2099results about How to "Long aftertaste" patented technology

The invention relates to a fragrance type heating nonflammable tobacco product. The fragrance type heating nonflammable tobacco product includes the following materials by weight: 1 to 6 parts of tobacco extract, 0.5 to 5 parts of tobacco flavor, 0.5 to 3 parts of taste and flavor conditioning agent, 0.5 to 6 parts of fragrance type liquor, 0.5 to 15 parts of fogging agent, and 75 to 95 parts of tobacco carrier. The invention also provides a preparation method of the tobacco product. According to the invention, the tobacco product is low in danger to a human body and an environment; the tobacco extract is added to improve the tobacco flavor concentration of the tobacco product at the low temperature, and meanwhile, smoke vigor and satisfaction can be improved; the fragrance type liquor is added to allow smoke to be fragrant, prominent, elegant and exquisite, and the liquor is rich and is long in aftertaste; the content of the fogging agent is improved, so that the amount of the smoke can be assured to the greatest extent when a consumer smokes at the low temperature, and the feel more similar to the feel of the traditional cigarettes is provided.

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

The invention discloses a method for planting and processing organic tea. Self-regulation is formed by the establishment of a complex ecosystem of a tea garden to plant organic tea in a virtuous cycle so as to ensure that tea becomes real green food. The subsequent tea processing technology is strict and a product thereof has rich tea flavor and lasting aftertaste. The method solves the technical problems that the existing method is old and is not beneficial to the ecological cycle in the prior art.

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

The invention provides a purple corn beverage and a preparation method thereof. The major raw materials of the beverage are purple corn seeds and purple corn byproducts, fruit and vegetable pulp and flavorings are added to the beverage, and the beverage is treated by enzymolysis and acylation, so that cyanidin in the raw material purple corn is effectively extracted and stably stored in the beverage, thereby obtaining a purple corn beverage with rich cyanidin and unique taste.The scheme of the invention realizes the overall utilization of the purple corn plants; the cyanidin provides the function of health care, and the fruits, vegetables and flavorings not only feature the unique mouthfeel, but also boast various nutrient contents; and thus, the purple corn beverage is a novel health care beverage.

The invention discloses seasoning and a preparation method thereof. The seasoning is mainly formed by myrcia, anise, cinnamon, angelica dahurica, amomum tsao-ko, fennel, cloves, momordica grosvenori, angelica sinensis slices, valeriana tangutica batal, dried thyme, atpinia officnarum hange, liquorice, pericarpium citri reticulatae, nutmeg, jambolan, black pepper, coriander, aucklandia and amomum fruits, jasmine, cumin, alpinia galanga, amomum kravanh, wild peaches, zingiber kawagoii hayata, radix aucklandiae, white seeds, thick broad-bean sauce, chilli powder, hotpot seasoning, spicy girl (chilli sauce), shallots, onion, caraway, peking sauce, beef tallow, canola oil, flavor fragrant elements, beef flavor, chicken flavor, salt, monosodium glutamate, chicken powder, garlic bulb, pepper, pickled peppers and fermented soya beans according to certain weight part matching. According to the scheme, the made seasoning can be used for cooking baked fishes, lobsters, drying pots, stewed chickens and the like which are fresh and peppery in flavor, peppery and fragrant, aromatic in flavor and capable of leading a person to endless aftertastes; in addition, the seasoning can be used for modulating all raw eaten food such as cold dishes.

The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and / or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq / kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.

The invention relates to a haw product and a producing method thereof. The haw product includes haw, sugar component and water, the sugar component includes maltose, glucose and oligose. The haw product is diversified in flavours, healthy, suitable for old and young, thoroughly disinfected in materials, secure and sanitary, and has long shelf life, small size, convenient carrying and storing, thereby not only enriching the nutrition but also reducing the cost; has pleasant sweetness and sourness, suppleness in the mouth feel, and machine packing on the whole line, thereby not only being sanitary but also reducing the cost and increasing the efficiency.

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

The invention discloses red jujube health-care liquor and a production process thereof. Liquor, red jujubes, grape pips, roses and the like are selected as raw materials, and the red jujube health-care liquor is obtained by heat soaking, low-temperature soaking and repeated treatment of the raw materials. The red jujube health-care liquor is integrated with a plurality of functional raw materials, contains a plurality of effective ingredients such as general flavone, rhodioloside, crude polysaccharides and total saponins, and has multiple health-care efficacies of alleviating fatigue, enhancing immunity, promoting metabolism, promoting blood circulation, removing blood stasis, helping people maintain beauty and keep young, and removing chloasma. The red jujube health-care liquor is crystal and transparent, has unique flavor and health-care efficacy, and is suitable for long-term drinking. The product is clear, glossy, fragrant and pure and mild in taste, sweet and chill, refreshing and soft, and representative, and has a balanced body, long-lasting flavor and unique style. The production method is simple, raw materials used in preparing the red jujube health-care liquor are easy to obtain, and the red jujube health-care liquor is easy for popularization.

The invention provides chilli sauce, which is prepared from a raw material composition by boiling, wherein the raw material composition contains capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil. The invention further provides a preparation method of chilli sauce. Capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil are used as raw materials, which are boiled to obtain the chilli sauce after mixed. The chilli sauce not only has advantages of brilliant color, delicious taste, abundant nutrition, moderate pungent taste, long aftertaste, but also has a long shelf-life, and can be preserved for two years without deterioration by seal and normal temperature preservation in a condition without adding any preservatives. Furthermore, the chilli sauce can be prepared only by mixing the raw materials and then boiling the raw materials without fermentation, has advantages of simple preparation technology and short preparation period, and is not only suitable for household self-made and edible, but also suitable for large scale production.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The effervescent health beverage table is featured by that it contains functional oligosaccharide, such as oligo-xylose, oligo-fructose, oligo-galactose, oligo-isomaltose, etc., with bifidobacterium proleferating function and may contain medicine, vitamins, minerals, soluble chitin and other functional factors. The tablet is produced through sieving, mixing, drying at 55-65 deg.c and tableting. The effervescent health beverage tablet, when being thrown into water, will be dissolved instantly into homogeneous beverage, health liquid, medicated tea, etc. while producing bubbles and turning up and down.

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

The invention, pertaining to a field of food brewing technology, particularly relates to a kidney bean sauce and a brewing method thereof. According to the invention, white kidney beans are used as the main raw material, flour and preserved fruit syrup are used as auxiliary materials, a plurality of strains such as aspergillus oryzae, aspergillus niger, lactic acid bacteria, yeast and the like are used as fermentation microorganisms, and the product is obtained after three stages of temperature-controlled fermentation, that is, flavor-generating fresh fermentation, chromophore-generating fermentation, and aroma-generating fermentation. The method of the invention, by adopting a band temperature-controlled method, controls growth of the aspergillus, maintains high activity and quantity of the protease, carries out enzymolysis on the kidney bean protein, and produces large amounts of amino acid and peptide. By using the lactic acid bacteria and the yeast for fermentation, and an insulation reaction, the final product has unique and rich sauce flavor and color. The sauce of the invention tastes fresh and delicious, has a total ammonia nitrogen content of 1.64% which increases by 26% compared with that of traditional methods, and has abundant volatile flavor substance.

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

The invention relates to a bottom material of chafing dish and the preparation method, which is characterized in that the formula and the parts by weight of all the components of the bottom materials are: 220 to 260 parts of butter, 80 to 120 parts of glutinous rice cake hot pepper, 4 to 6 parts of wild pepper, 6 to 10 parts of bean paste, 8 to 12 parts of black bean sauce, 18 to 22 parts of mature ginger, 7 to 9 parts of garlic, 10 to 14 parts of fragrance, 0.8 to 1.5 parts of rock sugar and 2 to 4 parts of liquor. The bottom material of chafing dish which is fried by the applicant of the invention has special process. The usage of the bottom material of chafing dish of the invention can prepare the chafing dish with pure taste, maintain the characteristics of being numb, spicy, delicious, spiced and back sweet and have the advantages of being spicy but not dry and numb but not intense.

The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.

The invention discloses a cave soil storage natural aging method of wine, which comprises (1) the soil storage stage: injecting the well brewed wine into a wine jar with the periphery covered with a special soil layer of 30-40cm, and burying the wine jar in the underground soil with the depth of 1.2-1.5m for placing for 2-3 years, thereby volatilizing miscellaneous gases in the wine, penetrating impurities into the soil and achieving the coming down effect; simultaneously leading the wine to fully absorb essence qi of the ground and nutritional ingredients in the special soil outside the wine jar during the natural aging; and (2) the cave storage stage: injecting the wine which is stored through the soil storage stage into the wine jar with the periphery which is tightly coated with a plant rope, placing in a cave for continuing the natural aging for 3-120 years, leading the wine to continuously volatilize a variety of impurities and the miscellaneous gases therein, and simultaneously micro-absorbing the nutritional ingredients in the rope on the periphery of the wine jar. As the environment with basically constant temperature in four seasons in the cave is conductive to the natural aging of a wine body, compared with the wine which is stored ordinarily, the method has the advantages of more delicate and mellow wine body, more prominent Maotai flavor, long aftertaste, more lasting aroma and more nutrients.

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 0.5%-60% of flavouring liquor and 40%-99.5% of strong aromatic Chinese white liquor with high alcohol content, and its taste is paratefull. Said invention also provides its preparation method.

The invention discloses a processing method of a tujia salt-preserved egg, belonging to the technical field of processing of poultry and eggs. A plurality of Chinese herbal medicines such as cinnamon, artemisinin, clove and the like are added into early flavoring liquid, and cooked together with salt; then quick lime is brewed; the flavored flavoring liquid not only has tujia characteristics, but also can be rapidly immersed into yolk; the egg is coated by seasoning mud after being carefully preserved and maintained while the seasoning mud is prepared by adding yellow mud, soda and quick lime after being cooked by quality spices with tujia characteristics, such as radix curcumae longae, rhizoma acori graminei, and elecampane; the egg white has preserved eggs taste after being carefully maintained; the salt-preserved egg is obtained by cleaning and steaming; the yolk of the prepared salt-preserved egg is a golden sand core, and is sandy, crisp, fragrant and sticky to eat; the egg white is turquoise preserved egg gel, is glittering and translucent, transparent, and elastic, has strong mellow, and leads a person to feel endless aftertastes; and one salt-preserved egg has two tastes. Compared with the existing salt-preserved egg, the processing method has the advantages that the quality guarantee period is greatly prolonged; and the salt-preserved egg can be stored for 6 months at normal temperature, and does not deteriorate.

The invention discloses sesame white spirit and a preparation method thereof. The sesame white spirit is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains, 100-110 parts of rice, 100-110 parts of chaff, 10-11 parts of enteromorpha, 20-22 parts of sesame, 3-4 parts of the root of polygonum multiflorum, 2-3 parts of semen cuscutae, 4-5 parts of cornu cervi pantotrichum, 4-5 parts of the fruits of Chinese wolfberry, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylo-oligosaccharide. According to the sesame white spirit and the preparation method thereof, the waste distiller's grains are taken as the raw material for preparing the white spirit, so that the production chain of a yellow rice wine plant is extended, and the prepared white spirit is mellow and plump, and long in aftertaste; the chaff is subjected to puffing treatment, so that the raw material is loose; the tea polyphenol with selective bacteriostatic action is added, so that bacteria, such as lactic acid bacteria, capable of generating acid is inhabited, while bacterial colony balance of fungi, such as mould, is maintained, and therefore, the problem that the acid content of the fermented materials increases rapidly during stacking and fermenting is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the sesame white spirit also can black hair.