36results about How to "Long scent" patented technology

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 a method for preparing kelp sauce. The method comprises the following steps of: adding peanut oil into a pot, pouring kelp primary pulp into the pot at the oil temperature of between 110 and 130 DEG C, stir-frying continuously, and adding a stabilizing agent solution; after the mixture is stir-fried to be cooked, adding table salt, soy sauce, white sugar, monosodium glutamate, rice vinegar and cooking wine, and continuing to stir-fry for 1 minute; and adding an antioxidant, stirring uniformly, and taking the mixture out of the pot to obtain the kelp sauce with special flavor. The invention provides a method for preparing the kelp sauce with the special flavor, and the kelp sauce with the special flavor is well-lubricated in mouthfeel, fresh and fragrant in taste, attractive in color and luster, lasting in fragrance, balanced in nutrition and good in health-care effect, is rich in various nutrients such as iodine, calcium, protein and unsaturated fatty acid, and has a broad market prospect.

The invention discloses pearl rice wine and a preparation method thereof, belonging to the technical field of wine making, and aiming at solving the problems of being complex in brewing technology, poor in mouth feel, insufficient in mellowest taste and yellowish in colour in the prior art. The pearl rice wine disclosed by the invention is composed of the following raw materials in part by weight: 84-113 parts of rice, 85-116 parts of water, 0.67-0.94 part of raw distiller yeast, 0.63-0.97 part of dried yeast, 0.52-0.89 part of white sugar, and 0.45-0.78 part of raw yeast. The invention further provides the preparation method of the pearl rice wine. The pearl rice wine prepared by the invention has the characteristics of being clear, transparent, free from suspended matters and precipitation, fragrant, pure, slightly sweet, long in smell, dry and comfortable in mouth feel and the like.

The invention discloses a kelp and black fungus nutritious sauce. The ratio of the main raw material kelp to the black fungus is 1:1, wherein the sweet-tart flavor raw material formula is characterized in that the ratio of the chili powder to the salt to the sugar to the vinegar is 200: 0.5: 3.5: 20: 20; the spicy flavor raw material formula is characterized in that the ratio of the chili sauce to the chili powder to the pepper powder to the salt is 200: 20: 3: 0.75: 2. The product is proper in thickness, uniform and fine, has a special dark brown luster of kelp and black fungus, the kelp and black fungus nutritious sauce with the sour and sweet flavor is palatable in sweet-tart flavor and lasting in fragrance, the kelp and black fungus nutritious sauce with spicy flavor is rich in spicy flavor taste, and spicy and delicious; the kelp and the black fungus both contain iodine and calcium.

The invention, which relates to the technical field of tea processing, provides a hot-air drying and frying method for Huangkui tea processing. The method comprises steps of picking, fresh leaf selection, cleaning, cleaned tea leaf spreading, rolling, fixation, fermentation, hot-air drying and aroma enhancement. With the provided method, the juice yield of the Huangkui tea is increased, the fragrance of Huangkui tea leaves can be increased and enriched, the color and luster of Huangkui tea in the making process can be improved, the calcium, amino acids, tea polysaccharides, xanthophyll, flavonoids and other components beneficial to body health in the Huangkui tea can be increased, and the quality of the tea can be improved. The obtained Huangkui tea soup is bright and in color of apricot yellow, long in fragrance, fresh and refreshing in taste, mellow, sweet after taste and slightly sweet.

The invention discloses a preparation method for novel mutton jerky. The preparation method comprises the following steps: mutton dodur removal of mutton, pickling of the mutton and drying of the pickled mutton. According to the preparation method for the mutton jerky, the mutton dodur removal technology is simple and convenient, high in operability and low in cost; the effects are obvious and cannot be affected by the simplification of the steps. The method for pickling and drying the mutton to prepare the mutton jerky is innovatively used, so that the pickled mutton is chewy and has special fragrance; after being fried by frying seasoning with a specific ratio, the mutton has unique faint scent flavor and leaves a rich aftertaste; the mutton subjected to mutton dodur removal is fried in lard oil, so that the mutton jerky has outstanding fragrance; the frying seasoning and the pickled mutton are fried together, so that an undesirable effect can be achieved. The mutton jerky disclosed by the invention tastes delicious, is greatly chewy, has unique frying fragrance and leaves the rich aftertaste.

The invention discloses compressed fragrant flower tea and a making method thereof. The compressed fragrant flower tea is made according to the following steps: (1) collecting fresh flowers suitable for soaking in water for drinking, screening the collected flowers to remove impurities, freeze-drying the screened flowers in vacuum, and grinding the freeze-dried flowers into ultrafine powder with particle size greater than or equal to 160 mesh for later use; making fresh summer and autumn tea leaves into raw tea suitable for making compressed tea according to processing methods of green tea, black tea, dark green tea, Pu'er tea and the like; then during reprocessing, i.e. shaping through steam pressing, uniformly mixing the raw tea with the fragrant flower ultrafine powder obtained in the step (1) according to a weight ratio of 8-10:1, and subjecting the mixture to steam pressing for shaping; and (3) drying the shaped compressed fragrant flower tea through steam pressing to a suitable dryness, and subpackaging and storing the dried compressed fragrant flower tea. The compressed fragrant flower tea is the product obtained according to the above making method. The making process disclosed in the invention is simple, and the made compressed fragrant flower tea is nutritious and hygienical, is convenient to brew, and has long fragrance and high ornamental value.

The invention relates to a sausage containing black truffles and a preparation method thereof. The sausage is prepared by using black truffles and pork as main raw materials, adding multiple auxiliarymaterials including garlics, black pepper, Baijiu and the like into the main raw materials and performing roasting. The sausage containing black truffles has rich nutrition and has the beneficial effects of enhancing immunity, relieving senescence and enduring fatigue; the production process is simple, the production cost is relatively low, and the benefit of black truffles can be given to more people; the black truffles are adopted to roast with garlic powder to keep the freshness and taste of food materials, and the unique smell in the black truffles can be changed; the black truffles reactwith the garlic powder under a heating state, and the nutritional ingredients in the black truffles can be better maintained; and the black truffles and garlic powder are added into pork, and a finished product has rich fatty acid and protein and has balanced nutrition.

The invention discloses summer and fall scented tea and a making method thereof. The making method of the summer and fall scented tea comprises the following steps that 1, fresh flowers suitable for serving as tea to be soaked in water are collected, after screening and impurity removing are conducted, vacuum freeze drying is conducted, and smashing is conducted to form superfine powder with the particle size larger than or equal to 160 meshes for standby; 2, fixation and spreading and drying in the air are conducted on fresh leaves of the summer and fall tea, and in the twisting process of the fresh leaves, 20-25 parts by weight of fragrant flower superfine powder obtained in the first step is evenly mixed and added into 1 part by weight of fixed tea to conduct conventional twisting; 3, the twisted tea is spread and dried in the air, drying is conducted to be enough dry, and subpackaging and storing are conducted. The summer and fall scented tea is a product made through the method. The technology is simple, the made summer and fall scented tea is nutrient and hygienical, and the fragrance lasts long.

The invention discloses a preparation method of seasoning chilli red oil. The method comprises the following steps of extracting spices at high temperature; stir-frying chilies: taking a new generation of chilies, bullet-shaped chilies and Indian chilies, performing uniform mixing, and performing stir-frying in a pot until moisture is dried; mixing the stir-fried mixed chilies with mixed sauce, Chinese prickly ash powder and rod chilies, adding white wine, and performing uniform mixing so as to obtain chili sauce; heating spice oil to 160 DEG C, pouring 1 / 10 of the spice oil into the uniformlymixed chili sauce, carrying out quick and uniform stirring, completely pouring the remaining spice oil into the chili sauce when the oil temperature is reduced to 130 DEG C, and carrying out quick stirring for not less than 5 minutes; and standing for one hour, adding essence essential oil, and stirring for 3 minutes to obtain the chilli red oil. The chilli red oil prepared by the method disclosed by the invention is red and bright in color, emits natural fragrance of chilli normal juice, is long in fragrance and good in taste, can increase the appetite of people, and has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

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.

The invention relates to a tea processing technology, in particular to a processing technology of fruit-flavored black tea. The processing technology comprises the following steps: 1, picking fresh leaves from tea trees; 2, soaking; 3, preparing fruit juice extract diluent; 4, permeating; 5, spreading for cooling; 6, carrying out cold fine manipulation; 7, rolling; 8, fermenting under the conditions of low temperature with high humidity; 9, drying; 10, picking stalks. The processing technology not only can enable the processed tea to have fruity fragrance and be fruit-flavored when being drunk, but also enables the fragrance to be stable and not easy to volatilize.