49results about How to "Long taste" patented technology

A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.

The invention provides a rapid fermentation process for preparing fermented soybeans by pure strains, which comprises the following steps: cooking and curing the soaked soybeans with a water level higher than the soaked beans; inoculating the pure mucor strains after intermediate culture; fermenting at constant temperature and humidity for 48-72 hours to obtain mucor blank; adding salt and slicedginger; compacting, sealing and fermenting in the case of voidage being less than 5%; dehydrating with circulating hot air; frying with vegetable oil at the temperature of 170-190 DEG C for 30-50 seconds; mixing with blending materials timely; hot-filling at 85-90 DEG C; pressing tightly so that the oil level is 1-1.5cm higher than the surface of the beans; and carrying out vacuum sealing to finally obtain the instant fermented soybeans after being cooled. The process provided by the invention has the advantages of scientific process design, short process cycle, good color stability, continuous industrial production, controllable process, stable quality and no addition of preservative and anti-staling agent and color fixative, and can obtain the fermented soybeans which are significantly different from the products of other types, thus providing a feasible method for safely and conveniently producing fermented soybean products.

The invention discloses a cold-making tea making method, which comprises the following steps of: (1) taking tea and pure soft water at a ratio, wherein the ratio of the tea and the soft water is 1g:50ml-1g:85ml, and the water temperature is 0-15DEG C; (2) pouring the tea and the soft water into a container at the ratio; and refrigerating the container in the freezing environment for 6-24 hours to make the tea, wherein the temperature of the freezing environment is 0-15DEG C. Compared with the prior art, the tea prepared according to the cold-making tea making method provided by the invention has the advantages of specific cold-aroma, refreshing and long-lasting taste and is suitable to drinking for a long time.

The invention discloses a liver-protecting and health-care clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has liver-protecting and health-care functions. The liver-protecting and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with poor liver function, and is convenient to eat. Meanwhile, types of clam snap food are enriched.

The invention discloses a processing method for shredded spicy rabbit meat. The processing method includes the steps of unfreezing, pickling, blanching, marinating, semi-finished product forming, baking, cooling, stir-frying and stirring, inner packaging, vacuum sealing, sterilizing, cleaning and drying, and finished product bagging. The shredded spicy rabbit meat processed through the processing method is nutritive, spicy and delicious, and convenient to store and eat.

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.

The invention relates to the technical field of sausage making, and particularly relates to a sausage production method. By defining raw materials in step (2) and step (3) respectively and controlling the parameters in the filling and baking process of sausage, the sausage presents red lean and milky white fat, is glossy in appearance and strong in smell, has inherent flavor, is delicious and long in aftertaste, and can promote salivation and enhance appetite; meanwhile, the water content of the sausage is 10-17%, the outer surface of the sausage is not broken, and the sausage is complete in shape and uniform in texture.

The invention discloses a spicy dried clam and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.

The invention provides ready-to-eat sauce flavor salt-baked dried beef and a preparation method thereof. The ready-to-eat sauce flavor salt-baked dried beef is prepared from 80-120 parts by weight of beef, 3-5 parts by weight of salty sauce, 2-4 parts by weight of table salt, 3-6 parts by weight of tea, 1-2.5 parts by weight of lemon slices, 0.3-0.8 part by weight of sliced mint, 0-1 part by weight of spiced salt, 1-2 parts by weight of liquor and 2-4 parts by weight of starch. The ready-to-eat sauce flavor salt-baked dried beef does not contain any chemical additive, is good in quality, long in storage time, convenient to eat and delicious in meat, has the characteristics of salt-baked food and sauce flavor food, is good in flavor and sanitary, can be eaten at any time, and is convenient to carry; furthermore, the dried beef is thick in sauce flavor, lasting in taste, good in mouth feel and moderate in hardness.

The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening raw materials by using a color selector; (2) cleaning and preparing the raw materials; (3) performing vacuum homogeneous emulsification; (4) performing vacuum low-temperature concentration; (5) performing anaerobic biological enzymolysis; (6) performing anaerobic fermentation; and (7) performing filling and sterilizing. According to the preparation method disclosed by the invention, the raw materials are screened by using the color selector, and green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the greatest degree, and the color and flavor of the product are guaranteed to the greatest degree; and moreover, by using the vacuum low-temperature concentration and vacuum homogeneous emulsification method, the instability of lycopene caused by temperature and oxygen can be effectively reduced, and the lycopene content in the product is effectively improved.

The invention provides leisure nutritional type fermented dry cereals and a production method thereof. The method comprises the steps that one, the selection of cereals: plump cereal kernels are selected to remove impurities, flattened kernels and broken kernels, and the cereal kernels are cleaned and dried; two, the cereals are sterilized; three, a fermentation agent is prepared; four, inoculation and fermentation are conducted; five, collection is conducted; six, low-temperature drying is conducted; seven, aseptic packaging is conducted. The method has the advantages that the producing process is natural, non-natural substances or additives of saccharose, preservatives and the like are not added, so that the prepared dry cereals have proper mouth feel and natural fermented flavors of sweetness, sourness, mellowness, ester fragrance and the like, amino acid, phenol, polypeptide are generated in the fermentation process, so that a product has abundant nutrients, complete grains are retained by the cereals after the cereals are fermented, the complete dry cereals with plump grains are produced, and the application and development of the cereals in leisure markets are broadened.

The invention discloses a processing method of duck gizzard skewers, which is made of the following raw materials: 1000 grams of duck gizzards, 80 grams of soy sauce, 50 grams of white sugar, 20 grams of green onions, 30 grams of ginger, 50 grams of cooking wine, 80 grams of refined salt, star anise 15 grams, 15 grams of cinnamon, 15 grams of pepper, 10 grams of cloves, 150 grams of water, 20 grams of sesame oil, 200 grams of corn flour. Add water to stew star anise, cinnamon, etc. to make a marinade, add duck gizzards, marinade, soy sauce, cooking wine, and sesame oil to a tumbler and knead, take it out and put it in a refrigerator above 0°C for more than 20 hours, then use a bamboo stick It is threaded manually; the prepared duck gizzards are kept in the freezer. The meat of duck gizzards is dense, firm and chewy, and has a long and non-greasy taste. It is a delicacy that is loved by people of all ages. Duck gizzards are sweet and flat in taste, and eating duck gizzards can help promote digestion, enhance the function of the spleen and stomach. When the present invention is eaten, it can be eaten by steaming, frying, grilling and other cooking methods.

The invention discloses a deodorization method for seaweed, and a preparation method for instant seaweed, and belongs to the technical field of food. The method comprises the following steps of: dipping the seaweed in water, and carrying out ultrasonic deodorization on the seaweed, wherein the water contains one or multiple of tea powders and glycyrrhizae radix. In the method, the tea powders andthe glycyrrhizae radix powders are directly used as a deodorization liquid, meanwhile, ultrasonic treatment is taken as an assistance, so that the tea powders and the glycyrrhizae radix powders can bemore favorably accelerated to fully perform absorption, oxidation resistance and coverage functions of the tea powders and the glycyrrhizae radix powders, and the fishy smell ingredients of the seaweed are lowered to 23.72% from 92.49% so as to indicate that the tea powders, the glycyrrhizae radix powders and ultrasound have a synergistic effect on an aspect of seaweed fishy smell removal.

The invention relates to alcopop, in particular to fermented fruity alcopop and a preparation method thereof. The alcopop comprises, by weight, 10-12 parts of fruit wine, 3-5 parts of fermented fruit juice, 2-3 parts of bamboo leaf green liquor, 2-3 parts of litchi undiluted juice, 2-3 parts of lungan flower honey and 75-85 parts of purified water. Fine-selected ingredients and the technology are combined: fine-brewed plum wine is mixed with rock sugar and fructus momordicae extract, and the obtained aged wine is rich in taste; the bamboo leaf green liquor is added so that the aroma can last; then the fermented fruit juice is added, and the content is richer; rattan jujubes serve as the main composition of fermented fruit and vegetable juice, pawpaw, pineapples and wax apples are added, fermentation is performed sufficiently, the fermented fruity alcopop has a faint bitter taste mixed in sweet smell, the obtained wine is matched with the lungan flower honey and the fresh litchi undiluted juice, as the result of the overall combination, people drink the alcopop and feel the later sweet smell mixed in the faint bitter taste, and the alcopop overflows fruity flavor, is rich in taste, then stimulates the taste bud and has the lasting aroma.

The invention relates to beef board noodles which comprise a noodle cake, a nutritional seasoning bag, a vegetable bag and a soup-stock bag. The noodle cake is prepared through processes of kneading dough and cooking and drying and the like, the nutritional seasoning bag is prepared through processes of frying after immersing and the like, and the soup-stock bag is prepared by decocting ox bones. The beef board noodles made in a dry form can provide convenience to people, and can be eaten anytime anywhere, so that the beef board noodles are simple and rapid. The expiration date is prolonged, the aftertaste of the taste is fresh and cool and fragrant and smooth, and the beef board noodles are more balanced and long in flavor.

A preparing method of red-stewed mutton long in shelf life is disclosed. The method includes a step of freezing mutton, cutting the mutton into blocks, unfreezing the mutton blocks and washing the mutton blocks to obtain pretreated mutton; a step of fully mixing dried tangerine peel, argy wormwood leaves, nutmeg, cardamon fruit, biond magnolia flower-bud, lesser galangal rhizome, thyme and clear water, boiling the mixture, stewing the mixture with soft fire, adding white granulated sugar, soy sauce, table salt, yellow wine, chicken essence, dry red pepper and sodium nitrite into the mixture, and boiling the mixture; a step of adding the pretreated mutton into the mixture, cooking the pretreated mutton, fishing the mutton out, draining off, roasting the mutton, adding montmorillonite-modified black locust seed glue into the mutton, and fully mixing the mixture; and a step of performing vacuum filling, packaging and high-temperature high-pressure sterilization to obtain the green and healthy red-stewed mutton. The method has simple steps, and is safe, natural and free of side effects. The obtained red-stewed mutton is strong in taste, long in aftertaste and unique in flavor, meets taste requirements of modern persons, and is good in color, fragrance and taste and balanced and reasonable in nutrition.

The invention discloses a traditional Chinese medicine composition for pickling duck eggs with a health-care function. The traditional Chinese medicine composition is prepared from the following components in parts by weight: 5-10 parts of fructus tsaoko, 7-12 parts of nutmeg, 10-20 parts of fructus alpiniae katsumadai, 6-15 parts of fructus amomi villosi, 10-20 parts of pericarpium citri reticulatae, 20-30 parts of cinnamon, 10-25 parts of cinnamomum wilsonii, 10-20 parts of rhizoma kaempferiae, 10-25 parts of fennel, 18-30 parts of radix angelicae dahuricae, 10-25 parts of star anise and 7-20 parts of clove. The duck egg pickling method has a certain health-care function and can be widely applied to the technical field of duck egg pickling.