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 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.

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 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 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.