37results about How to "Long-lasting flavor" patented technology

Chewing gums and methods of making same that have prolonged and enhanced sensory benefits are provided. The chewing gums of the present invention include a hydrophobic sweetener, a sensorally active component or trigeminal stimulant, such as a flavor, in addition to other typical chewing gum ingredients. The hydrophobic sweeteners are composed of sweet organic compounds that have a low water solubility.

The invention belongs to the industrial field of quick-frozen foods, and in particular relates to a quick-frozen dumpling and a preparation method thereof. The novel quick-frozen dumpling comprises a dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is made from flour, coarse cereals flour, vegetable protein powder, anti-freezing protein, modified starch, an enzyme preparation, vegetable polysaccharide and water; and the dumpling stuffing is made from meat, vegetables, a seasoner, modified starch, vegetable proteins and water. The quick-frozen dumpling is even and reasonable in nutrition collocation, abundant in nutrition, and delicious in taste. The novel quick-frozen dumpling is fresh in taste and good in color and luster under the freezing status, can notbe frozen to be cracked, and can not degrade the dumpling wrapper, the electric energy can be saved by more than 20% during producing, and the multiple effects for improving the high quality, saving the energy, and reducing the consumption are realized.

The invention discloses a compression production process for fresh aromatic Tie Guanyin tea and a product thereof. The process comprises the picking of fresh tea leaves, sun drying, fine manipulation, pan frying, kneading, picking and choosing, compression forming, packaging, drying and the like. The process comprises the following steps of: performing the fine manipulation at the temperature of between 18 and 21 DEG C and the humidity of between 75 and 85 percent, and performing rotating and spreading for 2 to 4 times respectively and alternately; after the pan frying is performed, kneading the tea leaves in a tea kneading machine; picking the leaves of which the quality meets the standard out after the kneading; compressing the picked tea leaves to form baled Tie Guanyin tea of which the thickness or the diameter is not more than 0.8 centimeter, and packaging the baled Tie Guanyin tea for forming; performing the kneading, the picking and choosing, the compression forming and the packaging at the temperature of between 16 and 22 DEG C and the humidity of between 30 and 50 percent; and drying immediately after the packaging, namely baking for the first time until the moisture content is between 10 and 14 percent, and baking for the second time until the tea leaves are dried completely to form a finished product. The process is reasonable and unique, has high feasibility, so that the product has the unique fresh aromatic taste, is mellow, delicious and fresh, has high and lasting fragrance and attractive appearance, and improves the integral quality of the tea leaves.

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

The invention relates to a processing method for green tea fresh-keeping under ordinary temperature which comprises, loading green tea into packaging bags for air regulation treatment and oxygen blocking package, wherein the air regulation treatment employs nitrogen and carbon dioxide mixture gas to be filled into the packaging bags, then employing impulse electromagnetic wave to proceed radiation treatment to the packaged green tea, and storing under ordinary temperature.

The present invention discloses a chafing dish seasoning material and a preparation method thereof. The chafing dish seasoning material is prepared from the following raw materials, by weight: 30-50 parts of fried rice noodles, 8-10 parts of black curd bean sauce, 3-5 parts of butter, 3-5 parts of flatspine pricklyash, 3-4 parts of muscade, 1-3 parts of obtuseleaf senna seed, 2-3 parts of blushred isodon herb, 2-4 parts of suberect spatholobus stem, 2-3 parts of silktree albizia bark, 5-8 parts of broccoli, 5-8 parts of apple, 5-8 parts of orange, and 6-8 parts of a nutrition additive. The present invention provides the chafing dish seasoning material and the preparation method thereof, wherein the method has characteristics of simple process and easy operation and is suitable for industrial production, and the seasoning material produced by using the method has characteristics of safety, health, spicy hot taste, and delicious and fragrant flavor, such that the chafing dish has the unique flavor, people does not object to the chafing dish after long term taking, and the chafing dish is suitable for tastes of most people.

The invention discloses a cigarette paper humectant and application of the cigarette paper humectant. The humectant refers to macromolecule acid mucopolysaccharide having the molecular formula-(C14H2ONNaO11)n and being in a linear polysaccharide structure comprising repetition structures of N-amide-glucosamine and D-glucuronic acid. The acid mucopolysaccharide is applied in the cigarette paper humectants. The novel cigarette paper humectant can realize the relatively good wetting keeping effect with the small adding amount, and solves the problem that the wetting keeping effect is obviously reduced as a cigarette product is punched to be diluted in the prior art; the humectant and cigarette paper are combined tightly, stably and uniformly; the taste of the cigarette product can be kept for a long time under a natural condition; the cigarette smoke wetting feeling is enhanced, and the comfort level of smoking is promoted.

The invention discloses a rabbit feed and a preparation method thereof. The rabbit feed is characterized in that the rabbit feed is made by the following components by weight percentage: 25-40 percent of grass meal, 60-70 percent of grain and grain outgrowth, 2-4 percent of additive premix and 0.05-0.2 percent of ethoxyquin. The rabbit feed of the invention keeps not only the grass flavor and the natural turquoise, but also leads crude protein, crude fiber, vitamin, amino acid, calcium, phosphorus, etc., which are not to be easily oxidized, thus fulfilling well the nutritional requirement and nutritive equilibrium for the rabbit; since rabbit food tastes good, the rabbit likes eating the rabbit food rather than anorexia, which improves the feed intake, enhances the immunity of the rabbit, reduces occurrences of diseases, such as flatulence, diarrhea, etc., and promotes production capability; compared with the prior art, average daily gain of commercial rabbit which taking the rabbit feed of the invention is increase by 10-20 percent.

The invention discloses a preconditioning barbecued meat product and a processing method thereof. The processing method comprises the steps of taking livestock and poultry skin and meat as main raw materials, decocting gelatin with the livestock and poultry skin, preparing caramel, stirring and mixing a film laminating agent, salting the meat, laminating a film and performing low-temperature storage. The processed preconditioning barbecued meat product can be directly baked or barbecued without additional coloring, and is rich in flavor, bright red in color and good in preservation.

The invention provides a processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil and belongs to the field of edible oil. The technology comprises the following steps: selecting Chinese prickly ash, cleaning, removing water, selecting edible oil, heating, immersing, filtering, centrifuging, storing, etc. The invention aims to provide a technology for preparing healthy, nutritional, safe health-care flavoring oil with unique flavor by using tea oil as a solvent to extract active ingredients such as numb-taste component, flavor component, etc. of fresh Chinese prickly ash.

The invention discloses a production method of a food seasoning accessory Chinese prickly ash seasoning paste. The Chinese prickly ash seasoning paste is prepared by processes of: weighing more than 0.5 wt% of Chinese prickly ash essential oil, 20 wt%-30 wt% of basic seasonings (white sugar, salt and monosodium glutamate), 1 wt% of a flavoring agent, 1 wt%-5 wt% of a thickening agent, an emulsifier, 3 wt%-5 wt% of an embedding medium (maltodextrin or beta-cyclodextrine) and 40 wt%-70 wt% of water, solating, mixing, grinding (colloid mill), homogenizing, boiling and the like. The production method comprise steps of: dissolving Chinese prickly ash essential oil, the seasoning accessory, the flavoring agent, the thickening agent, the embedding medium, the emulsifier and water, grinding, homogenizing, boiling and the like to prepare the product. Through technologies of seasoning, grinding, homogenizing, embedding and the like, natural flavor and fragrance of Chinese prickly ash are fully retained in the product provided by the invention. The product has characteristics of high temperature resistance, stable quality and lasting local flavor. The product in a paste form is convenient for both transportation and popularization.

A fresh wet noodle anti-aging mixed preparation and its preparation method and application are disclosed. The fresh wet noodle anti-aging mixed preparation is composed of the following ingredients: hydrophilic gel, an emulsifier, water-soluble soybean polysaccharide, beta-cyclodextrine, salt and water. The preparation method comprises the following steps: (1) adding water into water-soluble soybean polysaccharide and mixing, wetting, dissolving, and carrying out water bath to obtain a water-soluble soybean polysaccharide water solution; (2) adding hydrophilic gel and beta-cyclodextrine, stirring, adding the emulsifier, and stirring to obtain a mixed liquid; and (3) adding salt into the mixed liquid, and stirring to obtain the fresh wet noodle anti-aging mixed preparation. The fresh wet noodle anti-aging mixed preparation is applied in manufacturing of flour products, has an excellent anti-aging effect, is low-cost, is nontoxic and harmless, and can be used to raise eating quality. In addition, the preparation method of the fresh wet noodle anti-aging mixed preparation is simple and cost is low.

The invention relates to spicy pickled orange peels. Orange peels are effectively recovered and reused, so that the economic benefits are increased, and the quality guarantee period of the orange peels is prolonged; besides, the salt content of finished products is reduced through a low-temperature dehydration technology; and through dehydration treatment, 90% of nitrite is effectively removed. The finished products contain rich saccharide, minerals and vitamins, and the nutrient value and the health care functions of the orange peels are combined, so that the spicy pickled orange peels have the efficacies of clearing heat, removing toxicity, diminishing inflammation, promoting diuresis, softening and expanding blood vessels and the like, contribute to improving the disease resistance of human bodies, and prevent the generation of cardiovascular system diseases. Besides, the technology for debitterizing processed orange peels is omitted, so that the spicy pickled orange peels are low in cost, economic and high-efficient.

The invention provides citrus white tea and a preparation method thereof, and belongs to the technical field of deep processing of tea. Fresh leaves of white tea and citrus are used as raw materials,and the white tea and the citrus are subjected to withering, piling and drying together, so that the prepared citrus white tea has a fragrant fruit aroma and a higher content of flavonoid functional components. After being brewed, the prepared citrus white tea has the lasting and fragrant fruit aroma, and tastes stronger, mellower and more refreshing than traditional white tea.

A long lasting breath mint including a carrier and a flavorant, wherein the carrier includes at least one of a high viscosity cellulose ether and a low viscosity cellulose either and an alginate. The carrier forms a gel upon contact with saliva. A tablet is placed in the mouth of user, whereupon the tablet is wetted with saliva. A surface of the tablet is converted to a gel resulting in a tablet having an outer gel layer and a core. The gel serves as an adhesive for adhering the tablet to mouth structure. The gel slows exposure of the core to moisture and also slows diffusion of flavorant into the mouth of the user with the gel resulting in a breath mint having an extremely long life prior to complete dissolution, e.g., greater than 30 minutes or longer.

A technical scheme is realized as follows: a product is prepared by organically mixing plant essential oil, nisin, an extract product of Silybum marianum, carboxymethyl chitosan, reuterin, zeaxanthin, natamycin, sodium carbonate, biochanin, chitin, butyric acid, potassium sorbate, and water with scientific compatibility; the product is especially researched for fresh-keeping of chopped peppers, and is compounded by a plurality of salt-tolerant lactic acid bacteria, and lactic acid bacteria are fermented and produce acid for inhibiting competitors and spoilage bacteria, so that a preparation method of a chopped pepper preservative for long-term keeping of pungency degree, color, local flavor and nutritional components of the chopped peppers is provided.

The invention discloses a modular processing method for braised beef with potatoes. The method comprises the following steps: adding beef cubes, drinking water, ginger and cooking wine into a pot, cooking for 5-10 minutes, taking out the beef cubes and transferring into a pressure cooker, adding the drinking water, ginger, cooking wine and green onion, cooking under three atmospheric pressures for 30-50 minutes, and respectively collecting soup A and beef cubes R; adding edible oil into the pot, heating the oil to the temperature of 80-90 DEG C, adding seasonings to fry for 2-5 minutes, adding the obtained soup A, and stewing by small fire for 1-2 minutes so as to obtain concentrated soup B; adding the edible oil into the pot, heating to enable the oil temperature to rise to 160-180 DEG C, adding the pretreated potato pieces, frying for 2-3 minutes, taking out the potato pieces, and draining for later use; and sequentially adding the fried potato pieces, the beef cubes R and the concentrated soup B into a packaging bag or a packaging box, sealing, and refrigerating at the temperature of 20 DEG C below zero. The braised beef with potatoes made according to the method is rich in dish nutrition and delicious in taste, can meet family needs, can be also applied to industrialized, standardized and customized production and has wide market development prospects.

The invention provides a fresh-keeping method for pickled bell peppersfermented pepper, and belongs to the technical field of food production. The fresh-keeping method includecomprises the steps of subjecting the pickled bell peppersfermented peppers and fresh-keeping strain suspension liquid to mixed fermentation, bottling the fermented product, spraying a biological preservative, and storing thebottle after sealing. The fresh-keeping method has the advantages that infectious microbes and spoilage bacteria can be effectively inhibited, the pungency degree, color, flavor and nutritional ingredients of the pickled bell peppersfermented peppers can be preserved for a long time, and the shelf life of the pickled bell peppersfermented peppers can be prolonged.

The invention discloses a novel easy-to-preservation quick-frozen dumpling including following components, by weight: 35-40 parts of plant protein powder, 55-62 parts of cereal powder, 5-9 parts of [beta]-glucolase, 13-25 parts of American ginseng, 55-70 parts of glutinous rice flour, 5-11 parts of phaseolus coccineus, 3-8 parts of pteridium aquilinum, 15-24 parts of lotus roots, 7-16 parts of hydrogenated lecithin, 3-8 parts of dried powder of boletes, 15-27 parts of palm oil, 35-46 parts of a back part of pork joints, 2-7 parts of laurus nobilis, 1-5 parts of fructus amomi, 2-7 parts of cloves, 11-14 parts of monosodium citrate, 12-15 parts of sugar, 1-5 parts of monosodium glutamate, 3-17 parts of guar gum and 10-20 parts of edible salt. The quick-frozen dumpling is uniform and reasonable in nutrition combination, is rich in nutrition, is delicious in taste and can be maintained in fresh taste and color for a long period under a frozen situation without frost-crack and degradation in skin. During a producing process, electricity energy can be saved by more than 20%. Meanwhile, the quick-frozen dumpling is improved in quality and energy consumption is reduced.

The invention discloses a quick-frozen boiled dumpling easy to preserve. The quick-frozen boiled dumpling comprises the following substances in parts by weight: 35-40 parts of vegetable protein powder, 15-20 parts of myrobalan, 55-60 parts of peanut oil, 17-30 parts of deep-sea fish oil, 22-30 parts of olive oil, 3-19 parts of sodium dehydroacetate, 11-24 parts of linseed oil, 3-17 parts of silicone emulsion, 11-24 parts of sorbitan monostearate, 5-20 parts of malic acid, 1-5 parts of fructus amomi, 2-7 parts of clove, 11-14 parts of sodium dihydrogen citrate, 12-15 parts of sugar, 1-5 parts of monosodium glutamate, 3-17 parts of guar gum and 10-20 parts of edible salt. The boiled dumpling is uniform and reasonable in nutrition collocation, rich in nutrition, and delicious and tasty in flavor. The fresh flavor and a color can be kept for a long term in a frozen state, no frost crack or wrapper deterioration happens, electric energy can be saved by above 20% in a production process, and multiple effects of improving quality, saving energy and reducing consumption are realized at the same time.