52results about How to "Mellow" patented technology

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine andthe method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruitwine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

The invention relates to a honey wine production process which belongs to the production process of producing beverage containing alcohol with direct fermentation. The process comprises the following steps of: the dilution of honey virgin stock by adding water, PH value adjustment, pasteurization, cooling, inoculation, fermentation, material supplementation, filtering after fermentation, sterilization and canning; the invention is characterized in that the material supplementation in a fermentation tank after the material supplementation is finished needs to be fermented for six to eight days . With the process, the fermentation time with same yield and same alcohol content decreases to twenty days or so from sixty days or so, the yield improves three times or so, the production cost is correspondingly decreased, thereby being convenient to the high-volume industrial production. At the same time, the honey wine produced by the process of the invention has appropriate sour and sweet taste as well as light yellow color, is clear and transparent, and has special mellowness and light tasty bitterness.

The invention in particular relates to a plant selenium-rich growth promoter and a preparation method of the plant selenium-rich growth promoter, belongs to the technical field of plant growth regulators and solves the technical problem of providing the growth promoter capable of improving the selenium content of crops and promoting the yield of the crops and benefiting soil and the preparation method of the growth promoter. The technical scheme adopted in the invention is that the plant selenium-rich growth promoter comprises the following raw materials in percentage by weight: 8 to 11% of EM microbial flora, 1 to 2% of vitamin liquid, 4 to 7% of 18 amino acids, 1 to 2% of selenium yeast mother liquor, 2 to 4% of growth factors, 1 to 2% of GPIT(Gene Phenotype Induce Technique) revulsant, 1.5 to 3.5% of glucose, 1 to 3% of nutrient, and 70 to 80% of water. The plant selenium-rich growth promoter is fermented twice.

The invention discloses a grape seed protein beverage and a processing method thereof. The grape seed protein beverage is prepared through procedures of material processing, blending, homogenizing, degassing, sterilizing and the like. The grape seed protein beverage is rich in natural grape seed proteins, anthocyanin, unsaturated fatty acid, multiple vitamins, trace elements such as calcium and ferrum, and the like. Prunus amygdalus is used for blending the flavor of the grape seed protein beverage; the grape seed protein beverage contains no cholesterol and is added with no essence, but has special pristine bouquet of protein beverages and fruit nuts. The grape seed protein beverage, disclosed by the invention, is not only fine and smooth in taste, but also has health-care functions of maintaining beauty and keeping young, reducing blood fat and prolonging life.

The invention provides a production method of a red koji yellow rice wine which is clear, transparent, unique in flavor and stable in quality. The production method comprises the following steps: by taking water, glutinous rice, red koji and yeast as raw materials, soaking the rice, steaming the rice, putting into a jar and performing saccharification, fermentation, squeezing, preliminary filtration, wine decoction, aging, storage, secondary filtration, sterilization and filling steps to obtain the red koji yellow rice wine. The production method provided by the invention has the beneficial effects that the color of the obtained red koji yellow rice wine is from orange to dark brown, clear and transparent in appearance, has unique fragrance of the yellow rice wine and no extraordinary fragrance, is mellow, fresh and cool in taste and has no peculiar smell, a wine body is coordinated, and the red koji yellow rice wine has the typical style of the yellow rice wine variety, wherein the content of total sugars is 15.1-40.0g/L, the content of non-sugar solids is not less than 18.5%, the alcohol degree is not less than 10.0%, the content of total acids is 3.5-7.5g/L, the content of amino acid-state nitrogen is not less than 0.25g/L, the pH value is 3.5-4.5, the content of calcium oxide is not more than 1.0g/L and the total number of colonies is not more than 50cuf/g.

The invention relates to beauty tea and a preparation method thereof. The beauty tea comprises the following components in parts by weight: 5-10 parts of a semen ginkgo extract, 50-80 parts of green tea, 10-20 parts of honeysuckle flowers, 10-20 parts of wild chrysanthemum flowers, 10-20 parts of myosotis sylvatica, 10-20 parts of roses, 10-20 parts of barbary wolfberry fruit, 10-20 parts of radix scutellariae, 10-20 parts of rhizoma dioscoreae nipponicae and 10-20 parts of red dates. The preparation method comprises the following steps: respectively crushing dried barbary wolfberry fruit, radix scutellariae, rhizoma dioscoreae nipponicae and red dates; screening to obtain crude powder; mixing the crude powder; adding water into myosotis sylvatica, green tea, honeysuckle flowers, wild chrysanthemum flowers, roses and rock candies, boiling, and spraying and drying to obtain dry extract powder; crushing; and then adding the semen ginkgo extract and mixing to obtain granules. The beauty tea provided by the invention is a pure natural tea beverage which is good in taste and mellow in flavor. The dredging of the flowers is perfectly combined with supplementation of traditional Chinese medicines, so that the beauty tea can be used for not only detoxifying, but also beautifying.

The invention provides a preparation method of fast food diced rabbit meat, comprising the following steps of: cleaning the rabbit meat; drying the rabbit meat; cutting into diced meat with the size of green bean; frying pignuts and small black soybeans to be crispy; sauting white sesame seeds to be cooked; burning teal oil to be hot; adding with the diced rabbit meat; frying and sauting to be cooked; adding with the pignuts, the small black soybeans, refined salt, capsicum frutescens and capsicol; spreading white sesame seed; evenly stirring; cooling; and packing to be final products. The fast food diced rabbit meat has the advantages of vivid color, tender meet, no greasy and savory taste, has steady quality, longer quality guarantee period, and is suitable for industrial production.

The invention discloses antler blood wine, which is characterized by comprising wild deer antler, wild deer antler blood, longan pulp, wolfberry fruit, Chinese angelica, sweet-scented osmanthus, honey, crystal sugar, 60-degree kaoliang spirit and purified water. During processing, wild deer antler, wolfberry fruit, longan pulp, Chinese angelica and sweet-scented osmanthus are pretreated, wild deer antler, wild deer antler blood and Chinese traditional medicine are extracted via impregnation and then are mixed and prepared, thereby obtaining antler blood wine products finally after filtering. Products of the invention are health care products easing physical fatigue. A production method of the invention is simple and practicable, and does not cause loss of potency of antler blood and Chinese traditional medine.

The invention relates to a food processing method and particularly relates to a preparation method of a tea cattle stomach. The processing method comprises the following steps: firstly, thoroughly cleaning a fresh cattle stomach or a dried cattle stomach with clear water, then soaking the thoroughly cleaned cattle stomach with clear water for 1-3h, and draining off the water for later use; then, soaking the cattle stomach in an alkaline solution at normal temperature for 0.5-2h, and cleaning the soaked cattle stomach with clear water until the pH value is less than or equal to 9.5; subsequently, putting the cattle stomach into a tea solution to be soaked at normal temperature for 30-60min; and finally, putting the cattle stomach into a composite phosphate solution to be soaked at normal temperature for 3-5h, and draining off the water to obtain the tea cattle stomach. The tea cattle stomach prepared by the preparation method provided by the invention is dark-green, free of fading, mellow and rich in smell, clear in tissue structure texture, good in elasticity and toughness, crisp, tender and fragile, free of rotting after long-time boiling, low in juice loss rate and capable of greatly promoting appetite.

The invention relates to a coffee flavor jerked mutton, which consists of the following raw materials by weight part: 200-230 of mutton, 100-120 of coffee, 70-80 of crucian carp soup, 100-120 of corn starch, 20-30 of mung bean powder, 25-30 of milk powder, 20-30 of onion powder, 10-15 of ginger powder, 5-7 of jasmine flower, 3-5 of prepared rehmannia root, 3-5 of licorice, 2-3 of flaxseed, 2-3 of rhizoma alismatis, 2-4 of Oenothera biennis, 3-5 of safflower, 3-5 of Caulis Spatholobi, and 3-5 of Camellia, etc. The preparation process of the coffee flavor jerked mutton provided by the invention is simple and environment-friendly. Added with coffee and crucian carp soup, the jerked mutton has the mellowness of coffee and the delicacy of crucian carp soup. Meanwhile, the jerked mutton is added with jasmine flower, prepared rehmannia root, licorice, flaxseed and other Chinese herb extracts, thus having certain middle-jiao warming and stomach harmonizing, blood replenishing and nourishing as well as other efficacy, and being beneficial to human health.

The invention relates to the field of brewing technique and discloses a ginseng sorghum solid-state fermented wine and its preparation method. The preparation method provided by the invention comprises the following steps: crushing barley, pea and dry ginseng, uniformly mixing, sieving, adding water into powders to prepare a starter blank, and culturing to obtain a fermentation block starter; carrying out steaming, stacking fermentation and anaerobic fermentation on sorghum, ginseng, wheat bran and rice husk which are used as fermentation raw materials, and finally distilling to obtain the ginseng sorghum solid-state fermented wine. According to the invention, white spirit is prepared from raw materials of ginseng and sorghum by a solid-state fermentation method. By the action of Kaoliang spirit base, nutritional ingredients and fragrance of ginseng are integrated into the whole fermentation process of white spirit, total saponins of panax ginseng are kept to the maximum and are more easily absorbed by human body, other beneficial substances also can be obtained, and utilization rate of nutritive value of ginseng is effectively raised.

The invention discloses a weak alkalization process for liquor. The process comprises the steps of: first conducting magnetization acid discharge at room temperature on acidic liquor by a magnetization acid discharge plant, so as to turn ordinary acidic liquor into magnetized neutral liquor; conducting weak alkalization on the magnetized neutral liquor by an alkaline liquor processing device, so as to obtain weakly alkaline liquor meeting the requirements; and then conducting anion oxidation to alcoholize the weakly alkaline liquor, and make the liquor more mellow and taste better; and finally canning. First magnetization and acid discharge on acidic liquor and weak alkalization process make the water in the magnetized liquor smaller, thereby speeding up the process of a weak alkalization; the anion oxidation process for alcoholization of the liquor make the liquor thick and mellow, and have good taste.

The invention discloses gingko health tea and a preparation method thereof, and relates to the technical field of health tea. The gingko health tea consists of 10-15 parts of a gingko leaf extract, 30-50 parts of green tea, 10-15 parts of rose, 5-10 parts of vitamin C, 5-10 parts of vitamin B3, 5-10 parts of taurine and 5-10 parts of lysine. The preparation method comprises the following steps: respectively decocting the green tea and the rose in water, extracting, filtering decoctions so as to obtain filtrates, and combining the filtrates for later use; mixing the vitamin C, the vitamin B3, the taurine and the lysine in water to obtain a solution for later use; mixing the ginkgo leaf extract with the filtrate and the solution, adding water until the content of gingko flavonoids in each 500ml of gingko health tea is no less than 2.5mg, disinfecting and sterilizing, and bottling so as to obtain the gingko health tea. The gingko health tea disclosed by the invention is good in taste, mellow in flavor and simple in processing method; the natural functions of gingko leaves are completely reserved; and the gingko health tea, by long-term consumption, can delay aging, prevent hypertension, hyperlipidemia and hyperglycemia, and soften blood vessels.

The invention relates to a Chinese medicinal extract preparation, in particular to a Chinese medicament pill with effects of cooling and improving eyesight, and keeping up spirits and resisting fatigue, namely a night refreshing pellet and a preparation method thereof. The active ingredients of the night refreshing pellet are prepared from the following raw materials in weight proportion: 50 to 60 kg of lotus leaves, 40 to 50 kg of green tea, 8 to 10 kg of coffee bean, 8 to 10 kg of peppermint and 0.3 to 0.5 kg of xylitol. The preparation method comprises the following steps: adding 5 to 8 times of water of the total weight of the raw materials into the raw materials; performing reflux extraction twice by a hot reflux low temperature extraction and concentration machine set; filtering liquid medicine, concentrating the filtrate in an outer circulation concentrator, and performing refining, separating, and spray drying to obtain extract powder; and adding the xylitol for mixing to prepare a pill, and then drying the pill to obtain the pellet. The night refreshing pellet has the advantages of cooling and improving eyesight, losing weight, relieving summer heat and removing dampness, keeping up spirits and resisting fatigue and the like, and is suitable to be taken by people who work until midnight, overstrain the nerves, have mental stress and the like.