36results about How to "Long scent" patented technology

The invention discloses an organic pawpaw wine and a making method thereof. The organic pawpaw wine is prepared from the following raw materials: fresh pawpaw, selenium-enriched water, natural sugarcane brown sugar, natural bayberry juice and ecological organic wine yeast. The making method comprises the following steps: selecting the fresh pawpaw, cleaning and airing; removing seeds, dicing and then smashing to form juice; putting the smashed sugarcane brown sugar and the natural bayberry juice into a fermentation earthware jar, and uniformly mixing; then adding the pawpaw juice and aired pawpaw seed kernels, adding the ecological wine yeast and the selenium-enriched water and uniformly mixing; sealing an opening of the jar and then fermenting, and finally making the organic pawpaw wine. According to the organic pawpaw wine and the making method thereof, a traditional organically ecological pollution-free environment-friendly brewing method is adopted, nutritional ingredients of each part in the raw material, namely pawpaw are effectively utilized, and loss of collagen and multiple nutrients and microelements in pawpaw skin can be avoided; the organic pawpaw wine is not only mellow in fruity flavour and tasty in sourness and sweetness, but also has the health effects of invigorating stomach, helping digestion, dispelling wind, eliminating dampness and the like.

The hot and spicy seasoning consists of pricklyash, aniseed, fennel, cassia, clove, nutmeg, white amomum fruit, lesser galangal rhizome, pseudostellaria root, Chinese yam, dried ginger, dried orange peel, licorice, haw, plum pulp and curcuma. The hot and spicy seasoning may be added into cooked meat to make meat tender, and may be added into other food to make food delicious and savoury.

The invention provides a soaking solution for dried-konjak dry-processing. The soaking solution comprises the following ingredients: cumin, aniseed, capsicum, prickly ash, tsaoko, myrcia, nutmeg, pericarpium citri reticulatae, Chinese cinnamon, dahurian angelica root, fennel, ginger, garlic, seasoning and water. The invention further provides a preparation method of the soaking solution for processing the dried-konjak dry-processing. The preparation method comprises the following steps of: 1) smashing the cumin, the capsicum, the prickly ash, the aniseed, the tsaoko, the myrcia, the nutmeg, the pericarpium citri reticulatae, the Chinese cinnamon, the dahurian angelica root and the fennel; 2) breaking up the ginger and the garlic; 3) putting the powder and the broken ginger and garlic into a sealed container, adding the water, starting stirring, heating to 90-100 DEG C, and performing heat preservation for 4-7 hours, so as to obtain a mixture; 4) filtering; and 5) adding the seasoning into a filtered solution, and stirring uniformly so as to obtain the soaking solution for processing the dried-konjak dry-processing. By utilizing the soaking solution for processing the dried-konjak dry-processing and the preparation method thereof, the problem of making konjak gelled foods tasty can be solved, and the purpose of making the konjak gelled foods such as the dried konjak tasty at a normal temperature is realized.

A fresh flower beer with gay color, unique fragrance, rich nutrients and health-care function is prepared from the fresh petals of edible flower (rose flower, peony flower, peach flower, etc), melissa powder, honey, propolis, malt, hop, ane sugar, water and beer yeast.

The invention relates to notoginseng wine which is prepared by the following steps: soaking fresh notoginseng into wine for 2-3 months, distilling and purifying the soak solutions, and then filling the soak solutions into cruses and embedding the cruses into ground for storage for 3-5 months, mixing the wine with the soak solutions and filling the mixture into the cruses, embedding the cruse intoground for storage for 3-5 months, taking out the cruse and filtering the mixture, thereby achieving the notoginseng wine. The notoginseng wine has a reddish color, a sweet taste and a durative fragrance. Because notoginsenosides are sufficiently dissolved into wine, the notoginseng wine has a certain health-care function. Through the detection of a hygiene department, all indexes conform to national relevant standards.