46results about How to "Mellow aftertaste" patented technology

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.

The invention discloses a shellfish flavor peptide and a preparation method thereof. The method comprises the following steps: using pinctada martensii and Corbicula fluminea as raw materials, and beating; rinsing by using a NaCl solution and filtering to obtain protein; conducting glycosylation: dispersing the protein into the NaCl solution to let the protein uniformly mix with glucan in a proper weight ratio, then conducting freeze drying and dry heating to obtain glucan shellfish protein; conducting enzymatic hydrolysis: adding water in the glucan shellfish protein, adjusting the pH value and the temperature, adding papain and composite protease to conduct enzymatic hydrolysis, after completing the enzymatic hydrolysis, killing enzyme to obtain an enzymoiysis product; carrying out centrifugal filtration on the enzymoiysis product to obtain an enzymatic hydrolysis solution; fermenting to remove fishy smell: carrying out autoclaved sterilization on the enzymatic hydrolysis solution, cooling, inoculating lactic acid bacteria, fermenting to obtain a broth; carrying out ultrafiltration on the broth by using a 5000Da ultrafilter membrane and drying to obtain the flavor peptide. The shellfish flavor peptide prepared by the invention has rich nutrients on the basis of keeping the original taste and guarantees the food safety.

The present invention relates to a pueraria fermented distilled liquor formed from (wt%) 60-70% of pueraria root, 0.5-2% of distillers' yeast and 28-38% of water, and its preparation method includes the following steps: cleaning pueraria root, pulverizing to 60-80 meshes, adding water and boiling for 30-50 min. To make pueraria root into paste-like material, adding distillers' yeast and stirring them, cooling and saccharifying, then naturally fermenting, heating to 78-85 deg.C and distilling.

The invention discloses a cigarette filter containing perspective particles; the cigarette filter comprises a filter, wherein the filter comprises tipping paper; a filter tow is covered in the tipping paper; the filter is connected to a tobacco shred section by virtue of the tipping paper; the filter tow includes a first tow section and a second tow section which are arranged at intervals; a hollow cavity section is formed between the first tow section and the second tow section; particles are filled inside the hollow cavity section; corresponding to the hollow cavity section, the tipping paper is a transparent section; and transparent forming paper covers the outer surface of the filter tow. A cigarette, which makes use of the cigarette filter disclosed by the invention, enables consumers to directly observe an effect of filtering smoke through the apertures of particular matters during smoking, and the aroma of the particular matters expires as smoke passes through the aperture of the particles, so as to generate effects of being aromatic and sweet in mouth, promoting salivation and the like; and the cigarette filter can improve the smoke quality of the cigarette and reduce the irritation of the smoke, so that the cigarette is characteristic and full in aroma, and is mellow and lingering in aftertaste.

The invention provides a concentrated seafood sauce and a manufacturing method thereof, which relates to the seafood sauce and the manufacturing method thereof. The method solves the problems of the prior concentrated seafood sauce of unstable taste, poor heat resistance and inoxidizability, containing preservative, easy loss of nutrition hard preservation of flavor. The concentrated seafood sauce is made mainly by dried sea-cucumber, scallops, dried fried shrimp, crab, braised mullet eggs, oyster, yellow wine, mashed chicken and cyclodextrin. The method comprises the steps of: 1, weighting; 2, pretreating; 3, boiling; 4, adding mashed chicken and filtering; and 5, adding the cyclodextrin and after concentration, and obtaining the concentrated seafood sauce. The product made by the method is stable in flavor, strong in heat resistance and inoxidizability, has lasting flavor, no preservative and less loss of nutrition runoff, and can be preserved for twelve to eighteen months below minus eighteen DEG C. The method is uniform and simple in art standard, is convenient to operate and has short manufacturing time.

The invention relates to the field of food processing and concretely provides a method for processing stewed medlar health care sirloin. The method comprises the steps of cleaning, soaking, vacuum kneading, stewing seasoning, package and sterilization. Conventional seasonings are added during the stewing, and health care traditional Chinese herbal medicine ingredients are also added. The instant sirloin processed by the method provided by the invention has the characteristics that the color is fresh, the mouth feeling is fine and smooth, all nutrition of the beef is maintained, and the aftertaste is long and mellow after the eating. Meanwhile, the sirloin also has the health care functions of tonifying qi and blood and regulating the immunity.

The invention relates to a noon tea bag for preserving health in autumn. The noon tea bag is prepared from 2-3 parts by weight of autumn tea and red tea particles, 1-2 parts by weight of liquorice particles, 1-2 parts by weight of Chinese wolfberry fruit particles and 1-2 parts by weight of radix ophiopogonis according to the method comprising the following steps: crushing finished red tea for later use after drying; adding honey in raw liquorice tablets, crushing for later user after drying at a constant temperature; crushing fresh Chinese wolfberry fruit for later use after vacuum freeze drying; and sterilizing at a high temperature after uniformly mixing substances obtained through crushing, and sub-packaging to obtain the noon tea bag. According to the noon tea bag, according to a four-season health preserving principle, raw materials are reasonably taken and matched; and by adopting a special process, natural original tastes of the raw materials are preserved, thus a production process is simplified, and the production cost is lowered. The prepared health-preserving tea bag has the characteristics of being uniform in particles, being nutritional, being fresh and natural in taste, being mellow in aftertaste and the like, has an auxiliary relieving function on symptoms such as the stomach illness, chronic bronchitis and common cold in autumn, and is suitable for being used as noon health-preserving tea in autumn.

The invention discloses a soy sauce flavor type food nutrition additive used for flavoring and a preparation method thereof. The preparation method includes cooking and cooling beans subjected to water absorption treatment, making starter and fermenting; washing off mildew and fermenting without salt and insulating heat; adding water to fermented bean cake, stirring and soaking, transferring soluble components in the fermented beans into water phase; decocting and concentrating to obtain paste by water phase. The food nutrition additive has low salt, high nutrition content and long shelf life under the condition of no any other additives, is mellow in flavor and convenient to use, and has taste similar to real food and heavy fermented soy bean scent.

The invention discloses bone soup and a preparation method thereof. The bone soup comprises the following raw materials of cattle leg bones, chicken bones, dried scallions, fresh ginger, Chinese prickly ash, star aniseeds, bay leaves, radix angelicae, mature vinegar, garlic, green turnips, pepper powder, red jujubes, radix angelicae sinensis, dried orange peel, cortex eucommiae, galanga, Chinese wolfberry fruits, fructus momordicae, biond magnolia flowers, radix codonopsis, purple perilla, radix astragali, murraya paniculata, adenophora stricta roots, rhizoma kaempferiae, fennel fruits, cinnamon bark, fructus tsaoko, lysimachia capillipes, licorice roots and alpinia galanga seeds. The invention further provides a preparation method of the bone soup. The cattle leg bones and ecological free-range chickens are carefully selected and the bone soup is made. The bone soup is rich in meat taste, mellow in after taste, and rich in calcium and protein. The bone soup contains Chinese herbal medicine ingredients having the efficacy of strengthening the middle warmer, benefiting qi, invigorating the spleen, nourishing the lung, activating the spleen, promoting digestion, nourishing bodies, beautifying faces and the like, so that the effects of enhancing taste, enhancing freshness and enhancing fragrance can be achieved, and the nourishing efficacy of the bone soup is improved. The bone soup disclosed by the invention is prepared by performing stewing for about 8 hours by a slow-fire slow-decoction method, so that the decocted bone soup is clear and bright and high in the content of nutrient components.

The invention discloses a processing method of fermented black tea. The processing method comprises the following steps of performing withering; performing empty twisting, wherein the pressure is 0N during empty twisting; performing heavy twisting: spraying complex enzyme fluid while performing twisting during heavy twisting, wherein the twisting pressure is 70-120N; performing light twisting, wherein the twisting pressure is reduced to 20-30N during light twisting; performing water surface fermentation: performing fermentation in a fermenting box made of Chinese birch wood materials during the water surface fermentation, during fermentation, laying a gauze which is wet by being soaked in sterile water at the bottom of the fermenting box, placing twisted leaves on the gauze, performing covering with a fermenting cover, placing the fermenting box in flowing warm water of 25-35 DEG C, performing fermentation for 4-6h, and conveying the fermented tea leaves into a drying box; and performing drying: performing drying in the drying box so as to obtain finished products. According to the processing method disclosed by the invention, a twisting working procedure and a fermentation working procedure are optimized, so that the rupture rate of cell walls is further enlarged, more tea liquor and tea leaf inclusions flow out, the fermentation effect of the tea leaves is guaranteed, after being brewed, the made black tea is attractive in soup color, mellow in mouth feel and sweet after taste, and the fermented black tea is highest-grade black tea among all of the black tea.

The invention belongs to the technical field of cooking flavoring, and in particular relates to a seafood health-maintenance flavoring. The seafood health-maintenance flavoring is characterized by being prepared from the following raw materials in parts by weight: 6 to 10 parts of shrimp, 6 to 8 parts of trepang, 5 to 10 parts of dried scallop, 8 to 15 parts of sea eel, 8 to 15 parts of tuna, 5 to 8 parts of sea serpent, 8 to 10 parts of hairtail, 7 to 13 parts of oyster, 10 to 15 parts of dried seaweed and 10 to 12 parts of sarcodia montagneana. The seafood health-maintenance flavoring provided by the invention has the beneficial effects that the formula is nutrient-rich, seafood flavor is aromatic, the aftertaste is mellow and thick, the taste is delicious and the demands of people now on seafood taste can be met.

Flavor leaf mustard comprises 80-90 parts by weight of a main material and 10-20 parts by weight of water, wherein the main material comprises raw materials in parts by weight as follows: 30-35 partsof Huarong leaf mustard, 20-30 parts of common reed, 2-5 parts of water chestnut vine, 3-10 parts of lotus root tip, 5-10 parts of taro stalk and 6-9 parts of pepper. A preparation method of the flavor leaf mustard comprises the following steps: raw material pretreatment, pickling, dewatering and desalting, re-pickling, stir-frying, material and water blending and mixed packaging. The flavor leafmustard has improved sourness, aroma, crispness and fresh pungency, has rich taste experience by means of various complementary tastes, tastes fresh pungent and full, and is mellow in aftertaste aftereating; the flavor leaf mustard is comprehensive in nutrition, invigorates the stomach and improves appetite while realizing appetizing, contains rich dietary fiber and potassium element and has thehealth care effects of decreasing internal heat, dredging intestinal obstruction and reducing blood pressure.

The invention relates to a preparation method of food, in particular to a preparation method of brown sugar crisp candy. The preparation method comprises the following steps of preparing raw materials, processing the raw materials, and preparing the crisp candy, so as to obtain the brown sugar crisp candy. The preparation method has the beneficial effects that a finished product contains rich nutrients, and the loss of the raw materials is little; while the crisp fragrant flavor is maintained, the fresh sweet flavor of the brown sugar is also contained; the brown sugar crisp candy is sweet but not greasy, the mouth feel is better, and the like.

The invention relates to a composition for lowering blood pressure, blood fat and blood sugar, a preparation method thereof and a teabag. The composition for lowering the blood pressure, blood fat andblood sugar is prepared from, by weight, 1-18 parts of vernonia amygdalina leaves, 1-12 parts of fructus momordicae, 1-10 parts of dried tangerine peels and 1-8 parts of black dates. Through the cooperation of the components in the formula, the composition can have the good function of lowering the blood pressure, blood fat and blood sugar, the adopted raw materials are all herbal medicine, no toxic or side effects are caused to the human body, and the composition has a good drinking value; by adding fructus momordicae, the dried tangerine peels and the black dates in the formula, the composition can also have a good driving taste while having the function of lowering the blood pressure, blood fat and blood sugar, and has the drinking taste of bitterness with sweetness, slight sweetness,fresh flavor and mellow and good aftertaste.

The invention relates to a method for carrying out liquid fermentation to produce pu'er tea powder employing fresh leaves as a raw material. The method comprises the following steps: cleaning bacteria on fresh tea leaves; removing impurities, and carrying out fixation to obtain a fermenting material; boiling, mixing a boiling liquid with a bacteria cleaning liquid, and carrying out liquid fermentation; inactivating, centrifuging or filtering the fermentation liquid; and concentrating and drying to obtain the pu'er tea powder.