49results about How to "Long taste" patented technology

The invention discloses a bouquet blueberry-containing steamed cake. The bouquet blueberry-containing steamed cake is made by using the following raw materials, by weight, 40-50 parts of sorghum, 30-40 parts of wheat flour, 20-25 parts of blueberry, 1-2 parts of Dianthus superbus, 1-2 parts of Weeping Forsythia, 1-2 parts of Calotropis gigantea, 7-10 parts of chicken gizzard, 1-2 parts of Illicium verum, 3-4 parts of cooking wine, 1-2 parts of salt, 1-2 parts of chive, 5-6 parts of wolfberry leaf, 6-8 parts of white granulated sugar, 5-6 parts of alfalfa sprout, 1-2 parts of garlic, 1-2 parts of yeast, 10-12 parts of apple brandy, 4-5 parts of rice wine, 1-2 parts of an assistant and a proper amount of water. The bouquet blueberry-containing steamed cake adopts sorghum and the wheat flour as primary raw materials, and the addition of blueberry, the apple brandy and the rice wine makes the steamed cake have the bouquet richness and the delicate fruit fragrance, so when people eat the steamed cake, the mouths are full of the fragrance of the steamed cake, and the aftertaste of the steamed cake is long. The steamed cake made in the invention has the advantages of high nutrition value, and mellow and rich mouthfeel, and can nourish face, treat beauty, delay ageing, reduce cholesterol and protect eyes after long-term appropriate drinking. The added wolfberry leaf has the health efficacies of liver nourishing, eyesight improving, blood vessel softening and the like. The rice wine has skin beautifying, memory enhancing and digestion promoting effects.

A preparation method of Tujia waving tea belongs to the technical field of scented tea production and processing, comprises three steps of processing of tea billets, fresh-keeping of pearl orchid and waving scenting of scented tea, and has the benefits that Longjing 43 planted in selenium-rich soil in Wuling Mountain area, Hubei 10-tea or tea produced by NO. 1 tea seeds are used as raw materials, and are made into the tea billets through early spring picking, fast steaming for killing germs at high temperature and drying; the pearl orchid is picked in a specific period of time and is subjected to water-removing and fresh reservation; finally the tea billets and the pearl orchid are subjected to waving scenting to prepare the Tujia waving tea with Tujia features. The prepared scented tea is fresh and green in color after being brewed, the color of tea water is bright and yellow, the aftertaste is long, and the scent is mellow and long; after being brewed for 4-5 times, the tea tastes still fresh and mellow, and the brewing time of the tea is 2-3 times more than that of existing waving tea; after spreading out in water, the tea leaves still slim, the tea tastes mellow in drinking, and people can enjoy the taste; the waving tea is the rare supreme tea.

The invention discloses Thai chili sauce and a preparation method thereof. The Thai chili sauce comprises the following components in parts by weight: 23-27 parts of Thai chilies, 10-12 parts of red chilies with ''J'' shaped hooks on the tips, 10-12 parts of onions, 10-12 parts of garlic, 7-9 parts of fresh gingers, 4-6 parts of dried shrimp meat, 1.5-2.5 parts of dried scallops, 14-16 parts of salad oil, 2-3 parts of steamed fish soy sauce, 2-3 parts of Meijixian branded soy sauce, 2-3 parts of chicken essence, 2-3 parts of monosodium glutamate, 0.8-1.2 parts of edible salt and 0.8-1.2 parts of white sugar. The prepared Thai chili sauce is prepared from the raw materials with spicy tastes and the dried seafood raw materials, and has characteristics of being mellow in fragrance and lingering in taste.