 8 parts of longan, 2 to 3 parts of spirulina powder, 0.01 to 0.05 part of vitamin E, 0.001 to 0.005 part of nicotinic acid, 0.03 to 0.06 part of ferrous gluconate, 0.3 to 0.5 part of calcium gluconate, 0.02 to 0.05 part of zinc gluconate, and 1 to 2 parts of salt. Oyster protein powder, spatholobus stem extract, and motherwort extract are compounded to prepare a functional component, which is used to prepare the noodle; thus the prepared noodle can precisely and scientifically provide enough nutrients for lactating women, the breast milk quality is intentionally and systematically regulated and controlled, the breast milk quality is mildly and effectively improved, and the nutritional needs of infants during the growth period can be fully satisfied.

The invention relates to a method for preparing honeydew melon cone ice cream. Based on 100 parts of the raw materials, the cone ice cream is prepared from the following components in parts by weight:45-80 parts of honeydew melon powder, 10-30 parts of mungbean flour, 12-25 parts of whole milk powder, 10-15 parts of cocoa powder, 7-10 parts of starch, 6-10 parts of egg yolk fluid, 5-10 parts of malt syrup, 5-10 parts of maltodextrin, 8-15 parts of plant oil, 6-10 parts of powered glucose, 9-20 parts of white granulated sugar, 3-9 parts of honey and 250-350 parts of pure water. The honeydew melon cone ice cream perfectly combines the rich fragrance of honeydew melons and fresh fragrance of mung beans to enable the taste to be mellow and refreshing, has bright color, crispy cone, layered and clear taste and no additive, is purely natural, has high nutritional value, and is suitable for people of all ages.

The invention discloses ginseng red-chili-oil fermented bean curd and a processing method thereof. The fermented bean curd is prepared from the following raw materials: ginseng, black soybeans, pigskin, chickpea, abelmoschus manihot, pollen pini, rose hip, rosemary, stevia rebaudian, apple blossoms, propolis, tea fungus liquid, stewing materials, red chili oil, a proper amount of mucor liquid and a proper amount of edible salt. According to the processed ginseng red-chili-oil fermented bean curd, secondary fermentation is adopted, the original flavor of fermented bean curd is preserved in primary fermentation, abelmoschus manihot, pigskin and tea fungus liquid are added into pulp coating processing to form a coat; abelmoschus manihot and tea fragrance are fused, the nutrition is rich, the taste is rich in gradation, and a sustained release effect is achieved in subsequent preserving and stewing processes to reduce the salinity of the fermented bean curd; stewing materials containing ginseng and red chili oil are adopted for soaking, and apple blossoms, stevia rebaudian and other ingredients are added, so that ginseng red-chili-oil fermented bean curd has a health-protection value and synthetic effect, can be used for promoting appetite, promoting blood circulation, improving body immunity and enhancing physical strength, has red color and smooth texture, is delicious, fragrant and mellow, integrates nutrition, health protection and flavor, and is suitable for people of all ages.

The invention relates to a durian-flavored peanut and a making method thereof. The durian-flavored peanut is prepared by sizing, blending, powder-coating, baking, and mixing 100 parts by weight of peanut. The sizing slurry is 1.5 to 2.5 parts by weight, the slurry powder is stirred by the spice powder, edible salt, monosodium glutamate, starch and the water; a syrup is prepared by mixing white granulated sugar, water and seasoning, and the seasoning includes salt and monosodium glutamate. The flour used for blending is 25 to 40 parts by weight. During powder coating, 70 to 150 parts by weightof the coating powder and 85 to 130 parts by weight of the syrup are used. During mixing, 3 to 9 parts by weight of the durian-flavored seasoning powder and 3 to 6 parts by weight of the edible oil are used. The durian-flavored peanut made by the invention maintains the freshness of the peanut itself, the outer skin of the peanut is made more crispy by sizing and powder coating, the above combination makes the durian-flavored peanut delicious but not greasy, the taste is layered, the taste is unique, and the durian-flavored peanut is loved by various consumer groups.

The invention discloses goose fat liver paste, which is prepared, by weight, 900-1200 parts of goose fat liver, 5-9 parts of powder, 5-9 parts of milk powder, 5-9 parts of salt, 4-8 parts of ginger, 4-8 parts of red fermented bean curd, 3-7 parts of daimyo oak leaf, 2-6 parts of quality rice wine, 1-3 parts of oyster sauce, 1-3 parts of fish sauce, 1-3 parts of sesame oil and 1-2 parts of pepper.By the adoption of the goose fat liver paste, the processing technology is improved, different raw materials are added, damage to nutrient components is small in a processing process, the nutrient components in the goose fat liver paste are better retained, the goose fat liver paste is non-greasy in taste and good in flavor, so that the goose fat liver paste accords with the pursuit of modern people on health foods; and meanwhile, compared with the traditional goose fat liver paste, the goose fat liver paste is longer in shelf life under the same condition, so that the dependence on food preservatives is reduced.

The invention discloses a dried bamboo shoot fermented sauce, and a preparation method thereof, and belongs to the technical field of food processing. The dried bamboo shoot fermented sauce comprises,by weight, 80 to 100 parts of flour, 50 to 60 parts of fresh bamboo shoot, 20 to 26 parts of peanut, 0.8 to 1 part of yeast, 0.36 to 0.45 part of Aspergillus oryzae, 15 to 20 parts of red date, 10 to12 parts of honey, and an appropriate amount of water. The preparation method comprises following steps: raw material preparation, raw material pre-treatment, dried bamboo shoot processing, starter making, fermentation, blending, and packaging and sterilizing. According to the preparation method, dried bamboo shoot is taken as the raw material, most oxalic acid in bamboo shot is removed, red dateand peanut are added, suitable people range is widened, and edible value is high.

The invention discloses a plum jam which is composed of the following raw materials in parts by weight: 20-40 parts of high fructose corn syrup, 1-5 parts of hawthorn protoplasm, 1-5 parts of waxy corn acetylated distarch adipic acid ester, 1-2 parts of salt, 0.1-1 part of malic acid, 0.1-0.5 part of glacial acetic acid, 0.01-1 part of dried plum powder, 0.01-1 part of sucralose, 1-5 parts of green brittle plum juice, and 30-50 parts of water. The invention further discloses a preparation method of the plum jam. The preparation method disclosed by the invention is convenient to operate and simple in method; the plum jam prepared by the preparation method keeps integrity of nutritional substances and natural flavor; the production cost of enterprises is reduced; the production efficiency of enterprises is increased; and the economical benefits of enterprises are increased.

The invention relates to a mustard-flavored peanut and a making method thereof. The mustard-flavored peanut is prepared by sizing, blending, powder-coating, baking, and mixing 100 parts by weight of peanut. The sizing slurry is 1.5 to 2.5 parts by weight, the slurry powder is stirred by the spice powder, edible salt, monosodium glutamate, starch and the water; a syrup is prepared by mixing white granulated sugar, water and seasoning, and the seasoning includes salt and monosodium glutamate. The flour used for blending is 25 to 40 parts by weight. During powder coating, 70 to 150 parts by weight of the coating powder and 85 to 130 parts by weight of the syrup are used. During mixing, 3 to 9 parts by weight of the mustard-flavored seasoning powder and 3 to 6 parts by weight of the edible oilare used. The mustard-flavored peanut made by the invention maintains the freshness of the peanut itself, the outer skin of the peanut is made more crispy by sizing and powder coating, the above combination makes the mustard-flavored peanut delicious but not greasy, the taste is layered, the taste is unique, and the mustard-flavored peanut is loved by various consumer groups.

The invention discloses a preparation method of sweet sauce seasoning made of fermented flour. The preparation method of the sweet sauce seasoning made of the fermented flour comprises the following steps: (1) steaming materials; (2) uniformly mixing flour and koji essence; 93) carrying out cooling and inoculating; (4) preparing koji; (5) carrying out fermenting; (6) carrying out blending; and (7)carrying out sterilizing and filling. The sweet sauce seasoning prepared by the preparation method is rich in nutrients, reddish-brown in color, lustrous, and mellow in sauce flavor and ester flavor.In addition, the sweet sauce seasoning contains a plurality of flavor substances and nutrient substances, so that, the sweet sauce seasoning is unique in sauce aroma, as well as appropriate in saltyand palatable flavor; and thus, the sweet sauce seasoning has delicious sweet and salty flavor, and is capable of enriching nutrients of dishes, improving color, luster and taste of the dishes and stimulating appetite so as to increase food intake. In addition, the preparation method of the sweet sauce seasoning is standard and controllable; and the prepared sweet sauce seasoning bags preserves completeness of nutrients and natural flavors, reduces production cost of enterprises, improves production efficiency of the enterprises and raises economic benefits of the enterprises.

The invention discloses digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and a preparation method thereof, and belongs to the technical field of dried bamboo shoot processing. The main raw materials comprise dried bamboo shoots, one or two of fermented soya beans and shiitake mushrooms, and flavored edible oil. Probiotics beneficial to digestion are utilized, rehydrated dicedbamboo shoots are changed into sour, sweet and tasty fermented bamboo shoots through a solid-state fermentation method, and then the sour, sweet and tasty fermented bamboo shoots, flavored oil and aflavoring agent are boiled and seasoned to obtain the ready-to-eat flavor bamboo shoots beneficial to digestion. The obtained product is sour, sweet and delicious, is rich in nutrition, and can be stored at normal temperature without adding any preservative additive; and the production method is simple, economical, environment-friendly, suitable for large-scale industrial production and relativelylow in production cost.

Pepper-flavored sauce comprises the following components in parts by weight: 4-8 parts of soybean oil, 1-2 parts of minced garlic, 10-15 parts of spicy pepper sauce, 5-10 parts of linear pepper, 2-8 parts of pointed pepper and 2-8 parts of red pepper. Compared with the prior art, the pepper-flavored sauce has the advantages as follows: the pepper-flavored sauce is prepared by selecting the spicy pepper sauce, the linear pepper, the pointed pepper and the red pepper as raw materials, and then blending the soybean oil and the minced garlic in a matching manner; the pepper-flavored sauce has a composite taste of the spicy pepper sauce and integrates different peppery tastes of the linear pepper, the pointed pepper and the red pepper, so that the pepper-flavored sauce integrates spicy, peppery, fresh and fragrant tastes and has the mouth feel with a richer layering sense.

A sauce flavor broad bean and a preparing method thereof are disclosed. The sauce flavor broad bean is prepared from following raw materials by weight: 10-12 parts of pork liver, 250-280 parts of broad bean, 5-8 parts of red yeast rice, 6-8 parts of red tea powder, 10-12 parts of hawthorn rolls, 14-16 parts of red speckled kidney bean, 2-3 parts of chilli powder, 6-8 parts of shacha sauce, 4-6 parts of minced garlic, 4-5 parts of bolete dry powder, 3-5 parts of ultrafine shrimp shell powder, 12-18 parts of maltodextrin, 2-3 parts of raisin tree seed, 1-2 parts of leaf of cyrtomium fortunei, 1-2 parts of cynanchum bungei decne, 2-3 parts of cortex magnoliae officinalis, 1-2 parts of Chinese peashrub root, a proper amount of palm oil, a proper amount of coix seed wine and 8-10 parts of a nutrition additive. The sauce flavor broad bean is rich in layered taste, rich in sauce fragrance, crisp, fragrant, hot, unique in flavor and appetizing. The traditional Chinese medicine components which have functions of helping digestion, removing food stagnation, clearing away the heart fire, purging fire, and the like are added, and are capable of boosting human body metabolic functions, supplementing nutrients needed for human bodies, eliminating fatigue and benefiting health.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The invention belongs to the field of health-care foods, and discloses buckwheat noodles and a making method thereof. The buckwheat noodles consist of the following components in parts by weight: 35-45 parts of wheat flour, 15-20 parts of buckwheat flour, 4-6 parts of wheat bran dietary fibers, 1-2 parts of a white mulberry bark extract, 0.5-1 part of mulberry twig total flavonoids, 0.5-1 part ofmulberry leaf polysaccharide, 0.5-0.6 part of CMC, 0.2-0.4 part of sodium alginate, 1-2 parts of table salt and 30-35 parts of water. According to the buckwheat noodles disclosed by the invention, thewhite mulberry bark extract, the mulberry twig total flavonoids and the mulberry leaf polysaccharide are added and compounded to be used as functional components for making the noodles, so that the made noodles can sufficiently meet the nutritional requirement of pregnant women at a gestation period; and besides, in accordance with the special physiological characteristics of the pregnant women at the gestation period, the buckwheat noodles can mildly and effectively improve the nutrient substance metabolism of organisms of the pregnant women, enhance the antioxidant ability of the organisms,balance the metabolic cycle effects of ester and cholesterol, synergically control the blood sugar content of the pregnant women in the respects of molecules and body fluid, maintain the homeostasisof the organisms of the pregnant women at the gestation period, and safely and effectively prevent and control gestational diabetes.

The invention discloses a cigarette filter based on a nanofiber structure and a cigarette, solves the problems that an existing cigarette filter is poor in aroma durability, liable to lose after beingstored for a long time and poor in filtering performance, and has the effects of filtering harmful substances, realizing long-term storage of perfume and realizing lasting release of aroma at the same time. According to the technical scheme, the cigarette filter comprises a cellulose acetate fiber filter element body, and one or more nanofiber aroma enhancement filter membranes are arranged at one end of the cellulose acetate fiber filter element body; wherein the nanofiber aroma-enhancing filter membrane comprises a nanofiber aroma-enhancing filter membrane core body and a nanofiber aroma-enhancing filter membrane wall body surrounding the periphery of the nanofiber aroma-enhancing filter membrane core body.

The invention discloses lemon-flavor chili-oil pickled tofu and a processing method thereof. The lemon-flavor chili-oil pickled tofu is prepared from the following raw materials: lemon grass, millets, pig skin, soybeans, red dates, chrysanthemum nankingense, flos buddlejae, pineapple peel, pseudostellaria maximowicziana tuberous root, flos albiziae, mint juice, kombucha liquid, marinade, chili oil, an appropriate amount of mucoraceous liquid and an appropriate amount of table salt. The processing method of the lemon-flavor chili-oil pickled tofu prepared by the invention comprises the step of performing fermentation for two times. The first fermentation preserves original flavor of the pickled tofu; wrapping is performed by a treatment pulp of the red dates, the pig skin and the kombucha liquid so as to form a coating; thus, the lemon-flavor chili-oil pickled tofu is richer in nutrition and full in layered sense of taste while the aroma is enhanced and the flavor is improved; moreover, slow-release effects are achieved in subsequent pickling and pot-stewing processes, so that the salinity of the pickled tofu is reduced. Soaking is conducted with the chili oil containing the lemon grass powder and the mint juice, so that the pickled tofu has the flavor of the lemon, and is capable of refreshing and restoring the consciousness. In addition, the ingredients, including the flos buddlejae, the flos albiziae and the like, are added, so that the pickled tofu has higher health-care values. Thus, the pickled tofu increases the appetite, and has the functions of nourishing Yin, clearing away heat, reducing internal fire, detoxifying and so on. The pickled tofu has the characteristics of delicious taste and mellow aroma, and integrates the effects of nourishing and health-caring as well as the flavor; thus, the pickled tofu is suitable for people of all ages.

The invention belongs to the field of health-care foods, and discloses purple sweet potato noodles capable of coordinating intestines and the stomach and a making method of the purple sweet potato noodles. The purple sweet potato noodles consist of the following raw materials in parts by weight of 50-60 parts of wheat flour, 20-30 parts of corn flour, 15-25 parts of black sesame seed powder, 10-20parts of composite mixed bean powder, 30-40 parts of purple sweet potatoes, 0.5-1 part of a bighead atractylodes rhizome volatile oil-cyclodextrin inclusion compound, 0.5-1 part of immature orange fruit flavone, 1-2 parts of a semen cassiae extracting solution, 2-4 parts of fructo-oligosaccharide, 0.1-0.5 part of carrageenin, 0.2-0.4 part of citric acid, 0.15-0.2 part of D-isoascorbic acid, and 1-2 parts of table salt. The bighead atractylodes rhizome volatile oil-cyclodextrin inclusion compound, the immature orange fruit flavone and the semen cassiae extracting solution are added and compounded as functional components for making the noodles, so that the made noodles can improve the constipation symptom of the old people in accordance with the change characteristics of functions of intestines of old people, facilitate increment of the gastrointestinal tract power, improve the digestive function of the old people, and reduce the attack rate of gastrointestinal tract diseases caused byreduced gastrointestinal tract functions.

The invention discloses a device and method for squeezing rice wine.The device comprises a differential pressure extraction separator, an extraction feeding buffer tank and a ceramic microfiltration membrane filter.A high speed flow is formed by high-pressure difference in instantaneous time through vacuum-pressurization-vacuum cyclic changes, the wine body in distilled grain is in full contact with a solvent (mellow rice wine) and is dissolved, so that wine in win residue is extracted; after solid-liquid separation, physical separation is performed through the ceramic microfiltration membrane filter, and the whole squeezing process is accompanied with a sterilization and turbidity removal process, so that the rice wine brewing process is integrated better.

The invention relates to a method for preparing dioscorea alata crisp-cone ice cream. Based on 100 parts (by weight) of raw materials of the ice cream, the ice cream contains 40-80 parts of dioscoreaalata flour, 10-20 parts of powdered whole milk, 8-15 parts of cocoa powder, 12-25 parts of soybean flour, 6-10 parts of starch, 5-10 parts of egg yolk original liquid, 0.2-0.5 part of stabilizer, 4-6parts of fructose dextrose syrup, 8-18 parts of white granulated sugar, 2-8 parts of honey and 250-350 parts of purified water. According to the dioscorea alata crisp-cone ice cream, delicate fragrance of dioscorea alata and mellow fragrance of soybeans are combined, so that the taste is more mellow and more fresher; due to a crisp cone, the ice cream is clear in taste hierarchy, free of additionand high in nutritive value, is purely natural and is suitable for both the young and the old.

The invention discloses a chafing dish food dipping sauce. The chafing dish food dipping sauce is prepared from, by weight, 30-40 parts of white sesame seeds, 30-40 parts of peanut kernels, 5-8 parts of red fermented bean curd, 2-3 parts of oyster sauce, 2-3 parts of fish sauce, 3-5 parts of high-grade Shaoxing wine, 3-5 parts of sesame oil, 1-1.5 parts of salt, 2-3 parts of sugar, 2-3 parts of monosodium glutamate and 10-15 parts of soybean oil. By improving the processing technology of the chafing dish food dipping sauce and adding different raw materials, the destroy to nutritional ingredients in the processing process is small, the nutritional ingredients in the chafing dish food dipping sauce are well retained, the taste is not greasy, taste degrees are clear, and the chafing dish food dipping sauce conforms to the pursuit for health foods of modern people.

The invention relates to a corn-flavored peanut and a making method thereof. The corn-flavored peanut is prepared by sizing, blending, powder-coating, baking, and mixing 100 parts by weight of peanut.The sizing slurry is 1.5 to 2.5 parts by weight, the slurry powder is stirred by the spice powder, edible salt, monosodium glutamate, starch and the water; a syrup is prepared by mixing white granulated sugar, water and seasoning, and the seasoning includes salt and monosodium glutamate. The flour used for blending is 25 to 40 parts by weight. During powder coating, 70 to 150 parts by weight of the coating powder and 85 to 130 parts by weight of the syrup are used. During mixing, 2.5 to 10 parts by weight of the corn-flavored seasoning powder and 3 to 6 parts by weight of the edible oil are used. The corn-flavored peanut made by the invention maintains the freshness of the peanut itself, the outer skin of the peanut is made more crispy by sizing and powder coating, the above combination makes the corn-flavored peanut delicious but not greasy, the taste is layered, the taste is unique, and the corn-flavored peanut is loved by various consumer groups.