76results about How to "Mellow flavor" patented technology

The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.

The invention discloses a production method of schizonepeta dried beef, which comprises the steps of: putting the beef into cleaning water to soak, removing the blood water, and cutting the beef into dried beef cubes; weighing the schizonepeta according to the weight which is 6-40% of the weight of the beef, cleaning and cutting up the schizonepeta, evenly mixing the smashed schizonepeta with the dried beef cubes, rolling, rubbing, and sousing; firstly boiling the dried beef cubes; taking raw soup, adding a seasoner, boiling the raw soup to be boiled, adding the dried beef cubes, boiling by soft fire, adding cooking wine and aginomoto, discharging the dried beef cubes out of a boiler, and draining the dried beef cubes; and putting the dried beef cubes into an electric heating constant temperature air dry oven to bake for 2.5-4 hours so as to obtain the schizonepeta dried beef. The preparation of the schizonepeta dried beef combines with the modern processing method on the basis of the conventional technology and combines the preparation of the beef which is abundant in the nutrition with the preparation of the schizonepeta which has the functions of medicine and food to prepare the nutrient and health-care food which not only can meet the requirement of the consumers but also can take the schizonepeta dried beef as the medicine and food, therefore, the invention is better in social value and economic value.

The invention discloses a distillation method and a combined ageing method of solid state brewed liquor, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing, the invention provides the distillation method and the combined ageing method of the solid state brewed liquor. The method combines distillation ventilation treatment, enzyme treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the method effectively reduces the content of harmful substances in the liquor, and is suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

The invention relates to persimmon fumet wine and a production method thereof. The produced persimmon fumet wine has clear and transparent color and mellow bouquet, is golden yellow and has persimmon fragrance and bouquet. The production method of the persimmon fumet wine comprises the following steps of: selecting raw materials, cleaning, carrying out deastringency, crushing and pulping, juicing, sterilizing and carrying out enzymolysis, regulating components, cooling, carrying out principal fermentation, performing after fermentation, clarifying, freezing, ageing, preparing and the like.

The invention discloses a liquid state liquor distillation method and a combined ageing method thereof, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing. The invention provides a liquid state liquor distillation method and a combined ageing method thereof. The distillation technology in the method employs ventilation and temperature control to effectively remove harmful components in the liquor; the ageing method combines distillation ventilation treatment, microbiological treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The distillation method and the ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the methods effectively reduce the content of harmful substances in the liquor, and are suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

The invention discloses a preparation method of flathead fish seasoning. The method comprises the steps that flathead fish is used as a raw material, the head, tail and viscera of the fish are removed, the fish is thoroughly cleaned, drained off and minced, and water is added into the minced fish to obtain flathead fish homogenate; the flathead fish homogenate is boiled to obtain an enzymatic substrate; acid proteinase and papain are added into the enzymatic substrate for primary enzymolysis, enzyme deactivation is performed, and enzymatic hydrolysate is obtained; an appropriate amount of reducing sugar and amino acid are added into the enzymatic hydrolysate, a Maillard reaction is performed in a reaction kettle to improve flavor, color and luster, and a reaction solution is obtained; the reaction solution is concentrated and subjected to spray drying, and a flathead fish seasoning base material is obtained; the flathead fish seasoning base material is compounded with accessories, pelleting and drying are performed, and the flathead fish seasoning is obtained. Compared with the prior art, the utilization rate of raw material protein is improved by the adoption of a thermal treatment and double-enzyme fractional hydrolysis method; by optimizing the composition of the Maillard reaction system and compounding of the base material and the accessories, the flavor of the flathead fish seasoning is mellower, fuller and stronger; the flathead fish seasoning is prepared to be granulates, and therefore use is more convenient.

The invention relates to the field of food, and specifically discloses a ginger juice seasoner. The ginger juice seasoner comprises the following raw materials in percentage by weight: 30-35% of yellow-mouth ginger, 62-65% of water, 2.0-2.5% of salt, 0.01-0.015% of thickening agent, 1-1.5% of citric acid and 3.5-4.5% of white sugar. The invention also provides a preparation method of the ginger juice seasoner. The ginger juice seasoner is light yellow, has intense ginger smell and fragrance, mellow taste and unique flavor, can maintain nutritional ingredients, can enhance the qualities of color, flavor and taste, and whets the appetite of people better, thereby achieving favorable market prospects.

The invention provides a preparation method of a mushroom seasoner. The preparation method comprises the following steps: by taking mushrooms as raw materials, preprocessing, then adding cellulose, compound protease and flavourzyme, and carrying out enzymolysis simultaneously to obtain enzymatic hydrolysate, carrying out microwave cooking on the enzymatic hydrolysate, and compounding to obtain a mushroom seasoning base material, and then spraying and drying the seasoning base material, and finally pelleting to obtain the mushroom seasoner. According to the preparation method, the method of simultaneous enzymolysis of cellulose and the two proteases is adopted, so that the enzymolysis time is shortened, the enzymolysis efficiency is improved, and meanwhile, the flavoring materials in the mushrooms can be released sufficiently, so that the seasoner with abundant gestation can be obtained; due to the adoption of the microwave cooking method, the quantity of the typical flavoring substances of mushroom soup can be guaranteed, and meanwhile, the nutrient substances of the mushroom soup can be easily absorbed; due to the compounding of mushroom cooking liquor and auxiliary materials, the flavor of the mushroom seasoner is mellow and rich; the mushroom seasoner can be prepared into particles so as to be more convenient to use.

The invention discloses solidified soup base with ginseng and chicken bones and belongs to the technical field of foods. The solidified soup base is prepared from the following materials: chicken skeleton, ginseng, mushroom, red dates, lycium barbarum, myrcia, cinnamon, anise, fresh ginger, liquorice, green Chinese onion, rice wine, salt, flavoring disodium nucleotide, monosodium glutamate, chicken bone extract, potassium sorbate, dehydrogenated sodium acetate, carrageenan and xanthan gum. Compared with the prior art, the solidified soup base disclosed by the invention has the advantages that by adoption of the processing means such as multi-step extraction, decompressed concentration and homogeneous gelling, the solidifying characteristic of a product is considered, and simultaneously the mellowest and most-normal flavor of a product is guaranteed; the material utilization rate is greatly increased, so that the nutritional value of the product is obviously improved; due to creative addition of the ginseng powder, the product has all-new texture, not only are the materials utilized comprehensively, but also the final soup is stronger and mellower.

The invention discloses a scallion juice condiment, which includes the following raw materials by weight: 25%-35% of fistular onion stalk, 5-8% of salt, 0.5-1.5% of spice, 0.3-0.4% of a stabilizer, 0.1-0.2% of citric acid, and the balance water. The scallion juice condiment is obtained by crushing the fistular onion stalk, and subjecting the crushed fistular onion stalk and other ingredients to steam heating treatment. The scallion juice condiment provided by the invention overcomes the disadvantages of difficult storage, putrescibility and inconvenient use in chives, and has the advantages of delicious and mellow taste, unique flavor and uniform consistency, thus being an excellent seasoning product for deodorization, taste improving and flavor enhancing.

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

The invention discloses a low-salt flavor poultry meat and a preparation method thereof, and belongs to the field of food processing; the preparation method mainly comprises the following steps: material selection, salting, drying, altar filling, packaging, sterilization and quality inspection, wherein a curing liquid is prepared by mixing salt, sodium fulvate, a compound phosphate, sodium isoascorbate, mature vinegar and water in a proportion; an altar filling auxiliary material is prepared by mixing and frying of Pu'er tea, myrcia, cinnamon, star anise, bruised ginger, pepper powder, vegetable oil and the fresh curing liquid in a proportion; the preparation method uses the sodium fulvate and the Pu'er tea which have antioxidant effects, changes a quality guaranteeing method of traditional high-salt-content cured meats, and produces a distinctive flavor poultry meat product with delicious meat quality, heavy flavor and excellent taste good, and the preparation method is simple in process, wide in promotion field, and suitable for large scale production.

The invention discloses a tofu whey vinegar beverage capable of energizing. The tofu whey vinegar beverage is prepared from the following raw materials in parts by weight: 500-550 parts of tofu whey, 0.8-1 part of rosmarinus officinalis, 1-1.2 parts of cymbopogon citratus, 0.9-1.1 parts of stevia rebaudiana (bertoni) hemsl, 0.7-0.8 part of sanchi flowers, 30-34 parts of herbs of passionflowers, 30-35 parts of l.lucidus turcz., 28-30 parts of pomegranates, 35-40 parts of soybean milk, proper amount of white granulated sugar, proper amount of diatomite, proper amount of activated carbon, proper amount of yeast, proper amount of acetobacter and proper amount of ursolic acid. According to the beverage, the added herbs of passionflowers are capable of deeply cleaning mechanisms, expelling toxins, beautifying, promoting metabolism, relieving constipation, andclearing excitor substances adhered and retained on the intestinal canals so as to avoid stimulating the intestinal canals and prevent the excitor substances from being absorbed by a human body, so that the morbidity rate of colorectal cancer can be reduced; in addition, various Chinese herbal medicines can be added in the processing process, so that the beverage has the efficacies of harmonizing the stomach and ventilating, energizing, diminishing inflammation and sterilizing, relaxing tendon and activatingcollaterals, tranquilizing and allaying excitement, and calming the liver and cooling the blood.

The invention discloses flavor for seasoning a hotpot condiment. The flavor consists of the following raw materials in part by weight: 30 parts of medlar, 10 parts of lonicera japonica, 5 parts of licorice, 2 parts of radix puerariae, 2 parts of scutellaria baicalensis, 2 parts of rhubarb, 2 parts of cassia twig, 2 parts of Chinese thorowax root, 2 parts of forsythia suspensa, 2 parts of mirabilite, 2 parts of Chinese parsnip root and 2 parts of gardenia. According to the flavor, the fresh and fragrant taste of the hotpot condiment can be improved, and the hotpot condiment can be mellow in fragrance, unique in flavor and spicy but not dry. The flavor for seasoning the hotpot condiment can be added into any hotpot condiment, is suitable for the old and the young, tastes fresh and fragrant, has a healthcare effect on intestines and the stomach, and is free of side effects on a human body if being taken for a long time. In addition, a preparation method for the flavor for seasoning the hotpot condiment is simple, and the raw materials are low in cost and readily available, so that the flavor is low in cost and suitable for popularization on the market, and has greater economic benefits.

The invention discloses a degreasing weight loss tea bag. The degreasing weight loss tea bag is prepared from, by weight, 5-15 parts of hawthorn, 5-15 parts of semen cassiae torae, 5-15 parts of poria cocos, 2-10 parts of coix seed, 2-10 parts of dried tangerine, 1-5 parts of gynostemma pentaphylla, and 1-5 parts of lotus leaf. The invention also discloses a preparation method of degreasing weight loss tea bag. The preparation method of degreasing weight loss tea bag includes the steps of material selecting, washing, dry sterilization, grinding, sieving, baking, allocating and blending, and packaging. The advantages of the degreasing weight loss tea bag are rationally prescribed and scientifically prepared, sweet and sour agreeable in taste, rich in fragrance, pure in aroma, life culturing, heath care, preventive, curing, recovering and other multi-layered actions, as well as natural, green, ecological, environmentally friendly, healthy, safe, pollution free, side effect proof and the like.

The invention discloses a refreshing yellow serofluid and vinegar beverage. The yellow serofluid and vinegar beverage is prepared from the following raw materials in parts by weight: 500-550 parts of yellow serofluid, 1-1.2 parts of lychee exocarp, 0.8-0.9 part of forsythia suspensa, 0.9-1.1 parts of heartleaf houttuynia herb, 0.7-0.8 part of Chinese peashrub roots, 1-1.2 parts of incised notopterygium rhizomes or roots, 10-12 parts of rapeseed oil, 30-34 parts of waxberry, 45-50 parts of pumpkins, 25-28 parts of a white tea, 35-40 parts of soybean milk, an appropriate amount of white sugar, an appropriate amount of diatomite, an appropriate amount of activated carbon, an appropriate amount of microzyme, an appropriate quantity of acetic acid bacteria, and an appropriate amount of ursolic acid. In the processing course of the refreshing yellow serofluid and vinegar beverage disclosed by the invention, various Chinese herbal medicines are added, so that the refreshing yellow serofluid and vinegar beverage has the efficacies of regulating the circulation of qi, promoting salivation, quenching thirst, relieving annoyance, clearing heat, removing toxicity, inducing diuresis for treating stranguria, clearing away lungs and benefitting spleens.

The invention discloses a method for making sauced eggplants. The method comprises the following specific steps: (1), selecting 500 g of tender eggplants, preferably uprooted eggplants, cleanly washing, and removing stalks; (2), cutting each eggplant to form 1 cm pieces from top to bottom, wherein the bottom is not cut thoroughly; and the thickness of a bottom connection part is proper, so that the pieces at the upper part can be connected together; (3), boiling in boiling water in a pot for 8 min, cooling for 5 h in a natural environment, or, putting on a chopping board having a certain inclination angle, and putting a heavy on the chopping board till the surface moisture of the eggplants is removed by pressing, wherein the eggplants need to be stacked regularly when being cooled by airing or extruded, so that the drying effect is ensured; (4), tearing the connected eggplant pieces to form separated pieces, frying in a pan or an ordinary pot with oil for immersing the eggplant pieces preferably, frying the eggplant pieces by using low fire till the two surfaces of the eggplants are dry and yellowish, and cooling by airing after taking out, for later use; (5), mixing sauce with water according to the weight proportion of 1:1, making 1000 g of sauce soup, adding scallion, ginger, garlic, pepper, aniseed and cinnamon with a certain weight ratio according to tastes, boiling up by using high-temperature fire, boiling by using slow fire for about 1 h, and putting 20-30 g of salt according to the mouth feel; and (6), after cooling the soup by standing, pickling by putting the cooled eggplant pieces after being fried with oil for 4 h till the eggplant pieces are tasty.

The invention discloses fermented soybean essence. The fermented soybean essence is prepared from fermented soybean aromatic substances, and the fermented soybean aromatic substances are composed of 4-hydroxy-2,3-dimethyl-2H-furan-5-one, 5-methyl furfural and guaiacol. The fermented soybean aromatic substances including the 5-methyl furfural, the 4-hydroxy-2,3-dimethyl-2H-furan-5-one and the guaiacol are used for expressing a fermented soybean aroma, and as an important aroma composition of the fermented soybean aroma, the fermented soybean aroma can influence the fermented soybean flavor andretention time of the fermented soybean essence in food. By synergic combination of the three components for exerting the fermented soybean aroma, the fermented soybean essence is strong in flavor, the fermented soybean flavor is outstanding, the aroma retention time is longer and the fermented soybean essence has mellow and smooth integral aroma. The invention also provides a preparation method of the fermented soybean essence, and the preparation method is simple in process, convenient in operation and suitable for industrialized mass production.

The invention relates to the technical field of wine brewing and especially relates to a brewing technology for compound brandy. The brewing technology comprises the following steps: treating tartarybuckwheat, treating passion fruits, treating black brin, fermenting, distilling for the first time, standing, distilling for the second time, ageing, blending and filling. Through the special treatment for the raw materials and the suitable raw material ratio and brewing technology, the compound brandy brewed according to the technology looks clear, bright and transparent, is free from suspensionand sediment, is strong in fragrance and is proper in mixed fruit fragrance and wine fragrance; the content of total acids is as high as 0.233g / L; the total ester is as high as 0.258g / L; the maximal tannin content is as high as 621mg / L; and the total phenol is as high as 578mg / L.

The invention relates to the field of foods, and particularly discloses a hotpot condiment, a preparation method of the hotpot condiment and a food ingredient. The hotpot condiment comprises the following raw materials of fish oil, bean paste, Ciba chilies, onions, green Chinese onions, spices, amomum tsao-ko, orange peels, pickles, Chinese prickly ash, ginger, garlic, edible salt, chicken essence, monosodium glutamate, a yeast extract, fermented glutinous rice and white spirit. According to the hotpot condiment provided by the embodiment of the invention, the green Chinese onions, the onions, the amomum tsao-ko and the orange peels are fried to obtain fragrance, and the special flavor of the pickles is added, so that the fishy smell of the fish oil can be effectively removed; and the hotpot condiment has the advantages of being healthy, nutritional, fragrant and mellow in taste, convenient to store and eat and capable of storing nutritional ingredients for a long time. The provided preparation method is simple; the hotpot condiment prepared through stir-frying and mold forming is free of fishy smell, green, healthy, fragrant and mellow in taste, unique in flavor, rich in nutrition and convenient to transport and store; and the problem that an existing hotpot condiment product cannot keep the taste and flavor while guaranteeing health and nutrition is solved.

The invention belongs to the technical field of tea manufacturing and relates to a preparation method of an aquilaria sinensis puer tea. With the adoption of the preparation method, as a comprehensive process of vacuum and aromatherapy is adopted, the fragrance generated when aquilaria sinensis leaves burn is absorbed by the puer tea, and alcoholization is carried out; the process is simple and easy, a product has unique flavor characteristic, and an aquilaria sinensis leaf resource is also utilized.

The invention discloses an oxtail soup packet which is prepared from the following raw materials (by weight): 30-40 parts of oxtail soup, 1-2 parts of polygonatum kingianum, 3-4 parts of matrimony vine, 10-15 parts of matsutake, 15-20 parts of peanut, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of ketchup, 20-30 parts of ox bone soup and proper amounts of plant oil, five spice powder, salt, yeast and water. By aging of rose and brown sugar, rose sugar with brilliant color, rich fragrance and abundant nutrition can be obtained. Five spice powder is heated and stirred to enhance the fragrance. Carrot has pleasant fragrance and color, and chive can enhance fragrance and remove fishy smell. By combining carrot, chive and sargassum fusiforme, dish can be delicious and tasty, taste has faint scent, and the mouthfeel is abundant. The most mellow flavor and nutritive value of raw materials can be guaranteed. Utilization rate of the raw materials is greatly raised. The raw materials are fully utilized, and the soup is heavier and mellower.

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

The invention discloses a scallion juice seasoning. The scallion juice seasoning is composed of the following raw materials in percentage by weight: 25%-35% of scallion stalks, 5%-8% of salt, 0.5%-1.5% of spices, 0.3%-0.4% of a stabilizer and 0.1%-0.2% of citric acid, with the balance being water. The scallion juice seasoning is obtained by crushing the scallion stalks and then carrying out steamheating treatment on the crushed scallion stalks and other ingredients. The scallion juice seasoning disclosed by the invention overcomes the defects that scallions are not easy to store, easy to rotand inconvenient to use; and the scallion juice seasoning is mellow in taste, unique in flavor and uniform in consistency, and is a good seasoning for removing fishy smell, improving taste and enhancing aroma.

The invention relates to a manufacturing method of a caraway bean product, and the method comprises the following raw materials: block bean curd, caraway, plant oil, soy sauce, refined salt, gourmet powder, pepper, aniseed, five spice powder, onion sections, ginger, clear oil and the like. The caraway bean product is a novel health food which is prepared by unique production processes based on the respective merits of bean curd and caraway. The invention has the advantages of mellow sweet, unique flavor, reasonable formulation, rich nutrition, low price, easy promotion, unique technology, convenient transportation, easy storage and the like, thus being capable of generating considerable economic benefits.

The invention relates to a spice for hotpot condiment flavoring. The spice consists of the following raw materials in parts by weight: 30 parts of lycium barbarum, 5 parts of semen strychni, 5 parts of eupatorium fortunei, 5 parts of hawthorn, 3 parts of myristica fragrans, 3 parts of peach seeds, 3 parts of fennel, 3 parts of fructus piperis longi, 3 parts of szechwan Chinaberry fruits, 3 parts of tatarian aster roots, 3 parts of azalea, 2 parts of semen allii tuberosi, 2 parts of wax gourd seeds, 2 parts of platycladi seeds and 2 parts of rhizoma drynariae. The spice can increase a fresh taste of a hotpot condiment, is tasty and mellow, unique in flavor and spicy but not dry. The spice for hotpot condiment flavoring can be added into any hotpot condiments, is suitable for people of all ages, has a fresh taste and a care function on intestines and stomach and does not have side effects after being eaten for a long time. Moreover, the spice for hotpot condiment flavoring is simple in preparation method, adopts the easily-obtained raw materials, is low in cost and suitable for being popularized in the market and has a bigger economic benefit.

The invention provides a preparation method of a chuanchuan condiment. The method comprises the following steps: preparing chili powder; preparing peanut powder; grinding dried orange peel, cassia bark and onions; and mixing the dried orange peel powder, the cassia bark powder, the onion powder, the chili powder, cumin, Chinese prickly ash, chicken essence, salt, monosodium glutamate, sugar, sesame seed and the peanut powder to obtain a finished product. The product prepared by the preparation method has delicious and fragrant mouthfeel, fragrant and mellow taste, unique flavor and spicy but not dry taste, and also reduces greasiness and fishy smell; the chuanchuan condiment is suitable for people of all ages and delicious and fragrant in mouthfeel, has health-care effects on the intestines and stomach and has no side effects on bodies when eaten for a long term; and meanwhile, the preparation method is simple, has cheap and easily-available raw materials, is suitable for popularization in the market and has larger economic benefits.

The invention relates to the technical field of wine making, in particular to a traditional Chinese medicine distiller's yeast and a distiller's yeast preparation process. The distiller's yeast uses rice, wheat bran and peas as nutrition agents; various kinds of traditional Chinese herbal medicine are used as fermentation agents, aroma-producing substances, taste-producing substances, harmful bacterium inhibiting substances and special flavor substances, so that the made Baijiu has the special flavor of the traditional Chinese medicine; meanwhile, the added peas are also special flavor substances in the Baijiu fermentation process; through the addition of the peas, the traditional Chinese flavor of the Baijiu and the wine taste are better fused and cooperated; the total acid and total ester content in the made Baijiu is twice higher than that of the conventional Baijiu; after storage for one month, the fresh flavor of the Baijiu is obviously eliminated; after storage for 8 months, theslight aging flavor can be realized; the aging speed is obviously higher than that of conventional Baijiu during the storage of the Baijiu; the taste change trends are better.

The invention discloses a ginger juice condiment having the qi tonifying function. The ginger juice condiment is prepared from, by weight, 10-20 parts of ginger, 20-30 parts of sesame oil, 100-200 parts of dried turnip, 10-20 parts of codonopsis pilosula, 5-10 parts of liquorice, 20-30 parts of Chinese yam, 5-20 parts of Chinese dates and 10-20 parts of salt. The invention further relates to a preparing method of the ginger juice condiment. The original flavor of a condiment is guaranteed; codonopsis pilosula and liquorice are added with supplement of Chinese dates and Chinese yam, by means of the unique preparing method, original nutritional ingredients can be maintained, and meanwhile the qi tonifying effect is achieved when people eat the condiment for a long time.

The invention discloses a cocoa-flavor yellow serofluid vinegar beverage. The beverage is prepared from the following raw materials by weight: 500 to 550 parts of yellow serofluid, 0.9 to 1.1 parts of cluster mallow fruit, 1 to 1.2 parts of glutinous rehmannia leaf, 0.6 to 0.7 part of saffron, 0.9 to 1 part of dodder seed, 22 to 25 parts of smoked jujube, 50 to 55 parts of Shaoxing rice wine, 15 to 20 parts of cocoa powder, 35 to 40 parts of soybean milk, a proper amount of white sugar, a proper amount of diatomite, a proper amount of active carbon, a proper amount of microzyme, a proper amount of acetic acid bacteria and a proper amount of ursolic acid. A plurality of Chinese herbal medicines are added during processing of the beverage, so the cocoa-flavor yellow serofluid vinegar beverage provided by the invention is capable of inducing diuresis to treat stranguria, moistening the intestines to relax the bowels, freeing the channels to promote lactation, moistening the skin to relieve itching, enriching yin and nourishing kidney.