2098results about How to "Long aftertaste" patented technology

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 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 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 relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine andthe method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruitwine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

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.